Eve Lounge

311 17 Avenue SW Calgary AB T2S 0A5 · Food - General

12 inspections

1. Risk Management InspectionSep 29, 2026

   3 infractions

   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Large pots were observed in the kitchen. The sinks were not large enough to clean and sanitize the large pots. Install larger sinks or remove the pots from the facility.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • ***Repeat violation - noted on September 11, 2026***Shisha product stored in secondary containers and not their original containers. Ensure shisha is kept in their original containers with labeling and ingredients.
   • 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?
     • The food handling permit was not posted. Ensure a valid food handling permit is posted in a conspicuous place.
2. Monitoring InspectionSep 11, 2026

   6 infractions

   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • There was raw chicken left out at room temperature and the internal temperature measure 9C. High-risk foods must be stored either below 4C or above 60C to prevent the growth of bacteria. The operator placed the raw chicken in the cooler at the time of the inspection.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Large pots were observed in the kitchen. The sinks were not large enough to clean and sanitize the large pots. Install larger sinks or remove the pots from the facility.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • ***Repeat violation - noted on September 11, 2026***Shisha product stored in secondary containers and not their original containers. Ensure shisha is kept in their original containers with labeling and ingredients.
   • 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?
     • The food handling permit was not posted. Ensure a valid food handling permit is posted in a conspicuous place.
   • 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 light cover above the dishwashing area was cracked. Replace the light cover and ensure the surface is smooth, durable, and easy to clean.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The ceiling was covered in dust, especially around the vent above the shisha coal prep area. Hard-to-reach areas such as the ceiling, must be regularly cleaned to remove dust. Thoroughly clean the indicated area and ensure hard-to-reach areas are regularly cleaned.
3. Risk Management InspectionJul 21, 2026

   1 infraction

   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • Shisha product stored in secondary containers and not their original containers. Ensure shisha is kept in their original containers with labeling and ingredients.
4. Demand InspectionJul 17, 2026

   2 infractions

   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • Shisha product stored in secondary containers and not their original containers. Ensure shisha is kept in their original containers with labeling and ingredients.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Light shield cracked in back dishwashing area. Ensure this is repaired.
5. Risk Management InspectionJun 24, 2026

   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?
     • 1. The hot water tap on the hand sink in the kitchen was not operational. Repair.
   • 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 in back dishwashing/shisha prep area. Contact pest control to help mitigate infestation.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • Shisha product stored in secondary containers and not their original containers. Ensure shisha is kept in their original containers with labeling and ingredients.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Light shield cracked in back dishwashing area. Ensure this 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?
     • 1) Inadequate ventilation at the shisha station contributed to heavy stain build-up on the ceiling tiles and walls. Address this issue.2) Unfinished floor at the shisha station paste/charcoal station. Finish the floor, provide an easy cleanable surface.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Prep cooler in kitchen not operational. Repair or remove.
6. Risk Management InspectionJun 10, 2026

   6 infractions

   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Small handwash sink was installed next to the previous handwash sink. Sink is not sufficient in size to fit pots and pans.Previous Inspection:Facility is only equipped with two small handwash sinks and shallow spray sink next to dishwasher. Food preparation such as washing vegetables is done in shallow spray sink that is used to spray down dirty dishes. With the level of food handling taking place, the minimum requirement for backup dishwashing is a two-compartment sink. The sinks must be large enough to fit the largest dish/utensil for the facility.
   • 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 hot water tap on the hand sink in the kitchen was not operational. Repair.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • Shisha product stored in secondary containers and not their original containers. Ensure shisha is kept in their original containers with labeling and ingredients.
   • 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) Inadequate ventilation at the shisha station contributed to heavy stain build-up on the ceiling tiles and walls. Address this issue.2) Unfinished floor at the shisha station paste/charcoal station. Finish the floor, provide an easy cleanable surface.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Prep cooler in kitchen not operational. Repair or remove.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1) Shisha station: ---Walls and ceiling were covered with brown stains.---Shelves and equipment were covered with sticky hookah pasta May 22 2026 violations:3) Build up of debris in the hard to reach areas of the floors, shisha build up in the dishwashing area, bar flooring and build up of debris in the hard to reach areas of the walk in cooler floor. Ensure these areas are cleaned.Jun 10 inspection. Improvement on cleaning in the kitchen. Additional cleaning needed in dishwashing area floor. Discarded shisha mouth pieces were tossed on floor.
7. Monitoring InspectionMay 22, 2026

