CONC C - 2000 Airport Road NE · CALGARY INTERNATIONAL AIRPORT
May 21, 2026
Pass1) Two bags of ready to eat salads were stored on top of top inserts in the line cooler. Internal temperatures measured 13C and 16.5C., , Store perishable foods at 4C or less under refrigeration., , Do not overstock the cooler to ensure there is proper air circulation., , 2) Shaved parmesan cheese measured 6.8C in the top refrigerated insert of the line cooler. Food was stored above the fill line., , Do not store food above the fill line of insert containers.
Vino Volo is in the CALGARY INTERNATIONAL AIRPORT neighbourhood. CALGARY INTERNATIONAL AIRPORT, Calgary has 139 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 7, 2026, there are 96 (69%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 3 times since December 30, 2025, with 3 passes and 0 closures on record.
1) Two bags of ready to eat salads were stored on top of top inserts in the line cooler. Internal temperatures measured 13C and 16.5C., , Store perishable foods at 4C or less under refrigeration., , Do not overstock the cooler to ensure there is proper air circulation., , 2) Shaved parmesan cheese measured 6.8C in the top refrigerated insert of the line cooler. Food was stored above the fill line., , Do not store food above the fill line of insert containers.
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.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
CALGARY INTERNATIONAL AIRPORT
Fig jam measured 6.4C in the line cooler. Jam was stored in stacked top inserts. , , Fig jam was placed in the bottom compartment of the line cooler. Do not use more than one top insert for each food item.
The bag of spring mix was slimy and discolored. , , Spring mix was discarded.
Chicken in the line cooler were stored in stacked containers. Chicken measured 7C in the top insert., , The extra container was removed during the inspection.
There was no testing equipment for monitoring the high temperature dishwasher at plate level., , Provide testing equipment such as a probe thermometer with max registering function. Monitor the dishwasher daily and ensure that the sanitizing temperature is at least 71C at plate level.
There was no evidence of food safety training. , , Owners of more than one food establishment must have a manager with approved food safety training at each location.
Knives were stored in a gap between the table and the line cooler. There was debris buildup in the gap., , Remove food debris. Store knives in an area that is easily accessible for cleaning.
1) There was an accumulation of dust on a shelving unit above the countertop oven., , 2) Streaks of dried sauce/ grease were observed on the wall behind the countertop oven., , Clean the areas noted above.