CalgaryDEERFOOT BUSINESS CENTRE
128 - 971 64 Avenue NE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Fresh Hot & Healthy is in the DEERFOOT BUSINESS CENTRE neighbourhood. DEERFOOT BUSINESS CENTRE, Calgary has 51 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 10, 2026, there are 37 (73%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Sobeys Cafe
DEERFOOT BUSINESS CENTRE
This restaurant has been inspected 8 times since December 13, 2023, with 2 in compliance, 4 not in compliance, and 2 closures on record.
No violations
2 violations
The facility was observed to be operating despite an active Closure Order issued on March 30, 2026. The Closure Order had been removed from the front door and was found placed on top of the food preparation table at the front counter area. The “OPEN” sign was illuminated during the inspection, and staff were present at the restaurant and available to take orders.
The food establishment was operating without a valid food handling permit., , Renew permit.
1 violation
The food establishment was operating without a valid food handling permit., , Renew permit.
No violations
5 violations
A log for recording sanitizer concentration readings was not available., , Provide and maintain a log.
1) There were approximately seven flies in the back food preparation area and dishwashing area., , Eliminate pests in the food establishment., , 2) There was a gap between the double exterior doors at the front entrance., , Seal the gap to prevent the entry of pests.
There was a leak from the wastewater line of the back kitchen handwashing sink., , Repair the sink to stop the leak.
13 violations
There was mould growth on the lemongrass stalks., , Discard lemongrass stalks.
A log for recording food temperatures and sanitizer concentration readings was not available., , Provide and maintain a log.
The interior of the ice machine was filthy with debris., , Discard ice in the ice machine. Clean and sanitize the equipment thoroughly.
Spray bottles that contained chemicals were not labeled to indicate their contents., , Label all chemical bottles.
1 violation
The built-in thermometers of the two stand-up coolers at the back area were not working. Please equip the two coolers with a portable thermometer to allow staff to monitor the cooler temperatures.
3 violations
The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 50-ppm. The staff was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
A refrigeration unit, being the stand-up coolers at the back area, was measured at 8°C. The inspector informed the staff that all high-risk food items must be stored at or below 4°C. During the inspection, the unit was adjusted to bring the temperature down to 4°C. Please ensure to monitor all refrigeration units to be at or below 4°C.
Unfinished wood on the wall next to the back handwashing sink was covered in masking tape., , Remove tape and properly seal the unfinished wood.
Single use utensils in the customer self-serve area were stored under the newly installed fly light., , Utensils were placed on a different counter during the inspection.
1) Chicken strips were not reheated properly. Chicken measured 43.5C in the hot holding unit., , Reheat food to a minimum temperature of 74C and keep food hot at 60C or higher during hot holding., , 2) Perishable foods such as steak, tofu, falafel measured between 9.4 to 11.8C in the line cooler against the wall., , 3) Perishable foods such as shredded cheese, feta cheese, corn, mushrooms and chickpeas measured between 9.5 to 17C in the display line cooler., , Repair the line coolers so that perishable foods are stored at 4C or less under refrigeration.
Quat sanitizer in the dishwashing sink measured 0 ppm. The concentrate sanitizer connected to the chemical dispenser was empty., , Provided an approved sanitizing solution such as 100 ppm chlorine or 200 ppm quat sanitizer for dishwashing.
1) The front kitchen handwashing sink did not have paper towels., , 2) The back kitchen handwashing sink did not have paper towels and hand soap. , , Provide adequate handwashing supplies in suitable dispensers at all handwashing sinks., , 3) The back handwashing sink was obstructed by equipment parts that were stored in the sink basin., , Ensure all handwashing sinks are always accessible for use.
The handle of scoops was stored in contact with food in the bulk bins., , Store scoops in a clean and sanitary manner to avoid the handles from being in contact with food.
1) Fruit flies were observed in the back food preparation area and dishwashing area., , 2) Pest control reports were not available., , Hire a pest control company to eliminate pests in the food establishment., , Provide pest control reports to an Executive Officer with Alberta Health Services until otherwise notified., , 3) There was a gap between the double exterior doors at the front entrance., , Seal the gap to prevent the entry of pests.
The food establishment was being operated without a valid food handling permit., , Obtain a valid food handling permit.
1) There was unfinished wood on the wall next to the back handwashing sink., , Seal unfinished wood., , 2) There was a hole in the wall under the dishwashing sinks., , Repair the wall.
1) The bottom of the display cooler had extensive ice build-up with water pooling inside the unit., , Remove ice build-up and clean the interior of the unit., , 2) The line cooler located against the wall was left open when the unit was not being used. The top covers were difficult to operate due to broken or missing handles., , Install proper handles on the top covers., , 3) The built-in shelf liners inside the display line cooler were damaged. Surfaces were not smooth and easy to clean., , Repair or replace the shelf liners. Surfaces must be smooth, non-absorbent to moisture and easy to clean., , 4) Top covers for the display line cooler were stored on the floor., , Clean and sanitize the top covers. Store top covers and all other equipment in a clean and sanitary manner., , 5) The juicer had exposed electrical wires that were repaired with tape., , 6) The dice blade of the food chopper was damaged, and the handle was covered with tape., , Remove tape. Properly repair or replace the juicer and food chopper., , 7) Single use utensils in the customer self-serve area were stored with handles in different directions., , Organize the utensils so that all handles are stored towards the customers.
1) There was a dirty solution on the floor that was prepared in-house for treatment of flies. , , Discard the dirty solution., , 2) There was standing water on the recessed grease interceptor. Service records were not available., , Provide service records for the grease interceptor to an Executive Officer with Alberta Health Services and ensure it is maintained as per the City of Calgary's Wastewater Bylaw., , 3) The floor under the dishwashing sinks was cluttered by equipment that was no longer being used., , Remove items that are no longer required to operate a food establishment. Ensure all areas are accessible for cleaning and pest control services., , 4) Floors along the walls had an accumulation of debris and fallen disposable food service supplies., , Clean the floors including hard-to-reach areas.
The built-in thermometers of the two stand-up coolers at the back area were not working. Please equip the two coolers with a portable thermometer to allow staff to monitor the cooler temperatures.