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Eat At Will

105 - 575 28 Street SE Calgary AB T2A 6X1 · Food - General

Official record from Alberta →

Inspection summary

Eat At Will has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 6, 2023. The most recent inspection, on August 17, 2026, recorded 5 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Protecting food from contamination.

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.

  • 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 August 17, 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 July 31, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on December 6, 2023. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on December 6, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 11 times across 6 separate inspections, most recently on August 17, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists**Couple food containers were stored on the floor in the walk-in cooler.- Ensure food containers are stored minimum 6 inches off the floor.
    • 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?
      • Signs of pest activity observed throughout the facilities kitchen. Please clean and sanitize and remove all mice droppings. Obtain a professional pest control company to eliminate and monitor pest activity. Seal all holes or entry points that may lead to the contribution of the pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Repeat Violation**Ventilation canopy filters were covered with grease and food debris.- Clean ventilation canopy filters.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All food contact surfaces, and equipment require a deep clean and sanitizing.Remove or repair all food equipment that is in disrepair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a deep clean from floors, walls, and food equipment. All areas must be clean and sanitized. **The violation still exists**Grease and dust were found covered in between the fryer and stove, at the hood, and behind the cook line.- Clean and sanitize the areas
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists**Couple food containers were stored on the floor in the walk-in cooler.- Ensure food containers are stored minimum 6 inches off the floor.
    • 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?
      • Signs of pest activity observed throughout the facilities kitchen. Please clean and sanitize and remove all mice droppings. Obtain a professional pest control company to eliminate and monitor pest activity. Seal all holes or entry points that may lead to the contribution of the pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Repeat Violation**Ventilation canopy filters were covered with grease and food debris.- Clean ventilation canopy filters.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • All food contact surfaces, and equipment require a deep clean and sanitizing.Remove or repair all food equipment that is in disrepair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a deep clean from floors, walls, and food equipment. All areas must be clean and sanitized. **The violation still exists**Grease and dust were found covered in between the fryer and stove, at the hood, and behind the cook line.- Clean and sanitize the areas
  3. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists**Couple food containers were stored on the floor in the walk-in cooler.- Ensure food containers are stored minimum 6 inches off the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy filters were covered with grease and food debris.- Clean ventilation canopy filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Grease and dust were found covered in between the fryer and stove, at the hood, and behind the cook line.- Clean and sanitize the areas
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **The violation still exists**Couple food containers were stored on the floor in the walk-in cooler.- Ensure food containers are stored minimum 6 inches off the floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy filters were covered with grease and food debris.- Clean ventilation canopy filters.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still exists**Grease and dust were found covered in between the fryer and stove, at the hood, and behind the cook line.- Clean and sanitize the areas
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer in the bucket was measured at 0ppm- Ensure the sanitizer is in food safe level of 100ppm.Corrected
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Couple food containers were stored on the floor in the walk-in cooler.- Ensure food containers are stored minimum 6 inches off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and dust were found covered in between the fryer and stove, at the hood, and behind the cook line.- Clean and sanitize the areas
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Several containers of food in the walk-in cooler had a mould like substance on the food. Discard all food that is adulterated and / or unfit for human consumption.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple containers of food in the walk-in cooler were uncovered. Ensure that all containers of food are covered to prevent the contamination of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler was maintaining 12C to 13C. Discard all high risk food items. Ensure that the cooler is maintaining 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was unavailable at the kitchen hand wash station. Ensure that all hand wash stations are accessible and stocked with soap and single-use paper towels.
    • 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 tap at the 2-compartment sink was leaking. Repair the tap. Ensure that all plumbing is maintained in good repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in cooler is in disrepair as it is maintaining 12C to 13C. Repair the cooler. Ensure that it is maintaining 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Deep cleaning is needed throughout the kitchen as an accumulation of grease, grime, dust and/or food debris was noted in the following areas, including but not limited to:-Walls-Floors, including below/behind equipment-Under sinks-All food storage containers-Storage shelves-Freezer door-Inside the walk-in cooler-Microwave2. An effective cleaning schedule is not in place. Develop a cleaning schedule for the kitchen. Develop a cleaning schedule for the kitchen.

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