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Diner Deluxe

2252 33 Avenue SW Calgary AB T2T 1Z8 · Food - General

Official record from Alberta →

Inspection summary

Diner Deluxe has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on February 11, 2026, recorded 2 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 6 times across 6 separate inspections, most recently on February 11, 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?

  • 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 January 26, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 13 times across 5 separate inspections, most recently on January 26, 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 5 times across 4 separate inspections, most recently on February 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on February 28, 2025. 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.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A stained torn cloth was used to place pouched eggs on. Do not use cloths for pouched eggs. Use food grade equipment like a strainer.
    • 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?
      • Fruit flies located in the side hustle bar. Have pest control assess and abate issue.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer at main line measured 0pp quat. Ensure sanitizer is between 200-400ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knives stored between prep counter.
    • 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?
      • Fruit flies located in the side hustle bar. Have pest control assess and abate issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors and walls in the dish pit had grease, soil, and food debris accumulation.**February 28, 2025** The dish pit has seen notable improvements in grease, soil, and food debris accumulation. However, the hard-to-reach area behind the grease trap had not yet been taken care of.**March 07, 2025** No changes noted since previous assessment.REQUIREMENT: Clean floors and walls in the dish pit and ensure these areas are cleaned on a regular basis.Jan 27 2026- Small amounts of grease on floor around grease trap and along wall.
  3. Risk Management 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?
      • There is no pest monitoring plan in place in the facility.**February 28, 2025** The Owner will be using a 3rd party company to conduct pest control checks. Ensure these checks are done on a monthly basis and that a written record of the check is provided to the facility.**March 07, 2025** Pest control company has not conducted it's first checks yet.REQUIREMENT: Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy grease, food, and soil accumulation was present on floors under equipment on the cookline (south side of the kitchen). Grease, soil, and food debris accumulation was also present on floors under equipment on the north side of the kitchen (under food preparation coolers).**February 28, 2025** Food and soil accumulation has been significantly reduced. Grease still remains a notable issue as deposits remain along the walls and hard-to-reach areas.**March 07, 2025** No changes noted since previous assessment.REQUIREMENT: Clean floors in the kitchen and ensure these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors and walls in the dish pit had grease, soil, and food debris accumulation.**February 28, 2025** The dish pit has seen notable improvements in grease, soil, and food debris accumulation. However, the hard-to-reach area behind the grease trap had not yet been taken care of.**March 07, 2025** No changes noted since previous assessment.REQUIREMENT: Clean floors and walls in the dish pit and ensure these areas are cleaned on a regular basis.
  4. Risk Management Inspection

    4 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?
      • There is no pest monitoring plan in place in the facility.**February 28, 2025** The Owner will be using a 3rd party company to conduct pest control checks. Ensure these checks are done on a monthly basis and that a written record of the check is provided to the facility.REQUIREMENT: Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The waffle iron had grease and burnt on food debris accumulation.**February 28, 2025** Progress has been made on reducing the grease and burnt on food debris. The Operator has been directing staff to chisel off the accumulation, however, more work is needed to further reduce the build-up.REQUIREMENT: Clean the waffle iron and ensure it is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy grease, food, and soil accumulation was present on floors under equipment on the cookline (south side of the kitchen). Grease, soil, and food debris accumulation was also present on floors under equipment on the north side of the kitchen (under food preparation coolers).**February 28, 2025** Food and soil accumulation has been significantly reduced. Grease still remains a notable issue as deposits remain along the walls and hard-to-reach areas.REQUIREMENT: Clean floors in the kitchen and ensure these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors and walls in the dish pit had grease, soil, and food debris accumulation.**February 28, 2025** The dish pit has seen notable improvements in grease, soil, and food debris accumulation. However, the hard-to-reach area behind the grease trap had not yet been taken care of.REQUIREMENT: Clean floors and walls in the dish pit and ensure these areas are cleaned on a regular basis.
  5. Risk Management Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the south kitchen sink was empty of paper towels. No paper towels were available at this sink at all. Staff stated that the paper towel dispenser was broken.Replace the paper towel dispenser for the north kitchen hand wash 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?
      • There is no pest monitoring plan in place in the facility.Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The waffle iron had grease and burnt on food debris accumulation.Clean the waffle iron and ensure it is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy grease, food, and soil accumulation was present on floors under equipment on the cookline (south side of the kitchen). Grease, soil, and food debris accumulation was also present on floors under equipment on the north side of the kitchen (under food preparation coolers).Clean floors in the kitchen and ensure these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors and walls in the dish pit had grease, soil, and food debris accumulation.Clean floors and walls in the dish pit and ensure these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall behind the waffle iron had food debris and/or grease accumulation.Clean the wall behind the waffle iron. Ensure this area is cleaned on a regular basis.
  6. Demand Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff belongings were being stored directly on the meat slicer.Store staff belongings in the dedicated, separate space.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the south kitchen sink was empty of paper towels. No paper towels were available at this sink at all. Staff stated that the paper towel dispenser was broken.Replace the paper towel dispenser for the north kitchen hand wash 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?
      • There is no pest monitoring plan in place in the facility.Implement a pest monitoring program for the facility. Pest monitoring inspections must take place at least once a month. All records related to pest monitoring and control must be easily accessible and provided to a Public Health Inspector upon request.
    • 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?
      • Facility was operating without a valid Food Handling Permit. Multiple reminders had been sent. Food Handling Permit expired October 31, 2024.
    • 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 waste water pipe for the hand wash sink on the south side of the kitchen (by the waffle iron) was leaking waste water.Have the waste water pipe repaired to stop the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The waffle iron had grease and burnt on food debris accumulation.Clean the waffle iron and ensure it is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust had accumulated on ceiling tiles adjacent to air vents.Clean ceiling tiles and ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors and walls in the dish pit had grease, soil, and food debris accumulation.Clean floors and walls in the dish pit and ensure these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall behind the waffle iron had food debris and/or grease accumulation.Clean the wall behind the waffle iron. Ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy grease, food, and soil accumulation was present on floors under equipment on the cookline (south side of the kitchen). Grease, soil, and food debris accumulation was also present on floors under equipment on the north side of the kitchen (under food preparation coolers).Clean floors in the kitchen and ensure these areas are cleaned on a regular basis.
  7. Monitoring Inspection

    0 infractions

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