136 2 Street SW
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Minas Brazilian Steak House - Events is in the CHINATOWN neighbourhood. CHINATOWN, Calgary has 147 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 86 (59%) 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.
Fiestaval Latino Festival
EAU CLAIRE
This restaurant has been inspected 15 times since July 21, 2023, with 10 in compliance, 4 not in compliance, and 1 closure on record.
No violations
1 violation
**July 19, 2026 - The facility installed a sneeze guard on their cold holding table. However, it is of insufficient size and placement.**, , Operation had setup a buffet without proper sneeze guards to protect food from customer contamination., , REQUIREMENT: Sneeze guards of appropriate height and size must be installed if a customer accessible buffet system is to be used.
1 violation
Operation had setup a buffet without proper sneeze guards to protect food from customer contamination., , REQUIREMENT: Sneeze guards of appropriate height and size must be installed if a customer accessible buffet system is to be used.
No violations
No violations
2 violations
Temperature for the upright cooler measured 8C. , , Ensure coolers are at 4C or below.
The handwashing sink was blocked with a grill at the time of inspection., , Relocate the grill and ensure the sink is accessible for handwashing.
No violations
No violations
No violations
No violations
1 violation
Two pails of QUAT sanitizer were not changed out on a routine basis; therefore, the concentrations were depleted between 0-50 ppm. , , Concern was corrected during the inspection., , REQUIREMENT: Ensure that QUAT Sanitizer is maintained at 200 ppm. Check and change the solutions more frequently if more 'organic contamination' is being frequently introduced.
3 violations
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use.
There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection. However, the QUAT-based sanitizer solution was measured above 200-ppm. The inspector referred to the manufacturer's instruction on the label of the concentrate and demonstrated to the staff/operator how to properly create a 200-ppm QUAT solution. The inspector informed the staff that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to follow the manufacturer’s instructions on the label and test the QUAT concentration each time a solution is made, then daily, and recommended to check the solution every 2-4 hours throughout operations.
No violations
No violations
2 violations
A probe thermometer was not available., , Provide a probe thermometer that can measure between 0C to 100C.,
, Quat based food contact surface sanitizer was available for surfaces and sanitizing dishes. Quat test strips were not available., , Obtain quat test strips so that the concentration of sanitizer can be verified.
The hot-holding unit, which was empty during the inspection, was measured at 17°C. The hot-holding unit was only using a chafing dish fuel. Thus, the inspector informed the operator not to use the hot-holding unit, unless it is able to maintain a temperature of 60°C and above. The operator mentioned that they would not be using the hot-holding unit and would only be cooking what is ordered by the customers to reduce the need to hold food in the hot-holding unit.