101 - 1039 17 Avenue SW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
3 juin 2026
1. Hand sink partially blocked by refrigerator and storage on floor. Ensure hand sinks are accessible at all times. , 2. No soap and paper towel at hand sink. Ensure hand sinks are equipped with supplies.
1. There is raw wood and drywall exposed from the kitchen entrance door replacement. Ensure construction is completed and the wall/ceiling is smooth and easily cleanable. , 2. The ice machine drain line goes into a bucket. Ensure the drain line connects to a floor drain or waste plumbing. If that is not located in the area the ice machine currently, is it will need to be removed., 3. One light is exposed with no shield in kitchen. Ensure all lights are shielded.
Ceiling impacted by flooding. Remove any water damage tiles. Replace.
Habesha Ethiopian Restaurant se trouve dans le quartier LOWER MOUNT ROYAL. LOWER MOUNT ROYAL, Calgary compte 71 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 14 juillet 2026, 59 (83%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Pizza Hut 2851
BELTLINE
Ce restaurant a été inspecté 9 fois depuis le 21 juin 2023, avec 2 conformes, 6 non conformes et 1 fermeture au dossier.
3 infractions
1. Hand sink partially blocked by refrigerator and storage on floor. Ensure hand sinks are accessible at all times. , 2. No soap and paper towel at hand sink. Ensure hand sinks are equipped with supplies.
1. There is raw wood and drywall exposed from the kitchen entrance door replacement. Ensure construction is completed and the wall/ceiling is smooth and easily cleanable. , 2. The ice machine drain line goes into a bucket. Ensure the drain line connects to a floor drain or waste plumbing. If that is not located in the area the ice machine currently, is it will need to be removed., 3. One light is exposed with no shield in kitchen. Ensure all lights are shielded.
Ceiling impacted by flooding. Remove any water damage tiles. Replace.
2 infractions
1. Hand sink partially blocked by refrigerator and storage on floor. Ensure hand sinks are accessible at all times. , 2. No soap and paper towel at hand sink. Ensure hand sinks are equipped with supplies.
1. There is raw wood and drywall exposed from the kitchen entrance door replacement. Ensure construction is completed and the wall/ceiling is smooth and easily cleanable. , 2. The ice machine drain line goes into a bucket. Ensure the drain line connects to a floor drain or waste plumbing. If that is not located in the area the ice machine currently, is it will need to be removed., 3. One light is exposed with no shield in kitchen. Ensure all lights are shielded.
5 infractions
No sanitizer available in kitchen or bar area. Ensure a 100ppm of bleach solution is available at all times.
1. Items in the hot holding unit measured 30C. Food was reheated before placing in the unit. Ensure hot holding unit is to 60C before placing food inside. , 2. Front bar cooler measured 13C. Milk discarded. Ensure the cooler is at or below 4C.
1. Hand sink partially blocked by refrigerator and storage on floor. Ensure hand sinks are accessible at all times. , 2. No soap and paper towel at hand sink. Ensure hand sinks are equipped with supplies.
Aucune infraction
4 infractions
The temperature of the bar cooler underneath the cash register measured 11.6C. Soda drinks and milk were stored in the cooler. , , All coolers must maintain a temperature of 4C or lower to prevent the growth of bacteria. , , Soda drinks can remain inside the cooler however, milk or any high-risk foods must be placed in a working , cooler and stored below 4C.
Staff member was washing glassware at the designated hand sink in the bar area. , , All dishes must be washed in the dishwasher or in two-compartment sink in the kitchen area. Rinsing the glassware does not remove contamination. , , Use the dishwasher in the bar area to clean/sanitize the dishes. Do not use the hand sink for any other , purposes other than performing hand hygiene.
Dry ingredients are not covered during storage. , , All food must be covered during storage to protect it from contamination. , , Ensure food is covered when not in use.
Aucune infraction
1 infraction
, Ventilation canopy baffle filters had grease accumulation., , Clean the ventilation canopy baffle filters and ensure they are cleaned on a regular basis.
2 infractions
, Hot water was initially unavailable in the facility; An extended amount of time passed before hot water was available at the fixtures. The operator stated that this is a daily issue., , Ensure that all sinks have hot and cold running water available in quantities sufficient to meet the needs of the commercial food establishment. This includes sufficient hot water for dishwashing, handwashing, cleaning and sanitizing.
, June 23, 2023:, , - Walls in the kitchen, dining room, and bar have been cleaned. , - Provide proof that professional pest monitoring frequency has been changed to biweekly., , June 21, 2023:, , There was evidence of cockroaches in the facility. Live and dead cockroaches were present in pest monitoring devices in the kitchen and the bar. Dead cockroaches were observed floors in the kitchen, as well as within and behind the imitation foliage wall covering in the dining room. Cockroach feces were observed on walls in the kitchen, bar, and dining room., , Retain the services of a professional pest control operator to assess the food establishment, identify and remediate entry points and harbourage areas for pests. Have the pest control operator reassess the integrated pest management plan in place to ensure it is adequate for the current needs of the food establishment.
