3 - 1531 5 Street SW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
February 26, 2026
There was a hot water leak at the south hand was sink in the kitchen., , Repair the leak.
Milpa is in the BELTLINE neighbourhood. BELTLINE, Calgary has 788 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 550 (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.
Burnin Bird
BELTLINE
This restaurant has been inspected 6 times since April 12, 2024, with 0 in compliance, 6 not in compliance, and 0 closures on record.
1 violation
There was a hot water leak at the south hand was sink in the kitchen., , Repair the leak.
5 violations
February 20, 2026:, , There was no detectable residual of sanitizer at the dish level for the bar glass washer. Iodine sanitizer was hooked up to the dishwasher. Additionally, it appeared as though the dishwasher was malfunctioning, with no water coming out on the rinse side of the glasswasher., , Have the dishwasher repaired or replaced., , May 20, 2025:, , There was no detectable residual of sanitizer at the dish level for the bar glass washer. Previously, this machine had used iodine to sanitize. Chlorine solution was observed to be hooked up to the machine. , , If this glass washer uses iodine to sanitize, residual concentration must measure between 12.5 to 25 ppm. If chlorine is the sanitizer, 100 ppm residual chlorine is required.
There was no detectable concentration of sanitizer at the dish level for the kitchen dishwasher. Final rinse temperature measured 52 degrees Celsius., , Have the dishwasher serviced/repaired. Residual chlorine concentration at the dish level during the sanitize cycle must measure 100 ppm.
The inside of the ice machine had scale accumulation and/or mold growth., , Clean and sanitize the inside of the ice machine. Ensure the ice machine is cleaned and sanitized on a regular basis.
Floors in hard to reach areas, such as corners, edges, and underneath and behind equipment and food preparation tables had grease, soil, and/or food debris accumulation. , , Clean hard to reach areas in the facility. Ensure these areas are cleaned on a regular basis.
Ceilings surrounding air vents had dust/grease accumulation., , Clean dusty ceilings. Ensure these areas are cleaned on a regular basis.
2 violations
There was no detectable residual of sanitizer at the dish level for the bar glass washer. Previously, this machine had used iodine to sanitize. Chlorine solution was observed to be hooked up to the machine. , , If this glass washer uses iodine to sanitize, residual concentration must measure between 12.5 to 25 ppm. If chlorine is the sanitizer, 100 ppm residual chlorine is required.
, Fruit flies were observed in the kitchen., , Ensure that adequate pest control is taking place in the facility.
8 violations
The north food preparation cooler had an ambient air temperature of 7 degrees Celsius. Internal food temperatures of food in this cooler measured 7 degrees Celsius., , Have this cooler repaired or replaced. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius or lower at all times.
The ambient air temperature of the walk-in cooler measured 9 degrees Celsius. Internal temperatures of food in the cooler measured between 8-9 degrees Celsius., , Remove any perishable food from this cooler. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius or less at all times.
There was no detectable residual of sanitizer at the dish level for the bar glass washer. Previously, this machine had used iodine to sanitize. Chlorine solution was observed to be hooked up to the machine. , , If this glass washer uses iodine to sanitize, residual concentration must measure between 12.5 to 25 ppm. If chlorine is the sanitizer, 100 ppm residual chlorine is required.
2 violations
, Bowls were being used as scoops in dry ingredient containers. Additionally, the improper scoops were being stored in the food items., , Obtain proper scoops for these food items. Once proper scoops are obtained, ensure that scoops are either stored outside of the food or stored so that the handle of the scoop is not in contact with the food.
, Fruit flies were observed in the kitchen., , Ensure that adequate pest control is taking place in the facility.
8 violations
, Perishable food items (cheese, cut vegetables) were being stored on the counter without temperature control., , Either store perishable food items in the cooler or have proper counter top ice baths for these items. Ice baths were prepared during inspection.
, The residual concentration of chlorine at the plate level during the sanitize cycle for the kitchen dishwasher was undetectable., , Have the dishwasher serviced. Residual chlorine concentration at the dish level during the sanitize cycle must measure 100 ppm. For a short period of time (one day maximum), dishes may be washed in the dishwasher, and then manually sanitized in one of the dishwashing sink, and then air dried.
, A container of utensils was being stored directly under the paper towel dispenser at the south hand wash sink., , Container was moved during inspection. Store food and related items away from the hand wash sinks and hand washing supplies to protect from contamination during hand washing.
There was no detectable chlorine residual at the dish level during the sanitize cycle for the low temperature dishwasher in the kitchen., , Have the dishwasher primed, serviced, or adjusted. Residual chlorine concentration at the plate level must measure 100 ppm.
There was no soap or soap dispenser at the hand wash sink located by the dish pit., , Install a soap dispenser at the hand wash sink located by the dish pit.
, Bowls were being used as scoops in dry ingredient containers. Additionally, the improper scoops were being stored in the food items., , Obtain proper scoops for these food items. Once proper scoops are obtained, ensure that scoops are either stored outside of the food or stored so that the handle of the scoop is not in contact with the food.
, Fruit flies were observed in the kitchen., , Ensure that adequate pest control is taking place in the facility.
There was grease and food debris accumulation on floors under equipment and food preparation tables on the south side of the facility., , Clean floors under equipment and food preparation tables on the south side of the facility.
, Bowls were being used as scoops in dry ingredient containers. Additionally, the improper scoops were being stored in the food items., , Obtain proper scoops for these food items. Once proper scoops are obtained, ensure that scoops are either stored outside of the food or stored so that the handle of the scoop is not in contact with the food.
, Staff water bottle and medication was being stored on the west food preparation table., , Store staff personal belongings away from food preparation and storage areas. Staff belongings were moved during inspection.
, Quat test strips were not available for use., , Ensure that quat test strips are available for use. Use the quat test strips to verify the concentration of quat for the food contact surface sanitizer.
, Chlorine test strips were not available for use., , Ensure that chlorine test strips are available for verifying the chlorine concentration for the kitchen dishwasher.
, Fruit flies were observed in the kitchen., , Ensure that adequate pest control is taking place in the facility.