55 Sunpark Plaza SE
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 1, 2026
Update on May1/2026, , Some wall tiles were missing behind one of the cooking equipment located in the middle of the kitchen leading to gap on the wall., , , Requirement:, , Provide wall tiles to seal the gap.
Update on May1 /2026, , a) Accumulation of food debris and dirt under cooking equipment in the kitchen., , b) Dirt and debris on floor under dish washer and near rack in dish washing area., , Requirement:, , Clean the above noted areas.
Fresh Kitchen is in the SUNDANCE neighbourhood. SUNDANCE, Calgary has 45 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 3, 2026, there are 31 (69%) 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.
This restaurant has been inspected 6 times since September 6, 2023, with 3 in compliance, 3 not in compliance, and 0 closures on record.
2 violations
Update on May1/2026, , Some wall tiles were missing behind one of the cooking equipment located in the middle of the kitchen leading to gap on the wall., , , Requirement:, , Provide wall tiles to seal the gap.
Update on May1 /2026, , a) Accumulation of food debris and dirt under cooking equipment in the kitchen., , b) Dirt and debris on floor under dish washer and near rack in dish washing area., , Requirement:, , Clean the above noted areas.
7 violations
Concentration of quat measured 0 ppm in three sani pails located in the kitchen and one spray bottle located in beverage prep concession area., , Requirement:, , Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
Internal temperature of chickpea salad stored in double inserts located in prep cooler in the kitchen was 8.5C, , , Requirement:, , Ensure that perishable foods under refrigeration area stored at 4 c or less., , Do not use double inserts to store food in prep coolers to prevent temperature abuse., Staff removed second insert.
Internal temperature of deep-fried chicken stored in the warmer was 38.7C and burger was at 52C, , Requirement:, , Ensure that perishable foods under hot holding are stored at 60 C or higher., , Staff was instructed to discard chicken at 38.7C and reheat burger to 74C before storing back in the warmer., , The chef indicated that all leftover food is discarded after lunch.
Temperature of display cooler located near beverage prep area, in use to store prepackaged salads was between 8.5C-9C and internal temperature of the salad was 7.7C, , Requirement:, , Ensure that perishable foods under refrigeration are stored at 4 C or less., , Adjust the temperature of the cooler.
1 violation
Internal temperature of sliced cheese stored in insert of prep cooler located opposite to cooking equipment was 11.3 C at the top and 8.4C at the bottom., , Requirement:, Ensure that perishable foods under refrigeration are stored at 4 C or less., , Cheese at 11.3C was discarded., Cheese at 8.4C was moved to bottom part of the cooler.
1 violation
Concentration of quat measured 100 ppm in two sanitizer spray bottles located in the kitchen., , Requirement:, , Ensure that concentration of quat is maintained at 200 ppm.DONE
1 violation
Paper dispenser located at hand washing sink in the kitchen was empty., , Requirement:, Provide paper towels in the dispeser.DONE
5 violations
a) Concentration of quat measured 0 ppm in sani- pail and 100 ppm in spray bottle located in the kitchen., b) No ready to use sanitizer solution was provided for surfaces in front concession area., c) cleaning clothes were kept on prep counter after use in front concession area., , Requirement:, a) Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution., b) Provide ready to use sanitizer solution in concession prep area., c) Soak cleaning clothes in sanitizer solution in between use.
Labels were not provided on two sanitizer spray bottles and one glass clean spray bottle located in the kitchen., , Requirement: , Provide labels on spray bottles to identify their contents.
Temperature of one prep cooler located in the kitchen was 8.5C and internal temperature of parmesan cheese stored in insert of this prep cooler was 9.5C, , Requirement:, -Do not store any perishable food in this cooler until temperature is maintained at or less than 4C., -Parmesan cheese was moved to other cooler during inspection.
Scoop for ice was stored directly on top of ice machine in the kitchen., , , Requirement:, , Keep scoop in a clean container before storing on top of ice machine.
Some wall tiles were missing behind one of the cooking equipment located in the middle of the kitchen leading to gap on the wall., , , Requirement:, , Provide walls to seal the gap.
a) Accumulation of food debris and dirt under cooking equipment in the kitchen., , b) Dirt and debris on floor under dish washer and near rack in dish washing area., , Requirement:, , Clean the above noted areas.
Internal temperature of goat cheese stored on the counter without temperature control was 12.5C , , Requirement:, -Ensure that goat cheese is stored at or less than 4C., -goat cheese was discarded.
a) Plumbing was leaking under two compartments sink in the kitchen., b) Caulking was dirty and worn out on the wall in dish washing area., , Requirement:, , a) Repair plumbing to stop leakage., b) Replace caulking