1919 4 Street SW
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
January 2, 2026
1. Several utensils are in disrepair/frayed. Go through all utensils/equipment and discard any that is in poor condition., 2. The walk beer cooler handle is broken. Replace.
Buildup of debris in the hard-to-reach areas of the floor in the walk in cooler and dishwashing area. Ensure these areas are cleaned.
The Unicorn on 4 is in the CLIFF BUNGALOW neighbourhood. CLIFF BUNGALOW, Calgary has 52 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 13, 2026, there are 44 (85%) 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.
Dr. Lindsay Kellington
CLIFF BUNGALOW
This restaurant has been inspected 7 times since August 29, 2023, with 2 in compliance, 4 not in compliance, and 1 closure on record.
2 violations
1. Several utensils are in disrepair/frayed. Go through all utensils/equipment and discard any that is in poor condition., 2. The walk beer cooler handle is broken. Replace.
Buildup of debris in the hard-to-reach areas of the floor in the walk in cooler and dishwashing area. Ensure these areas are cleaned.
No violations
2 violations
, Quat test strips were water damaged and no longer usable, chlorine test strips were not available for use., , Obtain quat test strips for the food contact surface sanitizer, and chlorine test strips for the dishwasher.
Mouse droppings were observed in the east storage room, under shelving in the dry storage room, in the mechanical room, and in the electrical room., , Safely clean up mouse droppings. Disinfect affected areas. Ensure adequate pest control is taking place in the facility.
1 violation
, Quat test strips were water damaged and no longer usable, chlorine test strips were not available for use., , Obtain quat test strips for the food contact surface sanitizer, and chlorine test strips for the dishwasher.
9 violations
, Reusable wiping cloths were in use in the facility. Wiping cloths were not being stored in sanitizer solution between uses., , Wiping cloths were placed in a wiping cloth sanitizer bucket during inspection.
, Utensils in the kitchen were being stored in quat based sanitizer between uses. , , Don't store utensils in sanitizer solution, as unless the sanitizer solution dries completely before the utensil is used, there will be chemical residual on utensils that can then be transferred to food. Options include: storing utensils in ice water, storing utensils in hot water (with temperature control, ie on the grill or in a hot holding insert), or use separate utensils for raw and cooked, and change utensils out frequently. Utensils were moved to ice water during inspection.
No violations
6 violations
, The concentration of quat based food contact surface sanitizer in sanitizer spray bottles measured 400 ppm. Sanitizer was dispensed again from the dispenser, and concentration also measured 400 ppm., , Ensure that quat based food contact surface sanitizer is available at 200 ppm. At a concentration of 400 ppm, a residue can be left on food contact surfaces that can then be transferred to food.
, The single door cooler located to the east of the server's station (to be used as a milk fridge) had just been plugged in. Ambient air temperature measured approximately 10 degrees Celsius. , , Ensure that all coolers are at 4 degrees Celsius or less.
, Only one drain plug was available for the two compartment dishwashing sinks., , Corrected during inspection. Another drain plug was brought in so that two drain plugs were available for the two compartment dishwashing sinks.
, Countertop ice baths for storing perishable food did not contain water., , Ice baths must contain ice and water, and ice water level must be up to the level of the food so that the entire container is cooled adequately. Water was added to the ice baths during inspection.
, Cooked chicken was being stored at room temperature. Internal temperature of the chicken measured 37 degrees Celsius., , Chicken was moved to the freezer during inspection. Ensure that food temperature is monitored over the duration of cooling to ensure that food temperature drops from 60 degrees Celsius to 20 degrees Celsius or less within 2 hours, and from 20 degrees Celsius to 4 degrees Celsius or less within 4 hours.
, There was one malfunctioning probe thermometer., , Discard malfunctioning thermometer.
, Quat test strips were water damaged and no longer usable, chlorine test strips were not available for use., , Obtain quat test strips for the food contact surface sanitizer, and chlorine test strips for the dishwasher.
, Mouse droppings were observed beside the chest freezer in the east storage room, in the north corner of the mechanical room (behind the hot water heater), on the east side of the dry storage room (under shelving), and in the electrical room (west side of the facility)., , Safely clean up mouse droppings. Monitor for further activity. Ensure that adequate pest control is taking place in the facility.
, The storage space located on the east side of the facility was cluttered., , Declutter and reorganize this space so that it can be cleaned regularly and monitored for pest activity.
, There was a bag of spilled potting soil in the electrical room (west side of the facility)., , Clean up the spilled potting soil.
, Only one staff member had proof of completing a recognized food safety certificate. , , Either provide certificates from staff that have taken a recognized food safety course, or have more staff take recognized food safety training. If six or more food handlers are working on the premises at one time, at least one manager who has successfully completed food sanitation training approved by the Health Minister must be on site at all times. If five or fewer are working, at least one manager must have approved training.
, The floor of the east side walk-in cooler was rusty., , Ensure that the floor of the walk-in cooler is smooth, non-absorbent to moisture, and easy to clean. Operator stated that they plan to paint the floor.
, There was no ice scoop holder for the ice machine located in the kitchen. , , Install a scoop holder on the ice machine to help ensure the ice scoop does not get stored inside the ice.