4825 Mount Royal Gate SW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 16, 2026
The sanitizer dispenser at the dish pit area appears to be plumbed so that only hot water is used to mix sanitizer. Hot water can distort the readings of a test strip., , REQUIREMENT: Investigate the plumbing. If cold water cannot be dispensed, the plumbing must be altered so that water temperature can be adjusted (hot or cold) so that a lukewarm or room temperature solution is dispensed.
Market Place / The Table 67014 is in the LINCOLN PARK neighbourhood. LINCOLN PARK, Calgary has 50 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 11, 2026, there are 36 (72%) 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.
Mount Royal University Faculty Club
LINCOLN PARK
This restaurant has been inspected 5 times since December 5, 2024, with 0 in compliance, 5 not in compliance, and 0 closures on record.
1 violation
The sanitizer dispenser at the dish pit area appears to be plumbed so that only hot water is used to mix sanitizer. Hot water can distort the readings of a test strip., , REQUIREMENT: Investigate the plumbing. If cold water cannot be dispensed, the plumbing must be altered so that water temperature can be adjusted (hot or cold) so that a lukewarm or room temperature solution is dispensed.
2 violations
**February 12, 2026 - Issue remains outstanding** There is a gap noted at lower middle double doors between the main kitchen and the receiving/waste holding area. This gap can allow for pest entry into the kitchen., , REQUIREMENT: Repair this gap.
The sanitizer dispenser at the dish pit area appears to be plumbed so that only hot water is used to mix sanitizer. Hot water can distort the readings of a test strip., , REQUIREMENT: Investigate the plumbing. If cold water cannot be dispensed, the plumbing must be altered so that water temperature can be adjusted (hot or cold) so that a lukewarm or room temperature solution is dispensed.
2 violations
There is a gap noted at lower middle double doors between the main kitchen and the receiving/waste holding area. This gap can allow for pest entry into the kitchen., , REQUIREMENT: Repair this gap.
The sanitizer dispenser at the dish pit area appears to be plumbed so that only hot water is used to mix sanitizer. Hot water can distort the readings of a test strip., , REQUIREMENT: Investigate the plumbing. If cold water cannot be dispensed, the plumbing must be altered so that water temperature can be adjusted (hot or cold) so that a lukewarm or room temperature solution is dispensed.
2 violations
There is a gap noted at lower middle double doors between the main kitchen and the receiving/waste holding area. This gap can allow for pest entry into the kitchen., , REQUIREMENT: Repair this gap.
The sanitizer dispenser at the dish pit area appears to be plumbed so that only hot water is used to mix sanitizer. Hot water can distort the readings of a test strip., , REQUIREMENT: Investigate the plumbing. If cold water cannot be dispensed, the plumbing must be altered so that water temperature can be adjusted (hot or cold) so that a lukewarm or room temperature solution is dispensed.
4 violations
Chicken and ground beef were held in the hot holding warmer with a surface temperature of 23.2°C and 42°C respectively. , The food products were reheated but could not be reheated to 74°C., The manager discarded the food products.
Utensils used to serve grill chicken were placed on the counter at room temperature., The utensils were washed and stored in an ice bath., , Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
1) The ventilation canopy filters were accumulated with grease deposits and other residues., 2) Grease was dripping from the ventilation canopy filters., , Frequently clean the ventilation canopy filters.
1) There was food debris buildup noted underneath the ventilation hood system., 2) There was food debris noted between and underneath the ventilation canopy system specifically at the front stove grill area., , Clean and sanitize the indicated areas.