Brie & Banquet
524 42 Avenue SE Calgary AB T2G 1Y6 · Food - General
Inspection summary
Brie & Banquet has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 8, 2024. The most recent inspection, on June 6, 2025, found no infractions.
2 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. 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 once on May 29, 2025. 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 once on May 29, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach sanitizer in spray bottles were measured over 200ppm, bleached out the test strips.- Corrected during inspection, 100ppm solution mixed. Concentration and mixing method discussed.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Operator unaware of the required reheating temperature of cooked frozen high-risk foods, and a probe thermometer was not available at the time of inspection.- Ensure high risk foods are reheated to minimum 74C (165F) and confirm with a probe thermometer. A timer system was implemented to reheat, please confirm the temperature after reheating and adjust the time if needed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions