105 - 638 11 Avenue SW
Non conforme
8 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
19 mai 2026
May 19, 2026, inspection:, , Soups and other hot perishable items were cooled in the blast chiller. Blast chiller was not turned. Blast chiller temperature was measured at 66 degrees C in the beginning of inspection and at 5 degrees C at the end of inspection. Staff mentioned that they unplugged blast chiller at night. , , Pork katsu in the prep cooler was measured between 25.0 degrees C. and chicken balls were measured at 11.4 degrees C. , , Discarded the pork katsu and chicken balls. , , , April 2, 2026, inspection:, Improper cooling of foods was observed during inspection again. , , 1) Hamburger patties were made in the morning and placed in the front preparation cooler insert. Hamburger patties were measured at 17.0 degrees C. , , 2) Deep-fried chicken balls in the preparation cooler inserts were made in the morning. The deep-fried chicken balls were not cooled down to 4 degrees C or below before storing them in the preparation cooler inserts. Deep-fried Chicken balls were measured between 13.5 to 13.8 degrees C. , , Discarded the deep-fried chicken balls and hamburger patties., , , Previous Inspection:, *OUTSTANDING* Nov 12, 2025, - Cooked food items, including curry sauce, chicken broth, and curry soup, were measured between 22.5 °C and 33.6 °C. Food was discarded., , - Cooked food was not cooled using an approved method. The operator reported placing hot food after being cooked directly into the freezer to cool, which does not meet safe cooling practices. The equipment temperature was recorded between 2°C and 4°C., , *Implement proper cooling procedures: hot food must be cooled to 20°C within 2 hours using methods such as an ice bath in shallow pans or a blast chiller., , Once the food reaches 20°C, it can then be transferred to the refrigerator or freezer to cool further to below 4°C within the next 4 hours.
May 19, 2026, inspection:, Perishable foods in the back two-door standup cooler were measured between 7.7 to 9.5 degrees C. , -raw eggs @ 9.5 degrees C. , -curry sauce @ 7.7 degrees C, -marinated eggs @ 8.0 degrees C. , , April 2, 2026, inspection:, Back two-door standup cooler: Eggs were measured at 8.3 degrees C and boiled eggs in a brown sauce were measured at 10.4 degrees C. , , Previous Inspection:, - The average temperature of the cooling unit was measured at 17.8 °C. Cooked food items, including curry sauce, chicken broth, and curry soup, were measured between 22.5 °C and 33.6 °C. , *The operator discarded all cooked food items. Please ensure temperature of the cooling unit must be under 4 °C.
May 19, 2026, inspection:, Steel Papaya Rice Molds and other scoops were stored in stagnant water. , , Store utensils in ice water or no water and wash and sanitize them in 2 hours. , , April 2, 2026, inspection:, Spoons were stored in stagnant water. , , Store utensils in ice water (less than 4 degrees C) or in hot water (60 degrees C. or higher).
Frying pans were found storing on the shelf above the stove. Grease producing cooking was being done. , Grease build-up on the front black storage crates across from the stove. Grease and food stains build-up on the walls by stove and brown stains on the ceiling tiles above the pasta machine next to the stove., , Permit restriction:, No deep frying or extensive grease producing cooking., , Deep frying is allowed in the perfect fryer machine only.
Six staff working, no certified food safety staff onsite. , , Please ensure there is at least one certified food safety staff onsite when six or more staff working.
1) Counter by the front handwash sink was covered in black mold from the water damaged. Buckets were placed underneath the front handwash sink to catch the leak. , , Replace or repair the counter., , May 19, 2026---Material used to fix the counter was damaged after two weeks of used. , , , 2) Grease producing cooking was noted, inadequate ventilation above the stove. , , Follow permit restriction: No deep frying or extensive grease producing cooking or install a commercial canopy., , Canopy issue was not addressed. No grease producing cooking on the stove until the canopy issue is addressed.
1) Coolers, freezers, food surface sanitizer and dishwasher were not checked or recorded daily. , , Check and record coolers, freezers, food surface sanitizer and dishwasher 2X daily. , , 2) No cleaning schedule. , , Provide a cleaning schedule and ensure staff follow the cleaning schedule.
1) Grime build-up on the floor's hard to reach areas. , , 2) Grease and food stains build-up on the walls. , , 3) Grease and food stains build-up on the walls by stove., , 4) Grease/brown stains on the ceiling tiles above the pasta machine next to the stove., , Clean these areas.
Redheads Japa Cafe se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 778 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 8 juin 2026, 514 (66%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 1 (0%) fermé.
