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Cassis Bistro

105 - 2505 17 Avenue SW Calgary AB T3E 7V3 · Food - General

Official record from Alberta →

Inspection summary

Cassis Bistro has been inspected 2 times by Alberta Health Services (Environmental Public Health) since August 28, 2024. The most recent inspection, on January 15, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 January 15, 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?

  • 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 August 28, 2024. 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 August 28, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on January 15, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 January 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A smartphone was placed on a slicer machine at the base (i.e. where sliced food would make contact).This phone was removed during the inspection.REQUIREMENT: Phones cannot be placed or stored on top of food-contact surfaces. Keep phone in a non-food handling area - handwashing must follow after touching or interacting with a smartphone.
    • 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?
      • Pest control records were not readily available at the time of the inspection.REQUIREMENT: Ensure that pest control records are readily available for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding Item: Ice buildup was noted on the food in the walk-in freezer.REQUIREMENT: Investigate the cause of the ice-build up in the walk-in freezer. Make any necessary fixes.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were kept on the counter. The cleaning cloths were being re-used after cleaning.Cleaning cloths intended to be re-used should be frequently cleaned and kept in a sanitizer solution at the correct concentration between uses to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) An ice cream scoop was stored in a stagnant water.-Ice cream scoop was stored in 200 ppm quats sanitizer solution.2) Utensils used to serve chocolate mousse were stored in a stagnant water.-Utensils were stored in 200 ppm quats sanitizer solution.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Corn soup on the cook top measured 50.4°C. The cook top was turned off.-The corn soup was reheated to 84°C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the handwashing sink in the bar area.-The staff restocked the handwashing sink with paper towelStore the paper towel in a suitable paper towel dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Deep grooves were noted on the prep cooler cutting board, mini cutting boards used to cut fruits and vegetables.-Resurface or replace cutting boards.2) Ice buildup was noted on the food in the walk-in freezer.Fix the walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update June 15, 2023:- Recordkeeping still needs to be done. - Develop a spreadsheet and/or checklist to monitor previously noted items below.Coolers, freezers, dishwashers and food surface sanitizer were not recorded. - Check and record these items daily.

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