CalgaryDOWNTOWN COMMERCIAL CORE
116 7 Avenue SE
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 29, 2026
Not in Compliance1. The flooring beside the cookline is damaged and uneven. It should be repaired to provide a smooth, durable, and easy-to-clean surface, preventing dirt buildup and eliminating potential hiding places for pest, , **Please repair the floor., , 2. Cabinet doors are missing from the units near the kitchen entrance and underneath the prep table. Repair or replace these doors to prevent pests from accessing stored food., , **Repair or replace.
Royal Canadian Legion 1 - Food is in the DOWNTOWN COMMERCIAL CORE neighbourhood. DOWNTOWN COMMERCIAL CORE, Calgary has 683 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 22, 2026, there are 475 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 4 times since September 13, 2023, with 0 in compliance, 4 not in compliance, and 0 closures on record.
1 violation
1. The flooring beside the cookline is damaged and uneven. It should be repaired to provide a smooth, durable, and easy-to-clean surface, preventing dirt buildup and eliminating potential hiding places for pest, , **Please repair the floor., , 2. Cabinet doors are missing from the units near the kitchen entrance and underneath the prep table. Repair or replace these doors to prevent pests from accessing stored food., , **Repair or replace.
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.
Kanata Trading Post - Food
DOWNTOWN COMMERCIAL CORE
3 violations
CORRECTED - Dishwasher tested satisfactory, , The low temperature dishwasher is not dispensing adequate concentrations of chlorine. No chlorine detected after cycle was complete. Unable to prime the sanitizer as there is a blockage in the line. , , The low temperature dishwasher must dispense 100ppm of chlorine (bleach) to effectively sanitize food equipment/utensils. , , Service the low temperature dishwasher and ensure testing of the dishwasher is performed daily with chlorine test strips. Until the low temperature dishwasher is repaired, fill a compartment with a chlorine (bleach) sanitizer solution at 100ppm and submerge food equipment/utensils for at least 2 minutes.
Chlorine test strips were not available during the inspection. Please ensure the tests strips are available at all times to validate the sanitizer concentrations for effective sanitization., , **Obtain test strips
1. The flooring beside the cookline is damaged and uneven. It should be repaired to provide a smooth, durable, and easy-to-clean surface, preventing dirt buildup and eliminating potential hiding places for pest, , **Please repair the floor., , 2. Cabinet doors are missing from the units near the kitchen entrance and underneath the prep table. Repair or replace these doors to prevent pests from accessing stored food., , **Repair or replace.
3 violations
Wet cleaning cloth stored on the counter contained no chlorine (bleach). , , Cleaning cloths should be stored in a sanitizer bucket of either 100-200ppm of chlorine (bleach) or 200ppm of QUATS to remove contamination and to prevent the spread of bacteria when cleaning. , , Ensure a sanitizer bucket is made daily and used to store cleaning cloths when not in use. , , The operator made a sanitizer bucket that measured 100ppm of chlorine (bleach) and placed the cleaning cloth inside at the time of the inspection.
The low temperature dishwasher is not dispensing adequate concentrations of chlorine. No chlorine detected after cycle was complete. Unable to prime the sanitizer as there is a blockage in the line. , , The low temperature dishwasher must dispense 100ppm of chlorine (bleach) to effectively sanitize food equipment/utensils. , , Service the low temperature dishwasher and ensure testing of the dishwasher is performed daily with chlorine test strips. Until the low temperature dishwasher is repaired, fill a compartment with a chlorine (bleach) sanitizer solution at 100ppm and submerge food equipment/utensils for at least 2 minutes.
A large can is reused to store cooking oil and was visibly soiled with solidified grease. , , Cans should not be reused for storing cooking oil as they are not easily cleanable and may corrode over time. , , Replace the can with an insert/container that is smooth, durable, and easily cleanable and ensure it is cleaned daily to avoid grease buildup.
4 violations
Sanitizer use was reviewed with the operator. As discussed, if using bleach then make a sanitizing solution using bleach and water (2mL bleach in 1L water) with no soap. Use this solution for sanitizing all food contact surfaces and items., , See https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-how-mix-an-approved-sanitizing-solution.pdf,
As discussed, place a thermometer in each cooler for monitoring temperature. Coolers should be maintained at less than 4C.,
The handwash sink in the kitchen was missing paper towels and soap. As discussed, ensure that the handwash sink is properly supplied even if the kitchen is in minimal use., ,
The cook line had a grease pan under the equipment filled with solidified grease. Clean the grease pan as discussed.,