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.
Inside Out Theatre
BELTLINE
Ce restaurant a été inspecté 7 fois depuis le 17 octobre 2024, avec 1 conforme, 7 non conformes et 1 fermeture au dossier.
8 infractions
May 19, 2026, inspection:, , Soups and other hot perishable items were cooled in the blast chiller. Blast chiller was not turned. Blast chiller temperature was measured at 66 degrees C in the beginning of inspection and at 5 degrees C at the end of inspection. Staff mentioned that they unplugged blast chiller at night. , , Pork katsu in the prep cooler was measured between 25.0 degrees C. and chicken balls were measured at 11.4 degrees C. , , Discarded the pork katsu and chicken balls. , , , April 2, 2026, inspection:, Improper cooling of foods was observed during inspection again. , , 1) Hamburger patties were made in the morning and placed in the front preparation cooler insert. Hamburger patties were measured at 17.0 degrees C. , , 2) Deep-fried chicken balls in the preparation cooler inserts were made in the morning. The deep-fried chicken balls were not cooled down to 4 degrees C or below before storing them in the preparation cooler inserts. Deep-fried Chicken balls were measured between 13.5 to 13.8 degrees C. , , Discarded the deep-fried chicken balls and hamburger patties., , , Previous Inspection:, *OUTSTANDING* Nov 12, 2025, - Cooked food items, including curry sauce, chicken broth, and curry soup, were measured between 22.5 °C and 33.6 °C. Food was discarded., , - Cooked food was not cooled using an approved method. The operator reported placing hot food after being cooked directly into the freezer to cool, which does not meet safe cooling practices. The equipment temperature was recorded between 2°C and 4°C., , *Implement proper cooling procedures: hot food must be cooled to 20°C within 2 hours using methods such as an ice bath in shallow pans or a blast chiller., , Once the food reaches 20°C, it can then be transferred to the refrigerator or freezer to cool further to below 4°C within the next 4 hours.
May 19, 2026, inspection:, Perishable foods in the back two-door standup cooler were measured between 7.7 to 9.5 degrees C. , -raw eggs @ 9.5 degrees C. , -curry sauce @ 7.7 degrees C, -marinated eggs @ 8.0 degrees C. , , April 2, 2026, inspection:, Back two-door standup cooler: Eggs were measured at 8.3 degrees C and boiled eggs in a brown sauce were measured at 10.4 degrees C. , , Previous Inspection:, - The average temperature of the cooling unit was measured at 17.8 °C. Cooked food items, including curry sauce, chicken broth, and curry soup, were measured between 22.5 °C and 33.6 °C. , *The operator discarded all cooked food items. Please ensure temperature of the cooling unit must be under 4 °C.
May 19, 2026, inspection:, Steel Papaya Rice Molds and other scoops were stored in stagnant water. , , Store utensils in ice water or no water and wash and sanitize them in 2 hours. , , April 2, 2026, inspection:, Spoons were stored in stagnant water. , , Store utensils in ice water (less than 4 degrees C) or in hot water (60 degrees C. or higher).
Frying pans were found storing on the shelf above the stove. Grease producing cooking was being done. , Grease build-up on the front black storage crates across from the stove. Grease and food stains build-up on the walls by stove and brown stains on the ceiling tiles above the pasta machine next to the stove., , Permit restriction:, No deep frying or extensive grease producing cooking., , Deep frying is allowed in the perfect fryer machine only.
Six staff working, no certified food safety staff onsite. , , Please ensure there is at least one certified food safety staff onsite when six or more staff working.
1) Counter by the front handwash sink was covered in black mold from the water damaged. Buckets were placed underneath the front handwash sink to catch the leak. , , Replace or repair the counter., , May 19, 2026---Material used to fix the counter was damaged after two weeks of used. , , , 2) Grease producing cooking was noted, inadequate ventilation above the stove. , , Follow permit restriction: No deep frying or extensive grease producing cooking or install a commercial canopy., , Canopy issue was not addressed. No grease producing cooking on the stove until the canopy issue is addressed.
1) Coolers, freezers, food surface sanitizer and dishwasher were not checked or recorded daily. , , Check and record coolers, freezers, food surface sanitizer and dishwasher 2X daily. , , 2) No cleaning schedule. , , Provide a cleaning schedule and ensure staff follow the cleaning schedule.
1) Grime build-up on the floor's hard to reach areas. , , 2) Grease and food stains build-up on the walls. , , 3) Grease and food stains build-up on the walls by stove., , 4) Grease/brown stains on the ceiling tiles above the pasta machine next to the stove., , Clean these areas.
