1002 Macleod Trail SE
Not in Compliance
6 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
October 22, 2024
A food safe sanitizer was not available at the time of the inspection. , , Additionally, the Quat concentrate that was available on-site was expired. , , Please obtain a new sanitizer concentration (either Quat or Bleach) and ensure a food safe sanitizer is always prepared when food handling is occurring.
The hand washing sink was not stocked with paper towel or a paper towel dispenser at the time of the inspection. , , A dispenser was moved to a location next to the hand sink and it was stocked with paper towels at the time of the inspection. , , Please ensure that the hand sink is always stocked with paper towel, liquid hand soap, and running hot/cold water to allow for proper hand washing sink by staff.
The facilities hand washing sink was obstructed by multiple times being stored in the basin of the hand washing sink., , The items were removed at the time of the inspection. , , Please ensure that no items are stored in the basin of the hand sink or in front of the hand washing sink to allow for easy access for hand washing by food handlers.
Staff were unable to locate the Quat test strips at the time of the inspection. , , Please locate/obtain quat test strips to be able to test and verify the concentration of the sanitizer solutions (Quat = 200ppm, chorine = 100ppm)
Owner lacked food safety knowledge and has not completed an approved food safety course., , Action required:, Complete a food safety course that is approved by the Minister. Provide a copy of the completion certificate to an Alberta Health Services Executive Officer., , , October 22nd, 2024: Owner has completed the AHS offered food safety basics course. , , Please additionally complete an approved food safety course.
, , A written cleaning schedule was unavailable., , Action required:, , Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.,
Massimo Convenience & Coffee - Food is in the BELTLINE neighbourhood. BELTLINE, Calgary has 789 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 552 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 2 (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.
Jane Bond BBQ
BELTLINE
This restaurant has been inspected 15 times since October 13, 2023, with 2 in compliance, 11 not in compliance, and 2 closures on record.
6 violations
A food safe sanitizer was not available at the time of the inspection. , , Additionally, the Quat concentrate that was available on-site was expired. , , Please obtain a new sanitizer concentration (either Quat or Bleach) and ensure a food safe sanitizer is always prepared when food handling is occurring.
The hand washing sink was not stocked with paper towel or a paper towel dispenser at the time of the inspection. , , A dispenser was moved to a location next to the hand sink and it was stocked with paper towels at the time of the inspection. , , Please ensure that the hand sink is always stocked with paper towel, liquid hand soap, and running hot/cold water to allow for proper hand washing sink by staff.
The facilities hand washing sink was obstructed by multiple times being stored in the basin of the hand washing sink., , The items were removed at the time of the inspection. , , Please ensure that no items are stored in the basin of the hand sink or in front of the hand washing sink to allow for easy access for hand washing by food handlers.
Staff were unable to locate the Quat test strips at the time of the inspection. , , Please locate/obtain quat test strips to be able to test and verify the concentration of the sanitizer solutions (Quat = 200ppm, chorine = 100ppm)
Owner lacked food safety knowledge and has not completed an approved food safety course., , Action required:, Complete a food safety course that is approved by the Minister. Provide a copy of the completion certificate to an Alberta Health Services Executive Officer., , , October 22nd, 2024: Owner has completed the AHS offered food safety basics course. , , Please additionally complete an approved food safety course.
, , A written cleaning schedule was unavailable., , Action required:, , Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.,
2 violations
, , Owner lacked food safety knowledge and has not completed an approved food safety course., , Action required:, Complete a food safety course that is approved by the Minister. Provide a copy of the completion certificate to an Alberta Health Services Executive Officer.,
, , A written cleaning schedule was unavailable., , Action required:, , Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.,
2 violations
, , Owner lacked food safety knowledge and has not completed an approved food safety course., , Action required:, Complete a food safety course that is approved by the Minister. Provide a copy of the completion certificate to an Alberta Health Services Executive Officer.,
, , A written cleaning schedule was unavailable., , Action required:, , Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.,
3 violations
, , Operating contrary to permit restrictions:, , Items for making sandwiches were present in the front display cooler. Menu indicated that sandwiches, wraps and other high-risk foods were being prepared and/or sold in the facility in contravention of the existing food permit., , Action required:, , Stop all sales and advertising of high-risk foods. Update the menu to reflect the minimal food handling that is permitted in the food establishment (i.e. drinks, hot dogs, fries, baked foods and dry prepackaged foods)., , **Facility has been restricted to the service of pre-packaged food and drip-style coffee only, so all bulk open foods must be removed**,
, , Owner lacked food safety knowledge and has not completed an approved food safety course., , Action required:, Complete a food safety course that is approved by the Minister. Provide a copy of the completion certificate to an Alberta Health Services Executive Officer.,
5 violations
A pan of cooked chicken was left at room temperature. The operator indicated that they were to be donated to new comers and the homeless.
