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Enjoy House

122 16 Avenue NE Calgary AB T2E 1J5 · Food - General

Official record from Alberta →

Inspection summary

Enjoy House has been inspected 7 times by Alberta Health Services (Environmental Public Health) since August 27, 2025. The most recent inspection, on July 23, 2026, recorded 8 infractions.

2 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: Food temperature control, 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.

  • 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 4 times across 3 separate inspections, most recently on July 23, 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 July 23, 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 once on September 22, 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 3 separate inspections, most recently on July 23, 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 5 times across 4 separate inspections, most recently on July 23, 2026. 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. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A food contact surface sanitizer solution was not available for use during active food preparation and food handling activities.- Prepare and maintain a food contact surface sanitizer solution during all food preparation and food handling activities. Use a chlorine-based sanitizer at 100 ppm or a quaternary ammonium compound (QUAT) sanitizer at 200 ppm. Ensure sanitizer concentrations are verified using appropriate test strips and maintained at all times.2. Dirty cleaning cloths were observed stored on a cutting board, creating a risk of contamination of food contact surfaces.- Store wiping cloths in a sanitizer solution between uses
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw fish stored in a bowl was observed placed directly on top of a bucket of salad in the walk-in cooler. - The salad was discarded. Ensure raw fish and other raw animal products are stored below and separate from ready-to-eat foods to prevent cross-contamination
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several high risk food items were observed stored at room temperature in the kitchen and were not maintained at safe holding temperatures. Observed temperatures included: fried fish (25 C), cooked beef (32 C), chicken stir-fry (42 C), fried potatoes (29 C), and cooked zucchini (32 C)All temperature abused foods were discarded. Ensure potentially hazardous foods are maintained at 4 C or below for cold holding or 60 C or above for hot holding
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The first buffet steam table closest to the kitchen was not operational. High-risk food items were stored on the table Observed temperatures included: fried rice (63 C), pasta (43 C), and meatballs (50 C).- All foods measuring above 60 were reheated and transferred to a functioning hot holding unit. All other foods were discarded.- Repair the buffet table. Dicountie use until it is repaired.
    • 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 of the two-compartment dishwashing sink was leaking. - Repair the leaking tap
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of grime inside of the juice dispenser and around the spout. Thoroughly clean and sanitize the juice dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The water in the buffet steam wells was observed to be dirty. - Drain, clean, and refill steam wells with clean water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris and meat juice spillage throughout the kitchen area including underneath the wok station and fryer, underneath and behind the chest freezers. The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests.Thoroughly clean the indicated areas.
  2. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of grime inside of the juice dispenser and around the spout. Thoroughly clean and sanitize the juice dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris and meat juice spillage throughout the kitchen area including underneath the wok station and fryer, underneath and behind the chest freezers. The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests.Thoroughly clean the indicated areas.
  3. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Observed raw fish thawing in standing water inside the prep sink. The temperature measured 7C. Thawing in standing water at room temperature will allow bacteria to grow. Safe thawing practices consist of the following: - Under cold running water - In the cooler - In the microwave - Cooking directly The operator turned on the cold water tap during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated hand sink was blocked by a large bucket. The designated hand sink must be easily accessible at all times to perform hand hygiene. Refrain from placing any items or food inside the hand sink. The operator removed the bucket during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is an accumulation of food debris and meat juice spillage throughout the kitchen area including underneath the wok station and fryer, underneath and behind the chest freezers. The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests.Thoroughly clean the indicated areas.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed the operator washing their hands without soap. Proper hand hygiene consists of the following: 1. wetting the hands with warm water 2. applying soap 3. Lathering throughout the hands 4. Rinsing off the soap 5. Drying with paper towels This process must take at least 20 seconds to remove contamination from the hands. Informed the operator on how to properly wash the hands during the inspection and observed adequate hand hygiene.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bucket of ginger and a bag of onions stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. The operator stored the ginger and onions on the shelf during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Uncovered food observed in the walk-in cooler. Food must be covered at all times to protect it from contamination. The operator covered the food during the inspection.2. A bag of potatoes was stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. Store food above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw eggs were stored at room temperature and the internal temperature measured 22.7CThe temperature of raw eggs must be maintained at a minimum of 7C to prevent the growth of bacteria. Stored the eggs in the cooler when not in use. During service, create an ice bath to maintain the temperature at 7C. The operator discarded the eggs during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher measured 53C at the final rinse cycle. The high-temperature dishwasher must measure 71C at the final rinse cycle to adequately sanitize equipment and utensils. Repair the dishwasher.Informed the operator on how to perform manual dishwashing using a two-compartment sink: - Scrape off remaining food - Wash and rinse in the first compartment - Sanitize in the second compartment with 100ppm of bleach for at east 2 minutes - Leave to dry
    • 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?
      • Numerous flies observed throughout the kitchen area. The facility must be kept pest free for safe handling of food. Consult with a professional pest control company to address and the control the flies. In the meantime, continue to clean all areas and keep food covered at all times to protect it from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gasket at the double door cooler is in disrepair. - Replace gasket and ensure all foamy material is covered with a surface that is smooth, easy to clean and non-absorbent.
  6. Initial Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gasket at the double door cooler is in disrepair. - Replace gasket and ensure all foamy material is covered with a surface that is smooth, easy to clean and non-absorbent.
  7. Demand Inspection

    0 infractions

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