9 infractions
Improper cooling of foods was observed during inspection again. , , 1) Hamburger patties were made in the morning and placed in the front preparation cooler insert. Hamburger patties were measured at 17.0 degrees C. , , 2) Deep-fried chicken balls in the preparation cooler inserts were made in the morning. The deep-fried chicken balls were not cooled down to 4 degrees C or below before storing them in the preparation cooler inserts. Deep-fried Chicken balls were measured between 13.5 to 13.8 degrees C. , , Discarded the deep-fried chicken balls and hamburger patties., , , Previous Inspection:, *OUTSTANDING* Nov 12, 2025, - Cooked food items, including curry sauce, chicken broth, and curry soup, were measured between 22.5 °C and 33.6 °C. Food was discarded., , - Cooked food was not cooled using an approved method. The operator reported placing hot food after being cooked directly into the freezer to cool, which does not meet safe cooling practices. The equipment temperature was recorded between 2°C and 4°C., , *Implement proper cooling procedures: hot food must be cooled to 20°C within 2 hours using methods such as an ice bath in shallow pans or a blast chiller., , Once the food reaches 20°C, it can then be transferred to the refrigerator or freezer to cool further to below 4°C within the next 4 hours., , **Placing hot food directly into the freezer can raise the internal temperature of the unit and slow the cooling process, increasing the risk of bacterial growth. Following the two-stage cooling method ensures food safety by minimizing time spent in the temperature danger zone (between 4°C and 60°C), where pathogens can multiply rapidly.
9 infractions
Improper hot holding of food was observed during inspection. Large container of Deep-fried pork katsu was stored in the oven without the element on. Deep-fried pork katsu was made in the morning, and they were measured at 29.3 degrees C. Discarded the deep-fried pork katsu, , Store all hot perishable foods at 60 degrees C or higher.
Improper cooling of foods was observed during inspection again. , , 1) Hamburger patties were made in the morning and placed in the front preparation cooler insert. Hamburger patties were measured at 17.0 degrees C. , , 2) Deep-fried chicken balls in the preparation cooler inserts were made in the morning. The deep-fried chicken balls were not cooled down to 4 degrees C or below before storing them in the preparation cooler inserts. Deep-fried Chicken balls were measured between 13.5 to 13.8 degrees C. , , Discarded the deep-fried chicken balls and hamburger patties., , , Previous Inspection:, *OUTSTANDING* Nov 12, 2025, - Cooked food items, including curry sauce, chicken broth, and curry soup, were measured between 22.5 °C and 33.6 °C. Food was discarded., , - Cooked food was not cooled using an approved method. The operator reported placing hot food after being cooked directly into the freezer to cool, which does not meet safe cooling practices. The equipment temperature was recorded between 2°C and 4°C., , *Implement proper cooling procedures: hot food must be cooled to 20°C within 2 hours using methods such as an ice bath in shallow pans or a blast chiller., , Once the food reaches 20°C, it can then be transferred to the refrigerator or freezer to cool further to below 4°C within the next 4 hours., , **Placing hot food directly into the freezer can raise the internal temperature of the unit and slow the cooling process, increasing the risk of bacterial growth. Following the two-stage cooling method ensures food safety by minimizing time spent in the temperature danger zone (between 4°C and 60°C), where pathogens can multiply rapidly.
3 infractions
*OUTSTANDING* Nov 12, 2025, - Cooked food items, including curry sauce, chicken broth, and curry soup, were measured between 22.5 °C and 33.6 °C. Food was discarded., , - Cooked food was not cooled using an approved method. The operator reported placing hot food after being cooked directly into the freezer to cool, which does not meet safe cooling practices. The equipment temperature was recorded between 2°C and 4°C., , *Implement proper cooling procedures: hot food must be cooled to 20°C within 2 hours using methods such as an ice bath in shallow pans or a blast chiller., , Once the food reaches 20°C, it can then be transferred to the refrigerator or freezer to cool further to below 4°C within the next 4 hours., , **Placing hot food directly into the freezer can raise the internal temperature of the unit and slow the cooling process, increasing the risk of bacterial growth. Following the two-stage cooling method ensures food safety by minimizing time spent in the temperature danger zone (between 4°C and 60°C), where pathogens can multiply rapidly.
- The average temperature of the cooling unit was measured at 17.8 °C. Cooked food items, including curry sauce, chicken broth, and curry soup, were measured between 22.5 °C and 33.6 °C. , *The operator discarded all cooked food items. Please ensure temperature of the cooling unit must be under 4 °C.
