CalgaryGREENVIEW INDUSTRIAL PARK
431 41 Avenue NE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Rea's Italian Cucina is in the GREENVIEW INDUSTRIAL PARK neighbourhood. GREENVIEW INDUSTRIAL PARK, Calgary has 83 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 30, 2026, there are 62 (75%) 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.
This restaurant has been inspected 6 times since November 1, 2023, with 1 in compliance, 5 not in compliance, and 0 closures on record.
No violations
7 violations
***Outstanding violation - noted on December 2, 2025***, , There were containers of pasta improperly stored (refridgerated) on ice., , Ensure that if items are to be refrigerated using an ice bath, the containers should be full submerged in ice and water. Monitor the temperature using a thermometer. Only take as much food out at a time that is needed., , I recommend pre-portioning the pasta and keeping the portions refrigerated in the cooler.
Cut vegetables were stored at room temperature. , , Once vegetables have been cut/prepared, they must be stored under 4C or above 60C to prevent the growth of bacteria. , , Store the vegetables in a temporary ice bath during service.
1. The sandwich cooler measured 21.9C. There were chicken parmesan, pasta and whole produce stored inside., , The cooler must maintain a temperature below 4C to prevent the growth of bacteria. , , Repair the cooler and refrain from storing any food inside. , , The operator discarded the chicken parmesan and pasta. The whole produce was removed and stored in another proper functioning cooler., , 2. The walk-in cooler measured 17.9C. No temperature logs were maintained. Various high-risk foods were stored inside including calamari, milk, heavy cream, sliced ham, salmon, tuna, lasagna, mussels, cooked meat balls, and various pasta. The internal temperature of various food products measured around 10-16C with a probe thermometer. The operator discarded all food products listed above during the inspection. , , The cooler must maintain a temperature below 4C to prevent the growth of bacteria., , Repair the walk-in cooler and refrain from storing food inside. , , Observed high traffic going in and out of the walk-in cooler. Advised the operator to set the temperature to 0C to compensate for the loss in air flow.
Utensils stored in water at room temperature. The water was significantly soiled with food debris. , , Utensils must be stored in a manner that protects it from contamination., , Store utensils in the following manner:, - Iced water <4C , - Hot water >60C , - Sanitizer solution of either 100ppm of chlorine or 200ppm of quats
The table used to prepare the dough in the basement area was in disrepair. The surface is no longer smooth, durable, and easy to clean. , , Replace/repair the table and ensure the surface is smooth, durable, and easy to clean.
There was a metal scoop used in the pizza prep area and the handle was torn off. , , Utensils must be maintained in good repair to mitigate physical contamination of food and to facilitate cleaning. , , Replace the scoop. Regularly inspect food utensils and discard once they are in disrepair.
There is dust accumulating on the ceiling above the grill line. , , The ceiling tiles must be regularly cleaned to remove dust/debris and to prevent contamination where food is prepared below. , , Thoroughly clean the indicated area.
1 violation
There were containers of pasta improperly stored (refridgerated) on ice., , Ensure that if items are to be refrigerated using an ice bath, the containers should be full submerged in ice and water. Monitor the temperature using a thermometer. Only take as much food out at a time that is needed., , I recommend pre-portioning the pasta and keeping the portions refrigerated in the cooler.
4 violations
There was a container of frozen fish thawing at room temperature., , Do not thaw food at room temperature. Thawing of foods must be done under refrigeration at 4°C, microwave or completely submerged in cold running water., , Staff placed fish into the cooler.
There were containers of pasta improperly stored (refridgerated) on ice., , Ensure that if items are to be refrigerated using an ice bath, the containers should be full submerged in ice and water. Monitor the temperature using a thermometer. Only take as much food out at a time that is needed., , I recommend pre-portioning the pasta and keeping the portions refrigerated in the cooler.
A pot of tomato sauce was stored on the floor for cooling., , Ensure that foods are stored at least 6 inches above the ground., , Staff removed the sauce from the floor.
1 violation
No food safety certificate was available., , Someone in care and control of the facility must hold a food safety certificate when they are five or less food handlers.,
8 violations
1. Wet cleaning cloths were kept on the counter., 2. No sanitizing bucket was available., , Fresh bleach sanitizing solution was prepared at 100 ppm and cleaning cloths were kept therein., , Alternatively, multi-quat sanitizing solution can be used.,
1. Scallop was submerged in water thawing at 16°C at the 2-compartment sink as well as potential contamination from splashes during dishwashing., , Scallop was discarded. Improper thawing method., , Thawing of foods must be done under refrigeration at 4°C, microwave or completely submerged in cold running water., , 2. Prep cooler inserts were measured between 10°C to 19°C., , Food in inserts were discarded. Ensure prep cooler top lids are covered when not in use., , 3. Some coolers were not equipped with thermometer., , Obtain functional thermometers and regularly monitor the temperature of the coolers.,
Foil was lining the bottom storage shelf in the cook line., , Remove the foil. Surfaces must be smooth and easily cleanable.
1. Dishwasher was measured at 0 ppm., The facility resorted to using manual dishwashing method., , The dishwasher technician was promptly contacted to fix the dishwasher., , 2. After the dishwasher cycle is completed, cleaning cloths was used to wipe the dishes and glassware., , Ensure food equipment are air-dried.
Handwashing sink located close to the mini fridge in the kitchen was obstructed with dirty cloths laundry bag., , Laundry bag was quickly relocated, making the handwashing sink accessible and convenient for handwashing., ,
No food safety certificate was available., , Someone in care and control of the facility must hold a food safety certificate when they are five or less food handlers.,
Gap was observed above the walk-in cooler ceiling and the basement ceiling., , Ensure the indicated areas are covered to prevent the entry of pests.
1. White and blue cutting board surfaces were scratched, unsmooth and insanitary., , Replace/resurface cutting board surfaces., , 2. Ice scoops were stored on the ice machine and on the cutting board at the bar area., , 3. Scoops without handles were stored inside the bulk food container., , Obtain scoops that have handles.,
1. There was dust and grime buildup on the kitchen ceiling., 2. Under and around the 2-compartment sink, under the dishwasher, dishwashing, and hard-to-reach areas were dirty., 3. Under the handwashing sinks and counters were dirty., , Ensure the indicated areas are maintained in a sanitary condition.,