Operating contrary to permit restrictions. , 1. Items for making sandwiches were present in the front display cooler. Menu indicated that sandwiches, wraps and other high-risk foods were being prepared and/or sold in the facility in contravention of the existing food permit., , 2. Reusable customer dishes were present in the front service area in contravention of the existing food permit. , , , Action required:, 1. Stop all sales and advertising of high-risk foods. Update the menu to reflect the minimal food handling that is permitted in the food establishment (i.e. drinks, hot dogs, fries, baked foods and dry prepackaged foods)., , 2. Remove the reusable dishes from the food establishment until such time that adequate dishwashing facilities are installed in this establishment., ,
4 violations
Operating contrary to permit restrictions. , 1. Items for making sandwiches were present in the front display cooler. Menu indicated that sandwiches, wraps and other high-risk foods were being prepared and/or sold in the facility in contravention of the existing food permit., , 2. Reusable customer dishes were present in the front service area in contravention of the existing food permit. , , , Action required:, 1. Stop all sales and advertising of high-risk foods. Update the menu to reflect the minimal food handling that is permitted in the food establishment (i.e. drinks, hot dogs, fries, baked foods and dry prepackaged foods)., , 2. Remove the reusable dishes from the food establishment until such time that adequate dishwashing facilities are installed in this establishment., ,
, Owner lacked food safety knowledge and has not completed an approved food safety course., , Action required:, Complete a food safety course that is approved by the Minister. Provide a copy of the completion certificate to an Alberta Health Services Executive Officer.,
4 violations
Operating contrary to permit restrictions. , 1. Items for making sandwiches were present in the front display cooler. Menu indicated that sandwiches, wraps and other high-risk foods were being prepared and/or sold in the facility in contravention of the existing food permit., , 2. Reusable customer dishes were present in the front service area in contravention of the existing food permit. , , , Action required:, 1. Stop all sales and advertising of high-risk foods. Update the menu to reflect the minimal food handling that is permitted in the food establishment (i.e. drinks, hot dogs, fries, baked foods and dry prepackaged foods)., , 2. Remove the reusable dishes from the food establishment until such time that adequate dishwashing facilities are installed in this establishment., ,
, Owner lacked food safety knowledge and has not completed an approved food safety course., , Action required:, Complete a food safety course that is approved by the Minister. Provide a copy of the completion certificate to an Alberta Health Services Executive Officer.,
10 violations
The food establishment was operating contrary to the posted closure order. The business "open" sign was on, and there was a speaker with music playing outside on the street. The Executive Officer asked if the store was open upon entry and the owner responded with "yes.", --Close the food establishment until all items on the Closure Order are resolved AND an inspection is completed by AHS.
Two pans of cooked chicken, a pan of deep-fried dough balls and frozen meals in the chest freezer were from an unapproved source., , Action required:, Remove all foods that are from an unapproved source from the food establishment. Ensure that all food for sale in the facility is from an approved source.
, No food contact surface sanitize was prepared., , Action required:, Mix a food grade sanitizer solution (i.e. 100 ppm chlorine or 200 ppm quat). Ensure that a food grade sanitizing solution is prepared whenever food handling is occurring.
11 violations
The food establishment was operating contrary to the posted closure order. The business "open" sign was on, and there was a speaker with music playing outside on the street. The Executive Officer asked if the store was open upon entry and the owner responded with "yes.", --Close the food establishment until all items on the Closure Order are resolved AND an inspection is completed by AHS.
Two pans of cooked chicken, a pan of deep-fried dough balls and frozen meals in the chest freezer were from an unapproved source., , Action required:, Remove all foods that are from an unapproved source from the food establishment. Ensure that all food for sale in the facility is from an approved source.
, No food contact surface sanitize was prepared., , Action required:, Mix a food grade sanitizer solution (i.e. 100 ppm chlorine or 200 ppm quat). Ensure that a food grade sanitizing solution is prepared whenever food handling is occurring.
