2638 Parkdale Boulevard NW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
July 16, 2026
A washroom that opened into the refrigerated storage area did not have a self-closing device. The door was found open during the inspection. , - Install a self-closing device on the washroom door.
Equipment and utensils were dirty. Flour residue was observed caked onto pans, trays, cooler surfaces, tables, and mixing equipment. , , - Ensure all food-contact surfaces, equipment, and utensils are thoroughly cleaned and sanitized.
Food debris and grime were observed on the floors and walls throughout the facility. , - Clean the floors and walls throughout the facility.
St Lawrence Bagels is in the WEST HILLHURST neighbourhood. WEST HILLHURST, Calgary has 54 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 11, 2026, there are 39 (72%) In Compliance on their most recent inspection, with none Not in Compliance or 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.
Ahava and Sons
WEST HILLHURST
This restaurant has been inspected 7 times since August 3, 2023, with 2 in compliance, 5 not in compliance, and 0 closures on record.
3 violations
A washroom that opened into the refrigerated storage area did not have a self-closing device. The door was found open during the inspection. , - Install a self-closing device on the washroom door.
Equipment and utensils were dirty. Flour residue was observed caked onto pans, trays, cooler surfaces, tables, and mixing equipment. , , - Ensure all food-contact surfaces, equipment, and utensils are thoroughly cleaned and sanitized.
Food debris and grime were observed on the floors and walls throughout the facility. , - Clean the floors and walls throughout the facility.
No violations
2 violations
Chlorine sanitizer solution was measured at 800 ppm., - Staff member made a new chlorine sanitizer solution was measured at 100ppm with using a chlorine test strip. Have new sanitizer solution test and confirm with test strips.
Expired food handling permit from September 2024 was posted., - Have the current food handling permit printed and post the permit so it is visible to the general public.
No violations
6 violations
No functional thermometers were present in the facility., , -Ensure that thermometers are available for monitoring the food during cooking, cooling, reheating and/or display.
In the prep cooler 2,, , Salmon, ham and other meats were measured at 6.0 degrees C., , The meat and salmon were placed inside the working cooler., , The ambient temperature of the prep cooler 2 was measured at 10 degrees C., , -Please fix/repair/replace the cooler and please don't store perishable food items in the cooler.
" Outstanding Violation", , Hand soap at the hand washing sink not readily available. Hand soap was stored on the shelve above the dishwashing sink. , , - Install a shelf or wall mounted hand soap dispenser in the immediate vicinity of the handwashing sink. Ensure liquid hand soap and paper towels are available for handwashing at all times.
9 violations
The bleach solution was measured above 200 ppm as the test strip got bleached out., , The bleach solution was diluted by the operator and after testing, it was measured at 100ppm., , -Ensure that the bleach solution is maintained at 100ppm.
No Temperature records were being maintained in the facility., , -Please ensure that the temperature records are maintained in order to maintain the safety of the food processes occurring in the facility.
Both the prep coolers in the facility were not functioning properly., , -The ambient temperature of the cooler used to store eggs was ranging from 8C- 10C., , -The internal temperature for the eggs were measured at 6.9 C., , Most of the eggs were placed in the display coolers by the operator as the display coolers were 4C or less., , -The ambient temperature of cooler used to store deli meats and cheeses was measured at 16 C., , -The internal temperatures were :, , Ham - 13 C, Salmon - 12 C, Oven Turkey - 13 C, Bacon -13 C, Cheeses -12 C, , The operator was not able to confirm when the food was placed in the coolers when asked by the inspector., , ** The above-mentioned foods were discarded., , *** Ensure that perishable foods are stored in the coolers at 4 c or less., , Ensure that the temperatures of coolers are checked and maintained every day and the coolers are repaired/ replaced., , *** Please don't store any perishable food inside the cooler until it is repaired/ replaced.
4 violations
Hand soap at the hand washing sink not readily available. Hand soap was stored on the shelve above the dishwashing sink. , , - Install a shelf or wall mounted hand soap dispenser in the immediate vicinity of the handwashing sink. Ensure liquid hand soap and paper towels are available for handwashing at all times.
No chlorine test strips available. , , - Purchase and ensure test strips are used to verify the concentration of chlorine sanitizer solutions.
No pest control management/monitoring program in place. , , - Implement an adequate pest control program or retain the services of a professional pest control company.
The chlorine test strips in the facility had expired., , -Please purchase new test strips and always check for the expiry date.
The ambient temperature of one of the prep coolers was at 10 degrees C while the other prep cooler was fixed., , The ambient temperature of number 1 prep cooler was at 4 degrees C., , -Please have prep cooler repaired/replaced.
Thorough cleaning and sanitation required of all equipment including preparation coolers and the hard-to-reach areas of the facility. , , - Clean and maintain in a clean and sanitary manner.
No functional thermometers were present in the facility., , -Ensure that thermometers are available for monitoring the food during cooking, cooling, reheating and/or display.
" Outstanding Violation", , Hand soap at the hand washing sink not readily available. Hand soap was stored on the shelve above the dishwashing sink. , , - Install a shelf or wall mounted hand soap dispenser in the immediate vicinity of the handwashing sink. Ensure liquid hand soap and paper towels are available for handwashing at all times.
The chlorine test strips in the facility had expired., , -Please purchase new test strips and always check for the expiry date.
" Outstanding Violation", , No pest control management/monitoring program in place. , , - Implement an adequate pest control program or retain the services of a professional pest control company.
The prep coolers in the facility were not functioning properly., , The ambient temperature of number 1 prep cooler was at 16 C while the temperature of the number 2 cooler was at 8 C. , , -Please have both the coolers repaired/replaced.
Thorough cleaning and sanitation required of all equipment including preparation coolers and the hard-to-reach areas of the facility. , , - Clean and maintain in a clean and sanitary manner.
Thorough cleaning and sanitation required of all equipment including preparation coolers and the hard-to-reach areas of the facility. , , - Clean and maintain in a clean and sanitary manner.