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Birdie

6 - 920 Northmount Drive NW Calgary AB T2L 0A9 · Food - General

Official record from Alberta →

Inspection summary

Birdie has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 7, 2024. The most recent inspection, on March 9, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 February 23, 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 February 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on March 9, 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 3 times across 2 separate inspections, most recently on March 9, 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 2 times across 2 separate inspections, most recently on February 23, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    3 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wheel on the cooler unit on the main line is broken and is being held by a large rock.- Please fix. All food equipment must be maintained in a good state of repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Buildup food residue observed on the surfaces of the dipper well's drain pipe.- Please clean and maintain clean at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy buildup of grease and food debris behind, underneath and on the sides of the equipment on the main cooking line. - Clean and maintain in a clean and sanitary condition at all times.
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of sanitizer solution in the spray bottle was measured below 50 ppm. The sanitizer solution is mixed manually. - Ensure Quat sanitizer solution is used at 200 ppm and prepared according to manufacturer's instructions. Change the solution at adequate intervals or any time the concetration drops below 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked chicken fingers were stored in room temperature. The heat lamp unit is missing a lamp. Chicken was measured below 60C. - Ensure all food under hot holding are held at a temperature of 60C or greater at all times. Replace heat lamp and or make foods to order.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of sanitizer solution in the 3-compartment sink was measured below 100 ppm. The sanitizer solution is mixed manually. - Ensure Quat sanitizer solution is used at 200 ppm and prepared according to manufacturer's instructions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap at the handwashing sink in the back is in disrepair. - Fix. All handwashing sinks must be supplied with hot and cold water at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hot water Turned off at the sanitizing compartment of the 3-compartment sink due to a leak. - Please fix - all plumbing fixtures must be supplied with hot and cold water at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Buildup food residue observed on the surfaces of the dipper well.- This unit is in direct contact with utensils and be maintained clean and sanitized at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wheel on the cooler unit on the main line is broken and is being held by a large rock.- Please fix. All food equipment must be maintained in a good state of repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy buildup of grease and food debris behind, underneath and on the sides of the equipment on the main cooking line. - Clean and maintain in a clean and sanitary condition at all times.
  3. Monitoring Inspection

    4 infractions

    • 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 records were maintained in the facility.-Ensure that temperature records are measured in order to monitor the food processes occurring in the facility.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Milk and boxes of chicken stored on the floor of the walk-in cooler.2) Bulk containers of oil, flour bags stored on the floor.-Ensure that the food is stored at least 6 inches (15 cm) above the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Poutine gravies in the hot holding was measured at 58 C.The gravies were reheated at 77 C by the operator. -Ensure that the high-risk food in the hot holding is maintained at 60 degrees C or higher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were stored inside the flour container.The scoop was removed by the operator.-Ensure that the scoops are stored in such a way that the scoop handle does not come in contact with food.

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