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Aida's Mediterranean Bistro

2208 4 Street SW Calgary AB T2S 1W9 · Food - General

Official record from Alberta →

Inspection summary

Aida's Mediterranean Bistro has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on March 17, 2026, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on March 17, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on March 4, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on January 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 11 times across 5 separate inspections, most recently on February 21, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 2 separate inspections, most recently on March 4, 2026. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings found in basement behind chest freezer. No pest control records onsite. Ensure this area is cleaned and sanitized. Provide pest control records.
  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 0ppm chlorine. Ensure dishwasher is able to provide 100ppm chlorine.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mouse droppings found in basement behind chest freezer. No pest control records onsite. Ensure this area is cleaned and sanitized. Provide pest control records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris in the hard to reach areas of the floor behind equipment in the kitchen. Ensure these areas are cleaned.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gaskets on both food preparation coolers were damaged and reattached to the coolers with duct tape.Duct tape is not a cleanable surface. Replace the damaged cooler gaskets.
  4. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gaskets on both food preparation coolers were damaged and reattached to the coolers with duct tape.Duct tape is not a cleanable surface. Replace the damaged cooler gaskets.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • December 14, 2023:The damaged plastic has been removed and replaced with duct tape. As discussed, look into something like food safe paint that would make the surfaces of the mixer cleanable.November 30, 2023:The mixer has damaged plastic attached to the top.Remove the damaged plastic.
  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the west food preparation cooler measured 9 degrees Celsius. Internal food temperatures for food in this cooler measured between 8-10 degrees Celsius.Operator stated that the cooler required defrosting. Service/repair the cooler. Do not store any perishable food in this cooler until it can maintain 4 degrees Celsius or less at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual concentration of chlorine at the dish level during the sanitize cycle was undetectable.Have the dishwasher repaired/serviced. Residual chlorine concentration at the dish level during the sanitize cycle must measure 100 ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gaskets on both food preparation coolers were damaged and reattached to the coolers with duct tape.Duct tape is not a cleanable surface. Replace the damaged cooler gaskets.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • December 14, 2023:The damaged plastic has been removed and replaced with duct tape. As discussed, look into something like food safe paint that would make the surfaces of the mixer cleanable.November 30, 2023:The mixer has damaged plastic attached to the top.Remove the damaged plastic.
  6. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gaskets on both food preparation coolers were damaged and reattached to the coolers with duct tape.Duct tape is not a cleanable surface. Replace the damaged cooler gaskets.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • December 14, 2023:The damaged plastic has been removed and replaced with duct tape. As discussed, look into something like food safe paint that would make the surfaces of the mixer cleanable.November 30, 2023:The mixer has damaged plastic attached to the top.Remove the damaged plastic.
  7. Monitoring Inspection

    7 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical ventilation canopy filters have a build-up of grease and debris on them. Please clean the indicated area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A fan sitting on the countertop to the right of the cookline had dust accumulation.Either clean or remove the dusty fan.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gaskets on both food preparation coolers were damaged and reattached to the coolers with duct tape.Duct tape is not a cleanable surface. Replace the damaged cooler gaskets.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -The mixer has damaged plastic attached to the top.- The mixer bowl had food debris accumulation in it.- Remove the damaged plastic.- Clean the mixer bowl and ensure it is cleaned after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil and food debris accumulation under equipment on the east side of the facility (underneath and behind the dishwasher and dishwashing sinks).Clean the floor under equipment on the east side of the facility and ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease accumulation under the north kitchen food preparation cooler.Clean the floor under the north food preparation cooler and ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease accumulation on the floor under the deep fryer.Clean the floor under the deep fryer and ensure that this area is cleaned on a regular basis.
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