2826 Morley Trail NW
Non conforme
3 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
30 avril 2026
4/30/2026 OUTSTANDING - The operator noted that pest control is being conducted in‑house and requested for a template to be provided., , No pest control measures in place. , , - Implement pest control and monitoring measures.
1) Raw wood was getting exposed on the shelves in the walk-in cooler and the shelves beside the fryers., -Repaint/resurface or replace the shelves., , 2) Grease and dirt were accumulated on the exhaust hood., -Clean the exhaust hood. CORRECTED, , 3) Baseboard was missing under the 3-compartment sink., -Replace the baseboard or seal the gaps., , 4) A leak was observed in the tap of the 3-comaprtment sink., -Fix the leak. CORRECTED
4/30/2026 OUTSTANDING - Clean still required , , Grease, food debris and dirt accumulation behind the cook line., , -Thoroughly clean the area.
Meokja se trouve dans le quartier BANFF TRAIL. BANFF TRAIL, Calgary compte 42 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 29 juillet 2026, 38 (90%) 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.
Higher Ground Cafe
BANFF TRAIL
Ce restaurant a été inspecté 6 fois depuis le 6 février 2024, avec 1 conforme, 6 non conformes et 1 fermeture au dossier.
3 infractions
4/30/2026 OUTSTANDING - The operator noted that pest control is being conducted in‑house and requested for a template to be provided., , No pest control measures in place. , , - Implement pest control and monitoring measures.
1) Raw wood was getting exposed on the shelves in the walk-in cooler and the shelves beside the fryers., -Repaint/resurface or replace the shelves., , 2) Grease and dirt were accumulated on the exhaust hood., -Clean the exhaust hood. CORRECTED, , 3) Baseboard was missing under the 3-compartment sink., -Replace the baseboard or seal the gaps., , 4) A leak was observed in the tap of the 3-comaprtment sink., -Fix the leak. CORRECTED
4/30/2026 OUTSTANDING - Clean still required , , Grease, food debris and dirt accumulation behind the cook line., , -Thoroughly clean the area.
7 infractions
Cleaning cloths were stored on the food counters., , -Ensure that the cleaning cloths are stored in the sanitizer in between uses.
Bleach solution was measured above 200ppm., * Bleach solution was diluted., , -Ensure that the bleach solution is maintained at 100ppm.
No pH tests strips were available for the sushi rice., , -Ensure that the pH test strips are available and pH for the sushi rice is recorded regularly.
3 infractions
pH test strips for measuring sushi rice acidity were discolored. , , - Obtain new test strip with increments of 0.5. , - Sushi rice acidity was satisfactory., , March 4, 2024: The pH paper used measures from 5.5 to 8. Obtain pH paper that measure 5 to 0 (acidity).
No pest control measures in place. , , - Implement pest control and monitoring measures.
There was food debris and dirt accumulated under the silver storage rack in the front service area., , Thoroughly clean the floors in this area.
7 infractions
No sanitizer prepared and available at the time of inspection. , , - An approved sanitizer solution such as chlorine at 100 ppm must be available for dishwashing as well as surface sanitizing at all times., - Facility had ran out of bleach the day before but did not get more bleach prior to operating. Operator purchased more bleach during the inspection.
pH test strips for measuring sushi rice acidity were discolored. , , - Obtain new test strip with increments of 0.5. , - Sushi rice acidity was satisfactory.
No sanitizer prepared and available at the time of inspection for appropriate manual dishwashing. , , - An approved sanitizer solution such as chlorine at 100 ppm must be available for dishwashing as well as surface sanitizing at all times., - Facility had ran out of bleach the day before but did not get more bleach prior to operating. Operator purchased more bleach during the inspection.
2 infractions
Concentration of chlorine sanitizer in bucket was approximately 50 ppm. , - Ensure to change the solution every 2-4 hours or as required when concentration is below 100 ppm.
February 20, 2024:, , Lots of cleaning completed. some items require more cleaning and maintenance:, - Deep fryer, , - Storage area in between front and the back prep kitchen. , , Please clean and maintain in a clean and sanitary manner. , , , , , February 6, 2024:, A deep cleaning is required throughout the facility including but not limited to kitchen floor, kitchen equipment, the hard-to-reach areas of the kitchen. , , - Clean and maintain in a clean and sanitary condition at all times.