6 infractions
- Wet cleaning cloths were observed on the counter and the sanitizer bucket measured as 0 pm of chlorine., *Staff replaced the sanitizer bucket solution and soaked clothes in it. Please ensure the sanitizer solution is changed every two hours or sooner if visibly dirty. The concentration was measured as 100 ppm of chlorine., **Wet cleaning clothes can harbor germs and, if left on counters, may contribute to cross-contamination. Keeping them submerged in sanitizer solution helps minimize bacterial growth.
- Cooked food was not cooled using an approved method. The operator reported placing hot food after being cooked directly into the freezer to cool, which does not meet safe cooling practices. The equipment temperature was recorded between 2°C and 4°C., , *Implement proper cooling procedures: hot food must be cooled to 20°C within 2 hours using methods such as an ice bath in shallow pans or a blast chiller., , Once the food reaches 20°C, it can then be transferred to the refrigerator or freezer to cool further to below 4°C within the next 4 hours., , **Placing hot food directly into the freezer can raise the internal temperature of the unit and slow the cooling process, increasing the risk of bacterial growth. Following the two-stage cooling method ensures food safety by minimizing time spent in the temperature danger zone (between 4°C and 60°C), where pathogens can multiply rapidly.
1 infraction
Facility is only equipped with a one compartment sink. , , With only a one compartment sink, in the case that the dishwasher fails, the facility will have to close until the dishwasher is repaired., , Oct 29th, 2024: Dishwasher was tested and was sanitizing at 73.4C (Satisfactory).
4 infractions
1. Cooked fried chicken was placed uncovered in the top of the insert cooler while it was still hot. Chicken measured 50C. It was observed that the cooling unit was being overwhelmed as a result and incapable of maintaining a temperature of 4C or lower. The insert cooler is designed for refrigeration of cold items, not for fast cooling of hot items. During inspection the oven was turned on and fried chicken placed in oven for hot holding. Please develop and implement written hot holding and fast cooling systems, , 2. Cut vegetables and noodles in insert cooler measured 12C. Ensure items requiring refrigeration are maintained at 4C or lower at all times., , 3. Cooked noodles were stored to cool at room temperature. Noodles measured 52C. Operator indicated that facility has limited space for hot and cold storage. Facility will either need to employ the ice bath method of quick cooling and organizing coolers/freezers to allow more storage or to decrease the size of the menu to allow for adequate storage of perishable foods
, Facility is only equipped with a one compartment sink. , , With only a one compartment sink, in the case that the dishwasher fails, the facility will have to close until the dishwasher is repaired.
Back two-door standup cooler: Eggs were measured at 8.3 degrees C and boiled eggs in a brown sauce were measured at 10.4 degrees C. , , Previous Inspection:, - The average temperature of the cooling unit was measured at 17.8 °C. Cooked food items, including curry sauce, chicken broth, and curry soup, were measured between 22.5 °C and 33.6 °C. , *The operator discarded all cooked food items. Please ensure temperature of the cooling unit must be under 4 °C.
Improper hot holding of food was observed during inspection. Large container of Deep-fried pork katsu was stored in the oven without the element on. Deep-fried pork katsu was made in the morning, and they were measured at 29.3 degrees C. Discarded the deep-fried pork katsu, , Store all hot perishable foods at 60 degrees C or higher.
Food handling was observed in the back and dishwashing area. There was no sink available for handwashing and food preparation., , Install another sink or reduce the menu., , Previous inspection:, Facility is only equipped with a one compartment sink. , , With only a one compartment sink, in the case that the dishwasher fails, the facility will have to close until the dishwasher is repaired., , Oct 29th, 2024: Dishwasher was tested and was sanitizing at 73.4C (Satisfactory).
Two staff members were preparing raw meats in the back area. No handwash sink was available for handwashing. , , Provide handwash sink in the back areas.
Spoons were stored in stagnant water. , , Store utensils in ice water (less than 4 degrees C) or in hot water (60 degrees C. or higher).
Frying pans were found storing on the shelf above the stove. Grease producing cooking was being done. , Grease build-up on the front black storage crates across from the stove. Grease and food stains build-up on the walls by stove and brown stains on the ceiling tiles above the pasta machine next to the stove., , Permit restriction:, No deep frying or extensive grease producing cooking., , Deep frying is allowed in the perfect fryer machine only.
