3110 - 8561 8A Avenue SW
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
December 19, 2025
Not in ComplianceDust accumulation by ceiling diffuser, , Thoroughly clean all areas and surfaces of the kitchen including hard-to-reach areas under and behind equipment.
strEATS West Springs Kitchen is in the WEST SPRINGS neighbourhood. WEST SPRINGS, Calgary has 94 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 28, 2026, there are 73 (78%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since September 28, 2023, with 0 in compliance, 4 not in compliance, and 0 closures on record.
1 violation
Dust accumulation by ceiling diffuser, , Thoroughly clean all areas and surfaces of the kitchen including hard-to-reach areas under and behind equipment.
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.
Tahinis Mediterranean Fusion Cuisine
WEST SPRINGS
5 violations
Transparent nylon bags were used to line the food inserts before portion the food in the inserts., , Remove the nylons., , Previous violations:, 1. Transparent nylons were used to line the food inserts before portion the food in the inserts., , Remove the nylons., , 2. Containers with no handles were stored in the bulk food containers., , Obtain scoops with handles and ensure the scoops handles are not in direct contact with the bulk food., , 3. Rice scoops and utensils used to cook burger were stored at room temperature., , Utensils were promptly washed in a dishwasher., , Food particles left on serving utensils is perishable and bacteria can proliferate while in the temperature danger zone (between 5°C – 59°C); therefore, serving utensils must be:, a. stored in ice water between uses (4 degrees Celsius or below), b. stored in hot water between uses (60 degree Celsius or greater), c. stored in a sanitizer solution at the proper concentration (100ppm Chlorine/ 200ppm QUATs), d. continuously replace serving utensils with new utensils., , , Previous violation:, Canned beverages were stored directly beneath the wastewater line in the customer area., , Do not store food including beverages, food equipment or food service supplies directly beneath wastewater lines.
Recurring violation:, No food safety certificate was available., , Previous violation:, Owners of more than one food establishment did not have a separate manager with approved food safety training at this location., , Complete an approved food safety course and provide certification.,
Deep grooves were noted on the prep cooler cutting boards., , Resurface or replace cutting boards.
1) Duct tapes were affixed on the door handle of the mini fridge adjacent the handwashing sink in the front preparation area., , Fix the mini fridge door handle., , 2) Grease buildup was noted on the ventilation canopy filters., , 3) Deep grooves were noted on the prep cooler cutting boards, Resurface or replace the cutting boards as needed.
1) Underneath the dishwasher was dirty and disorganized., 2) The top, around, and edges of the dishwasher was accumulated with food debris., , Thoroughly clean all areas and surfaces of the kitchen including hard-to-reach areas under and behind equipment.
4 violations
1. Transparent nylons were used to line the food inserts before portion the food in the inserts., , Remove the nylons., , 2. Containers with no handles were stored in the bulk food containers., , Obtain scoops with handles and ensure the scoops handles are not in direct contact with the bulk food., , 3. Rice scoops and utensils used to cook burger were stored at room temperature., , Utensils were promptly washed in a dishwasher., , Food particles left on serving utensils is perishable and bacteria can proliferate while in the temperature danger zone (between 5°C – 59°C); therefore, serving utensils must be:, a. stored in ice water between uses (4 degrees Celsius or below), b. stored in hot water between uses (60 degree Celsius or greater), c. stored in a sanitizer solution at the proper concentration (100ppm Chlorine/ 200ppm QUATs), d. continuously replace serving utensils with new utensils., , , Previous violation:, Canned beverages were stored directly beneath the wastewater line in the customer area., , Do not store food including beverages, food equipment or food service supplies directly beneath wastewater lines.,
The was a gap at the back exit door. The weatherstripping was damaged., , Replace the weatherstripping.
Recurring violation:, No food safety certificate was available., , Previous violation:, Owners of more than one food establishment did not have a separate manager with approved food safety training at this location., , Complete an approved food safety course and provide certification.,
Deep grooves were noted on the prep cooler cutting boards., , Resurface or replace cutting boards.
7 violations
Quat sanitizer in a spray bottle measured less than 100 ppm., , Fresh 200 ppm quat sanitizer was prepared during the inspection. Replace sanitizer regularly as the concentration weakens with time and usage.,
Four spray bottles containing different chemicals were not labeled to indicate their contents., , Unknown chemicals were discarded. Other chemicals were labeled during the inspection.,
Batter in the cold insulated food pan measured 15C., , Batter was discarded. Replace insulated pans more frequently. Store perishable foods away from the temperature danger zone (4 to 60C).,
Chlorine sanitizer measured 0 ppm in the dishwasher., , Repair the dishwasher and use chlorine sanitizer at 100 ppm. Until the dishwasher meets cleaning and sanitizing requirements, perform manual dishwashing procedures at the three compartment sink.,
Canned beverages were stored directly beneath the wastewater line in the customer area., , Do not store food including beverages, food equipment or food service supplies directly beneath wastewater lines.,
Chlorine sanitizer in the dishwasher was incorrectly tested with quat sanitizer test strips., , Use chlorine test strips and monitor the dishwasher sanitizer concentration daily.,
Owners of more than one food establishment did not have a separate manager with approved food safety training at this location., , Complete an approved food safety course and provide certification.,