401 11 Avenue SE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Zcrew Cafe is in the BELTLINE neighbourhood. BELTLINE, Calgary has 787 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 15, 2026, there are 551 (70%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) 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.
Melrose Cafe & Bar
BELTLINE
This restaurant has been inspected 7 times since February 29, 2024, with 3 in compliance, 4 not in compliance, and 0 closures on record.
No violations
1 violation
Build-up of dust was noted on the ceiling near the ventilation canopy in the kitchen. Ensure that all areas are maintained in a clean and sanitary manner.
7 violations
1. 0ppm sanitizer was measured in several cleaning cloth buckets in the kitchen. Ensure that all used cleaning cloths are stored in an approved sanitizing solution (i.e. 200PPM quats)., , 2. A used cleaning cloth was stored on the counter and not in a sanitizing solution in the coffee area. Corrected during inspection.
A staff member was observed rinsing their hands with water in the hand sink, drying them and putting on gloves. The staff member then handled food. Ensure that staff are washing hands with soap and water between tasks and before putting on gloves.
Chicken sausage (37C external temperature) was being cooked in a water bath at 58C. Ensure that foods are cooked rapidly to 74C and that safe food handling practices are followed. Ensure that staff are properly trained on cooking procedures.
A container of parmesan cheese and a container of aioli were stored on the counter without a means of temperature control. Raw chicken (14C external temperature), cooked beef (15C external temperature) and egg mixture (9C external temperature) were stored in improper ice baths on the cooking line. Ensure that all high-risk foods are stored at 4C or less. If using an ice bath, ensure that the ice completely surrounds the food container up to the level of the food. Staff directed to move the food into the cooler or into a proper ice bath where the food temperature is maintained at 4C or less.
No violations
4 violations
Several flats of eggs out and next to cooking equipment measured at 30C. Eggs must be stored at or below 7C or held hot at or above 60C. Take out small amounts at a time to use during busy periods., , *Similar infraction was noted on the last thorough inspection on Feb. 29, 2024*
No hot water at mop room handwashing sink., , No soap nor paper towels at mop room handwashing sink., , Handwashing sink near dishwasher was blocked by food waste container. Handwashing sinks must be accessible at all times., , No soap at handwashing sink near dishwasher., , FREQUENT AND PROPER HANDWASHING IS VITAL TO SAFE FOODHANDLING. THIS MUST BE CORRECTED IMMEDIATELY., , *Similar infraction was noted on last thorough routine inspection on Feb. 29, 2024*
Packing film remains on front of deep fryer. Remove this film., , Some walls in kitchen have damaged areas. Repair these areas.
No violations
5 violations
Used cleaning cloths were stored on the counters. Ensure that used/dirty cleaning cloths are stored in a santizing solution.
, 1. Two boxes of eggs and several trays of eggs were stored at room temperature (20C to 26C). Ensure that eggs are stored at/below 7C., , 2. Containers of pre-portioned cooked rice were stored at room temperature (26C external temperature). Store all high risk foods in the cooler at 4C. Take portions out of the fridge as needed during busy times.
An ice cream scoop was stored in the basin of the hand wash sink near the dishwasher., , There was no soap or paper towel at the hand wash sink in the mop room., , Ensure that all hand wash stations are equipped with soap and single-use paper towel.
High temperature dishwasher measured 62C to 66.9C in final rinse cycle (plate level). Staff directed to follow the modified 3 compartment sink method for dishwashing. Restricted to single-use customer utensils, plates etc. until the dishwasher has been repaired. Restaurant is only equipped with a 2-compartment dishwashing sink.
1. Hand wash sink beside the dishwasher was in accessible as it was blocked with a garbage can. The soap dispenser at the hand wash sink also was not stocked with soap. , , 2. Hand wash station in the mop sink area was not stocked with soap or single-use paper towel. , , Ensure that all hand wash sinks are accessible and stocked with soap and single-use paper towels at all times.
Build-up of dust was noted on the ceiling and walls in various areas of the kitchen. Ensure that all areas are maintained in a clean and sanitary manner.
Tops of equipment and other high surfaces require cleaning.
One of the dry food scoops had a build-up of food debris on the outside. Please clean. Use scoops with handles.
Detailed cleaning is needed on the ceiling (dust build-up), below equipment/out of the way areas, and ventilation canopy.