4014 University Avenue NW · UNIVERSITY DISTRICT
April 20, 2026
Pass1. Quats sanitizer solution tested below 200 ppm. Ensure sanitizer solution is changed regularly to maintain the sanitizing concentration to effectively disinfect contact surfaces, , **Quats sanitizer was refilled during the inspection and tested satisfactory, , 2. Dirty cleaning cloths were observed on a food-contact prep table surface. Cleaning cloths must be stored in approved sanitizer buckets or, when sanitizer spray is used, replaced regularly or when visibly soiled to prevent cross-contamination of food., , **The cleaning cloths were removed from the prep table and placed in the dirty linen area during the inspection.
The fish fillets were found in a tray with water placed next to the cookline and measured 18 degrees. Staff indicated the fillets had been removed from the cooler and were awaiting preparation. Thawing products must be removed from refrigeration only when they are ready to be immediately prepped or cooked to prevent potential contamination and temperature abuse while held at room temperature., , **The tray was removed from beside the cookline and returned to the cooler during the inspection.
A scoop was observed stored inside a food container in the dry storage area, with the handle in direct contact with the food product. Ensure the scoop is stored with the handle pointing away from the product to prevent contamination., , **Scoop was stored with handle vertically stored during the inspection.
Native Tongues is in the UNIVERSITY DISTRICT neighbourhood. UNIVERSITY DISTRICT, Calgary has 52 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 20, 2026, there are 44 (85%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since November 14, 2024, with 3 passes and 0 closures on record.
1. Quats sanitizer solution tested below 200 ppm. Ensure sanitizer solution is changed regularly to maintain the sanitizing concentration to effectively disinfect contact surfaces, , **Quats sanitizer was refilled during the inspection and tested satisfactory, , 2. Dirty cleaning cloths were observed on a food-contact prep table surface. Cleaning cloths must be stored in approved sanitizer buckets or, when sanitizer spray is used, replaced regularly or when visibly soiled to prevent cross-contamination of food., , **The cleaning cloths were removed from the prep table and placed in the dirty linen area during the inspection.
The fish fillets were found in a tray with water placed next to the cookline and measured 18 degrees. Staff indicated the fillets had been removed from the cooler and were awaiting preparation. Thawing products must be removed from refrigeration only when they are ready to be immediately prepped or cooked to prevent potential contamination and temperature abuse while held at room temperature., , **The tray was removed from beside the cookline and returned to the cooler during the inspection.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
UNIVERSITY DISTRICT
A scoop was observed stored inside a food container in the dry storage area, with the handle in direct contact with the food product. Ensure the scoop is stored with the handle pointing away from the product to prevent contamination., , **Scoop was stored with handle vertically stored during the inspection.
1) The hand sink in the prep area near the mixer was missing paper towels. , - Instructed the manager to ensure that all handwashing sinks are always equipped with paper towels, soap and running water (hot and cold)., -The manager restocked the paper towels. , 2) The sink mentioned above had garbage bins in front of it making it hard to reach., - The manager was instructed to make sure all handwashing sinks are always easily accessible., - The manager moved the garbage bins out of the way.
Two knives were stored in space between the prep cooler and the prep table. , - The operator was instructed to remove those knives from that space wash and sanitize and store them in a knife rack or sanitizer solution bucket. The manager removed the knives and put it in dishwashing.
Unfinished concrete pillar on the cook line. , - Please seal the concrete pillar on the cook line.