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August Moon

9630 Elbow Drive SW Calgary AB T2V 1M2 · Food - General

Official record from Alberta →

Inspection summary

August Moon has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on May 8, 2026, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 11 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 4 times across 4 separate inspections, most recently on April 15, 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 3 times across 3 separate inspections, most recently on April 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on May 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 10 times across 6 separate inspections, most recently on April 15, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 8 times across 4 separate inspections, most recently on April 15, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • "Outstanding"The probe thermometer battery was dead. Replace the battery and ensure a functional, calibrated thermometer is available to check the internal temperatures of cooked food.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple wet counter cleaning clothes were stored on the counters. No sanitizer solution was made and stored in the prep/handling area.Operator was instructed to prepare a sanitizer solution (bleach 100 ppm) and store all the counter clothes inside the sanitizer solution. Preparation of 100 ppm solution discussed in detail.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls were stored inside the bulk storage containers. Instructed to remove the bowls and use the scoops with handles, ensure handle is not touching the food item stored inside the containers.2. A metal storage rack was located very close to the handwashing sink in the main kitchen area. As a temporary barrier, a cloth apron had been hung to prevent water from splashing onto the food items stored on the rack. The apron had black greasy marks in several areas.Staff were instructed to remove the apron and install a proper physical barrier that is smooth, durable, easily cleanable, and impervious to moisture (e.g., a small stainless steel barrier installed within the splash zone). OR relocate the rack.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer battery was dead. Replace the battery and ensure a functional, calibrated thermometer is available to check the internal temperatures of cooked food.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the kitchen was not supplied with soap solution.correction made. Ensure handwashing sink is accessible, supplied with hot/cold water, paper towels and soap dispensers at all times.
    • 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?
      • Mice droppings were noted on the floor under the preparation counter. Safe disposal of droppings and the cleaning and sanitation of affected areas discussed. Pest control records were present. Continue to work with the professional and take all corrective actions/recommendations given by pest professional. Update- Slight gap still present at both the corners of the back and the front door. Gap at the bottom and side of front door(Repeat violation from previous inspection)Requirement: Provide weather stripping at the bottom of front door and seal the gaps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. One shelf above the microwave was lined with paper located in the kitchen.2. The wooden shelves in the back dry storage area were worn and deteriorated.All surfaces must be smooth, washable and non-absorbent.Remove paper lining from the shelfPaint/resurface the shelving to make them smooth, impervious to moisture and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife was stored on the edge of the prep table near the wall. Staff were instructed to remove the knife, clean and sanitize it, and store it appropriately in a clean container or knife holder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, general cleaning and sanitation of the facility was not satisfactory. Additional cleaning is required throughout the kitchen-behind the cooking equipment-all the shelves-floor-all hard to reach areas-dishwashing area-dry storage areaPlease clean indicated areasMaintain a cleaning and sanitation plan for the kitchen. Please remove items not associated with the kitchen from the storage for the good organization and easy cleaning of kitchen.
  3. Demand Inspection

    2 infractions

    • 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?
      • Gap at the bottom and side of front door(Repeat violation from previous inspection)Requirement: Provide weather stripping at the bottom of front door and seal the gaps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One shelf above the microwave was lined with paper located in the kitchen.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove paper lining from the shelf
  4. Risk Management Inspection

    2 infractions

    • 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?
      • Gap at the bottom and side of front door(Repeat violation from previous inspection)Requirement: Provide weather stripping at the bottom of front door and seal the gaps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One shelf above the microwave was lined with paper located in the kitchen.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove paper lining from the shelf
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counter after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Sauce and sliced pineapple were left in the cans after opening located in glass door cooler.b) Flour bin was kept uncovered located in the kitchenRequirement:a) Transfer food to plastic/glass/stainless steel containers after opening the cans.b) Keep food covered during storage to prevent from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes used as food containers for deep fried food products.Requirement: Refrain from reusing cardboard boxes in the facility as they are not sanitary or easy to clean. Use food safe food bins to hold food products.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was provided at hand washing sink located in the kitchen.Requirement:Provide soap in a dispenser at this hand washing sink.
    • 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?
      • a) Mice droppings were noted in dry storage room, behind equipment, in between counters and under dish washing sinks.b) Screen door does not close properly leading to a gap, no weather stripping provided at the bottom of screen door leading to a gap.c) Gap at the bottom of front doord) Pest control report available was for Oct 31,2024.Requirement:a) Clean and disinfect the affected areas.b) Repair the screen door to close properly and provide weather stripping at the bottom of this screen door to seal the gap.c) Provide weather stripping at the bottom of front door.d) Contact pest control management company to inspect and treat the mice issue. Provide pest control inspection report to the health inspector after the treatment is done.e) Maintain pest control records on monthly basis.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update June 19,2025:- Shelves in kitchen still lined with cardboard trapping dirt. (Repeat violation from previous inspections)Requirement:All surfaces must be smooth, washable and non-absorbent.Remove cardboard lining from the shelves.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) Gaps in ceiling panels in back areab) Wall was damaged in back areaRequirement:a) Seal the gaps in the ceiling panels.b) Repair the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use empty plastic cans were cut from the top and were in use to store chopped vegetables located in glass door cooler.Requirement:Don't reuse single use cans to store food.Discard these cans after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Food and dirt buildup on plumbing pipes running along the wall in the cooking area.b) Back storage area was cluttered.Requirement:a) Clean the above noted areas.b) Declutter the back storage area.
  6. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Fly strip hanging above food prep/handling space.- Please refrain from using fly strips in food prep, handling, and/or storage areas.- Fly strip was removed by operator at time of inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cardboard boxes used as food containers for deep fried food products.- Refrain from reusing cardboard boxes in the facility as they are not sanitary or easy to clean. Use food safe food bins to hold food products.- Staff moved all food product into food safe bins during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update November 7, 2024:- Shelves in kitchen still lined with cardboard. Informed staff this is a repeat violation and to remove the cardboard as it is not easy to clean. Please refrain from using cardboard to line any surfaces.Cardboard used to line shelving. Remove cardboard as this material is hard to keep clean and sanitary
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available at the time of inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • White vinegar containers were being re-used to store cut produceObtain food grade containers that are reusable
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard used to line shelving. Remove cardboard as this material is hard to keep clean and sanitary
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in hard to reach areas (ie. under shelving units and corners)

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