407 36 Avenue SE
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 23, 2026
There was no approved food-grade sanitizer available to sanitize food contact surfaces., , Obtain an approved food grade sanitizer.
Heninger Toyota is in the MANCHESTER INDUSTRIAL neighbourhood. MANCHESTER INDUSTRIAL, Calgary has 331 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 207 (63%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) 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 5 times since December 19, 2024, with 1 in compliance, 4 not in compliance, and 0 closures on record.
1 violation
There was no approved food-grade sanitizer available to sanitize food contact surfaces., , Obtain an approved food grade sanitizer.
No violations
6 violations
Facility is only equipped with a one compartment dishwashing sink. , , With the level of food handling taking place, the minimum requirement for backup dishwashing is a two compartment sink. The sinks must be large enough to fit the largest dish/utensil for the facility.
REPEAT VIOLATION:, Ran the dishwasher 5x, the maximum temperature of 66 degrees C was reached only. Manually sanitize with sanitizer in the sink for 2 minutes before air drying. , , The water temperature at the dish level during the sanitize cycle for the dishwasher measured 58, 67, and 68 degrees Celsius for the first three run attempts., , Service the dishwasher. Ensure that the water temperature at the dish level during the sanitize cycle exceeds 71 degrees Celsius.
Dishwasher was not checked to ensure it reaches sanitizing temperature. , , Check and record dishwasher daily.
Commerical flat top grill with domestic canopy. , Staff stated that they fried eggs and warm up bacon on the flat top grill., Please check with the fire inspector to see if this meets fire code. , Provide fire report for inspector to review., , Previous Report:, , Cooking producing grease laden vapours was taking place on the flat top grill, contrary to permit restrictions and without required ventilation canopy., , Either install commercial ventilation that meets the requirements for cooking that produces grease laden vapours, or modify the menu to eliminate the menu items that require cooking that produces grease laden vapours.
7 violations
Staff has no hair control., , Provide hair control.
Facility is only equipped with a one compartment dishwashing sink. , , With the level of food handling taking place, the minimum requirement for backup dishwashing is a two compartment sink. The sinks must be large enough to fit the largest dish/utensil for the facility.
REPEAT VIOLATION:, Ran the dishwasher 5x, the maximum temperature of 66 degrees C was reached only. Manually sanitize with sanitizer in the sink for 2 minutes before air drying. , , The water temperature at the dish level during the sanitize cycle for the dishwasher measured 58, 67, and 68 degrees Celsius for the first three run attempts., , Service the dishwasher. Ensure that the water temperature at the dish level during the sanitize cycle exceeds 71 degrees Celsius.
7 violations
A bowl of raw shell eggs stored in the front display cooler had internal temperatures of 14.8 degrees Celsius., , Staff stated that the eggs had been left out of the cooler for about an hour. Raw shell eggs must be maintained at 7 degrees Celsius or lower.
Cheese that had been stored on the counter by the flat top grill had an internal temperature of 20 degrees Celsius., , Cheese was discarded. Cheese must not be stored on the countertop. Store in the cooler at 4 degrees Celsius or less.
Facility is only equipped with a one compartment dishwashing sink. , , With the level of food handling taking place, the minimum requirement for backup dishwashing is a two compartment sink. The sinks must be large enough to fit the largest dish/utensil for the facility.
1) Paint was peeling off the wall by the one compartment sink. , , Repair the wall., , 2) Broken laminates along the shelves' edges. , , Repair the shelves.
Stains build-up on the floor. , , Clean the floor.
Dishwasher was not checked to ensure it reaches sanitizing temperature. , , Check and record dishwasher daily.
Commerical flat top grill with domestic canopy. , Staff stated that they fried eggs and warm up bacon on the flat top grill., Please check with the fire inspector to see if this meets fire code. , Provide fire report for inspector to review., , Previous Report:, , Cooking producing grease laden vapours was taking place on the flat top grill, contrary to permit restrictions and without required ventilation canopy., , Either install commercial ventilation that meets the requirements for cooking that produces grease laden vapours, or modify the menu to eliminate the menu items that require cooking that produces grease laden vapours.
1) Paint was peeling off the wall by the one compartment sink. , , Repair the wall., , 2) Broken laminates along the shelves' edges. , , Repair the shelves.
1) Stains build-up on the floor. , , 2) Slight build-up on the air vents. , , 1 to 2) Clean the floor and air vents.
The water temperature at the dish level during the sanitize cycle for the dishwasher measured 58, 67, and 68 degrees Celsius for the first three run attempts., , Service the dishwasher. Ensure that the water temperature at the dish level during the sanitize cycle exceeds 71 degrees Celsius.
There was no hand soap dispenser at the hand wash sink in the back food handling area., , Install a soap dispenser at the back food handling area hand wash sink.
One bottle of quat test strips expired in 2014, another bottle available expired in 2016., , Obtain quat test strips within their expiration date so that quat based food contact surface sanitizer can be accurately verified.
Cooking producing grease laden vapours was taking place on the flat top grill, contrary to permit restrictions and without required ventilation canopy., , Either install commercial ventilation that meets the requirements for cooking that produces grease laden vapours, or modify the menu to eliminate the menu items that require cooking that produces grease laden vapours.