12 infractions
, The three coolers in the kitchen were not functioning adequately. The ambient air temperature of the cooler located on the west side of the kitchen measured 25.4 degrees Celsius; the ambient air temperature of the cooler located in the centre of the kitchen measured between 11-12 degrees Celsius. Internal food temperatures ranged from 10-15 degrees Celsius. The ambient air temperature of the cooler located on the east side of the kitchen measured 8 degrees Celsius. Internal food temperatures ranged from 8.2 to 9 degrees Celsius., , - Repair all refrigerated units within the food establishment so that they maintain food at 4 degrees Celsius or less at all times., - Discard any food that was at greater than 4 degrees Celsius for greater than 2 hours.
, The ambient air temperature of the double door under counter cooler measured 15 degrees Celsius. Internal food temperature measured 10 degrees Celsius., , - Repair all refrigerated units within the food establishment so that they maintain food at 4 degrees Celsius or less at all times., - Discard any food that was at greater than 4 degrees Celsius for greater than 2 hours.
Pot of butter stored on the floor. Ensure all food storage is off of the floor.
1. There is raw wood and drywall exposed from the kitchen entrance door replacement. Ensure construction is completed and the wall/ceiling is smooth and easily cleanable. , 2. The ice machine drain line goes into a bucket. Ensure the drain line connects to a floor drain or waste plumbing. If that is not located in the area the ice machine currently, is it will need to be removed., 3. One light is exposed with no shield in kitchen. Ensure all lights are shielded.
1. Buildup of food debris around the indicated areas:, a. The spice rack in the main kitchen area, b. The grinder in the dry storage area , , The facility must be maintained in a clean and sanitary manner for safe food handling. , , Clean and remove the buildup of food debris and grime in the indicated areas above to prevent the attraction of pests., , 2. The dry storage is disorganized. Several articles stored on the floor in disarray. , , Ensure the facility is maintained in an organized manner to facilitate cleaning and pest monitoring.
, High risk food was not being stored at required temperatures. One container of cooked beef in broth was being stored at room temperature. Internal temperature measured 16.5 degrees Celsius. A container of chopped raw beef was being stored at room temperature. Internal temperature measured 15.4 degrees Celsius., , Ensure all high-risk foods are stored at a temperature of 4°C or below or 60°C or greater.
, There was insufficient equipment available for proper manual dishwashing. There was one drain plug available for the three compartment dishwashing sinks., , Ensure that all equipment required for manual dishwashing is available.
, The high temperature sanitizing dishwasher located in the bar was not sufficiently sanitizing dishes. The water temperature at the plate level for after attempts measured 54 degrees Celsius, 58 degrees Celsius, 59 degrees Celsius, and 70 degrees Celsius respectively., , Ensure that the mechanical dishwasher is adequately sanitizing dishes. Water temperature at the plate level during the sanitize cycle for high temperature dishwashers must measure greater than 71 degrees Celsius.
, Hot water was initially unavailable in the facility; An extended amount of time passed before hot water was available at the fixtures. The operator stated that this is a daily issue., , Ensure that all sinks have hot and cold running water available in quantities sufficient to meet the needs of the commercial food establishment. This includes sufficient hot water for dishwashing, handwashing, cleaning and sanitizing.
, The facility had water pressure issues. If more than one faucet was turned on at a time, other faucets would lose pressure. When the dishwasher was run, all water pressure to all other faucets was lost., , Retain the services of a professional plumber to assess and repair the plumbing deficiencies so that there is adequate water pressure at all taps at all times. Provide the plumbing report/invoice outlining the work done to repair the plumbing system.
, Chlorine based food contact surface sanitizer was in use in the food establishment, but no chlorine test strips could be located., , Ensure that sanitizer test strips within the expiration date are available to test the sanitizer concentration. Ensure that the test strips are used to verify sanitizer concentration.
, There was evidence of cockroaches in the facility. Live and dead cockroaches were present in pest monitoring devices in the kitchen and the bar. Dead cockroaches were observed floors in the kitchen, as well as within and behind the imitation foliage wall covering in the dining room. Cockroach feces were observed on walls in the kitchen, bar, and dining room., , Retain the services of a professional pest control operator to assess the food establishment, identify and remediate entry points and harbourage areas for pests. Have the pest control operator reassess the integrated pest management plan in place to ensure it is adequate for the current needs of the food establishment.
, Proper manual dishwashing procedure was not in use in the facility. The operator stated that dishes were being washed with soap and water, rinsed, and then air dried. Dishes were not being sanitized., , Provide proof that someone in care and control of the food establishment has successfully completed a food sanitation and hygiene training program approved by the Health Minister.
, - There was a gap between the wall and the back of the two compartment sink., - Door frame trim was missing on the entry way to the kitchen., , - Fill all gaps in walls, floors and ceilings., - Replace the door frame trim.
, Equipment and surfaces in the food establishment had an accumulation of grease, soil, and/or food debris; this included but was not limited to floors, walls, and ceilings in the kitchen, shelving in the kitchen, ventilation canopy filters and surfaces, the inside of kitchen coolers., , Thoroughly clean and sanitize all surfaces and equipment throughout the food establishment.,