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Balcony Grill

10B - 6219 Centre Street NW Calgary AB T2K 0V2 · Food - General

Official record from Alberta →

Inspection summary

Balcony Grill has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 4, 2024. The most recent inspection, on September 28, 2026, found no infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 February 25, 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 on February 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 22, 2025. 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?

  • 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 7 times across 5 separate inspections, most recently on March 5, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 6 times across 5 separate inspections, most recently on September 23, 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several containers of food were stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. Store food items on the shelf, on a crate, or on pallets.
  3. Risk Management Inspection

    0 infractions

  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?
      • There was dry food spillage in the white standing freezer. Food equipment must be maintained in a clean and sanitary manner. Thoroughly clean the indicated food equipment above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulation on the ceiling tiles. The ceiling tiles must be regularly cleaned to protect food from dust contamination. Thoroughly clean the ceiling tiles.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine was detected in the sanitizer bucket. The chlorine sanitizer must measure between 100 to 200ppm to effectively sanitize food contact surfaces. Mix half a teaspoon per litre of water and ensure the solution is tested with chlorine test strips. The operator remade the solution at the time of the inspection and measured 100ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a staff member washing their gloves. Single-use gloves must not be washed. Once the gloves become contaminated, the operator must remove the gloves and discard them. Hand hygiene must be performed prior to donning new clean gloves. The staff member was informed to remove and discard their gloves, then to perform hand hygiene.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No temperature logs were available. Temperature logs must be retained as a part of a food safety plan to ensure foods are stored below 4C in coolers. An AHS temperature log was provided to the operator through email.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several coolers and freezers did not have a thermometer stored inside. A thermometer must be stored in each cooler and freezer to confirm the internal temperature. Obtain thermometers and place in each cooler and freezer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The white standing cooler in the kitchen measured around 6-7C. All coolers must measure below 4C to prevent the growth of bacteria. The operator decreased the temperature of the cooler at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The interior of the fryer is heavily soiled with grease. 2. There was dry food spillage in the white standing freezer. Food equipment must be maintained in a clean and sanitary manner. Thoroughly clean the indicated food equipment above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulation on the ceiling tiles. The ceiling tiles must be regularly cleaned to protect food from dust contamination. Thoroughly clean the ceiling tiles.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is food stored beside the hand sink. Food must be protected from contamination at all times. When performing hand hygiene, the splashes may fall into the food therefore contaminating it. Install a splash guard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There are food debris and grease accumulating underneath the grill.All areas must be maintained in a clean and sanitary manner. Please clean
  8. Demand Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a staff member washing their hands while wearing disposable gloves. Gloves are single-use and must be changed once contaminated. Gloves must not be washed. When gloves become contaminated, remove and dispose the gloves, perform proper hand hygiene, then put on new clean gloves. The operator removed their gloves and performed sufficient hand hygiene during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There is food stored beside the hand sink. Food must be protected from contamination at all times. When performing hand hygiene, the splashes may fall into the food therefore contaminating it. Install a splash guard.
    • 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?
      • There is a gap in the middle of the double doors in the back area. Seal or repair the weatherstripping to prevent the entry of pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The shelving units in the dry storage area is constructed of raw wood.All surfaces must be constructed of materials that are smooth, durable, easy to clean and impervious to moisture. Seal or paint the wood.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor in the dishwashing area is incomplete. Two different floor materials were used and debris is accumulating between the two materials. The floors must be completely constructed to facilitate cleaning. Finish the construction of the floors.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is dust accumulating on the ceiling tiles. 2. There are food debris and grease accumulating underneath the grill.All areas must be maintained in a clean and sanitary manner. Please clean
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was not setup at the time of the inspection despite food preparation was already happening.Ensure wiping clothes for food contact surfaces are stored in effective chlorine sanitizer solution, 100ppm, between uses.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Food were prepared in the dining room during off hours.Ensure staff are washing hands prior and after tasks. The used areas are cleaned and sanitized.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink hot water tap was not functional.Repair.The side kitchen hand sink was obstructed. Paper towel dispenser was empty. Corrected on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ceiling light in the side kitchen was missing light cover.Install a ceiling light cover or shatter guards or shatterproof light bulbs.
  11. Initial Inspection

    0 infractions

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