134 - 620 10 Avenue SW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 25, 2026
There was a gap under the north exit door off of the kitchen (leading to the back hallway). , , Replace the weather stripping or otherwise seal the gap at the base of the north exit door to help prevent the entry of pests.
Orchard Restaurant is in the BELTLINE neighbourhood. BELTLINE, Calgary has 789 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 552 (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.
Biggie's Glizzies - Events
BELTLINE
This restaurant has been inspected 10 times since August 24, 2023, with 1 in compliance, 9 not in compliance, and 0 closures on record.
1 violation
There was a gap under the north exit door off of the kitchen (leading to the back hallway). , , Replace the weather stripping or otherwise seal the gap at the base of the north exit door to help prevent the entry of pests.
5 violations
There was no food contact surface sanitizer prepared in the kitchen., , Quat based food contact surface sanitizer was prepared during inspection. Concentration measured 200 ppm.
- Dirty wet cleaning clothes were observed on the counter., *Staff removed clothes from the counter and stored them in the sanitizer bucket. This is a repeat violation.
Lamb is sous vide cooked with a temperature of 126 F (52 C) for 90 min. , , The lowest sous vide temperature permitted for lamb is 54.4 degrees Celsius.
The paper towel dispenser for the back kitchen hand wash sink was empty of paper towels., , Ensure that paper towel dispensers are stocked with paper towels at all times.
There was a gap under the north exit door off of the kitchen (leading to the back hallway). , , Replace the weather stripping or otherwise seal the gap at the base of the north exit door to help prevent the entry of pests.
1 violation
- Dirty wet cleaning clothes were observed on the counter., *Staff removed clothes from the counter and stored them in the sanitizer bucket. This is a repeat violation.
1 violation
- The cleaning cloth bucket sanitizer was measured at 0 ppm of Quaternary Ammonium. The sanitizer dispensed from the automatic dispenser also measured 0 ppm of Quaternary Ammonium. , , *Staff prepared a bleach-based sanitizer solution, which measured 100 ppm of available chlorine. This chlorine-based sanitizer will be used until the automatic dispenser is repaired., , *Please ensure the concentration of any sanitizer is verified immediately after preparation to maintain proper sanitation standards.
2 violations
- The cleaning cloth bucket sanitizer was measured at 0 ppm of Quaternary Ammonium. The sanitizer dispensed from the automatic dispenser also measured 0 ppm of Quaternary Ammonium. , , *Staff prepared a bleach-based sanitizer solution, which measured 100 ppm of available chlorine. This chlorine-based sanitizer will be used until the automatic dispenser is repaired., , *Please ensure the concentration of any sanitizer is verified immediately after preparation to maintain proper sanitation standards.
- The handwashing sink in the bar area was found to contain a strainer/sieve., , *The strainer was removed during the inspection., , *All handwashing sinks must be used exclusively for handwashing and not for storing dishes or discarding food items.
2 violations
- Wet cleaning cloths were observed on the counter., *Staff soaked the clothes in a Quats sanitizer bucket and cleaned the surface. Please ensure the sanitizer solution is changed every two hours or sooner if visibly dirty., **Wet cleaning clothes can harbor germs and, if left on counters, may contribute to cross-contamination. Keeping them submerged in sanitizer solution helps minimize bacterial growth.
- The bar high-temperature dishwasher recorded a final rinse temperature of 66.9°C after three cycles. Additionally, no rinse aid was present at the time of inspection., *Staff turned the breaker off to prevent accidental use of dishwasher. Ensure dishwasher is serviced and will be able to consistently reaches a final rinse temperature of at least 71°C at the plate level. Also, ensure to check and maintain an adequate supply of detergent and rinse aid. DO NOT USE the dishwasher and maintain a logbook to check the temperature of dishwasher every day prior running any loads., *Staff will use the kitchen dishwasher to wash glassware's., **A final rinse temperature of 71°C or higher at the plate level is required to achieve heat sanitization and effectively kill harmful microorganisms.
No violations
4 violations
The quat sanitizer was tested and 0ppm was detected. It was discovered that the concentrate at the dispenser was empty. , , The concentrate was changed out and a new solution was dispensed. The new solution was tested and 200ppm was detected., , Please ensure sanitizer solutions are always tested to ensure the correct concentration is achieved.
The chlorine-based mechanical dishwasher was run three times and the concentration did not exceed 10ppm. , , Please have the dishwasher serviced such that it is sanitizing at 100ppm.
Items were stored in the basin and in front of the hand sink in the kitchen. , , Please do not store any items in the basin of the hand sink or in front of the hand sink to allow for unobstructed access to the hand sink for proper and frequent hand washing.
2 violations
, February 2, 2023:, , Flies were observed in the kitchen. , , Work with your professional pest control company to eliminate the flies from the facility. , , October 31, 2022:, , A few rodent droppings under the 2 compartment sink in the kitchen and in the corner dining area by the potted plants and the couch., There were 2 mice in the trap on the glue board under the shelf in the kitchen. , Follow all instructions from pest control company. Keep pest control records available on site.
, Staff working in the kitchen were unaware of what temperature food in cold storage should be., , Kitchen staff must know at least the basics of food safety. Highly recommend all kitchen staff take at least Food Safety Basics.
6 violations
, There was no probe thermometer available for use. Staff stated that other staff members did have their own probes, but no probe could be located during inspection., , Ensure that functional probe thermometers that measure the range of at least 0 to 100 degrees Celsius are available for use at all times.
, Residual chlorine concentration at the plate level for the low temperature dishwasher in the kitchen was undetectable. When the chlorine line was primed, no chlorine came out., , Have the dishwasher serviced/ repaired so that the residual concentration of chlorine at the plate level during the sanitize cycle measures 100 ppm.
, The hand soap dispenser for the hand wash sink located on the south side of the kitchen was empty. Staff did not have a key to open the dispenser. A bag of soap refill was sitting on the counter top., , Either refill the soap dispenser, or set up an alternative soap dispenser (a countertop liquid hand soap bottle, for example).
1) The ice scoop was stored directly in customer ice at the bar. , , Please store the ice scoop outside of the ice bin in a clean and sanitary manner. , , 2) The ice scoop for the ice machine was stored under the paper towel dispenser in the kitchen. , , Please move the ice scoop such that it is not stored under the paper towel dispenser.
, Staff stated that the residual chlorine concentration at the plate level for the low temperature dishwasher in the kitchen was verified monthly by the dishwasher service provider., , Dishwasher residual sanitizer concentration must be verified at least once a day to ensure that the dishwasher is sanitizing dishes adequately.
, February 2, 2023:, , Flies were observed in the kitchen. , , Work with your professional pest control company to eliminate the flies from the facility. , , October 31, 2022:, , A few rodent droppings under the 2 compartment sink in the kitchen and in the corner dining area by the potted plants and the couch., There were 2 mice in the trap on the glue board under the shelf in the kitchen. , Follow all instructions from pest control company. Keep pest control records available on site.
, Staff working in the kitchen were unaware of what temperature food in cold storage should be., , Kitchen staff must know at least the basics of food safety. Highly recommend all kitchen staff take at least Food Safety Basics.