2 - 7929 11 Street SE · EAST FAIRVIEW INDUSTRIAL
Tommy Gun's Original Barbershop ABTG13 - Food
EAST FAIRVIEW INDUSTRIAL
Via Cibo - Events
EAST FAIRVIEW INDUSTRIAL
Edo Japan
EAST FAIRVIEW INDUSTRIAL
Sport Chek 270
EAST FAIRVIEW INDUSTRIAL
Tavern at Deerfoot Meadows
EAST FAIRVIEW INDUSTRIAL
Via Cibo is in the EAST FAIRVIEW INDUSTRIAL neighbourhood. EAST FAIRVIEW INDUSTRIAL, Calgary has 79 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 3, 2026, there are 62 (78%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) Closed.
This restaurant has been inspected 6 times since January 13, 2025, with 2 in compliance, 3 not in compliance, and 1 closure on record.
Testing equipment (waterproof/dishwasher thermometer) was not available at the facility to test high temperature dishwasher., - Please ensure to acquire a waterproof thermometer and regularly monitor dishwasher temperature.
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.
*Ongoing Violation*, , Unfinished wall and missing ceiling panels in back of house between office and dishwashing area., - Staff is already aware and in progress to repair and refinish wall and ceiling., - Ensure wall and ceiling are smooth, non-absorbent, and easily cleanable., , **January 29, 2026: Unfinished ceiling and walls in the staff washroom. Unfinished wall was noted opposite the dishwashing area., - Ensure walls and ceiling are smooth, non-absorbent, and easily cleanable.
1. Caulking on the back wall of sink in the dishwashing area was discolored and deteriorating., - Replace the caulking and ensure it is made of material that is smooth, durable, and easy to clean., , 2. Unfinished/raw wood was noted at the base of a cabinet located below the drink dispenser., - Please refinish the base so surfaces are smooth, durable, nonporous and easy to clean., , 3. Baseboard was missing/damaged and holes were observed at the base of the wall under the food prep table., - Seal the holes and repair/install baseboard.
1. Accumulation of grime was noted on the wall and floor underneath the dishwashing area., , 2. Debris and spills were noted underneath the shelves in the walk-in cooler., , 3. Accumulation of food debris and grime noted underneath the prep table in the back kitchen., , 4. Cobwebs were observed above the dishwashing area., , - Clean and remove all grime, debris, and cobwebs from the noted areas. Maintain all surfaces and hard‑to‑reach areas in a clean and sanitary condition through regular cleaning.
QUAT sanitizer bucket in the front food preparation area was tested at 0 ppm. Operator refilled the bucket from sanitizer dispenser and concentration was tested at 200 ppm., - Ensure that sanitizer solution is prepared, tested, and maintained at adequate concentration (200 ppm).
1. Small insert containing garlic spread was measured at 30.0°C near the pizza oven., , 2. Butter at the cookline was observed stored at room temperature (26.2C) at the time of inspection. , , - Ensure to store all food items as per manufacturer's instructions/label and make sure that products labeled 'keep refrigerated' are maintained at 4C or below.
1. Pomodoro sauce insert was placed at room temperature (20.2C) near the hot-holding unit., - Maintain hot‑holding foods at ≥60 °C or store under refrigeration at ≤4 °C when not actively being used., , 2. Food items stored in an ice bath measured 9.9 °C–11.1 °C due to melted/no ice, resulting in inadequate cold holding., - Maintain sufficient ice so inserts are fully surrounded to keep foods at ≤4 °C (operator added ice during inspection).
Salad cooler was checked at 9.9C with inspector's probe thermometer. , - Operator placed lid on the top inserts during inspection., - Repair cooler and ensure cooler is operating at 4C or below.
High temperature dishwasher was not reaching the correct temperature. Maximum temperature reached was 63.3C after multiple cycles. , - Repair dishwasher/booster and ensure that the final rinse is reaching a minimum of 71C at the dish level.
