618 17 Avenue SW
Conforme
4 infractions relevées lors de la dernière inspection.
Source : Alberta Health Services Environmental Public Health
15 septembre 2025
There was no sanitizer solution for cleaning and sanitizing prep area at the front, bar and kitchen area. Operator prepared sanitizer solution in bucket., , -Ensure there is always sanitizing solution for cleaning and sanitizing the prep areas.
1. The hand soap at the handwashing station was watery and no paper towel dispenser but paper towel left on shelves at the handwashing station at the front preparation. Operator replaced hand soap., , -Ensure there is always handwashing soap and paper towel dispenser at the handwashing station , , 2. Some spices were placed at the handwashing sink. Operator removed spices., , -Ensure the handwashing sink is easily accessible to staff
The following were found on the handwashing station at the front preparation:, -Unsalted butter at 15*C, -scoops in water at 20*C. Operator washed and sanitized scoops in dishwasher, placed unsalted butter in cooler after leaving some out., , -Ensure high risk food are used within 2hours or stored at 4*C or less, -Ensure scoops are stored below 4*C in ice water to prevent microorganism growth
Ice scoop was found on top of the ice machine. Operator washed and sanitized the ice scoop in the dishwasher and placed in a clean container., , -Ensure ice scoops are stored in clean containers at all times to prevent contamination of ice.
UNA pizza + wine Calgary: 17th Ave se trouve dans le quartier BELTLINE. BELTLINE, Calgary compte 788 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 22 juillet 2026, 550 (70%) d'entre eux étaient Conformes lors de leur dernière inspection, sans Non conforme et avec 2 (0%) fermés.
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.
Brooklyn Dumpling Shop
BELTLINE
Ce restaurant a été inspecté 6 fois depuis le 21 juin 2023, avec 2 conformes, 4 non conformes et 1 fermeture au dossier.
4 infractions
There was no sanitizer solution for cleaning and sanitizing prep area at the front, bar and kitchen area. Operator prepared sanitizer solution in bucket., , -Ensure there is always sanitizing solution for cleaning and sanitizing the prep areas.
1. The hand soap at the handwashing station was watery and no paper towel dispenser but paper towel left on shelves at the handwashing station at the front preparation. Operator replaced hand soap., , -Ensure there is always handwashing soap and paper towel dispenser at the handwashing station , , 2. Some spices were placed at the handwashing sink. Operator removed spices., , -Ensure the handwashing sink is easily accessible to staff
The following were found on the handwashing station at the front preparation:, -Unsalted butter at 15*C, -scoops in water at 20*C. Operator washed and sanitized scoops in dishwasher, placed unsalted butter in cooler after leaving some out., , -Ensure high risk food are used within 2hours or stored at 4*C or less, -Ensure scoops are stored below 4*C in ice water to prevent microorganism growth
Ice scoop was found on top of the ice machine. Operator washed and sanitized the ice scoop in the dishwasher and placed in a clean container., , -Ensure ice scoops are stored in clean containers at all times to prevent contamination of ice.
Aucune infraction
8 infractions
, , Quat sanitizer in the main floor kitchen and basement kitchen measured at least 400 ppm., Quat sanitizer was diluted to 200 ppm during the inspection. The operator will make an appointment to have the chemical dispenser calibrated. , , A used cleaning cloth was stored on the food preparation table., Keep cleaning cloths immersed in a sanitizer between uses.
, Two spray bottles that contained an unknown chemical in the butcher room were not labeled to indicate their contents., Label all chemicals to indicate their contents.
, Hard cheeses were stored at room temperature during service., Keep these cheeses refrigerated as per manufacturer's storage instructions., , Basement kitchen, Tahini crème fraîche, cheese, gnocchi and fettucine in the line cooler measured between 6.3 to 9.2C. , Repair the cooler and store perishable foods at 4C or less under refrigeration., ,
1 infraction
, July 4, 2023:, , Some light covers have been installed. Others have been ordered and facility is awaiting the delivery., , June 21, 2023:, , Light covers were missing on lights in the dry storage hallway in the basement, on some lights in the basement cookline area and on some lights in the dishwashing area in the upper kitchen., , Ensure that all lights are either covered, or constructed of shatterproof material.
5 infractions
, July 5, 2023: , , A hand wash sink has been installed in the pizza dough room. A soap dispenser was available at the sink, however, paper towels in a dispenser still need to be installed. The paper towel dispenser has been ordered., , June 21, 2023:, , The pizza dough room is lacking a hand wash sink., , Install a fully functional and fully stocked hand wash station in the pizza dough room.
, Paper towel dispensers were missing for the hand wash sink in the upper bar, as well as at the hand wash sink in Frenchie Wine Bar., , Install paper towel dispensers at both bars.
, Fruit flies were present in several areas in the facility., , Identify the source, and implement control measures to eliminate fruit flies from the facility. Enhance cleaning to aid in this process.
18 infractions
, Sanitizer concentration of solution in sanitizer spray bottles measured 0 ppm. Solution was remade from the dispenser in the basement and concentration was still too low (less than 200 ppm). Concentration of sanitizer from dispenser in the upper level of the facility was also less than 200 ppm. , , Facility will make bleach water as a temporary measure. Facility scheduled chemical supplier to come in and service the dispensers. Scheduled repair is for the following day.