10 violations
Two pans of cooked chicken, a pan of deep-fried dough balls and frozen meals in the chest freezer were from an unapproved source., , Action required:, Remove all foods that are from an unapproved source from the food establishment. Ensure that all food for sale in the facility is from an approved source.
, No food contact surface sanitize was prepared., , Action required:, Mix a food grade sanitizer solution (i.e. 100 ppm chlorine or 200 ppm quat). Ensure that a food grade sanitizing solution is prepared whenever food handling is occurring.
, Two pans of cooked chicken were stored on the counter without a means of temperature control. The internal temperature of the chicken measured 17.5 ⁰C and 17.3⁰C, and the external temperature of the chicken measured 16 ⁰C and 15.4 ⁰C. , , Action required:, Ensure that all potentially hazardous high-risk foods are stored at 4⁰C or less, or at/above 60⁰C.
No violations
4 violations
, No sanitizing solution was prepared or available. Mix an approved sanitizing solution (i.e. 100PPM bleach solution). Ensure that a sanitizing solution is prepared whenever food handling is occurring.
, A probe thermometer was unavailable for checking the internal cooking temperature of foods. Purchase a probe thermometer.
, Business was advertising high risk prepared foods for sale including chicken wraps, and turkey wraps which go against the permit restrictions. , , Actions Required:, -Immediately stop preparing and selling high risk foods, such as sandwiches, wraps and deep-fried foods as these are not permitted under the current permit restrictions for your business.,
3 violations
, No sanitizing solution was prepared. Mix an approved sanitizing solution (i.e. 100PPM bleach solution). Ensure that a sanitizing solution is prepared whenever food handling is occurring.
, 1. A heater was stored in front of the hand wash station. Do not store equipment inside or in front of the hand wash station. Ensure that the hand wash station is accessible at all times., , 2.There was not soap and paper towel at the hand wash station. Ensure that all hand wash stations are stocked with soap and paper towels at all times.
, 1. A deep fryer containing used oil was noted near the stairs to the basement. Remove the deep fryer and all other food handling equipment from this area., , 2. Business was advertising high risk prepared foods for sale including chicken wraps, turkey wraps, breaded chicken and French fries which go against the permit restrictions. , , Actions Required:, -Remove the deep fryer and the other food handling equipment from beside the basement stairs., -Immediately stop deep frying., -Immediately stop preparing and selling high risk foods, such as sandwiches, wraps and deep-fried foods as these are not permitted under the current permit restrictions for your business.,
No violations
1 violation
Gap behind sink counter and wall. Seal off gap to prevent moisture behind the counter.
, , A written cleaning schedule was unavailable., , Action required:, , Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.,
, Owner lacked food safety knowledge and has not completed an approved food safety course., , Action required:, Complete a food safety course that is approved by the Minister. Provide a copy of the completion certificate to an Alberta Health Services Executive Officer.,
, Scoops with no handles were used for self-serve customer food items., , Action required:, Remove the handle-less scoops from the customer self-serve food jars. Ensure that all scoops have handles to prevent the contamination of food.
, 1. The food service area and the basement area were cluttered and disorganized., , 2. A written cleaning schedule was unavailable., , Action required:, , 1. Ensure that all areas of the food facility are organized to facilitate cleaning., , 2. Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
, Scoops with no handles were used for self-serve customer food items., , Action required:, Remove the handle-less scoops from the customer self-serve food jars. Ensure that all scoops have handles to prevent the contamination of food.
, 1. The food service area and the basement area were cluttered and disorganized., , 2. A written cleaning schedule was unavailable., , Action required:, , 1. Ensure that all areas of the food facility are organized to facilitate cleaning., , 2. Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
, Scoops with no handles were used for self-serve customer food items., , Action required:, Remove the handle-less scoops from the customer self-serve food jars. Ensure that all scoops have handles to prevent the contamination of food.
, 1. The food service area and the basement area were cluttered and disorganized., , 2. A written cleaning schedule was unavailable., , Action required:, , 1. Ensure that all areas of the food facility are organized to facilitate cleaning., , 2. Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
, 1. The hand wash station was completely obstructed with miscellaneous items and made proper handwashing difficult to complete., , 2. There was no single-use paper towel at the hand wash station., , Action required:, 1. Remove all extraneous items from the hand wash station. Ensure that the hand wash station is always accessible to facilitate proper hand hygiene., , 2. Ensure that all hand wash stations are equipped with soap in a dispenser and single-use paper towels., , ,
, 1. Staff food was stored with food for the public in the fridges, freezers and on counters., , 2. A cauliflower head, boxes of food and flats of water were stored on the floor in the front service area and/or in the basement., , 3. Extraneous items were stored in the basement area (mattresses, household furniture, bags of clothes, suitcases, food handling equipment) and in the front food service area (food handling equipment and personal items) next to food., , Action required:, 1. Ensure that all staff food is stored separate from food for the public. Clearly indicate which food is for staff., , 2. Ensure that all food is stored at least 6 inches off the floor., , 3.Remove all extraneous items from the basement and food service areas. Ensure that all areas are organized to facilitate cleaning.
