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Bravo Restaurant

3503 17 Avenue SE Calgary AB T2A 0R5 · Food - General

Official record from Alberta →

Inspection summary

Bravo Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on September 24, 2026, recorded 7 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 on September 24, 2026. 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 2 times across 2 separate inspections, most recently on December 9, 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?

  • 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 September 24, 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 11 times across 4 separate inspections, most recently on September 24, 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?

  • 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 September 24, 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.

5 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution measured more than200ppm. Operator was instructed to dilute the solution to proper concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat was stacked over cooked meat. Ready to eat or cooked foods must be stored on top of raw meats to avoid cross-contamination.-Operator moved the raw meat to the bottom shelf of the fridge and cooked items to the upper shelves as instructed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prob thermometer was not working._Acquire a functional prob thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility did not have test strips for the sanitizer solution. -Have test strips accessible 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 violation still exists on 24 September 2026**Shelf Besides the dishwashing area is made up of raw wood.Ensure to paint or replace with a shelf made of treated wood or metal.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor behind the chest freezer and kitchen area was in disrepair. -Make sure the floor is smooth, non-absorbent and easily cleanable without any wear and tear.A mat was observed under the fryer/grill. -Remove the mat and use a material is non-absorbent and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Violation still exists on 24 September 2026*The wall besides the oven is greasy. Hard to reach areas are not clean. -A deep cleaning is required for the wall beside the oven and hard to reach areas.
  2. Demand Inspection

    4 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?
      • 1. A few mouse droppings were observed in the basement dry food storage area.- Clean the area and retain the services of a professional pest control company to control and eliminate the mice infestation throughout the food establishment. Provide all documentation from the professional pest control company to an Executive Officer with Alberta Health Services, indicating the pest infestation is under control and in the process of being eliminated. Implement an ongoing integrated pest management program for the interior and exterior of the food establishment.2. Pest control record was not available.- Maintain pest control record.
    • 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 violation still exists**Shelves in the dry storage area in the basement are made up of raw wood.Ensure to paint or seal it.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation filters canopy appeared dirty. - Clean the ventilation canopy filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A deep cleaning is required for the hard to reach the areas and floor heat vents.
  3. Demand Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was blocked with containers.- Keep the hand washing sink clear.
    • 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?
      • 1. A few mouse droppings were observed in the basement dry food storage area.- Clean the area and retain the services of a professional pest control company to control and eliminate the mice infestation throughout the food establishment. Provide all documentation from the professional pest control company to an Executive Officer with Alberta Health Services, indicating the pest infestation is under control and in the process of being eliminated. Implement an ongoing integrated pest management program for the interior and exterior of the food establishment.2. Pest control record was not available.- Maintain pest control record.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation filters canopy appeared dirty. - Clean the ventilation canopy filters.
    • 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 violation still exists**Shelves in the dry storage area in the basement are made up of raw wood.Ensure to paint or seal it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A deep cleaning is required for the hard to reach the areas and floor heat vents.
  4. Demand Inspection

    2 infractions

    • 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. There was hole in the wall by the freezer.Repair the wall, so that it is smooth, impervious to moisture and easily cleanable.2. Shelves in the dry storage area in the basement are made up of raw wood.Ensure to paint or seal it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A deep cleaning is required for the hard to reach the areas.
  5. Demand Inspection

    0 infractions

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