9 infractions
1) No sanitizer solution prepared at the time of inspection. , , - A sanitizer solution such as chlorine at 100 ppm for frequent sanitation of food contact surfaces must be available at all times. , , 2) Dirty cleaning cloths left on food contact surfaces with no sanitizer residue in the cloth. , - Ensure cleaning cloths are used with an approved sanitizer solution or store cleaning cloth in sanitizer solution in between use.
No pH test strips available to measure the acidity of sushi rice. , - Purchase pH test strips and use to verify sushi rice acidity. Sushi rice pH must be below 4.6 if stored in room temperature. , - Sushi rice acidity measured below 4.6 today.
1) Sushi rolls were left out in room temperature. Internal temperature was measured at 15.6C. , - Discarded. , - All perishable foods must be stored at a temperature of 4C or less or greater than 60C at all times. , , 2) No probe thermometer available. , - Purchase a probe thermometer and use to measure the internal temperature of foods while cooking, cooling, hot holding, cold storage and reheating. , , 3) Frozen raw chicken and crab were left out in room temperature to thaw. , - Do not thaw foods in room temperature. Use one of the following approved methods to thaw foods:, - Thaw in the cooler ahead of time. , - Thaw under running cold water., - Thaw during the cooking process, - Thaw in the microwave if being cooked or consumed immediately after.
Food containers were stored on the floor., , -Ensure that the food containers are stored at least 6 inches above the floor.
No pest control measures in place. , , - Implement pest control and monitoring measures.
1) Raw wood was getting exposed on the shelves in the walk-in cooler and the shelves beside the fryers., -Repaint/resurface or replace the shelves., , 2) Grease and dirt were accumulated on the exhaust hood., -Clean the exhaust hood., , 3) Baseboard was missing under the 3-compartment sink., -Replace the baseboard or seal the gaps., , 4) A leak was observed in the tap of the 3-comaprtment sink., -Fix the leak.
Grease, food debris and dirt accumulation behind the cook line., -Thoroughly clean the area.
No paper towel available in the dispenser at the handwashing sink in the kitchen. Paper towel rolls stored on surfaces. , - Store paper towels in the dispensers only to prevent contamination.
Bags of flour, sugar and onions were directly store on the floor. , , - All foods must be stored at least 6 inches off the floor.
No pest control measures in place. , , - Implement pest control and monitoring measures.
December 11, 2024: , , A thorough cleaning required on surfaces near deep fryers including walls, shelves, floors and the deep fryers units. , , - Clean and maintain in a clean and sanitary manner at all times. , , February 20, 2024:, , Lots of cleaning completed. some items require more cleaning and maintenance:, - Deep fryer, , - Storage area in between front and the back prep kitchen. , , Please clean and maintain in a clean and sanitary manner. , , , , , February 6, 2024:, A deep cleaning is required throughout the facility including but not limited to kitchen floor, kitchen equipment, the hard-to-reach areas of the kitchen. , , - Clean and maintain in a clean and sanitary condition at all times.
Improper manual dishwashing. Utensils and equipment are not sanitized., - All equipment and utensils must be washed, rinsed and sanitized., - Provided information to staff. Ensure the following approved method is practiced:, https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf
The access handwashing sink in the back preparation area was blocked at the time of inspection. , , Ensure handwashing sinks are accessible at all times. Do not use any other sinks other than designated handwashing sinks for handwashing.
1) Rice portioning spoon left in water in room. , - Store in the cooler or in an ice bath. , , 2) Sauce portioning bowls left in the bulk containers. , - This could result in contamination of the entire bulk. Store in a sanitary manner outside of the bulk containers or use ladles. , , 3) Bulk sauce containers were stored directly on the kitchen floor. , - All foods must be stored at least 6 inches off of the floor. , , 4) Foods in chest in the front was stores in unused garbage bags. , - Garbage bags are not food safe. All foods must be stored food safe containers, bags.
No chlorine test strips., , - Purchase chlorine test strips to be able to verify the concentration of chlorine sanitizer solution. Chlorine solutions must be used at 100 ppm.
Staff and operator had a poor knowledge of basic food safety requirement. , , The operator is required to take an approved Food Safety course that meets the requirements of Sec. 31 of the Food Regulation.
A deep cleaning is required throughout the facility including but not limited to kitchen floor, kitchen equipment, the hard-to-reach areas of the kitchen. , , - Clean and maintain in a clean and sanitary condition at all times.