1. The cooking line utensils (scoops, tongs) were stored in dirty, stagnant, warm water., - Ensure to use ice baths for utensils/scoop storage OR use new/clean utensils after use., , 2. The staff bathroom was cluttered with many miscellaneous items. Multiple garbage bags containing recycled items, storage shelf, deep fryer, chemicals etc. were observed stored in the washroom., - Please remove/declutter/re-organize and thoroughly clean the area.
Testing equipment (waterproof/dishwasher thermometer) was not available at the facility to test high temperature dishwasher., - Please ensure to acquire a waterproof thermometer and regularly monitor dishwasher temperature.
1. Caulking on the back wall of sink in the dishwashing area was discolored and deteriorating., - Replace the caulking and ensure it is made of material that is smooth, durable, and easy to clean., , 2. Unfinished/raw wood was noted at the base of a cabinet located below the drink dispenser., - Please refinish the base so surfaces are smooth, durable, nonporous and easy to clean., , 3. Baseboard was missing/damaged and holes were observed at the base of the wall under the food prep table., - Seal the holes and repair/install baseboard.
*Ongoing Violation*, , Unfinished wall and missing ceiling panels in back of house between office and dishwashing area., - Staff is already aware and in progress to repair and refinish wall and ceiling., - Ensure wall and ceiling are smooth, non-absorbent, and easily cleanable., , **January 29, 2026: Unfinished ceiling and walls in the staff washroom. Unfinished wall was noted opposite the dishwashing area., - Ensure walls and ceiling are smooth, non-absorbent, and easily cleanable.
1. Dipper well containing ice cream scoop was not turned on at the time of inspection. , - Ensure dipper well is fully operational and has continuous running water supply., , 2. Meat slicer was not maintained in a clean and sanitary manner. Old meat debris was noted on the slicer., - Operator instructed to properly clean and sanitize the equipment before and after use.
1. Accumulation of grime was noted on the wall and floor underneath the dishwashing area., , 2. Debris and spills were noted underneath the shelves in the walk-in cooler., , 3. Accumulation of food debris and grime noted underneath the prep table in the back kitchen., , 4. Cobwebs were observed above the dishwashing area., , - Clean and remove all grime, debris, and cobwebs from the noted areas. Maintain all surfaces and hard‑to‑reach areas in a clean and sanitary condition through regular cleaning.
Facility only checks temperatures at end of shift. , - Prepare a record sheet to log temperatures when checked and include a morning, mid-day, and evening check.
Prep cooler to right of pizza brick oven was checked at 9.9C with inspector's probe thermometer. Inspection was conducted at opening of restaurant., - All perishable foods were removed from cooler to working cooler <4C., - Repair cooler and ensure cooler is operating at <4C and acquire a working thermometer for all coolers.
Unfinished wall and missing ceiling panels in back of house between office and dishwashing area., - Staff is already aware and in progress to repair and refinish wall and ceiling., - Ensure wall and ceiling are smooth, non-absorbent, and easily cleanable.
1) Accumulation of dust around the ceiling vent above the dishwashing area., , 2) Accumulation of grease and debris under the deep fryer and around the floor under and behind the deep fryer area., , - Please clean these areas and ensure regular cleaning is done.
Facility only checks temperatures at end of shift. , - Prepare a record sheet to log temperatures when checked and include a morning, mid-day, and evening check.
Prep cooler to right of pizza brick oven was checked at 9.9C with inspector's probe thermometer. Inspection was conducted at opening of restaurant., - All perishable foods were removed from cooler to working cooler <4C., - Repair cooler and ensure cooler is operating at <4C and acquire a working thermometer for all coolers.
Unfinished wall and missing ceiling panels in back of house between office and dishwashing area., - Staff is already aware and in progress to repair and refinish wall and ceiling., - Ensure wall and ceiling are smooth, non-absorbent, and easily cleanable.
1) Accumulation of dust around the ceiling vent above the dishwashing area., , 2) Accumulation of grease and debris under the deep fryer and around the floor under and behind the deep fryer area., , - Please clean these areas and ensure regular cleaning is done.