CalgaryWINSTON HEIGHTS/MOUNTVIEW
440 16 Avenue NE
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
18 mars 2026
***Update March 18, 2026 - A designated sink for cleaning shisha equipment has been installed. No hot water was available. Repair the sink and ensure hot and cold water is available. , , Shisha activities/cleaning are being done in the food dishwashing sink area. Food dishwashing must only be kept for all food activities. Install a separate sink for all shisha activities or cease shisha services.
**Repeat Violation**, , There is a large gap at the bottom of the front entrance door. , , The facility must be constructed in a manner that prevents the entry of pests. , , Seal the gap. Replace the weatherstripping and ensure no light is visible.
Please post permit on the wall. Existing permit posted has expired.
Juliet's Castle se trouve dans le quartier WINSTON HEIGHTS/MOUNTVIEW. WINSTON HEIGHTS/MOUNTVIEW, Calgary compte 32 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 mai 2026, 25 (78%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme ni fermeture.
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.
Calgary Co-Op 02 - Food
WINSTON HEIGHTS/MOUNTVIEW
Ce restaurant a été inspecté 9 fois depuis le 19 juin 2024, avec 1 conforme, 8 non conformes et 1 fermeture au dossier.
3 infractions
***Update March 18, 2026 - A designated sink for cleaning shisha equipment has been installed. No hot water was available. Repair the sink and ensure hot and cold water is available. , , Shisha activities/cleaning are being done in the food dishwashing sink area. Food dishwashing must only be kept for all food activities. Install a separate sink for all shisha activities or cease shisha services.
**Repeat Violation**, , There is a large gap at the bottom of the front entrance door. , , The facility must be constructed in a manner that prevents the entry of pests. , , Seal the gap. Replace the weatherstripping and ensure no light is visible.
Please post permit on the wall. Existing permit posted has expired.
5 infractions
Chicken wings and various sauces that require refrigeration observed on the counter. Ensure wings and sauces are kept refrigerated.
Handwashing sink in kitchen area observed to be non-operational. Staff has indicated water lines have frozen. Ensure this handwashing sink is fixed.
Shisha activities/cleaning are being done in the food dishwashing sink area. Food dishwashing must only be kept for all food activities. Install a separate sink for all shisha activities or cease shisha services.
1 infraction
There is a large gap at the bottom of the front entrance door. , , The facility must be constructed in a manner that prevents the entry of pests. , , Seal the gap. Replace the weatherstripping and ensure no light is visible.
Aucune infraction
2 infractions
No pest control records available to review. , , Pest control records must be maintained onsite and readily available upon request of a public health inspector. , , Request the report from Pest be Gone and ensure the records are maintained onsite for review.
An accumulation of grease, and food debris were observed in the hard-to-reach areas. Areas of concern include but are not limited to, the floors underneath and behind cooking equipment, hood ventilation unit, shelves on the main cooking line and walk-in freezer floors. , , Thoroughly clean and sanitize all surfaces and equipment throughout the food establishment.
4 infractions
No traces of chlorine detected for the low-temperature dishwasher. Upon inspecting the components of the dishwasher, the sanitizer pail was empty. , , The low-temperature dishwasher must be regularly tested to ensure food equipment are being adequately sanitized to remove contamination. , , Regularly test the low-temperature dishwasher. Test the equipment prior to the start of operations and confirm the chlorine concentration using chlorine test strips., , The operator replaced the sanitizer pail during the inspection and measured 100ppm of chlorine.
1. No pest control records available to review. , , Pest control records must be maintained onsite and readily available upon request of a public health inspector. , , Request the report from Pest be Gone and ensure the records are maintained onsite for review., , 2. There is a large gap at the bottom of the front entrance door. , , The facility must be constructed in a manner that prevents the entry of pests. , , Seal the gap. Replace the weatherstripping and ensure no light is visible.
5 infractions
No chlorine detected in the dishwasher initially. Issue was caused because the tube was not fully inserted into the sanitizer source. , - Machine was primed, and chlorine was verified at 100. , - Please ensure to verify the concentration of chemicals daily. The chlorine concentration during the sanitation cycle of the dishwasher must be measured at 100 ppm.
