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East Side Mario's 8715

700 - 2555 32 Street NE Calgary AB T1Y 7J6 · Food - General

Official record from Alberta →

Inspection summary

East Side Mario's 8715 has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on October 8, 2026, recorded 7 infractions.

6 of 9 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 4 times across 2 separate inspections, most recently on October 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on October 8, 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?

  • 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 5 times across 3 separate inspections, most recently on October 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on October 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on October 6, 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.

9 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1)Cleaning cloths were stored on food counters.-Ensure that the cleaning cloths are stored in the sanitizer in between uses.2) Quat in the spray bottle in the expo area and Quat in the bar was measured less than 200ppm.-Ensure that the Quat sanitizer is maintained at 200ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Front Area: The sanitizer spray bottle was tested and found to contain QUAT sanitizer at a concentration of 0 ppm. The PHI verified that the sanitizer dispenser was functioning properly. The operator was advised to change the sanitizer solution regularly and ensure the QUAT concentration remains within the required range of 200–400 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were observed stored on countertops. The operator was advised to keep wiping cloths in sanitizer buckets when not in use and to avoid leaving them on countertops to prevent cross-contamination.
    • 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?
      • 1)Weatherstripping missing and gap noticed at the bottom of both the inside and outside front doors.-Ensure that weatherstripping is present and the gaps are sealed.
    • 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?
      • A gap was observed underneath the main entrance door at the salad bar. The operator was advised to install weatherstripping or implement other appropriate measures to cover the gap and prevent potential pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils in the salad bowl were observed with their handles touching the salad. The operator was advised to store utensils properly to ensure that handles do not come into direct contact with food items and to prevent potential contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and accumulations of debris were observed in hard-to-reach areas, including behind, between, and underneath equipment. The operator was advised to thoroughly clean these areas and ensure they are maintained in a clean and sanitary condition.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1)Cleaning cloths were stored on food counters.-Ensure that the cleaning cloths are stored in the sanitizer in between uses.2) Quat in the spray bottle in the expo area and Quat in the bar was measured less than 200ppm.-Ensure that the Quat sanitizer is maintained at 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1)Cheese insert was stored, and bags of cheese were being packed in the area beside the hand sink.The cheese insert and the cheese bags were removed.2) Food was stored uncovered inside the prep line cooler.*Lids were placed on the food containers.-Ensure that the food containers are covered to prevent contamination.-Ensure that the food is not packaged in the splash zone or a splash guard is available to protect the food from contamination.
    • 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?
      • 1)Weatherstripping missing and gap noticed at the bottom of both the inside and outside front doors.-Ensure that weatherstripping is present and the gaps are sealed.2) Drain flies were observed under the hand sink in the expo area.3)Mouse droppings were observed under the bib station in the food storage area and beer cooler in the bar.-Clean and monitor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gap was noticed around the pipe under the hand wash sink in the expo area.-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?
      • Faucet leaking at the prep kitchen hand sink. Needs to be repaired
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Brown cutting board had deep knife grooves.-Replace/resurface the cutting board.2) Clean utensils were stored beside the hand wash sink in the pizza/salad area.-Ensure that clean utensils are stored in clean and sanitary manner.3) Dirty broken cart used to store utensils.-Do not use broken equipment in the facility and store utensils in clean and sanitary manner.4) Dipper well was not in a working condition in the Pizza/salad area.-Ensure that adequate water is supplied to submerge the scoop head.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Cardboard boxes were used as liners in the walk-in freezer.-Ensure that the cardboard boxes are removed as cardboard is not a clean surface.2) Food and debris were observed on the pest box behind the prep line cooler in the pizza and salad area.3) Dirt and stains were observed on the wall behind the oven.4) The cart and the area beside the salad prep line cooler was covered with dirt and food debris.5) Vents and the area above the pizza oven was very dusty.-Clean the above-mentioned areas.
  3. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet leaking at the prep kitchen hand sink. Needs to be repaired
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

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