CalgaryCALGARY INTERNATIONAL AIRPORT
CONC A - 2000 Airport Road NE
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 28, 2026
Temperature logs were not being maintained., , Monitor temperatures of perishable foods at least 3 times a day and maintain records.
There was condensation or fog inside the screen of the dial probe thermometer. Operators were unable to obtain temperature readings. This was the only probe thermometer that operators were able to locate., , Repair or replace the probe thermometer.
1) Ready to eat kale and spinach measured 27C on a table. These vegetables were stored without temperature control., , Vegetables were placed in a cooler during the inspection., , 2) Internal temperatures were taken from the following foods stored in top refrigerated inserts, - deli meat 9.2C., - chickpeas 17.5C and 19C (discarded), - boiled eggs 8.5C, - quinoa 8.8C, - cream cheese 7.6C, - cheese 7C, , Repair the cooler and store perishable foods at 4C or less under refrigeration.
There was food debris on the food slicer, which was stored covered on a shelf., , Dissemble the equipment, clean and sanitize all parts thoroughly.
la prep is in the CALGARY INTERNATIONAL AIRPORT neighbourhood. CALGARY INTERNATIONAL AIRPORT, Calgary has 140 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 124 (89%) 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.
Sbarro
CALGARY INTERNATIONAL AIRPORT
This restaurant has been inspected 5 times since July 13, 2023, with 0 in compliance, 5 not in compliance, and 0 closures on record.
4 violations
Temperature logs were not being maintained., , Monitor temperatures of perishable foods at least 3 times a day and maintain records.
There was condensation or fog inside the screen of the dial probe thermometer. Operators were unable to obtain temperature readings. This was the only probe thermometer that operators were able to locate., , Repair or replace the probe thermometer.
1) Ready to eat kale and spinach measured 27C on a table. These vegetables were stored without temperature control., , Vegetables were placed in a cooler during the inspection., , 2) Internal temperatures were taken from the following foods stored in top refrigerated inserts, - deli meat 9.2C., - chickpeas 17.5C and 19C (discarded), - boiled eggs 8.5C, - quinoa 8.8C, - cream cheese 7.6C, - cheese 7C, , Repair the cooler and store perishable foods at 4C or less under refrigeration.
There was food debris on the food slicer, which was stored covered on a shelf., , Dissemble the equipment, clean and sanitize all parts thoroughly.
6 violations
1) Pastries containing spinach and feta cheese were displayed at room temperature without time tracking. The internal temperature of the pastry was 18.2C. Food handlers could not recall when pastries were removed from temperature control. , , These pastries were discarded. Keep perishable foods away from the temperature danger zone (4 to 60C) or limit storage at room temperature for a maximum of 2 hours with proper time tracking then discard remaining food products after the 2-hour period. , , 2) Chickpeas, goat cheese and deli meat in top refrigerated inserts measured 6.7C, 8,0C and 9.2C. Deli meat was stored above the fill line of the insert container., , Store perishable foods at 4C or less under refrigeration., , 3) Guacamole, sliced tomatoes and chicken on a food cart were stored without temperature control. Foods measured 16.8C, 18.2C, and 21.5C. , , These perishable foods were discarded., , 4) Kale in water and spinach were stored without temperature control on the food preparation table. These vegetables measured 23C. , , These vegetables were placed in a cooler during the inspection.
A food handler was observed cleaning a blender in the front hand sink., , The blender was taken to the 3-compartment sink for cleaning and sanitizing. , , Designate hand sinks for handwashing only.
5 violations
1) Quat sanitizer in a pail measured approximately 100 ppm., , 2) Quat sanitizer in a spray bottle measured 0 ppm., , 200 ppm quat sanitizer was prepared during the inspection.
1) Pastries containing spinach and feta cheese were displayed at room temperature. The internal temperature of the pastry was 23.3C. Staff could not recall the time when pastries were removed from the oven. , , These pastries were discarded. Keep perishable foods away from the temperature danger zone (4 to 60C)., , 2) A jug of milk and peeled banana in the undercounter cooler measured 6.5C and 7.7C., , 3) Feta cheese, quinoa and sauté mushrooms in top refrigerated inserts measured between 6.3C to 8.6C. , , 4) Liquid egg mixture in the sandwich cooler measured 7C., , 5) Mozzarella cheese and cheddar cheese measured 7.8C and 8.2C in the cooler next to the back hand sink., , Store perishable foods at 4C or less under refrigeration.
9 violations
Quat sanitizer in a spray bottle measured 0 ppm., , 200 ppm quat sanitizer was prepared during the inspection.
