24 Aero Crescent NE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Hotel Clique - Tonic Kitchen & Bar is in the STONEY 2 neighbourhood. STONEY 2, Calgary has 36 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of May 20, 2026, there are 24 (67%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since May 5, 2025, with 1 in compliance, 2 not in compliance, and 0 closures on record.
No violations
4 violations
The temperature of the high-temperature dishwasher in the kitchen was recorded at 55C. , , Service the dishwasher immediately and ensure it can maintain a minimum final rinse temperature of 71C. Until repairs are complete only single-use client dishware may be used, and all cooking utensils must be cleaned and sanitized in the 2-compartment sink following proper manual dishwashing procedures
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.
Wingate by Wyndham Calgary Airport - Food
STONEY 2
Raw wood was used as shelving units for the dry food storage located at the basement. , , Seal the wood to provide a smooth, non-absorbent and easy to clean surface.
- Heavy accumulation was observed on the cookline including floors and surrounding walls., - All food cards were soiled with food spills and grease. , , Clean the aforementioned area.
The dry food storage located in the basement was cluttered., , Clean and organize this area.
10 violations
Dirty reusable wiping cloths were observed on food contact surface., , When not in use, store reusable cleaning cloths submerged in a sanitizer. Change the sanitizer regularly to maintain effective concerntration.
A big bowl containing garlic butter (10C) and cut vegetables including carrot, onion and peppers (8-9C) were stored at room temperature. , , The food were moved to the cooler during inspection. Store food away from temperature danger zone. Cold at 4'C or below or hot at 60C and above.
The temperature of the high-temperature dishwasher in the kitchen was recorded at 55C. , , Service the dishwasher immediately and ensure it can maintain a minimum final rinse temperature of 71C. Until repairs are complete only single-use client dishware may be used, and all cooking utensils must be cleaned and sanitized in the 2-compartment sink following proper manual dishwashing procedures
Towels were used to line the drying rack, and clean utensils were observed placed on the towel., , Remove the towels from the drying rack. Wash and sanitize the dishes stored on the towel
There was no thermometer for verifying the sanitizing temperature of the high temperature dishwasher., , , Obtain a dishwasher-safe thermometer with a maximum temperature memory feature to verify the dishwasher’s operating temperature.
Ceiling fan coverings were not properly attached and were temporarily fixed with tape and cardboard., , Remove all tape and carboard. Fix the fans to ensure they are properly secured.
Raw wood was used as shelving units for the dry food storage located at the basement. , , Seal the wood to provide a smooth, non-absorbent and easy to clean surface.
There was ice buildup in the chest freezer located next to the cookline. , , Clean the freezer.
- Heavy accumulation was observed on the cookline including floors and surrounding walls., - All food cards were soiled with food spills and grease. , , Clean the aforementioned area.
The dry food storage located in the basement was cluttered., , Clean and organize this area.