Skip to content
Loading map…

Costa Vida Fresh Mexican Grill

2118 - 8650 112 Avenue NW Calgary AB T3R 0R5 · Food - General

Official record from Alberta →

Inspection summary

Costa Vida Fresh Mexican Grill has been inspected 2 times by Alberta Health Services (Environmental Public Health) since July 19, 2024. The most recent inspection, on June 25, 2025, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. 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 June 25, 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 July 19, 2024. 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 5 times across 2 separate inspections, most recently on June 25, 2025. 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 once on June 25, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on July 19, 2024. 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

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The quat sanitizer bucket measured below 100 ppm.2) The freshly made quat sanitizer bucket measured did not detect any changes with the quat test strip. It was noted that the quat sanitizer container was empty.The manager purchased a chlorine sanitizer solution right away.Obtain a chlorine test strip to measure the sanitizer concentration of the chlorine sanitizer agent.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser in the unisex washroom was empty.Additional soap as available and promptly restocked.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up around the air vents. Clean the air vents.**OUTSTANDING (2023-08-01). The air vents by the back prep sink in front of the exhaust hood ventilation system was still dusty. The operator mentioned that they conduct routine cleaning of the vent to minimize the dust build-up. The inspector informed the operator that a more frequent cleaning would then be necessary to maintain the cleanliness of the vent.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Behind the syrup pump station had debris buildup.2) Grime buildup was noted behind the equipment underneath the ventilation canopy at the back kitchen area.3) Grime buildup was noted behind the equipment underneath the ventilation canopy at the front service area.4) Dust buildup was attached to the kitchen light bulb above the flour mixer area in the front service area.5)Hard to reach areas were dirty and hard grime buildup.1 to 5) Thoroughly clean the indicated areas.
  2. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Top portion of the perishable foods were not stored at 60 degrees C. or higher. Rice was measured at 44 degrees C on top and bottom of the rice was measured at 75 degrees C. meats were measured between 50 to 55 degrees C. and bottom of the meats were above 60 degrees C. Reduce volume of the perishable foods or place a lid on the foods when it's not busy to store the perishable foods at 60 degrees C or higher.
    • 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 air vents by the back prep sink in front of the exhaust hood ventilation system was not properly affixed/secured. The operator mentioned that they were still in the process of fixing the vent covers. The inspector informed the operator that all ventilation system in the facility must be properly maintained to prevent dust and dirt accumulation in the facility. **FIX THE VENT.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Grey stains build-up on the yellow Brute cooling bins exteriors. Clean the Brute bins.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up on the TVs and signs. Clean these items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up around the air vents. Clean the air vents.**OUTSTANDING (2023-08-01). The air vents by the back prep sink in front of the exhaust hood ventilation system was still dusty. The operator mentioned that they conduct routine cleaning of the vent to minimize the dust build-up. The inspector informed the operator that a more frequent cleaning would then be necessary to maintain the cleanliness of the vent.

Nearby inspected facilities

Own this business? Add a badge to your website