Food handling was occurring in a non-food handling area. A microwave and a toaster oven, with food inside, were observed near the basement stairway., , Action required:, Remove the food handling equipment (microwave and toaster oven) from beside the back stairway. Only prepare and handle food in the front service area, which is equipped with a dedicated hand wash sink.,
Operating contrary to permit restrictions. , 1. Items for making sandwiches were present in the front display cooler. Menu indicated that sandwiches, wraps and other high-risk foods were being prepared and/or sold in the facility in contravention of the existing food permit., , 2. Reusable customer dishes were present in the front service area in contravention of the existing food permit. , , , Action required:, 1. Stop all sales and advertising of high-risk foods. Update the menu to reflect the minimal food handling that is permitted in the food establishment (i.e. drinks, hot dogs, fries, baked foods and dry prepackaged foods)., , 2. Remove the reusable dishes from the food establishment until such time that adequate dishwashing facilities are installed in this establishment., ,
, Owner lacked food safety knowledge and has not completed an approved food safety course., , Action required:, Complete a food safety course that is approved by the Minister. Provide a copy of the completion certificate to an Alberta Health Services Executive Officer.,
, Scoops with no handles were used for self-serve customer food items., , Action required:, Remove the handle-less scoops from the customer self-serve food jars. Ensure that all scoops have handles to prevent the contamination of food.
, 1. The food service area and the basement area were cluttered and disorganized., , 2. A written cleaning schedule was unavailable., , Action required:, , 1. Ensure that all areas of the food facility are organized to facilitate cleaning., , 2. Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
, Two pans of cooked chicken were stored on the counter without a means of temperature control. The internal temperature of the chicken measured 17.5 ⁰C and 17.3⁰C, and the external temperature of the chicken measured 16 ⁰C and 15.4 ⁰C. , , Action required:, Ensure that all potentially hazardous high-risk foods are stored at 4⁰C or less, or at/above 60⁰C.
, 1. The hand wash station was completely obstructed with miscellaneous items and made proper handwashing difficult to complete., , 2. There was no single-use paper towel at the hand wash station., , 3. Inappropriate hand wash supplies, a reusable towel, was observed at the hand wash station in the washroom. , , Action required:, 1. Remove all extraneous items from the hand wash station. Ensure that the hand wash station is always accessible to facilitate proper hand hygiene., , 2. Ensure that all hand wash stations are equipped with soap in a dispenser and single-use paper towels., , 3. Remove the reusable towel from the washroom. Ensure that the washroom hand wash station is equipped with and single-use paper towel.,
, 1. Tobacco products were stored on the counter, beside food, in the front service area., , 2. Staff food was stored with food for the public in the fridges, freezers and on counters., , 3. A cauliflower head, boxes of food and flats of water were stored on the floor in the front service area and/or in the basement., , 4. Extraneous items were stored in the basement area (mattresses, household furniture, bags of clothes, suitcases, food handling equipment) and in the front food service area (food handling equipment and personal items) next to food., , Action required:, 1. Organize the front food service area so that all tobacco products are stored separate from food., , 2. Ensure that all staff food is stored separate from food for the public. Clearly indicate which food is for staff., , 3. Ensure that all food is stored at least 6 inches off the floor., , 4.Remove all extraneous items from the basement and food service areas. Ensure that all areas are organized to facilitate cleaning.
