CalgaryDOWNTOWN COMMERCIAL CORE
120 - 703 6 Avenue SW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
September 24, 2025
Not in ComplianceStaff lack basic food safety knowledge. , , **Please ensure staff receive basic food safety training.
**Outstanding**, Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Beside and underneath kitchen equipment., **PLEASE CLEAN THE AFOREMENTIONED AREAS.
SOLE Restaurant & Bar is in the DOWNTOWN COMMERCIAL CORE neighbourhood. DOWNTOWN COMMERCIAL CORE, Calgary has 678 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 11, 2026, there are 427 (63%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 3 times since November 29, 2024, with 0 in compliance, 3 not in compliance, and 0 closures on record.
2 violations
Staff lack basic food safety knowledge. , , **Please ensure staff receive basic food safety training.
**Outstanding**, Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Beside and underneath kitchen equipment., **PLEASE CLEAN THE AFOREMENTIONED AREAS.
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.
Inn from the Cold - Kitchen
DOWNTOWN COMMERCIAL CORE
6 violations
Wet cleaning cloths were observed throughout the facility. , , **Ensure cleaning cloths are submerged in a sanitizer solution at all times if reusing or discarded after each use.
Pork dumplings were being thawed at room temperature. , - Operator was instructed to move the dumplings in the refrigerator unit to prevent bacterial growth. , , **Ensure high risk food items are thawed in the refrigerator units, under cold running water, in microwave or by direct cooking only. , , Note: Pork dumplings measured at 3*C internally.
**Outstanding**, The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 73°C. The inspector informed the operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
**Outstanding**, There were no test strips available during the inspection for iodine to test the glasswasher. The inspector informed the operator that test strips must be used to test the iodine concentration between 12.5-25 ppm., **OBTAIN IODINE TEST STRIPS.
Staff lack basic food safety knowledge. , , **Please ensure staff receive basic food safety training.
**Outstanding**, Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Beside and underneath kitchen equipment., **PLEASE CLEAN THE AFOREMENTIONED AREAS.
9 violations
There were cleaning cloths stored on food-contact surfaces. The inspector informed the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
An improper thawing practice was observed during the inspection. Specifically, raw meat was being thawed in room temperature. The inspector discussed the proper thawing procedures with the operator. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins. The meat was placed in running cold water afterwards.
An improper temperature control of food was noted during the inspection where high-risk food items, including raw fries and raw Takoyaki, were left in room temperature. The staff mentioned that they only do this during their busy times. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C.
The handwashing station was blocked during the inspection with kitchen utensils. The inspector informed the staff and the operator that the handwashing station must be free and readily available for handwashing at all times. The utensils were removed during the inspection.
The hot water valve of the handwashing station was being turned off due to a leak at the faucet. The inspector informed the operator that a hot water must be provided in all handwashing stations at all times. Please fix the leak of the faucet.
The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 73°C. The inspector informed the operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
There were no test strips available during the inspection for iodine to test the glasswasher. The inspector informed the operator that test strips must be used to test the iodine concentration between 12.5-25 ppm., **OBTAIN IODINE TEST STRIPS.
Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Beside and underneath kitchen equipment., **PLEASE CLEAN THE AFOREMENTIONED AREAS.