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Birdie

100D - 227 11 Avenue SW Calgary AB T2R 1R9 · Food - General

Official record from Alberta →

Inspection summary

Birdie has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on February 3, 2026, recorded 2 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 on January 23, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 3, 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?

  • 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 23, 2025. 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 once on February 3, 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?

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.

4 inspections

  1. Monitoring 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?
      • Insect monitoring was set up in the facility, however, there was no rodent monitoring/traps set up.Facility must actively monitor for both rodents and insects.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was exposed drywall and unfinished wood on the end of a wall on the north side of the facility, close to the hand wash sink.Finish the exposed drywall and finish and unfinished wood. Ensure surfaces are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer spray bottle in the back area contained no concentration of QUATS. The concentration of the QUATS sanitizer solution must be maintained between 200 to 400ppm to effectively sanitize food contact surfaces. Make a new sanitizer solution every day and test with the QUATS test strips. The operator remade the sanitizer solution at the time of the inspection and was tested at 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The cooler in the front area was measured at 14.5C. Various sauces such as mayonnaise, chipotle, ranch was stored inside the cooler and also had an internal temperature of 14.5C. All coolers must be in good working order to maintain food at 4C or lower. Repair the cooler and refrain from storing food inside until it is properly working. All sauces were tested and had a pH of 3.0, therefore, discarding the sauces was not necessary. The operator removed the sauces from the cooler and placed them in another cooler that measured 4C. 2. There was no thermometer placed inside the cooler in the front area. Thermometers are essential to monitor the temperature to ensure high risk foods are kept at 4C or lower to prevent the growth of bacteria. Ensure all coolers and freezers are equipped with a thermometer to monitor the temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizing compartment of the 2-comp sink contained no concentration of QUATS. The concentration of the QUATS sanitizer solution must be maintained between 200 to 400ppm to effectively sanitize food equipment and utensils. Make a new sanitizer solution every day and test frequently with the QUATS test strips. The operator remade the sanitizer solution at the time of the inspection and was tested at 200ppm.
  4. Initial Inspection

    0 infractions

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