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Birdie

1515 Home Road NW Calgary AB T3B 0V8 · Food - General

Official record from Alberta →

Inspection summary

Birdie has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 26, 2025. The most recent inspection, on October 1, 2026, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on June 26, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on October 1, 2026. 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 once on June 26, 2025. 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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lid for ice machine is not attached to unit. Please repair
  2. Initial Inspection

    0 infractions

  3. Demand 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)?
      • Two out of three drain plugs were unavailable. All three drain plugs are required to properly wash and sanitize dishes using the three-compartment sink method.Please obtain two more drain plugs to ensure that the three-compartment dishwashing method can be properly followed.
    • 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) Raw exposed wood was observed to the left of the prep table and along the edges of the countertop located on the service line.Please finish the raw exposed wood to ensure food contact surfaces are smooth, easily cleanable, and impervious to contaminants.2) Baseboards were observed to be missing along the bottom of the hallway walls beside the washroom.Please install baseboards along the bottom of the hallway walls.3) Red tape was observed wrapped around the hot and cold water supply lines behind the toilet located in the washroom.Please remove the tape to check for any issues. If an issue is identified, please address it accordingly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lines for the dish detergent and quat sanitizer dispensers were observed to be too long, potentially sitting in the solution-filled basins, which could lead to mold growth.Please shorten the lines to prevent them from soaking in the solution-filled basins.

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