1) Pastries containing spinach and feta cheese were displayed at room temperature. The internal temperature of the pastry was 19.5C., , These pastries were discarded. Keep perishable foods away from the temperature danger zone (4 to 60C)., , 2) Peeled banana, guacamole and 1% milk in the undercounter cooler measured between 6.7 to 8.8C., , 3) Feta cheese, sweet potatoes and chickpeas in top refrigerated inserts measured between 6.4 to 7.2C. Some foods were filled past the maximum fill line of insert containers., , 4) The following temperatures were taken from the sandwich cooler., Kimchi grilled cheese - 12C, Chicken and brie - 11.7C, Cuben - 9C, Fig and goat cheese - 7.6C, Mushroom Banh Mi - 8.6C, The air vent in this cooler was blocked by food and food wrappers., , 5) Corn beef and sweet potatoes in the back double door cooler measured 6.8C and 7.3C., , 6) The following temperatures were taken from the Coca Cola cooler., Yogurt - 10.5C, Chicken bacon - 12C, Habanero chicken shawarma - 13.4C, Turkey sandwich 14.3C, , 7) Chocolate milk, white milk, boiled egg and marble cheese in the self-serve cooler measured between 12 to 14C. , , Repair the coolers. Store perishable foods at 4C or less under refrigeration., , Foods discarded during this inspection.
8 violations
REPEATING VIOLATION:, Wiping cloth for frothing wand was dry and stored in an empty insert container at the coffee station. Keep cloth in a sanitizing solution between use., **June 9, 2023: inspector observed staff rinse frothing wand towel at hand sink and placed back into dry container., **July 13, 2023: counter cloth stored in solution that did not register a sanitizing residual. Please replace solution as needed to maintain 100 ppm chlorine.
REPEATING VIOLATION:, An open bowl of salad and other foods and cutting board were stored under the paper towel dispenser for the front hand sink. This is not a sanitary area for food storage. Please do not handle foods in this area., **June 9, 2023: staff cutting vegetables directly under paper towel dispenser and inspector observed staff reaching over with wet hands to remove paper towels., **July 13, 2023: bowl of fruit salad under the paper towel dispenser.
The back hand sink was obstructed by a coffee brewer and boxes. , , Remove items that are obstructing the hand sink.
A knife was stored between the food preparation table and the wall. This gap was difficult to clean., , The knife was removed from the gap and taken to the dishwashing sinks. Store knives in an area that can be easily cleaned and sanitized.
Food debris was found on hard-to-reach areas of the food slicer., , Dissemble the equipment, clean and sanitize all parts thoroughly.
A backpack was stored on a baking sheet., , The backpack was placed on a coat hook during the inspection.
A spoon was stored flat on sunflower seeds., , Store utensils in a manner that prevents the handles from coming into contact with food.
The drawer below the toaster had untreated wood on the handle. The handle was sticky., , Seal untreated wood so that it is smooth, non-absorbent to moisture and easy to clean.
Food debris was found on hard-to-reach areas of the food slicer., , Dissemble the equipment, clean and sanitize all parts thoroughly.
The level of sanitizer in the dishwashing sink was too low for food equipment to be submerged., , Sanitizer was added to the sink until food equipment was submerged.
Cardboard boxes on the shelf were stored in a manner that obstructed access to the back kitchen hand sink., , Cardboard boxes on the shelf were reorganized so that the path towards the hand sink was not blocked.
Quat sanitizer test strips were discolored and had water damage. , , New test strips were obtained from another food establishment during the inspection.
The drawer below the toaster had untreated wood on the handle. The handle was sticky., , Seal untreated wood so that it is smooth, non-absorbent to moisture and easy to clean.
1) Food debris was found on hard-to-reach areas of the food slicer., , Dissemble the equipment, clean and sanitize all parts thoroughly., , 2) There was mould in the ice machine., , Empty, clean and sanitize the ice machine.
The switch protector for the food slicer was damaged. The cover appeared unclean., , The cover was removed and discarded during the inspection., , Suggest replacing the cover to prevent accidental operation.
The cupboard under the front hand sink was unclean., , Clean the cupboard.
REPEATING VIOLATION:, A fly sticky take was hung above a food prep area in the back prep area. Remove the tape and place in another area where there is no risk of contamination to food and food surfaces., **July 13, 2023: sticky tape hung on food storage shelf among food.
REPEATING VIOLATION:, A container of cooked quinoa was left out at room temp near the dishwashing area. Temp measured 38C. Staff advised it was being cooled. Please practice quick-cooling methods., **July 13, 2023: trays of perishable foods were cooling at room temp since morning; chicken measured 23C; mushrooms measured 21C; cubed vegetables measured 23C (all destroyed).
REPEATING VIOLATION:, Unable to determine if the manager/person in care and control of the facility was certified in food safety. Please provide copy of food safety certificate or have person complete a recognized course in food safety.
REPEATING VIOLATION:, All staff including the supervisor on site during time of inspection had very limited food safety knowledge. All staff must complete the AHS basic food safety course. The manager must complete a recognized food safety course.
REPEATING VIOLATION:, There were cardboard liners that were heavily contaminated with food spillage on the condiment counter. Remove cardboard and regularly clean and sanitize the counter. Use durable, foodgrade, easily cleanable material.
REPEATING VIOLATIONS:, 1) Coffee mixing spoons were stored in standing water at room temp. Temp of water measured 25C. Keep water for utensils cold at 4C or lower, or hot at 60C or higher., **July 13. 2023: mixing spoons were stored in 30C standing water., 2) Spoons/utensils at the condiment counter were not organized and arranged so the eating ends are stored in the same direction.