421 12 Avenue SE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Melrose Cafe & Bar is in the BELTLINE neighbourhood. BELTLINE, Calgary has 799 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 20, 2026, there are 561 (70%) 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.
Second Son Kitchen & Cocktails - Events
BELTLINE
This restaurant has been inspected 11 times since February 29, 2024, with 5 in compliance, 6 not in compliance, and 0 closures on record.
No violations
No violations
9 violations
The maximum water temperature at the dish level during the sanitize cycle for the high temperature dishwasher measured 63 degrees Celsius., , Have the dishwasher repaired, serviced or adjusted. The water temperature at the dish level during the sanitize cycle for high temperature dishwashers must measure at least 71 degrees Celsius.
Several sinks in the "second son" area were being used for handwashing, but the sinks were also being used for other purposes (soaking dishes, food preparation)., , Either designate a sink for handwashing in this area, or install a designated handwash sink for this area.
In the pizza area, clean plates were being stored below the paper towel dispenser. , , Relocate the storage of clean plates so to protect them from contamination.
Knives were being stored in the gap between the food preparation cooler and the counter., , Store knives in a way that protects them from contamination.
Fluorescent lights in the ventilation canopy were uncovered., , Either cover the lights, install light tubes over the light tubes, replace fluorescent tubes with LED lights, or otherwise ensure the lights are protected from breakage.
No violations
2 violations
Back area dishwasher final rinse maximum 65C. Please contact your service/repair company to correct.
Pizza prep cooler handles have a buildup of food debris. Ensure that surfaces touched often by foodhandlers are kept clean and sanitary.
No violations
1 violation
, The residual chlorine concentration at the dish level during the sanitize cycle for the bar dishwasher was undetectable., , Have the dishwasher repaired, serviced, or adjusted. The residual chlorine concentration at the dish level during the sanitize cycle must measure 100 ppm. All dishes will be washed in the kitchen dishwasher until the bar dishwasher is fixed.
1 violation
, The residual chlorine concentration at the dish level during the sanitize cycle for the bar dishwasher was undetectable., , Have the dishwasher repaired, serviced, or adjusted. The residual chlorine concentration at the dish level during the sanitize cycle must measure 100 ppm. All dishes will be washed in the kitchen dishwasher until the bar dishwasher is fixed.
6 violations
, Staff member was using an open garbage can as a table. Cooked ginger beef was being put onto a sheet tray which was sitting on the garbage can., , Do not use garbage cans as tables. Use either a table, a cart, or some other acceptable method to help protect food from contamination.
, There was one spray bottle of food contact surface sanitizer that was unlabelled., , Ensure that all chemical bottles are labeled to identify their contents to help prevent accidental misuse.
, Cooked corn in a bowl on the counter at room temperature had an internal temperature of 16.5 degrees Celsius., , Corn was put into containers and moved into the walk-in cooler. Ensure that food not being worked on is moved back into temperature control to help prevent pathogen growth.
No violations
6 violations
A cleaning cloth that had food debris on it was stored on the counter in the pizza prep area. Ensure that all used cleaning cloths are stored in an approved sanitizing solution.
Several spray bottles of sanitizer were unlabelled. Ensure that all containers of chemicals are clearly labelled to identify contents.
There is no paper towel dispenser at the hand wash station in the bar. Install a paper towel dispenser at the hand wash sink.
There was a leak in the cabinet under the coffee machine. Water had pooled in the shelves., , Repair the leak and clean up the water on the shelves.
Surfaces of the ventilation canopy had grease accumulation., , Clean the ventilation canopy surfaces and ensure the ventilation canopy is cleaned on a regular basis.
There was food debris and/or soil accumulation in the bottom of the drawer coolers., , Clean the bottom of the drawer coolers. Ensure these are cleaned on a regular basis.
There was grease, food debris, and/or soil accumulation on the floors underneath equipment in the cookline of the Melrose area. , , Clean floors underneath equipment in the cookline of the Melrose area. Ensure these areas are cleaned on a regular basis.
, The residual chlorine concentration at the dish level during the sanitize cycle for the bar dishwasher was undetectable., , Have the dishwasher repaired, serviced, or adjusted. The residual chlorine concentration at the dish level during the sanitize cycle must measure 100 ppm. All dishes will be washed in the kitchen dishwasher until the bar dishwasher is fixed.
, The floor under the steam table had grease, soil, and food debris accumulation., , Clean the floor under the steam table and ensure this area is cleaned on a regular basis.
, The floor under the south food preparation cooler on the west side of the cookline had grease, soil, and food debris accumulation., , Clean the floor under the south food preparation cooler on the west side of the cookline and ensure this area is cleaned on a regular basis.
Bags of dry food were stored on the floor in the dry food storage room. Ensure that all food is stored off the ground.
Ice scoop was stored on top of the bulk ice machine. Ensure that the ice scoop is stored in such a way to protect against contamination (i.e. in a clean container).
Detailed cleaning needed on both cooking lines including, floors, inserts of the ventilation canopy, edges of equipment, and the outside of food containers.