1B - 5403 Crowchild Trail NW
Not in Compliance
5 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
October 17, 2025
Not in ComplianceUsed wiping clothes were not detected with any chlorine sanitizer residual and were stored directly on the cutting boards., , Store wiping clothes in 100ppm chlorine sanitizer solution between uses.
One knife was stored in the gap between line cooler and the table., , Store utensils in a sanitary manner to prevent cross contamination.
Chlorine test strips on site were already ineffective., , Obtain new chlorine test strips.
The business end of the can opener was soiled., , Clean and sanitize after each use.
Food debris and stains build-up on the floor's hard to reach areas and on equipment handles., , Clean these areas.
Snow Palace is in the VARSITY neighbourhood. VARSITY, Calgary has 139 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 20, 2026, there are 110 (79%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 5 times since August 10, 2023, with 1 in compliance, 4 not in compliance, and 0 closures on record.
5 violations
Used wiping clothes were not detected with any chlorine sanitizer residual and were stored directly on the cutting boards., , Store wiping clothes in 100ppm chlorine sanitizer solution between uses.
One knife was stored in the gap between line cooler and the table., , Store utensils in a sanitary manner to prevent cross contamination.
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.
Elixir Pharmacy
VARSITY
Chlorine test strips on site were already ineffective., , Obtain new chlorine test strips.
The business end of the can opener was soiled., , Clean and sanitize after each use.
Food debris and stains build-up on the floor's hard to reach areas and on equipment handles., , Clean these areas.
2 violations
Food stains build-up on the stand-up freezer door and bottom shelf. , , Clean the freezer.
Food debris and stains build-up on the floor's hard to reach areas. , , Clean these areas.
7 violations
Numerous cleaning cloths were scattered throughout the kitchen. Many of the cleaning cloths were covered with stains and grease. , , Store cleaning cloths in a container and replace dirty cleaning cloths.
Cooler handles were covered with grease. Staff wash gloved hands underneath the sink and not removing when they get dirty. , , Remove and dirty gloves when they get dirty. Wash hands before putting a new pair of gloves on. , , Observed staff with long fingernails., , Practice proper personal hygiene.
Chlorine sanitizer in the bucket was measured at 1000ppm., , Use 100ppm chlorine (1/2 teaspoon bleach per L water).
1) Egg mixture, rice noodles and container of deep-fried meat were stored at room temperature without temperature control., , Staff placed all the perishable food back into the coolers. (CDI), , Store perishable food at 4 degrees C or below or at 60 degrees C or higher. , , 2) Frozen ducks were being thawed in stagnant water. , , Thaw frozen food under cold running water, in cooler overnight or in a microwave.
1) Tin cans were used to store sweet and sour and chili sauces. , , Do not use tin cans. Use a food grade container to store sauces. , , 2) Small bags of meats were stored directly in on the walk-in freezer. , , Store all food at least 6 inches off the floor., , 3) Newspaper and garbage bags were used to cover food. Newspapers were scattered throughout the kitchen. , , Remove newspaper from kitchen and use garbage bags for garbage only.
1) Grease build-up on the prep cooler handles. , , 2) Food stains build-up on the stand-up freezer door and bottom shelf. , , 1 to 2) Clean these items.
1) Saran wrap was used to cover the kitchen top shelves. , Please remove wrap and clean when the shelves get dirty. , , 2) Food debris and stains build-up on the floor's hard to reach areas. , , 1 to 2) Clean these areas.
2 violations
The concentration of chlorine sanitizer in spray bottle at the bar and the sanitizer bucket in the kitchen was measured between 0-10 ppm. , , - Chlorine sanitizers must be used at 100 ppm. Mix 1/2 teaspoon of bleach per liter of water and verify concentration using a chlorine test strip. Change the solution when the sanitizer solution is dirty or below 100 ppm.
A rinse bucket was being used for hand washing. , - Handwashing must be done in the dedicated plumbed in handwashing sink. Do not wash hands in a bucket.
6 violations
Sanitizer solution is being mixed with detergent. , , Please mix 1/2 teaspoon of bleach per liter of water. Do not mix sanitizer solution with detergent or soap.
Seafood was being thawed in standing water. , , Please ensure to thaw foods under running cold water or in the walk-in cooler.
1) Hand sink at the back preparation area is blocked. , - Please ensure hand sink is accessible. , , 2) No soap available at then hand sink on the main cooking line. Hot water tap is in disrepair at this handwashing sink as well. , - Ensure all handwashing sinks are supplied with soap, paper towels, and hot and cold running water at all times.
Foods containers uncovered and stored on the floor in the walk-cooler and in the preparation area. , , - Please ensure all foods are covered and do not store foods on the floor. Store all foods at least 6 inches off the floor.
No chlorine or iodine test strips available. , - Ensure test strips are available to verify chemical concentrations.
Accumulation of debris on dishwasher. , , - Please clean and maintain all areas of the facility in a clean and sanitary condition.