Skip to content
Loading map…

Delish Dining

29 - 5315 17 Avenue SE Calgary AB T2A 0W2 · Food - General

Official record from Alberta →

Inspection summary

Delish Dining has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 31, 2024. The most recent inspection, on January 27, 2026, recorded 1 infraction.

4 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 2 times across 2 separate inspections, most recently on May 29, 2025. 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 November 26, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 4 separate inspections, most recently on January 27, 2026. 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 3 times across 3 separate inspections, most recently on May 29, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

8 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please clean the chest deep freezer as spilled food debri was observed on the bottom.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The operator uses bowls to dispense bulk food items from containers.- Use scoops to dispense bulk food from bins and store scope in such a manner so that handles of the scoop should not touch food in the bin.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 7 boxes of frozen fish were stored outside on the shelving unit3C. Internal temperature of fish measured to be 4.- Store meat at or below 40 degrees Celsius.Use one of the following methods of thawing food.1. Under cold running water2. At 4 C (in cooler)3. Directly cooking.4. MicrowavingThe boxes were moved to cooler during inspection.
    • 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 men's washroom faucet wobbly/disrepair. - Repair the faucet.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The operator uses bowls to dispense bulk food items from containers.- Use scoops to dispense bulk food from bins and store scope in such a manner so that handles of the scoop should not touch food in the bin.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have max/min waterproof thermometer.- Have a max/min waterproof thermometer to confirm dishwasher temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Walls by the dishwashing area appeared to be dirty.- Clean and sanitize walls around the dishwashing area.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen meat packages were stored at room temperature for thawing.Operator moved the meat packages to the cooler during inspection.Ensure to thaw food in the cooler or under cold running water or directly cooking it or microwaving it.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility uses commercial hot temperature dishwasher where temperature was measured to be 40C.Ensure to repair the dishwasher. Use single use disposable dishes/utensils until dishwasher is fixed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser and soap dispenser were not working.Ensure to repair or replace the dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The bottom shelf of meat freezer was dirty with food debris.Ensure to clean and sanitize it.

Nearby inspected facilities

Own this business? Add a badge to your website