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Bali Resto

110 - 801 Manning Road NE Calgary AB T2E 7L4 · Food - General

Official record from Alberta →

Inspection summary

Bali Resto has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on June 24, 2026, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 June 24, 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 April 29, 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 5 times across 4 separate inspections, most recently on April 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on June 24, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 3 times across 3 separate inspections, most recently on June 24, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

5 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Observed cleaning cloths left on the preparation counters in the front area. Cloths removed.COMPLETE THE FOLLOWING:1. Keep the cloths stored in sanitizer to prevent bacteria from growing and spreading to food preparation surfaces.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • **CORRECTED**1. Observed the facility using re-usable customer utensils for dining. The Operator was informed that the facility is limited to single use customer utensils due to limited dishwashing as per the restrictions issued for their food handling permit. The Operator agreed to only use single use utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Knives were stored between the prep cooler and counter at the front. COMPLETE THE FOLLOWING:1. Do not store the knives in this area, because it is not easy to clean.
  2. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The upright sliding‑door cooler at the front, where non‑alcoholic beverages are stored, was operating at 15 degree Celsius. Buckets of margarine and mayonnaise were stored in the bottom section of this cooler.The mayonnaise was discarded during the inspection. Repair the cooler and ensure it is able to maintain a temperature of 4 degrees Celcius or below. Do not store any high-risk foods in this cooler until it has been repaired and is capable of maintaining proper temperatures.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The kitchen was equipped with a single sink being used for both dishwashing and handwashing.- A minimum two‑compartment sink must be provided exclusively for dishwashing purposes. The dishwashing sink must be large enough to accommodate the largest piece of equipment, and it must be separate from the designated handwashing sink.
    • 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 was equipped with a single sink being used for both dishwashing and handwashing.- Install a plumbed in handwashing sink in the kitchen supplied with hot and cold running water, soap, and paper towels. The skin must be designated for handwashing.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit displayed was expired as of 2019.Remove the expired permit. Ensure a valid food handling permit is displayed in a visible location to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The panel divider on the prep cooler door in the front service area was broken. Tape had been used as a temporary divider to help keep the door closed.- Remove the tape and repair the cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *ongoing April 30 2026*Some organization has been completed; however, the front service area remains disorganized. Items that are not in use are being stored in the storage compartments making effective cleaning difficult. - Organize this area to allow for proper access to clean. Previous violation Throughout the establishment but especially the kitchen area, the facility is rather disorganized. Many items are left out, or are otherwise impeding the routine cleaning and sanitation of the facility, as well as pest checks.REQUIREMENT: Remove any items that are unnecessary for the operation of the food establishment - this will create more space to allow for better organization of items. Clean the facility including all hard to reach areas April 08 2026: Violation ongoing.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The upright sliding‑door cooler at the front, where non‑alcoholic beverages are stored, was operating at 15 degree Celsius. Buckets of margarine and mayonnaise were stored in the bottom section of this cooler.The mayonnaise was discarded during the inspection. Repair the cooler and ensure it is able to maintain a temperature of 4 degrees Celcius or below. Do not store any high-risk foods in this cooler until it has been repaired and is capable of maintaining proper temperatures.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit displayed was expired as of 2019.Remove the expired permit. Ensure a valid food handling permit is displayed in a visible location to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *ongoing*Throughout the establishment but especially the kitchen area, the facility is rather disorganized. Many items are left out, or are otherwise impeding the routine cleaning and sanitation of the facility, as well as pest checks.REQUIREMENT: Remove any items that are unnecessary for the operation of the food establishment - this will create more space to allow for better organization of items. Clean the facility including all hard to reach areas April 08 2026: Violation ongoing.
  4. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Several items including utensils and electronic devices were placed around the front handwash sink. As discussed, keep the areas around handwash sinks free and easily accessible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The bottom glass surface of the standing freezer in the kitchen is broken. Interior foam is exposed.Repair this are. Ensure all surfaces are smooth, non-porous, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris on the counters in the kitchen and in storage drawers.Thoroughly clean the indicated areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *ongoing*Throughout the establishment but especially the kitchen area, the facility is rather disorganized. Many items are left out, or are otherwise impeding the routine cleaning and sanitation of the facility, as well as pest checks.REQUIREMENT: Remove any items that are unnecessary for the operation of the food establishment - this will create more space to allow for better organization of items. May 14, 2025: Violation ongoing.
  5. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Several items including utensils and electronic devices were placed around the front handwash sink. As discussed, keep the areas around handwash sinks free and easily accessible.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *ongoing*Throughout the establishment but especially the kitchen area, the facility is rather disorganized. Many items are left out, or are otherwise impeding the routine cleaning and sanitation of the facility, as well as pest checks.REQUIREMENT: Remove any items that are unnecessary for the operation of the food establishment - this will create more space to allow for better organization of items.
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