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Deagla Restaurant

2110 - 47 Legacy View SE Calgary AB T2X 4A7 · Food - General

Official record from Alberta →

Inspection summary

Deagla Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on June 3, 2026, found no infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 7 times across 6 separate inspections, most recently on April 8, 2026. 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 5 times across 4 separate inspections, most recently on September 18, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 1, 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?

  • 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 March 26, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 3 separate inspections, most recently on March 11, 2024. 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.

9 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared at the time of the inspection.During the inspection, the operator prepared a bleach and water sanitizer solution.
  3. Risk Management Inspection

    1 infraction

    • 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 records were maintained.(Repeat violation from previous inspection)Requirement:Maintain pest control records on monthly basis.(AHS pest control check list again provided to the operator)
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Vinegar was being used to sanitize surfaces.Requirement:- Use approved sanitizer like plain bleach, quat to make sanitizer solution for the surfaces.- Vinegar is not approved sanitizer for food contact surfaces.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Left over beef meat cone from vertical grill were saved and stored in walk in cooler.Requirement:Ensure that leftover meat on vertical grill is shaved, cooked to 74C, chilled and stored in the cooler. Reheated to 74C before serving.Left over beef meat cones were discarded.(Guidelines for the Preparation and Serving of Donairs, Shawarmas and Similar Products document again provided to the operator)
    • 09. Are chemicals stored and handled in a safe manner?
      • a) Lemon scented bleach was provided to make sanitizer solution for the surfaces and for the dishes.b) No labels were provided on sanitizer spray bottles located in the prep area.Requirement:a) Use plain bleach free from added chemicals like lemon scented to prepare sanitizer solution for the surfaces and for the dishes.b) Provide labels on spray bottles to identify their contents.
    • 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 records were maintained.Requirement:Maintain pest control records on monthly basis.(AHS pest control check list again provided to the operator)
  5. Demand Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of chlorine in sanitizer solution.(Repeat violation from previous inspection)Requirement:Provide chlorine test strips.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of white sliced cheese stored in insert of first prep cooler was 10.7 C and shredded cheese was at 11.4C.Requirement:- Ensure that perishable foods under refrigeration are stored at 4C or less.-Sliced cheese at10.7C and shredded cheese at 11.4C were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of humus stored in insert of second prep cooler was 8C and creamy sauce was at 8.3C.Requirement:-Ensure that perishable foods under refrigeration are stored at 4C or less.-Keep lids on to prevent temperature abuse.-Temperature of the cooler was adjusted during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of chlorine in sanitizer solution.(Repeat violation from previous inspection)Requirement:Provide chlorine test strips.
  7. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle was stored in rice located in the hot holding unit.Requirement:Ensure that scoop handle is stored out of food to prevent contamination. Store scoop vertically with handle up.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of cooked chicken stored in a container on grill was between 38C-45 C.b) Internal temperature of sliced cheese stored in insert of prep cooler was at 9.8 C at the top. Insert was overfilled.Requirement:a) Ensure that perishable foods under hot holding are stored at 60 C and higher.Chicken between 37C-45 C was discarded.b) Ensure that perishable foods under refrigeration are stored at 4C or less.Cheese from top at 9.8 C was moved to walk in cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of chlorine in sanitizer solution.(Repeat violation from previous inspection)Requirement:Provide chlorine test strips.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) cleaning cloth was kept on cart after use along with bread in front prep area.b) cleaning cloth was kept on prep counter after use under pita bread in back prep area.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Used cleaning clothes were kept on and along with bread and pita bread.Requirement:Do not store used cleaning clothes on and along food to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of shaved/ cooked beef stored in the warmer was 53C.Requirement:Ensure that perishable foods under hot holding are stored at 60C and higher.Beef was reheated to 74C before storing back in the hot holding unit.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of chlorine in sanitizer solution.Requirement:Provide chlorine test strips.
  9. Monitoring Inspection

    5 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Several partially cooked leftover meat on cones from the vertical grills were stored in walk in cooler.Requirement:- Do not save leftover meat on cones from the previous night - all shawarma and donair meat must be completely removed from the cone, cooked at 74C or more, then cooled and stored at 4C or less for reuse.-The partially cooked meat cones were discarded.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mop bucket was stored in back food handling area next to clean utensils on the rack.Requirement:Store mop bucket in a separate area away from food and utensils.Mop bucket was moved to the washroom during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of chicken stored in a container kept at the side of grill was 52C.Requirement:Ensure that hot perishable foods are stored at 60C and higher.Use a proper warmer to store hot perishable foods not side/back of grill as it does not have temperature regulator.-Chicken was reheated to 74C during inspection.
    • 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 located in front prep area was blocked with empty condiment bottles kept in sink basin.Requirement:Ensure that hand washing sink is available for use all the time and it must not be blocked.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a) One side of chest freezer was damaged exposing insulation.b) Empty condiment bottles after washing were stored in hand washing sink basin.Requirement:a) Repair chest freezer lid.b) Store clean containers/bottles in sanitary way on clean surface not in hand washing sink basin.

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