Skip to content
Loading map…

Delish Kitchen and Bar

120 - 3950 Sage Hill Drive NW Calgary AB T3R 2A4 · Food - General

Official record from Alberta →

Inspection summary

Delish Kitchen and Bar has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 18, 2025. The most recent inspection, on February 3, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 January 27, 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 January 16, 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 August 18, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 August 18, 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?

  • 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 5 times across 2 separate inspections, most recently on January 16, 2026. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violation cited on January 27, 2026:The cooler in the kitchen area measured 6.8°C. The thermometer in the cooler was between 45°F to 50°F. The display cooler temperature indicated 4°C. While the owner noted that the cooler is for staff, food items such as open used condiments for the restaurant were stored in the bottom layer of the cooler. Fix the cooler to ensure the display temperature on the cooler is similar to the the temperature inside of the cooler.Previous violation:Cooler used to store condiments hand a hot holding unit stored on it measured 5.4°C to 6°C.Adjust the cooler to measure 4°C or less at all times.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer buckets prepared at the preparation station in the kitchen.Chlorine sanitizer solution buckets at 100 ppm were promptly prepared at each preparation station.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Rice scoop containing rice was stored on top of the rice cooler.2. Serving utensils were stored on top of the hot holding lids.3. Lots of different food items were left at room temperature without temperature control. Food handlers appeared to be doing multiple tasks at the same time leaving food items at room temperature without temperature control.Food handlers were instructed to store food in the walk-in cooler. Ensure food handlers do one task at a time.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. 3 frozen ofada sauce were stored in a container to thaw with a temperature of -0.4°C.Potentially hazardous foods must be thawed under refrigeration at 4°C or less, completely submerged under cold running water or in a manner that will prevent the growth of pathogenic bacteria.2. Deep fried chicken and goat were stored in the fryer basket above the dep fryer to cool.Place the food in shallow pans and store food products in small portions so it can be rapidly cooled.Potentially hazardous foods that have been cooked and are intended to be kept under refrigerated storage prior to serving, are to be cooled from 60°C (140°F) to 20°C (70°F) or less within two hours and then from 20°C (70°F) to 4°C (40°F) or less within 4 hours.3. Whiting fish was stored on the hot holding unit with a temperature of 36.7°C. It was noted that the fish was freshly made and the hot holding was not turned on.The fish was reheated to above 74°C.4. Cooler used to store condiments hand a hot holding unit stored on it measured 5.4°C to 6°C.Adjust the cooler to measure 4°C or less at all times.5. Food items such as puff-puff in the standing hot holding unit measured 55°C.The hot holding unit was promptly adjusted and the food items measured above 60°C.
    • 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 in the staff washroom was empty.Equip the paper towel dispenser with paper towel.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel was stored on the vanity counter in the accessible washroom.Paper towel dispenser was equipped with paper towel.Paper towel was promptly stored in a different location.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was measured at 50 ppm.Chlorine sanitizer solution was prepared at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • No scoops were provided for salt and sugar bulk containers. Provide scoops with handles for the salt and sugar bulk containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice machine scoop was lying on the counter.The ice scoop must be in its holder.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles of chlorine sanitizer were not labelled properly. Ensure chemical bottles are adequately labelled to identify their contents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The staff washroom was not equipped with hand soap.Ensure to provide the washroom with hand soap.2. Front public handicap washroom has no hot water. Have the sink repaired for hot water in the handicap washroom
    • 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?
      • Observed gaps under the exterior door: Main, side and back. Install weatherstrips to seal the gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There were missing ceiling tiles in the kitchen area. The owner indicated that electrician was working. and would have the ceiling tiles covered after they are done.2. The staff washroom door does not have a self-closing hinge. Install a self-closing hinge on the staff washroom door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The vents in the exhaust canopy had visible dust accumulation.Clean the vents.2. The staff washroom was not provided with a garbage can.Provide a garbage can for the staff washroom.

Nearby inspected facilities

Own this business? Add a badge to your website