   12 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • Sanitizer both in the kitchen and bar was > than 200ppm chlorine. Ensure sanitizer is at 100ppm.
   • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
     • Shisha and ash contaminating additional sinks and counter surfaces designated for dishwashing. Ensure this are remains free from shisha products.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Shisha handles/tips stored in freezers. Ensure only food products are stored in the freezers.
   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Small handwash sink was installed next to the previous handwash sink. Sink is not sufficient in size to fit pots and pans.Previous Inspection:Facility is only equipped with two small handwash sinks and shallow spray sink next to dishwasher. Food preparation such as washing vegetables is done in shallow spray sink that is used to spray down dirty dishes. With the level of food handling taking place, the minimum requirement for backup dishwashing is a two-compartment sink. The sinks must be large enough to fit the largest dish/utensil for the facility.
   • 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 hot water tap on the hand sink in the kitchen was not operational. Repair. 2. The hand sink in the kitchen area was blocked by a bowl of spaghetti. Ensure hand sinks are accessible at all times.
   • 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?
     • Shisha paste on surfaces was attracting the fruit flies. Detail cleaning in required to remove the paste.Clean the walls and ceiling to remove the grease build-up.
   • 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 were observed on the dish pit wall.Remove fruit flies.
   • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
     • Facility was smokey/hazy when entering. HVAC was not turned on. Ensure HVAC is on at all times.
   • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
     • Shisha product stored in secondary containers and not their original containers. Ensure shisha is kept in their original containers with labeling and ingredients.
   • 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) Inadequate ventilation at the shisha station contributed to heavy stain build-up on the ceiling tiles and walls. Address this issue.2) Unfinished floor at the shisha station paste/charcoal station. Finish the floor, provide an easy cleanable surface.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Prep cooler in kitchen not operational. Repair or remove.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1) Shisha station: ---Walls and ceiling were covered with brown stains.---Shelves and equipment were covered with sticky hookah pasta 2) Kitchen:--Dust build-up on the air vents.-- Grease build-up on the dish pit wall. --Dishwasher, coolers, freezers and food surface sanitizer were not monitored. Monitor and record the readings daily.May 22 2026 violations:3) Build up of debris in the hard to reach areas of the floors, shisha build up in the dishwashing area, bar flooring and build up of debris in the hard to reach areas of the walk in cooler floor. Ensure these areas are cleaned.
8. Demand InspectionSep 12, 2025

   7 infractions

   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Small handwash sink was installed next to the previous handwash sink. Sink is not sufficient in size to fit pots and pans.Previous Inspection:Facility is only equipped with two small handwash sinks and shallow spray sink next to dishwasher. Food preparation such as washing vegetables is done in shallow spray sink that is used to spray down dirty dishes. With the level of food handling taking place, the minimum requirement for backup dishwashing is a two-compartment sink. The sinks must be large enough to fit the largest dish/utensil for the facility.
   • 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 at the bar was stored on the bar counter.Provide a dispenser to store the paper towel.
   • 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?
     • Shisha paste on surfaces was attracting the fruit flies. Detail cleaning in required to remove the paste.Clean the walls and ceiling to remove the grease build-up.
   • 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 were observed on the dish pit wall.Remove fruit flies.
   • 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) Inadequate ventilation at the shisha station contributed to heavy stain build-up on the ceiling tiles and walls. Address this issue.2) Unfinished floor at the shisha station paste/charcoal station. Finish the floor, provide an easy cleanable surface.
   • 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 shisha sink waste pipe was leaking. Water and grime build up on the cupboard bottom shelf. Fix the waste pipe.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1) Shisha station: ---Walls and ceiling were covered with brown stains.---Shelves and equipment were covered with sticky hookah pasta 2) Kitchen:--Dust build-up on the air vents.-- Grease build-up on the dish pit wall. --Dishwasher, coolers, freezers and food surface sanitizer were not monitored. Monitor and record the readings daily.
9. Risk Management InspectionJun 2, 2025

   7 infractions

   • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
     • Small handwash sink was installed next to the previous handwash sink. Sink is not sufficient in size to fit pots and pans.Previous Inspection:Facility is only equipped with two small handwash sinks and shallow spray sink next to dishwasher. Food preparation such as washing vegetables is done in shallow spray sink that is used to spray down dirty dishes. With the level of food handling taking place, the minimum requirement for backup dishwashing is a two-compartment sink. The sinks must be large enough to fit the largest dish/utensil for the facility.
   • 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 at the bar was stored on the bar counter.Provide a dispenser to store the paper towel.
   • 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?
     • Shisha paste on surfaces was attracting the fruit flies. Detail cleaning in required to remove the paste.Clean the walls and ceiling to remove the grease build-up.
   • 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 were observed on the dish pit wall.Remove fruit flies.
   • 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) Inadequate ventilation at the shisha station contributed to heavy stain build-up on the ceiling tiles and walls. Address this issue.2) Unfinished floor at the shisha station paste/charcoal station. Finish the floor, provide an easy cleanable surface.
   • 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 shisha sink waste pipe was leaking. Water and grime build up on the cupboard bottom shelf. Fix the waste pipe.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • 1) Shisha station: ---Walls and ceiling were covered with brown stains.---Shelves and equipment were covered with sticky hookah pasta 2) Kitchen:--Dust build-up on the air vents.-- Grease build-up on the dish pit wall. --Dishwasher, coolers, freezers and food surface sanitizer were not monitored. Monitor and record the readings daily.
10. Risk Management InspectionApr 11, 2025

