19 - 2219 35 Avenue NE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Spitfire Grills is in the NORTH AIRWAYS neighbourhood. NORTH AIRWAYS, Calgary has 75 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 28, 2026, there are 44 (59%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) 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.
Nightwave
NORTH AIRWAYS
This restaurant has been inspected 6 times since November 27, 2023, with 3 in compliance, 3 not in compliance, and 0 closures on record.
No violations
2 violations
*Outstanding*, - The maximum temperature of the high‑temperature dishwasher was measured at 62.1 °C after three consecutive cycles., *The high‑temperature dishwasher must reach at least 71 °C to properly sanitize dishes., Currently, the establishment is operating as catering only, with no dine‑in customers. The restaurant is equipped with a two‑compartment sink. Follow the manual method for dishwashing., Steps in proper manual dishwashing are:, - Scrape any food particles that remain from the dishes., - Wash dishes with soap and water., - Rinse dishes with fresh water., - Sanitize. If using the chlorine based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes., - Air dry.
Outstanding, , - Floor below the dishwasher was in disrepair., *Replace/fix the floor., , - There is not enough lightning in the storage area (hallway)., *Install/replace lights with better luminous intensity in order to facilitate better cleaning.
3 violations
- The maximum temperature of the high‑temperature dishwasher was measured at 62.1 °C after three consecutive cycles., *The high‑temperature dishwasher must reach at least 71 °C to properly sanitize dishes., Currently, the establishment is operating as catering only, with no dine‑in customers. The restaurant is equipped with a two‑compartment sink. Follow the manual method for dishwashing., Steps in proper manual dishwashing are:, - Scrape any food particles that remain from the dishes., - Wash dishes with soap and water., - Rinse dishes with fresh water., - Sanitize. If using the chlorine based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes., - Air dry.
- Floor below the dishwasher was in disrepair., *Replace/fix the floor., , - There is not enough lightning in the storage area (hallway)., *Install/replace lights with better luminous intensity in order to facilitate better cleaning.
7 violations
- The sanitizer in the spray bottle was tested as more than 400 ppm of Quats., *Staff reprepared the solution and the violation was corrected onsite.
- The maximum temperature of the high‑temperature dishwasher was measured at 62.1 °C after three consecutive cycles., *The high‑temperature dishwasher must reach at least 71 °C to properly sanitize dishes., Currently, the establishment is operating as catering only, with no dine‑in customers. The restaurant is equipped with a two‑compartment sink. Follow the manual method for dishwashing., Steps in proper manual dishwashing are:, - Scrape any food particles that remain from the dishes., - Wash dishes with soap and water., - Rinse dishes with fresh water., - Sanitize. If using the chlorine based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes., - Air dry.
No violations
No violations
- Deep cleaning of kitchen is required., *Prepare a plan for deep cleaning and implement it.
- Ensure to have a thermometer to measure the temperature of the dishwasher at the plate level.
- Various locations inside the facility were observed that may allow potential pest entry, including, but not limited to, below and beside the dishwasher, the back storage area, and the hallway storage area., , - The most recent pest control report indicated one mouse capture near the dishwasher., *All openings and holes must be sealed with a permanent solution. Temporary fixes, such as metal wool, are not acceptable.
- Floor below the dishwasher was in disrepair., *Replace/fix the floor., , - There is not enough lightning in the storage area (hallway)., *Install/replace lights with better luminous intensity in order to facilitate better cleaning.
- Clean utensils must be stored inverted (upside down), and all cutlery must be stored with the food‑contact (business) end facing downward to prevent contamination during handling.
- Deep cleaning of kitchen is required., *Prepare a plan for deep cleaning and implement it.