, Fly lights were installed over one food preparation cooler, and over take out food boxes., , Fly lights must be in locations where they won't contaminate food or food contact surfaces.
, Some sanitizer spray bottles were not labelled to identify contents., , Ensure that all chemical bottles are properly labeled to help prevent accidental misuse.
, Pizza dough room, There were no paper towels in the staff washroom and at the hand sink in the production room., Provide adequate handwashing supplies in suitable dispensers at all hand sinks., The operator indicated that this washroom was not in use. If the washroom is accessible, it must be maintained; otherwise, please lock it to prevent staff access., , Pizza dough room, The hand sink in the production room was obstructed by a stack of containers., Ensure hand sinks are accessible to food handlers at all times., ,
, Butcher room, There was a corkboard by the food slicer., Remove the corkboard from the food preparation area. Surfaces must be smooth, non-absorbent to moisture and easy to clean. , , Paint had worn off from the floor of the commissary walk-in cooler., Re-finish the floor., , , , ,
, A couple light covers in the basement cook line were broken., Ensure that all lights are either covered, or constructed of shatterproof material., ,
, Knives were stored in a gap between the line cooler and food preparation table on the main floor., Store food equipment and utensils in an area that can be easily cleaned and sanitized.
, Butcher room, The storage room was cluttered and not accessible., Remove items that are not required to operate a food establishment. Organize this room and store items off the floor to facilitate cleaning and pest control services., , - dusty ceiling in the butcher room., Clean the ceiling.,
, Fibre Reinforced Plastic (FRP) was coming off of the wall by the mop sink, by the dishwashing sinks, and by the ice machine., , Repair the damaged walls so that they are smooth, non-absorptive to moisture, and easy to clean.
, July 4, 2023:, , Some light covers have been installed. Others have been ordered and facility is awaiting the delivery., , June 21, 2023:, , Light covers were missing on lights in the dry storage hallway in the basement, on some lights in the basement cookline area and on some lights in the dishwashing area in the upper kitchen., , Ensure that all lights are either covered, or constructed of shatterproof material.
, The bulk chemical bottle hooked up to the sanitizer dispenser in the basement was not labelled., , Ensure that all chemicals are properly labeled to identify their contents.
, Internal food temperatures in the south side food preparation cooler located on the cookline in the basement kitchen measured between 6.5-9 degrees Celsius., , Food was moved to another cooler. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius or less at all times.
, The food preparation cooler located across from the oven in the upper kitchen had an ambient air temperature of 8.6 degrees Celsius. Internal food temperatures ranged from 7-10 degrees Celsius. , , Food was moved from this cooler. Do not store perishable food in this cooler until it can maintain 4 degrees Celsius or less at all times.
, The pizza dough room is lacking a hand wash sink., , Install a fully functional and fully stocked hand wash station in the pizza dough room.
, Paper towel dispensers were missing for the hand wash sink in the upper bar, as well as at the hand wash sink in Frenchie Wine Bar., , Install paper towel dispensers at both bars.
, Plastic containers were being used as scoops for some of the bulk ingredient bins in the basement kitchen, and some scoop handles were in contact with the food in the bulk food storage container., , Ensure that proper scoops are used for the bulk food bins. Ensue that the scoop is stored in a way that the handle of the scoop is not in contact with the food.
, Some containers of food were being stored directly on the floor of the dry storage hallway in the basement., , All food must be stored at least 15 cm (6 inches) off the floor to aid in proper cleaning and to protect from contamination.
, - Quat test strips for the food contact surface sanitizer could not be located., - Chlorine test strips for the low temperature dishwasher in the kitchen could not be located., , Obtain quat and chlorine test strips so that surface sanitizer solution and dishwasher sanitizer solution can be verified.
, Fruit flies were present in several areas in the facility., , Identify the source, and implement control measures to eliminate fruit flies from the facility. Enhance cleaning to aid in this process.
, Fibre Reinforced Plastic (FRP) was coming off of the wall by the mop sink, by the dishwashing sinks, and by the ice machine., , Repair the damaged walls so that they are smooth, non-absorptive to moisture, and easy to clean.
, The door of the staff washroom located directly off the pizza dough room was not fitted with a self-closing mechanism., , Washrooms that open into food handling areas must be equipped with self-closing doors.
, Light covers were missing on lights in the dry storage hallway in the basement, on some lights in the basement cookline area and on some lights in the dishwashing area in the upper kitchen., , Ensure that all lights are either covered, or constructed of shatterproof material.
, One of the scoops for the bulk food containers was broken., , Broken scoops can't be properly cleaned, and pieces from broken scoops can physically contaminate food. Discard broken scoops.
, There was grease and/or food debris accumulation in hard to reach areas of the basement kitchen including under the double door freezer by the walk-in closest to the cookline, and on floors under equipment on the cookline in the basement kitchen (west side of the kitchen)., , Clean hard to reach areas, and ensure they are cleaned on a regular basis.
, Racks used to store pans under the food preparation tables in the basement kitchen had grease and/or food debris accumulation., , Clean these racks and ensure they are cleaned on a regular basis. Recommend storage racks that sit up off the ground so that they can be swept/mopped under.