Hot water tap at the handwashing sink on the main line was shut off due to a leak from the faucet., , - Do not shutoff the hot water. Handwashing sinks must be supplied with hot and cold water at all times.
First noted on 2022-06-27 - Please remove all hooka/shisha equipment from the premises. , , Hooka/shisha equipment and electric hot plate were stored near the dry storage area. The equipment were found to be in use condition. No separate preparation room nor a separate sink was set up outside the kitchen., , Remove all hooka/shisha equipment from the premises. If shisha operation were to resume, contact the city regarding the air ventilation requirement. A separate room clearly away from the kitchen equipped with a large enough sink to wash the shisha pipes will be needed.
3 infractions
Staff was observed switching tasks and touching various surfaces after handling raw meat without preforming hand hygiene. , , Please ensure that hand hygiene is preformed between handing food and preforming other tasks.
There was a box of beef stored directly on the floor in the walk-in cooler., , Ensure all food items are maintained at least 6 inches from the floor.
*Repeat Violation*, , Hooka/shisha equipment and electric hot plate were stored near the dry storage area. The equipment were found to be in use condition. No separate preparation room nor a separate sink was set up outside the kitchen., , Remove all hooka/shisha equipment from the premise. If shisha operation were to resume, contact the city regarding the air ventilation requirement. A separate room clearly away from the kitchen equipped with a large enough sink to wash the shisha pipes will be needed.
3 infractions
Staff was observed switching tasks and touching various surfaces after handling raw meat without preforming hand hygiene. , , Please ensure that hand hygiene is preformed between handing food and preforming other tasks.
There was a box of beef stored directly on the floor in the walk-in cooler., , Ensure all food items are maintained at least 6 inches from the floor.
*Repeat Violation*, , Hooka/shisha equipment and electric hot plate were stored near the dry storage area. The equipment were found to be in use condition. No separate preparation room nor a separate sink was set up outside the kitchen., , Remove all hooka/shisha equipment from the premise. If shisha operation were to resume, contact the city regarding the air ventilation requirement. A separate room clearly away from the kitchen equipped with a large enough sink to wash the shisha pipes will be needed.
**Repeat Violation**, , There is a large gap at the bottom of the front entrance door. , , The facility must be constructed in a manner that prevents the entry of pests. , , Seal the gap. Replace the weatherstripping and ensure no light is visible.
Please post permit on the wall. Existing permit posted has expired.
The wooden bin used to store the pizza trays is in disrepair and soiled with grime and food debris. The material is no longer smooth, durable and easy to clean. Aluminum foil is used to line the surface. , , Replace or repaint the wooden bin and ensure the surface is smooth, durable and easy to clean. Aluminum foil should not be used as it is not durable nor easy to clean.
An accumulation of grease, and food debris were observed in the hard-to-reach areas. Areas of concern include but are not limited to, the floors underneath and behind cooking equipment, hood ventilation unit, shelves on the main cooking line and walk-in freezer floors. , , Thoroughly clean and sanitize all surfaces and equipment throughout the food establishment.
1) Hot water tap at the handwashing sink on the main line was shut off due to a leak from the faucet., 2) The hot water tap handle at the 2-compartment sink was missing. The hot water line was shut off from below the sink and cold-water tap did not work., 3) Stagnant water observed in the water future that is in disrepair behind the liquor shelf. Observed what appeared to be mold and mildew in the water. , , Repair the plumbing deficiencies at the handwashing sink located on the main cooking line and the 2-compartment sink., - Please shut off the water to the water future and clean and sanitize the area or fix the water future. , , 4) Drywall was removed from a section of the wall in the hallway near the dishwasher. , , - Repair the wall and ensure the surface is smoth, easy to clean and non-absorbent.
An accumulation of grease, and food debris were observed in the hard-to-reach areas. Areas of concern include but are not limited to, the floors underneath and behind cooking equipment, hood ventilation unit, shelves on the main cooking line and walk-in freezer floors. , , Thoroughly clean and sanitize all surfaces and equipment throughout the food establishment.