CalgaryDOWNTOWN COMMERCIAL CORE
924 7 Avenue SW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
19 mars 2026
Non conformeThe two-compartment sink was full of meat in stagnant water (one side squid, one side pork). , , Staff explained it was taken out in the morning to thaw (approximately 6-7 hours ago). , , the squid was still cold (4-6C) but the pork was at 16C. The pork was discarded and the squid moved to a cooler at the time of the inspection. , , Food cannot be thawed in stagnant water. If you wish to thaw food in the sink it must be done under cold running water. Alternatively food can be safely thawed in the cooler.
The front eastern side hand-washing sink was not stocked with liquid hand soap. , , Please ensure that all hand-washing sinks are always stocked with liquid hand soap, paper towels in a proper dispenser, and running hot/cold water to facilitate proper hand washing by food handlers., , Handwashing is the critical, primary defense against foodborne illness outbreaks in restaurants, preventing the transfer of bacteria from staff to food. All staff must be trained on proper hand washing and ensure the practice is implemented.
The facility is using a chlorine-based surface sanitizer, but chlorine test strips could not be located. , , Please obtain chlorine test strips to be able to test and verify the concentration of the surface sanitizer solutions (100ppm). , , Please ensure staff know where they are stored and how to use them.
The Apron se trouve dans le quartier DOWNTOWN COMMERCIAL CORE. DOWNTOWN COMMERCIAL CORE, Calgary compte 678 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 11 juin 2026, 427 (63%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
Ce restaurant a été inspecté 2 fois depuis le 29 janvier 2026, avec 1 conforme, 2 non conformes et 1 fermeture au dossier.
3 infractions
The two-compartment sink was full of meat in stagnant water (one side squid, one side pork). , , Staff explained it was taken out in the morning to thaw (approximately 6-7 hours ago). , , the squid was still cold (4-6C) but the pork was at 16C. The pork was discarded and the squid moved to a cooler at the time of the inspection. , , Food cannot be thawed in stagnant water. If you wish to thaw food in the sink it must be done under cold running water. Alternatively food can be safely thawed in the cooler.
The front eastern side hand-washing sink was not stocked with liquid hand soap. , , Please ensure that all hand-washing sinks are always stocked with liquid hand soap, paper towels in a proper dispenser, and running hot/cold water to facilitate proper hand washing by food handlers., , Handwashing is the critical, primary defense against foodborne illness outbreaks in restaurants, preventing the transfer of bacteria from staff to food. All staff must be trained on proper hand washing and ensure the practice is implemented.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
« Conforme » signifie qu'aucune infraction n'était en suspens lors de cette visite. « Non conforme » signifie qu'une ou plusieurs infractions n'ont pas été corrigées sur place. « Fermé » signifie que l'inspecteur a ordonné l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
Dickey's BBQ Pit
DOWNTOWN COMMERCIAL CORE
The facility is using a chlorine-based surface sanitizer, but chlorine test strips could not be located. , , Please obtain chlorine test strips to be able to test and verify the concentration of the surface sanitizer solutions (100ppm). , , Please ensure staff know where they are stored and how to use them.
10 infractions
One chlorine-based surface sanitizer was tested and was mixed too strong (bleached test strips). Another chlorine-based surface sanitizer was tested and was mixed correctly (100ppm). , , Please ensure all surface sanitizer are mixed correctly to 100ppm. Ensure the solutions are tested after mixing to ensure the correct concentration was achieved.
Cleaning cloths were observed left sitting on food preparation surfaces. , , Please ensure that cleaning cloths are always stored in an approved surface sanitizer when not in use.
One chlorine-based surface sanitizer solution bottle was unlabeled. , , Please ensure that all chemical bottles including surface sanitizers are labeled such that the contents can be identified and safely used.
Only one drain plug could be located for the two-compartment sink. , , Please obtain a second drain plug so proper manual dishwashing can occur in the event the dishwasher is not operating properly.
Both the back kitchen hand-washing sink and the front eastern side hand-washing sink were not stocked with liquid hand soap. , , Please ensure that all hand-washing sinks are always stocked with liquid hand soap, paper towels in a proper dispenser, and running hot/cold water to facilitate proper hand washing by food handlers., , Handwashing is the critical, primary defense against foodborne illness outbreaks in restaurants, preventing the transfer of bacteria from staff to food. All staff must be trained on proper hand washing and ensure the practice is implemented.
1) The back kitchen hand washing sink was obstructed as a large dish soap bottle was in the basin. , , 2) The front eastern hand-washing sink was completely obstructed by items in the basin along with a cart and buckets in front of the sink. , , When staff were asked where they wash their hands they stated they wash them in the washroom. , , The washroom hand sink is to be used after using the washroom and not as a kitchen hand washing sink. , , The kitchen is equipped with two working hand-washing sinks that must be free from obstruction and used by food handlers.
Bowls were being used as bulk scoops throughout the facility. , , Please ensure that all bulk scoops are equipped with a handle to protect from contamination.
The facility is using a chlorine-based surface sanitizer, but chlorine test strips could not be located. , , Please obtain chlorine test strips to be able to test and verify the concentration of the surface sanitizer solutions (100ppm). , , Please ensure staff know where they are stored and how to use them.
Pest control records were unavailable. , , Pest control monitoring records must be kept on-site for review. Please email the undersigned PHI copies of the last three months of pest control reports.
Zip ties holding foam on the handles of knives was observed in the kitchen. , , The zip ties and foam are not cleanable, please remove., , If the knife handles are damaged, please discard the knives and replace.