22 - 34 Edgedale Drive NW
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
March 2, 2026
1. Paper towel was stored on the cutting board in the kitchen area., , Paper towel was promptly removed., , 2. Paper towels were stored in both the men's and women's washrooms vanity., , Paper towels were promptly removed as paper towels were already in the paper towel dispensers., , Store paper towels in a suitable dispenser.
S.T.A.Y. 22 Cafe is in the EDGEMONT neighbourhood. EDGEMONT, Calgary has 64 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 10, 2026, there are 46 (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.
Dalhousie Community Association - Kitchen
DALHOUSIE
This restaurant has been inspected 5 times since January 16, 2025, with 1 in compliance, 4 not in compliance, and 0 closures on record.
1 violation
1. Paper towel was stored on the cutting board in the kitchen area., , Paper towel was promptly removed., , 2. Paper towels were stored in both the men's and women's washrooms vanity., , Paper towels were promptly removed as paper towels were already in the paper towel dispensers., , Store paper towels in a suitable dispenser.
4 violations
1. Uncooked raw pork was submerged in stagnant water between11°C to 14°C in the 2-compartment sink to thaw., , One portion of the pork was stored in the walk-in cooler, while the other compartment was continuously supplied with running water., , 2. The three layers of the dim sum baked pastry display warmer had different temperature readings: the top layer measured 63°C, second layer 49°C and third layer 55°C., , The displayer warmer was adjusted and measured above 60°C.
Paper towel dispenser in both the men's and women's washroom were empty. The paper towels were stored on the vanity counter., , Store paper towels in a suitable dispenser.
1. Bowls used for scooping dry ingredients. (ie. Rice bin), , *Use only utensils with handles when dispensing or scooping food and do not allow handles to touch food directly. , , 2. Plastic pitcher used for preparing tea is deeply stained from the tea., , *Discard and replace the stained pitcher.
Repeat violations cited on November 13, 2025:, 1. Food was stored on the floor in the walk-in cooler., , 2. Debris buildup was noted underneath the prep counters., , 3. Debris buildup was noted underneath the dishwashing sink area and tables., , 4. Debris build was noted along the baseboard., , 5. Dust buildup was noted on the fan cover., , 6. Debris build up was noted underneath the oven, prep freezer and cooler., , 7. Underneath the 2-compartment sink was dirty and cluttered., , 8. Dust buildup was noted on the kitchen ceiling., , Clean the indicated areas., , , Previous violations:, 3. Door handles for reach in freezer case had dried food residue, , 4. Cardboard is used to line storage shelf near back exit. , , , , Correct all items noted above for cleaning and remove cardboard and newspaper from use as a liner on shelves or equipment.
5 violations
Prepared chlorine sanitizer solutions in pails found in the kitchen, front service counter and bbq chopping area were tested too strong, above 200 ppm as tested using chlorine test strip. , , **Ensure all chlorine sanitizer solutions prepared for use are within 100-200 ppm for use.
1. BBQ display case- the following were discarded during inspection:, - hanging piece of cripsy pork, @50 deg C, - centre tray on bottom containing bbq pork loin, @48 deg C, - tray of bbq pork pastries @42 deg C (sliding door panel was propped open), -tray of egg tarts @35 deg C (sliding door panel was propped open), , PHI noted 2 other inserts in the steam table of the unit (right and left bottom) had foods above 60 Deg C . Temperature monitoring logs for daily 2hr temperature checks onsite and completed up to date. , , , *Ensure all high risk foods are stored at safe temperatures, with hot foods maintained at 60 deg C or higher. , , 2. Bin containing rice noodles was left on prep counter above the line cooler across the bbq ovens. Rice noodle was @11.3 deg C and was discarded., , *Ensure all high risk foods are maintained at safe temperatures. For cold foods, maintain at temperature of 4 deg C or lower. , , 3. Prep sink was being used to thaw packaged whole ducks. Water was not running continously from the overhead tap, the water was @12 degC and duck probed internally was @0-1 deg C., , *Ensure safe thawing practices are use, do not thaw in still water. Use running water over frozen food when thawing in the sink.
4 violations
Prepared chlorine sanitizer solutions in pails found in the kitchen, front service counter and bbq chopping area were tested too strong, above 200 ppm as tested using chlorine test strip. , , Jan 17- demonstrated to staff how to prepare a chlorine sanitizer solution. Advised to use 1 capful of bleach to 4 litres of water to prepare sanitizer at 100-200 ppm. , , , **Ensure all chlorine sanitizer solutions prepared for use are within 100-200 ppm for use.
BBQ display case- on January 16, 2025 inconsistent hot holding temperatures were observed between the 3 divider pans of bbq meats (above the hot water bath) and of the crispy pork hung and trays of baked dim sum pastries stored inside. , , At time of today's inspection, no foods were stored in the display case., , ACTION:, 1. Dim sum baked pastries should be stored separately in a smaller hot display case., , 2. BBQ meat display case- the temperature monitoring should be measured from foods held in both the divider pans and meats hung above. All foods must be at or above 60 deg Celsius.
