CalgaryDOWNTOWN COMMERCIAL CORE
120 - 703 6 Avenue SW
Non conforme
2 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
24 septembre 2025
Non conformeStaff lack basic food safety knowledge. , , **Please ensure staff receive basic food safety training.
**Outstanding**, Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Beside and underneath kitchen equipment., **PLEASE CLEAN THE AFOREMENTIONED AREAS.
SOLE Restaurant & Bar 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 3 fois depuis le 29 novembre 2024, avec 1 conforme, 3 non conformes et 1 fermeture au dossier.
2 infractions
Staff lack basic food safety knowledge. , , **Please ensure staff receive basic food safety training.
**Outstanding**, Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Beside and underneath kitchen equipment., **PLEASE CLEAN THE AFOREMENTIONED AREAS.
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.
Inn from the Cold - Kitchen
DOWNTOWN COMMERCIAL CORE
6 infractions
Wet cleaning cloths were observed throughout the facility. , , **Ensure cleaning cloths are submerged in a sanitizer solution at all times if reusing or discarded after each use.
Pork dumplings were being thawed at room temperature. , - Operator was instructed to move the dumplings in the refrigerator unit to prevent bacterial growth. , , **Ensure high risk food items are thawed in the refrigerator units, under cold running water, in microwave or by direct cooking only. , , Note: Pork dumplings measured at 3*C internally.
**Outstanding**, The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 73°C. The inspector informed the operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
**Outstanding**, There were no test strips available during the inspection for iodine to test the glasswasher. The inspector informed the operator that test strips must be used to test the iodine concentration between 12.5-25 ppm., **OBTAIN IODINE TEST STRIPS.
Staff lack basic food safety knowledge. , , **Please ensure staff receive basic food safety training.
**Outstanding**, Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Beside and underneath kitchen equipment., **PLEASE CLEAN THE AFOREMENTIONED AREAS.
9 infractions
There were cleaning cloths stored on food-contact surfaces. The inspector informed the operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
An improper thawing practice was observed during the inspection. Specifically, raw meat was being thawed in room temperature. The inspector discussed the proper thawing procedures with the operator. This includes thawing food from the freezer to the cooler overnight (under refrigeration at 4°C or less), completely submerged in cold running water, by microwaving, or thawing as part of the cooking process. Improper thawing provides an opportunity for surviving bacteria to grow to harmful numbers and/or produce toxins. The meat was placed in running cold water afterwards.
An improper temperature control of food was noted during the inspection where high-risk food items, including raw fries and raw Takoyaki, were left in room temperature. The staff mentioned that they only do this during their busy times. The inspector informed the operator that all high-risk food items must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C.
The handwashing station was blocked during the inspection with kitchen utensils. The inspector informed the staff and the operator that the handwashing station must be free and readily available for handwashing at all times. The utensils were removed during the inspection.
The hot water valve of the handwashing station was being turned off due to a leak at the faucet. The inspector informed the operator that a hot water must be provided in all handwashing stations at all times. Please fix the leak of the faucet.
The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 73°C. The inspector informed the operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
There were no test strips available during the inspection for iodine to test the glasswasher. The inspector informed the operator that test strips must be used to test the iodine concentration between 12.5-25 ppm., **OBTAIN IODINE TEST STRIPS.
Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:, - Beside and underneath kitchen equipment., **PLEASE CLEAN THE AFOREMENTIONED AREAS.