120 - 10 Brentwood Common NW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
February 20, 2026
The sanitizer concentration at the mechanical dishwasher is not being tested. , , Chlorine sanitizer concentration must be verified daily.
1) All hard-to-reach areas of the kitchen and front customer waiting areas require deep cleaning. , , Clean and maintain in a clean and sanitary condition at all times. , , 2) Surfaces including floors, walls, toilets and sinks in both washrooms were dirty and required deep cleaning and maintenance on regular basis. , , - Clean and maintain the washrooms clean and sanitary at all times.
Suntea is in the BRENTWOOD neighbourhood. BRENTWOOD, Calgary has 106 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 10, 2026, there are 75 (71%) 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.
Pizza Hut 2873
BRENTWOOD
This restaurant has been inspected 8 times since July 19, 2024, with 2 in compliance, 5 not in compliance, and 1 closure on record.
2 violations
The sanitizer concentration at the mechanical dishwasher is not being tested. , , Chlorine sanitizer concentration must be verified daily.
1) All hard-to-reach areas of the kitchen and front customer waiting areas require deep cleaning. , , Clean and maintain in a clean and sanitary condition at all times. , , 2) Surfaces including floors, walls, toilets and sinks in both washrooms were dirty and required deep cleaning and maintenance on regular basis. , , - Clean and maintain the washrooms clean and sanitary at all times.
7 violations
Improper cleaning and sanitation of the rice grinder. Rice grain debris observed in parts of the machine that did not get cleaned and sanitized properly while staff were demonstrating how the cleaning is conducted. , , - All surfaces that come into direct contact with food must be cleaned and sanitized adequately.
No sanitizer available at the low temperature mechanical dishwasher. The sanitizer container was empty. , , - Chlorine container was replaced; machine was primed and chlorine was measured at 100 ppm. , - The concentration of chlorine sanitizer must be 100 ppm during the sanitation cycle of the low temperature dishwasher. Ensure the dishwasher is tested daily.
No paper towel available at the handwashing sink in the back preparation area. , , - Ensure all handwashing sinks are supplied with paper towels in dispensers at all times.
The sanitizer concentration at the mechanical dishwasher is not being tested. , , Chlorine sanitizer concentration must be verified daily.
7 violations
Improper cleaning and sanitation of the rice grinder. Rice grain debris observed in parts of the machine that did not get cleaned and sanitized properly while staff were demonstrating how the cleaning is conducted. , , - All surfaces that come into direct contact with food must be cleaned and sanitized adequately.
1) Hydrated rice congee was left out in room temperature. The internal temperature was measured at 21.5 degrees Celsius. , - Ensure high-risk foods are stored at 4 C or less or greater that 60C at all times. , - Discarded. , , 2) Preserved eggs were left out in room temperature. Upon reviewing the packaging, it clearly states "Keep refrigerated"., - Ensure high-risk foods are stored at 4 C or less or greater that 60C at all times. , - Discarded.
Improper manual dishwashing. Equipment and utensils are not sanitized. , , - Ensure all equipment and utensils are washed, rinsed and sanitized by full submersion into a sanitizer solution such as Quats or sink & surface for at least 2 minutes. Air dry in a clean and sanitary manner. , - Instruction were provided at the time of inspection.
No violations
No violations
4 violations
Staff are not washing their hands in adequate intervals evident by the lack of soap available at the front handwashing sink. Glove use does not replace the requirement for handwashing, , , - Hand washing must occur every time after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
Facility was not following the TPHC requirements/approved conditions. Expiry time stickers nor timers for tapioca pears were in place the time of inspection., - Please ensure the terms and conditions of the TPHC application are complied with at all times. AHS can revoke the use of the TPHC at any time.
1) No liquid soap available at the front handwashing sink. , , - Ensure all handwashing sinks are supplied with liquid soap and paper towels in suitable dispensers at all times., , 2) Handwashing basin in the back was blocked with containers stored in the basin. , - Ensure handwashing sinks are available for handwashing at all times.
1 violation
The interior of the chest and upright freezer have a built-up ice and food debris. , , - Clean and maintain in a clean and sanitary condition.
4 violations
Display case temperature was measured at 8.3C. Cooler number 3 was measured at 5.8C., , , Must maintain temperature at 4C or less.
Dishwasher is dispensing way too much chemicals. Chlorine also measured at 0 ppm.
No Smartpower test strips available.
Several areas in the facility require cleaning. , - Behind the cooking line and deep fryers and under shelving , - under dishwashing machine and sinks, - dust on ceiling tiles in the back preparation area., - interior of the chest and upright freezer., , - Clean and maintain in a clean and sanitary condition.
Mice droppings observed in the mechanical room upstairs. , , - Clean and sanitize the area and implement additional pest control measures to eradicate the presence of pests.
All of the curtains used in the kitchen entrances are extremely dirty. Observed staff touching these surfaces then proceeding to handle food. , - Replace all of the curtains. All surfaces must be smooth, easy to clean and impervious to moisture.
1) All hard-to-reach areas of the kitchen and front customer waiting areas require deep cleaning. , , Clean and maintain in a clean and sanitary condition at all times. , , 2) Surfaces including floors, walls, toilets and sinks in both washrooms were dirty and required deep cleaning and maintenance on regular basis. , , - Clean and maintain the washrooms clean and sanitary at all times.
No sanitizer available at the low temperature mechanical dishwasher. , , - Purchase chlorine. Manually wash, rinse and sanitize all equipment and utensils. , - The concentration of chlorine sanitizer must be 100 ppm during the sanitation cycle of the low temperature dishwasher.
No chlorine test strips were available on-site. , , Purchase chlorine test strips and ensure the concentration of chlorine during the sanitation cycle of the dishwasher is verified daily.
The front door was left open for an extended period of time for ventilation. , - Do not leave the door open to prevent the entry of pests into the facility.
Excessive moisture buildup on surfaces including windows, due to poor ventilation leading to staff leaving the front door open. Staff did not know how to turn on the hood ventilation system. , , - Ensure adequate ventilation is provided.
The interior of the chest and upright freezer have a built-up ice and food debris. , , - Clean and maintain in a clean and sanitary condition.