1940 6 Avenue NW
Not in Compliance
4 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
April 24, 2026
Dirty cleaning cloths observed on food surfaces., , -Please remove and store cleaning cloths sanitizer solution/bucket and ensure the sanitizer solution is changed regularly.
The kitchen canopy hood observed with dripping oils and grease., , -Please clean and maintain in sanitary condition.
Scoops were observed left in several bulk food containers., , -Please remove scoops from all food containers and ensure they are properly cleaned and stored between uses. This will help prevent contamination and ensure proper food safety procedures are followed.
1. Dirty vents, fans, and surrounding areas were observed in the kitchen., , -Please clean the identified equipment and surrounding areas and maintain them in a sanitary condition at all times., , 2. Debris was observed under the facility’s dishwasher., , -Please clean the indicated area and ensure it is maintained in a sanitary condition at all times.
West Hillhurst Community Centre - The Nest is in the WEST HILLHURST neighbourhood. WEST HILLHURST, Calgary has 54 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 16, 2026, there are 39 (72%) 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.
Queen Elizabeth High School
HILLHURST
This restaurant has been inspected 5 times since September 20, 2023, with 2 in compliance, 1 not in compliance, and 2 closures on record.
4 violations
Dirty cleaning cloths observed on food surfaces., , -Please remove and store cleaning cloths sanitizer solution/bucket and ensure the sanitizer solution is changed regularly.
The kitchen canopy hood observed with dripping oils and grease., , -Please clean and maintain in sanitary condition.
Scoops were observed left in several bulk food containers., , -Please remove scoops from all food containers and ensure they are properly cleaned and stored between uses. This will help prevent contamination and ensure proper food safety procedures are followed.
1. Dirty vents, fans, and surrounding areas were observed in the kitchen., , -Please clean the identified equipment and surrounding areas and maintain them in a sanitary condition at all times., , 2. Debris was observed under the facility’s dishwasher., , -Please clean the indicated area and ensure it is maintained in a sanitary condition at all times.
No violations
No violations
9 violations
There was no food-safe sanitizer solution prepared during the inspection. Please obtain an approved sanitizer solution for sanitizing food-contact surfaces: either a 100-ppm chlorine or 200-ppm QUAT sanitizer solution, or any food-safe sanitizer solution approved by an executive officer.
A refrigeration unit, being the bar fridge, was measured at 5°C. The inspector informed the manager/operator that all high-risk food items must be stored at or below 4°C. , **FIX THE REFRIGERATION UNIT.,
Not all refrigeration units were equipped with a functional thermometer. The inspector informed the operator that all refrigeration units must be equipped with a functional thermometer. The inspector also informed the operator that temperatures should be recorded three times during hours of operations: one at opening, one at closing, and one in between (ideally, after a rush hour), to ensure that the unit was functional throughout operations. A copy of a temperature monitoring template will be provided with this report., **EQUIP ALL REFRIGERATION UNITS WITH A FUNCTIONAL THERMOMETER. RECORD TEMPERATURES.
No violations
The compartment sink for dishwashing was not properly attached and secured to the wall. Please ensure to seal the gap between the dishwashing sinks and the wall to prevent water accumulation to the back and to allow for easy cleaning of the surfaces.
There was no paper towel and soap in the handwashing station of the bar and the kitchen. The inspector informed the manager/operator that the handwashing station must be equipped with soap and paper towel in proper dispensers., **SUPPLY SOAP AND PAPER TOWEL IN THE HANDWASHING STATION.
The handwashing sink in the kitchen was draining very slowly. The maximum water temperature was also measured at 20°C. The inspector informed the manager/operator that the handwashing sink must be fixed with proper drainage and be supplied with hot water.
The handwashing sink in the bar station was not equipped with a splash guard to prevent water splashing to the ice sink during handwashing. Please equip the handwashing sink with a splash guard.
There were test strips available during the inspection for the chlorine sanitizer solution. Records indicating the daily testing of the dishwasher chlorine concentration was not provided during the inspection. Please ensure to record the dishwasher chlorine concentration daily before use., **RECORD DISHWASHER CHLORINE CONCENTRATION DAILY.
There was no cleaning schedule and written sanitation procedure being implemented on-site. The inspector informed the staff and the operator that a cleaning schedule must be implemented and be put in writing for documentation purposes. A sample cleaning schedule template will be provided with this report. Please ensure to implement a cleaning schedule and written sanitation procedure in the facility., **IMPLEMENT A CLEANING SCHEDULE AND WRITTEN SANITATION PROCEDURE.