Cuty Restaurant
3168 Sunridge Boulevard NE Calgary AB T1Y 7G6 · Food - General
Inspection summary
Cuty Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on April 29, 2026, recorded 4 infractions.
2 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.
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.
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 4 times across 3 separate inspections, most recently on April 22, 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?
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 3 times across 2 separate inspections, most recently on April 29, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 across 2 separate inspections, most recently on April 29, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded once on April 22, 2026. For example:
Are chemicals stored and handled in a safe manner?
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 6 times across 4 separate inspections, most recently on April 29, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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.
9 inspections
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer in the bucket was measured less than 50ppm.Use 100ppm chlorine ( 1/2 teaspoon bleach per L water).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Sliced beef in the hot holding unit was measured at 30.2 degrees C and tripe was measured at 35.0 degrees C. Staff did not reheat the sliced beef and tripe before placing in the hot holding. Discarded the sliced beef and tripe. Food needs to be reheated to 74 degrees C or higher before serving or holding. 2) Rice noodle in the hot holding unit was measured at 38.2 degrees C. The hot holding was not turned on. Discarded the rice noodles. 1 to 2) Store perishable food at 4 degrees C or below or at 60 degrees C or higher. 3) Frozen pork was being thawed room temperature on top of a stove. Staff placed them back in the cooler.Thaw in sink under cold running water or in cooler overnight.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Small take-out containers of frozen food were left out on the cart during lunch. Store them in the cooler.
- 23. Is the facility maintained in a clean and sanitary condition?
- No temperature charts for coolers and freezerNo dishwasher and food surface sanitizer (bleach solution) chart.No cleaning scheduleCheck and record coolers and freezer daily.Check and record dishwasher final rinse temperature and food surface sanitizer daily. Provide a cleaning schedule.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
8 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff was re-using single used gloves. Found used gloves on shelf and boxes. Discard single use gloves after removing from hands.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Containers were stacked on top of food directly in the preparation cooler insert.Do not stacked container directly on food. 2) Detergent bucket was used to store rice.Use food grade containers for food.
- 09. Are chemicals stored and handled in a safe manner?
- Staff add soap to the bleach/chlorine solution. The chlorine was measured at 1000ppm.Use bleach only. Use 100ppm Chlorine (1/2 teaspoon bleach per L water).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Numerous amounts of perishable foods are left out at room temperature during lunch. Staff stated that how they set-up for lunch and dinner. Staff put away the perishable foods when asked why they leave them out. Deep fried spring rolls @ 23.7 degrees C.Grilled chicken @ 20.4 degrees C. Grilled pork @ 20.0 degrees C. 2) Staff was using a broken prep cooler to store perishable food. Cooler air temperature was measured at 20 to 25 degrees C. Pork @ 12.3 degrees C. Bean sprout in the insert @ 19 to 21.4 degrees CGround beef/pork @ 16.4 degrees C. Fried Fish @ 18.0 degrees C. Rice wrap @ 15.0 degrees C. Rice noodle @ 21.9 degrees C. Discarded the foods noted above. Store all perishable food at 4.0 degrees C or below or at 60 degrees C or higher.3) Small take-out containers of frozen food were being thawed at room temperature.Thaw these inside a cooler.4) Large container of soup broth was not cooled down properly. No aid method such as ice bath or ice wands was used. Larger pots are just placed in the walk-in cooler.Cool down food rapidly with ice bath, ice wands or place them in small containers.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap at the main kitchen line handwash sink. Paper towel roll on a domestic holder was not protected from grease and water. Grease and water noted on the paper towel. Provide soap and paper towels in a proper dispenser.
- 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?
- April 22, 2026, inspection:No pest reports available.A copy of a pest report Peregrine General Pest Control was sent to AHS on April 23, 2026. March 16, 2026, pest report stated not pest activity.Previous Inspection:No pest control provided at the facilities. Have a pest control company service your facilities. Ensure that control measures are provided for flying, crawling or running pests. Keep the records. Email a copy to the inspector
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Dust and grease build-up on the kitchen air vents and wall.Clean these areas.2) No temperature charts for coolers and freezerNo dishwasher and food surface sanitizer (bleach solution) chart.No cleaning scheduleCheck and record coolers and freezer daily.Check and record dishwasher final rinse temperature and food surface sanitizer daily. Provide a cleaning schedule.
- 23. Is the facility maintained in a clean and sanitary condition?
- Your cold prep tables are on wheels. Move them and clean the floor and walls behind and under.Alson clean under the 2-compartment sink
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Demand Inspection
3 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?
- The weather stripping at the back door is damaged. Replace the damaged portion to prevent entry of pests.
- 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?
- No pest control provided at the facilities. Have a pest control company service your facilities. Ensure that control measures are provided for flying, crawling or running pests. Keep the records. Email a copy to the inspector
- 23. Is the facility maintained in a clean and sanitary condition?
- Your cold prep tables are on wheels. Move them and clean the floor and walls behind and under.Alson clean under the 2-compartment sink
- 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?
- Monitoring Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Provide towels for the hand sink at the front.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Must display the Food Handling Permit
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring 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?
- The ducts of the HVAC system need to be cleaned. Large accumulation of dust around the vents. Dust also on the walls and ceiling
- 23. Is the facility maintained in a clean and sanitary condition?
- Large accumulation of dust around the vents. Dust also on the walls and ceiling. Clean all surfaces from the dust
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The 2 long cutting boards must be scrubbed to remove the built-up dirt from the grooves left by the knives. Must be done at least once a day or as often as necessary
- 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?
- Noticed a fly in the kitchen, but no pest control device to control this.Do not leave doors open and use any available device to control flies.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Print and post the Food Handling Permit next to the Liquor and City License
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Food handlers must wear headgear.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Print and display the Food Handling Permit
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Store the cutlery for clients in a way that only the handle is touched by the wait staff.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Initial Inspection
0 infractions