Food handling was occurring in a non-food handling area. A microwave and a toaster oven, with food inside, were observed near the basement stairway., , Action required:, Remove the food handling equipment (microwave and toaster oven) from beside the back stairway. Only prepare and handle food in the front service area, which is equipped with a dedicated hand wash sink.,
Operating contrary to permit restrictions. , 1. Items for making sandwiches were present in the front display cooler. Menu indicated that sandwiches, wraps and other high-risk foods were being prepared and/or sold in the facility in contravention of the existing food permit., , 2. Reusable customer dishes were present in the front service area in contravention of the existing food permit. , , , Action required:, 1. Stop all sales and advertising of high-risk foods. Update the menu to reflect the minimal food handling that is permitted in the food establishment (i.e. drinks, hot dogs, fries, baked foods and dry prepackaged foods)., , 2. Remove the reusable dishes from the food establishment until such time that adequate dishwashing facilities are installed in this establishment., ,
, Owner lacked food safety knowledge and has not completed an approved food safety course., , Action required:, Complete a food safety course that is approved by the Minister. Provide a copy of the completion certificate to an Alberta Health Services Executive Officer.,
, Scoops with no handles were used for self-serve customer food items., , Action required:, Remove the handle-less scoops from the customer self-serve food jars. Ensure that all scoops have handles to prevent the contamination of food.
, 1. Spilled food was observed on the floor beside boxes of food in the basement., , 2. The food service area and the basement area were cluttered and disorganized., , 3. A written cleaning schedule was unavailable., , Action required:, 1. Clean-up the spilled food in the basement area. Ensure that all areas are maintained in a clean and sanitary manner., , 2. Ensure that all areas of the food facility are organized to facilitate cleaning., , 3. Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
, 1. The hand wash station was completely obstructed with miscellaneous items and made proper handwashing difficult to complete., , 2. There was no single-use paper towel at the hand wash station., , 3. Inappropriate hand wash supplies, a reusable towel, was observed at the hand wash station in the washroom. , , Action required:, 1. Remove all extraneous items from the hand wash station. Ensure that the hand wash station is always accessible to facilitate proper hand hygiene., , 2. Ensure that all hand wash stations are equipped with soap in a dispenser and single-use paper towels., , 3. Remove the reusable towel from the washroom. Ensure that the washroom hand wash station is equipped with and single-use paper towel.,
, 1. Tobacco products were stored on the counter, beside food, in the front service area., , 2. Staff food was stored with food for the public in the fridges, freezers and on counters., , 3. A cauliflower head, boxes of food and flats of water were stored on the floor in the front service area and/or in the basement., , 4. Extraneous items were stored in the basement area (mattresses, household furniture, bags of clothes, suitcases, food handling equipment) and in the front food service area (food handling equipment and personal items) next to food., , Action required:, 1. Organize the front food service area so that all tobacco products are stored separate from food., , 2. Ensure that all staff food is stored separate from food for the public. Clearly indicate which food is for staff., , 3. Ensure that all food is stored at least 6 inches off the floor., , 4.Remove all extraneous items from the basement and food service areas. Ensure that all areas are organized to facilitate cleaning.
Food handling was occurring in a non-food handling area. A microwave and a toaster oven, with food inside, were observed near the basement stairway., , Action required:, Remove the food handling equipment (microwave and toaster oven) from beside the back stairway. Only prepare and handle food in the front service area, which is equipped with a dedicated hand wash sink.,
Operating contrary to permit restrictions. , 1. Items for making sandwiches were present in the front display cooler. Menu indicated that sandwiches, wraps and other high-risk foods were being prepared and/or sold in the facility in contravention of the existing food permit., , 2. Reusable customer dishes were present in the front service area in contravention of the existing food permit. , , , Action required:, 1. Stop all sales and advertising of high-risk foods. Update the menu to reflect the minimal food handling that is permitted in the food establishment (i.e. drinks, hot dogs, fries, baked foods and dry prepackaged foods)., , 2. Remove the reusable dishes from the food establishment until such time that adequate dishwashing facilities are installed in this establishment., ,
, Owner lacked food safety knowledge and has not completed an approved food safety course., , Action required:, Complete a food safety course that is approved by the Minister. Provide a copy of the completion certificate to an Alberta Health Services Executive Officer.,
, Scoops with no handles were used for self-serve customer food items., , Action required:, Remove the handle-less scoops from the customer self-serve food jars. Ensure that all scoops have handles to prevent the contamination of food.
, 1. Spilled food was observed on the floor beside boxes of food in the basement., , 2. The food service area and the basement area were cluttered and disorganized., , 3. A written cleaning schedule was unavailable., , Action required:, 1. Clean-up the spilled food in the basement area. Ensure that all areas are maintained in a clean and sanitary manner., , 2. Ensure that all areas of the food facility are organized to facilitate cleaning., , 3. Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. The sanitation program must be submitted to an Alberta Health Services Executive Officer for review.
, Enroll in and complete an approved food safety course.