116 13 Avenue SW · BELTLINE
December 1, 2025
PassThe mechanical high-temperature dishwasher was tested using a probe thermometer and recorded final rinse temperatures of 68C on the first attempt, 68C on the second, 69.2C on the third, and 71C on the final attempt. Mechanical high-temperature dishwashers must reach 71C to effectively sanitize dishes., , Please run the mechanical dishwasher multiple times in the morning and test the final rinse temperatures to ensure it reaches 71C, confirming that it is effectively sanitizing.
The tip of the probe thermometer was covered in leftover food residue., , The operator was instructed to clean and sanitize the probe thermometer. Please ensure that the thermometer is clean and sanitized after every use.
Kido Care - Food is in the BELTLINE neighbourhood. BELTLINE, Calgary has 773 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 21, 2026, there are 498 (64%) that have passed their most recent inspection, with 2 (0%) closed.
This restaurant has been inspected 3 times since December 5, 2024, with 3 passes and 0 closures on record.
The mechanical high-temperature dishwasher was tested using a probe thermometer and recorded final rinse temperatures of 68C on the first attempt, 68C on the second, 69.2C on the third, and 71C on the final attempt. Mechanical high-temperature dishwashers must reach 71C to effectively sanitize dishes., , Please run the mechanical dishwasher multiple times in the morning and test the final rinse temperatures to ensure it reaches 71C, confirming that it is effectively sanitizing.
The tip of the probe thermometer was covered in leftover food residue., , The operator was instructed to clean and sanitize the probe thermometer. Please ensure that the thermometer is clean and sanitized after every use.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
BELTLINE
Sanitizer solution again bleached out test strips. Operator said they were using 1/2 of a tbsp scoop., -Ensure chlorine solution is made between 100-200 ppm. Staff should test regularly when making it (test strips available onsite), -Operator remade sanitizing solution using 1/2 tsp scoop of bleach
Sanitizer solution bleached out test strips., -Ensure staff are trained to make bleach between 100-200 ppm in the kitchen at all times (1/2 tsp bleach in 1L water), -Solution was diluted during inspection
Dishwasher checked with inspector's probe thermometer multiple times, readings were 54.8C, 65.8C, and 55.8C. Dishwasher had been used that day. Temperature logs show staff recording 54C for multiple months., -Ensure dishwasher sanitizing cycle rinses dishes with water at least 71C/160F, -Until repaired, staff must make a sanitizing solution in the sink and soak dishes for 2 minutes after washing in dishwasher
Soap in foaming pump bottle was very dilute., -Ensure adequate soap is available for handwashing