108 - 472 36 Street NE
Not in Compliance
9 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 4, 2025
Not in Compliance1. Wet cleaning clothes for wiping surfaces were found on the counters and tables in the prep area., The cleaning clothes were placed in santizing buckets. , , 2. The sanitizing solution in the sanitizing bucket measured 170ppm of DDBSA and 452ppm of lactic acid for the sink and surface sanitizer., The sanitizing solution was replaced and measured., , -Ensure all cleaning clothes are submerged in sanitizing buckets when not in use., -Ensure the concentration of sink and surface sanitizer is maintained at 272-700ppm of DDBSA and 704-1875ppm of lactic acid.
The ice machine beside the handwashing sink in first prep area was left uncovered making it a risk for food (ice) contamination. Operator covered the ice machine with its cover., , -Ensure the ice machine is covered at all times and a splash guard is put in place for both first prep area and bar area.
The chicken thawed under running water was at above 4 degrees Celsius and another at 15 degrees Celsius for breaded chicken., The chicken was discarded., , -Ensure the thawed chicken is used at/below 4 degrees to prevent bacteria growth and toxin.
Handwashing station in the bar area had no handwashing soap. Operator provided soap for the handwashing station., , -Ensure all hand washing stations are equipped with soap, paper towel and cold and hot running water.
1. Some food items were not covered in the prep cooler., 2. Some of the food items packed and stored in walk-in coolers were not labeled., , -Ensure all food items are labeled and covered to prevent cross-contamination in the refridgerator.
Light was seen underneath the door of the back prep area., , -Ensure door is pest and weatherproof to prevent entering of vermin.
1. The lighting levels of the walk-in cooler was very low, making it difficult to see corners and dirty shelves., 2. There was low lighting level in dry storage area of the kitchen., 3. The hot running water tap in the back prep area was not working., , -Ensure the lighting level in the walk-in cooler and dry storage area are improved., -Replace the tap and ensure hot running water is available for staff use.
The shelves on the right-hand side of the walk-in cooler were not maintained in clean, sanitary manner., , -Ensure the shelves were maintained in clean and sanitary condition.
The floor of the walk-in freezer was not maintained in clean, sanitary condition., , -Ensure the floor of the walk-in freezer is kept clean and in sanitary manner daily.
Old Spaghetti Factory is in the MARLBOROUGH neighbourhood. MARLBOROUGH, Calgary has 85 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 10, 2026, there are 61 (72%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since June 14, 2024, with 1 in compliance, 2 not in compliance, and 0 closures on record.
9 violations
1. Wet cleaning clothes for wiping surfaces were found on the counters and tables in the prep area., The cleaning clothes were placed in santizing buckets. , , 2. The sanitizing solution in the sanitizing bucket measured 170ppm of DDBSA and 452ppm of lactic acid for the sink and surface sanitizer., The sanitizing solution was replaced and measured., , -Ensure all cleaning clothes are submerged in sanitizing buckets when not in use., -Ensure the concentration of sink and surface sanitizer is maintained at 272-700ppm of DDBSA and 704-1875ppm of lactic acid.
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.
Edo Japan
MARLBOROUGH
The ice machine beside the handwashing sink in first prep area was left uncovered making it a risk for food (ice) contamination. Operator covered the ice machine with its cover., , -Ensure the ice machine is covered at all times and a splash guard is put in place for both first prep area and bar area.
The chicken thawed under running water was at above 4 degrees Celsius and another at 15 degrees Celsius for breaded chicken., The chicken was discarded., , -Ensure the thawed chicken is used at/below 4 degrees to prevent bacteria growth and toxin.
Handwashing station in the bar area had no handwashing soap. Operator provided soap for the handwashing station., , -Ensure all hand washing stations are equipped with soap, paper towel and cold and hot running water.
1. Some food items were not covered in the prep cooler., 2. Some of the food items packed and stored in walk-in coolers were not labeled., , -Ensure all food items are labeled and covered to prevent cross-contamination in the refridgerator.
Light was seen underneath the door of the back prep area., , -Ensure door is pest and weatherproof to prevent entering of vermin.
1. The lighting levels of the walk-in cooler was very low, making it difficult to see corners and dirty shelves., 2. There was low lighting level in dry storage area of the kitchen., 3. The hot running water tap in the back prep area was not working., , -Ensure the lighting level in the walk-in cooler and dry storage area are improved., -Replace the tap and ensure hot running water is available for staff use.
The shelves on the right-hand side of the walk-in cooler were not maintained in clean, sanitary manner., , -Ensure the shelves were maintained in clean and sanitary condition.
The floor of the walk-in freezer was not maintained in clean, sanitary condition., , -Ensure the floor of the walk-in freezer is kept clean and in sanitary manner daily.
No violations
5 violations
Wet and dirty washcloths were observed on the handwashing sink and on food contact surfaces., - Staff promptly removed cleaning cloths from the above noted areas., , CLEANING CLOTHS MUST BE SUBMERGED IN SANITIZER BUCKET SOLUTION AT ALL TIMES
On the food prep table, dirty knife was touching the raw chicken meat placed in a food tray., - Knife was immediately removed from the meat tray and placed in the dishwashing area., , ENSURE FOOD IS PROTECTED FROM CONTAMINATION AT ALL TIMES.
1. Tongs were found inside the salad container and handle was touching the food., - Staff removed tongs from the food immediately., , 2. Food items in the stand-up cooler by the service station were found not covered. , - Staff covered food containers to prevent cross-contamination of the food during storage., , FOOD MUST BE PROTECTED FROM CONTAMINATION AT ALL TIMES.
1. The back exit door in the prep area was found open at the time of the inspection. Door was voluntarily closed by the operator., - Ensure that the back door is properly closed. , , IF YOU WISH TO KEEP THE BACK DOOR OPEN IN THE WARMER MONTHS THE BACK DOOR , MUST HAVE A TIGHT-FITTING SCREEN IN PLACE. , , 2. The weather stripping on the back door is not in good condition - some light can be seen coming through cracks. , , REPLACE WEATHER STRIPPING ON BACK DOOR.,
Water faucet for the dipper well was observed to be turned off at the time of inspection., - Staff was asked to change the water in the dipper well and keep the faucet running at all times.