2 - 10 11A Street NE
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 8, 2026
Bleach in kitchen area was highly concentrated (more than 400ppm)., Used cleaning cloths were stored on kitchen counter., , Violations were discussed and corrected during the inspection., Bleach concentration (remeasured at 100ppm)., Cleaning cloth stored in the sanitizing solution.
Wee Wild Ones / Of the Wild - Food is in the BRIDGELAND/RIVERSIDE neighbourhood. BRIDGELAND/RIVERSIDE, Calgary has 131 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 17, 2026, there are 86 (66%) 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.
This restaurant has been inspected 13 times since April 19, 2024, with 6 in compliance, 7 not in compliance, and 0 closures on record.
1 violation
Bleach in kitchen area was highly concentrated (more than 400ppm)., Used cleaning cloths were stored on kitchen counter., , Violations were discussed and corrected during the inspection., Bleach concentration (remeasured at 100ppm)., Cleaning cloth stored in the sanitizing solution.
No violations
1 violation
1) The oven had food debris build up., , 3) The microwaves also were also dirty., , - Clean the aforementioned areas and equipment. Also, include all the indicated areas and equipment in kitchen sanitation schedule.
2 violations
Almost all ceiling tiles in the kitchen had gaps. , -Replace the kitchen ceiling tiles so there is no gap.
1) The oven had food debris build up., , 2) The hood vents over the stove had dust accumulation. , , 3) The microwaves also were also dirty., , - Clean the aforementioned areas and equipment. Also, include all the indicated areas and equipment in kitchen sanitation schedule.
2 violations
Almost all ceiling tiles in the kitchen had gaps. , -Replace the kitchen ceiling tiles so there is no gap.
1) The oven had food debris build up., , 2) The hood vents over the stove had dust accumulation. , , 3) The microwaves also were also dirty., , - Clean the aforementioned areas and equipment. Also, include all the indicated areas and equipment in kitchen sanitation schedule.
3 violations
The bleach sanitizer was measured at 1000 ppm. , - The operator remade the bleach solution, and it was measured at 100 ppm.
Almost all ceiling tiles in the kitchen had gaps. , -Replace the kitchen ceiling tiles so there is no gap.
1) The oven had food debris build up., 2) Hard to reach areas under dishwasher area had food debris build up., 3) The hood vents over the stove had dust accumulation. , - Clean the aforementioned areas.
No violations
1 violation
Food (pasta) temperature was measured at 42.2 degrees Celsius at serving time. Operator reported that the food had been left at that temperature for less than 2 hours., -Please ensure food temperatures are kept at or above 60°C for hot foods and below 4°C for cold foods until serving time., -Additionally, maintain a food temperature log record for both cooked and served food temperatures., , Food temperature log record not available at the time of the re-inspection.
4 violations
Food (pasta) temperature was measured at 42.2 degrees Celsius at serving time. Operator reported that the food had been left at that temperature for less than 2 hours., -Please ensure food temperatures are kept at or above 60°C for hot foods and below 4°C for cold foods until serving time., -Additionally, maintain a food temperature log record for both cooked and served food temperatures.
Paper towels not kept in a suitable dispenser that prevents bulk contamination., -Please provide appropriate paper towel dispensers throughout the daycare to ensure sanitary dispensing and prevent contamination.
Suitable thermometer not available for verifying dishwasher rinsing temperature., -Please provide functional and well-calibrated thermometer capable of monitoring dishwasher temperature, and maintain the temperature log record.
1 violation
Flats of eggs were stored on the top shelf in the reach in cooler. Lower shelves had vegetables stored below. , Corrected onsite. , , Ensure raw eggs and raw meats/seafood are stored below any ready to eat foods/vegetables.
No violations
No violations
1 violation
Dishwasher temperature tested 67C. Ensure dishwasher is able to reach 71C internally.
Food debris was observed throughout the kitchen., -Please clean and maintain in sanitary condition at all times.