8 violations
Prepared chlorine sanitizer solutions in pails found in the kitchen, front service counter and bbq chopping area were tested too strong, above 200 ppm as tested using chlorine test strip. , , **Ensure all chlorine sanitizer solutions prepared for use are within 100-200 ppm for use.
1. Walkin cooler- several containers of raw meats were stored uncovered. , , **Ensure all foods are covered to protect food from contamination. , , 2. Hanging (preblanched) poultry was not protected from contact to side wall of cooler, , **Ensure all foods are covered to protect food from contamination. , , 3. Tray of cooked poultry was covered with a black garbage bag., , **Do not use garbage bags to cover food. ONLY use food-grade materials for covering food.
1. BBQ display case- the following were discarded during inspection:, - hanging piece of cripsy pork, @50 deg C, - centre tray on bottom containing bbq pork loin, @48 deg C, - tray of bbq pork pastries @42 deg C (sliding door panel was propped open), -tray of egg tarts @35 deg C (sliding door panel was propped open), , PHI noted 2 other inserts in the steam table of the unit (right and left bottom) had foods above 60 Deg C . Temperature monitoring logs for daily 2hr temperature checks onsite and completed up to date. , , , *Ensure all high risk foods are stored at safe temperatures, with hot foods maintained at 60 deg C or higher. , , 2. Bin containing rice noodles was left on prep counter above the line cooler across the bbq ovens. Rice noodle was @11.3 deg C and was discarded., , *Ensure all high risk foods are maintained at safe temperatures. For cold foods, maintain at temperature of 4 deg C or lower. , , 3. Prep sink was being used to thaw packaged whole ducks. Water was not running continously from the overhead tap, the water was @12 degC and duck probed internally was @0-1 deg C., , *Ensure safe thawing practices are use, do not thaw in still water. Use running water over frozen food when thawing in the sink.
Ventilation system not operating over cookline. Grease vapors from BBQ oven accumulating in ambient air in kitchen. Staff stated technician contacted on enroute to replace fan belt. , , Advised to cease bbq oven use, no cooking until repair to ventilation system is confirmed.
1. Bowls used for scooping dry ingredients. (ie. Rice bin), , *Use only utensils with handles when dispensing or scooping food and do not allow handles to touch food directly. , , 2. Plastic pitcher used for preparing tea is deeply stained from the tea., , *Discard and replace the stained pitcher.
1.Grease and debris accumulation under shelving in the walkin cooler, , 2. Dried blood on inside surface of reach in freezer case., , 3. Door handles for reach in freezer case had dried food residue, , 4. Cardboard is used to line storage shelf near back exit. , , 5. Newspaper was used to line the black trolley cart, , Correct all items noted above for cleaning and remove cardboard and newspaper from use as a liner on shelves or equipment.
1. Bowls used for scooping dry ingredients. (ie. Rice bin), , *Use only utensils with handles when dispensing or scooping food and do not allow handles to touch food directly. , , 2. Plastic pitcher used for preparing tea is deeply stained from the tea., , *Discard and replace the stained pitcher.
3. Door handles for reach in freezer case had dried food residue, , 4. Cardboard is used to line storage shelf near back exit. , , , , Correct all items noted above for cleaning and remove cardboard and newspaper from use as a liner on shelves or equipment.
Sanitizing solution is too low in supply bucket, tested less than 10 ppm on chlorine tests strip., , *Replace chlorine supply to dishwasher. Ensure the dishwasher can maintain supply for chemicals and concentration is adequate (chlorine sanitizer concentration must be 100 ppm)
1. Crate of green beans was stored directly on the tile floor by the front service counter, 2. Stacked flats of canned foods were stored directly on kitchen tiled floor, , **Ensure all foods are stored off the floor, shelving should provide minimum 6 inches of clearance from the floor
The staff could not locate chlorine test strips onsite for use., , *Ensure sanitizer testing equipment (ie. chlorine test strips) are onsite in the premises for daily use., , *Ensure daily testing of the dishwasher rinse and the prepared sanitizer solutions in the containers are checked.
1. Bowls used for scooping dry ingredients. (ie. Rice bin), , *Use only utensils with handles when dispensing or scooping food and do not allow handles to touch food directly. , , 2. Plastic pitcher used for preparing tea is deeply stained from the tea., , *Discard and replace the stained pitcher.
1.Grease and debris accumulation under shelving in the walkin cooler, , 2. Dried blood on inside surface of reach in freezer case., , 3. Door handles for reach in freezer case had dried food residue, , 4. Cardboard is used to line storage shelf near back exit. , , 5. Newspaper was used to line the black trolley cart, , Correct all items noted above for cleaning and remove cardboard and newspaper from use as a liner on shelves or equipment.