CalgaryDOWNTOWN COMMERCIAL CORE
18011 4B7 Spruce Meadows Trail SW
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
November 21, 2025
In ComplianceInternal temperature of turkey balls were measured at 55 degrees Celsius. , Internal temperature of gravy was measured at 57 degrees Celsius. , , **Ensure internal temperature is maintained at 60 degrees Celsius or hotter. , ***CORRECTED DURING THE INSPECTION.
Spruce Meadows - Alpenhaus 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 2 times since November 14, 2025, with 2 in compliance, 0 not in compliance, and 0 closures on record.
1 violation
Internal temperature of turkey balls were measured at 55 degrees Celsius. , Internal temperature of gravy was measured at 57 degrees Celsius. , , **Ensure internal temperature is maintained at 60 degrees Celsius or hotter. , ***CORRECTED DURING THE INSPECTION.
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.
Zen 8 Grill - CGY-395 - Events
DOWNTOWN COMMERCIAL CORE
3 violations
QUAT sanitizer measured 0 ppm concentration. , , **Ensure QUATs sanitizer is maintained at minimum of 200 ppm. , ***CORRECTED DURING THE INSPECTION.
1. Temperature of food items located in the hot holding unit closer to the middle of the temporary booth were measured between 45-55 degrees Celsius. , **Ensure hot holding unit is capable of maintaining a temperature of 60 degrees Celsius or hotter. Send food items back to main kitchen to reheat to 74 degrees Celsius. , , 2. The internal temperature of turkey balls located in the back hot holding cabinet was 50 degrees Celsius. , , **Ensure hot holding cabinet is capable of maintaining a temperature of 60 degrees Celsius or hotter. Increase the number of sternos. , ***TURKEY BALLS WERE SENT BACK TO THE MAIN KITCHEN TO BE REHEATED TO 74 DEGREES CELSIUS.
Food preparation was being conducted in the temporary building. No compartment sink available. Only a temporary handwashing station was available. , , **Install 2 compartment sink or cease food preparation operations. , **CORRECTED DURING THE INSPECTION. FOOD PREPARATION WILL NOW BE CONDUCTED IN THE MAIN KITCHEN AND BROUGHT TO LOCATION.