1) Counter by the front handwash sink was covered in black mold from the water damaged. Buckets were placed underneath the front handwash sink to catch the leak. , , Replace or repair the counter., , 2) Paint was peeling off the front cupboard doors. , , Refinish the front cupboard doors., , 3) Grease producing cooking was noted, inadequate ventilation above the stove. , , Follow permit restriction: No deep frying or extensive grease producing cooking or install a commercial canopy.
1) Grime build-up on the floor's hard to reach areas. , , 2) Grease and food stains build-up on the walls. , , 3) Grease build-up on the front black storage crates across from the stove. , , 4) Grease and food stains build-up on the walls by stove., , 5) Grease/brown stains on the ceiling tiles above the pasta machine next to the stove., , Clean these areas.
Back two-door standup cooler: Eggs were measured at 8.3 degrees C and boiled eggs in a brown sauce were measured at 10.4 degrees C. , , Previous Inspection:, - The average temperature of the cooling unit was measured at 17.8 °C. Cooked food items, including curry sauce, chicken broth, and curry soup, were measured between 22.5 °C and 33.6 °C. , *The operator discarded all cooked food items. Please ensure temperature of the cooling unit must be under 4 °C.
Food handling was observed in the back and dishwashing area. There was no sink available for handwashing and food preparation., , Install another sink or reduce the menu., , Previous inspection:, Facility is only equipped with a one compartment sink. , , With only a one compartment sink, in the case that the dishwasher fails, the facility will have to close until the dishwasher is repaired., , Oct 29th, 2024: Dishwasher was tested and was sanitizing at 73.4C (Satisfactory).
Two staff members were preparing raw meats in the back area. No handwash sink was available for handwashing. , , Provide handwash sink in the back areas.
Spoons were stored in stagnant water. , , Store utensils in ice water (less than 4 degrees C) or in hot water (60 degrees C. or higher).
Frying pans were found storing on the shelf above the stove. Grease producing cooking was being done. , Grease build-up on the front black storage crates across from the stove. Grease and food stains build-up on the walls by stove and brown stains on the ceiling tiles above the pasta machine next to the stove., , Permit restriction:, No deep frying or extensive grease producing cooking., , Deep frying is allowed in the perfect fryer machine only.
1) Counter by the front handwash sink was covered in black mold from the water damaged. Buckets were placed underneath the front handwash sink to catch the leak. , , Replace or repair the counter., , 2) Paint was peeling off the front cupboard doors. , , Refinish the front cupboard doors., , 3) Grease producing cooking was noted, inadequate ventilation above the stove. , , Follow permit restriction: No deep frying or extensive grease producing cooking or install a commercial canopy.
1) Grime build-up on the floor's hard to reach areas. , , 2) Grease and food stains build-up on the walls. , , 3) Grease build-up on the front black storage crates across from the stove. , , 4) Grease and food stains build-up on the walls by stove., , 5) Grease/brown stains on the ceiling tiles above the pasta machine next to the stove., , Clean these areas.
Facility is only equipped with a one compartment sink. , , With only a one compartment sink, in the case that the dishwasher fails, the facility will have to close until the dishwasher is repaired., , Oct 29th, 2024: Dishwasher was tested and was sanitizing at 73.4C (Satisfactory).
- The prep cooler temperature was measured at 9.8°C, which exceeds the safe holding temperature of 4°C or below. The operator attributed this to frequent opening during busy hours., , *Limit the quantity of food stored in the prep cooler to what can be used within one hour., *Replenish food items hourly to reduce the frequency and duration of cooler door openings., **Monitor cooler temperatures regularly to ensure consistent compliance with cold holding requirements.
Facility is only equipped with a one compartment sink. , , With only a one compartment sink, in the case that the dishwasher fails, the facility will have to close until the dishwasher is repaired., , Oct 29th, 2024: Dishwasher was tested and was sanitizing at 73.4C (Satisfactory).
- The paper towel dispenser was obstructed by the hot beverage dispenser, limiting access to handwashing supplies., , *Staff moved the tea dispenser and were asked to find an alternative location for the tea dispenser to prevent future obstruction., *Ensure the handwashing sink and its supplies remain fully accessible at all times without requiring contact with other surfaces or equipment., , **Unobstructed access to handwashing facilities is essential for maintaining proper hygiene and preventing cross-contamination. Staff must be able to wash and dry their hands without interference.
- The tap on the handwashing sink was found to be loose., *Repair or secure the tap to ensure it functions properly and remains stable during use.
Paper towel holder was absent from the back sink. Please provide
Dust observed on the ceiling in the back kitchen area. Please clean