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility is only equipped with two small handwash sinks and shallow spray sink next to dishwasher. Food preparation such as washing vegetables is done in shallow spray sink that is used to spray down dirty dishes. With the level of food handling taking place, the minimum requirement for backup dishwashing is a two-compartment sink. The sinks must be large enough to fit the largest dish/utensil for the facility.
    • 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 at the bar was stored on the bar counter.Provide a dispenser to store the paper towel.
    • 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?
      • Shisha paste on surfaces was attracting the fruit flies. Detail cleaning in required to remove the pasta.
    • 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) Inadequate ventilation at the shisha station contributed to heavy stain build-up on the ceiling tiles and walls. Address this issue.2) Unfinished floor at the shisha station paste/charcoal station. Finish the floor, provide an easy cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Shisha station: ---Walls and ceiling were covered with brown stains.---Shelves and equipment were covered with sticky hookah pasta 2) Kitchen:--Dust build-up on the air vents.--Dishwasher, coolers, freezers and food surface sanitizer were not monitored. Monitor and record the readings daily.
11. Risk Management InspectionApr 8, 2025

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility is only equipped with two small handwash sinks and shallow spray sink next to dishwasher. Food preparation such as washing vegetables is done in shallow spray sink that is used to spray down dirty dishes. With the level of food handling taking place, the minimum requirement for backup dishwashing is a two-compartment sink. The sinks must be large enough to fit the largest dish/utensil for the facility.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature glasswasher at the bar is operational. Wash all dishes and utensils at the glasswasher until the kitchen dishwasher is fixed. Previous Report:No chlorine was detected in the dishwasher.Repair dishwasher and ensure there is 100ppm chlorine at the dishes.
    • 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 at the bar was stored on the bar counter.Provide a dispenser to store the paper towel.
    • 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?
      • Shisha paste on surfaces was attracting the fruit flies. Detail cleaning in required to remove the pasta.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Shisha glass base and reusable hose were just rinsed with hot water. All reusable parts must be cleaned and sanitized after each use.
    • 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) Kitchen was dim. Dark ceiling tiles and inadequate lighting contributed to this low light level. Increase lighting.2) Inadequate ventilation at the shisha station contributed to heavy stain build-up on the ceiling tiles and walls. Address this issue.3) Unfinished floor at the shisha station paste/charcoal station. Finish the floor, provide an easy cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Shisha station: ---Walls and ceiling were covered with brown stains.---Shelves and equipment were covered with sticky hookah pasta---Grime build-up on the floor. ---Stains and calcium build-up on the shisha sink. 2) Kitchen:--Aluminum foil was used to cover the dish storage shelf. - Remove aluminum foil and clean the shelf.--Dust build-up on the air vents.--Dishwasher, coolers, freezers and food surface sanitizer were not monitored. Monitor and record the readings daily.
12. Monitoring InspectionApr 1, 2025

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine in the chlorine sanitizer spray bottles was at 10ppm.Use 100ppm chlorine (1/2 teaspoon bleach per L water).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Shisha ice pipes were stored in the deep freezer with food. (CDI)Provide a separate space to store shisha ice pipes.2) Knives were stored in a slot between the prep cooler and prep table that can't be cleaned and sanitized. Provide a knife magnet or container to store the knives.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two chlorine bottles were not labelled.Label all chemical bottles.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility is only equipped with two small handwash sinks and shallow spray sink next to dishwasher. Food preparation such as washing vegetables is done in shallow spray sink that is used to spray down dirty dishes. With the level of food handling taking place, the minimum requirement for backup dishwashing is a two-compartment sink. The sinks must be large enough to fit the largest dish/utensil for the facility.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine was detected in the dishwasher.Repair dishwasher and ensure there is 100ppm chlorine at the dishes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Glasswasher was measured at 68 degrees C at the dishes. Repair glasswasher and ensure it reaches 71 degrees C or higher at the dishes.
    • 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 at the bar was stored on the bar counter.Provide a dispenser to store the paper towel.
    • 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) Fruit flies were observed in the kitchen.Remove fruit flies. 2) Shisha paste on surfaces was attracting the fruit flies. Detail cleaning in required to remove the pasta.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Shisha glass base and reusable hose were just rinsed with hot water. All reusable parts must be cleaned and sanitized after each use.
    • 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) Kitchen was dim. Dark ceiling tiles and inadequate lighting contributed to this low light level. Increase lighting.2) Inadequate ventilation at the shisha station contributed to heavy stain build-up on the ceiling tiles and walls. Address this issue.3) Shisha sink waste pipe was leaking. Container underneath the sink was full of water. Fix the leak.4) Unfinished floor at the shisha station pasta/charcoal station. Finish the floor, provide an easy cleanable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Shisha station: ---Walls and ceiling were covered with brown stains.---Shelves and equipment were covered with sticky hookah pasta---Grime build-up on the floor. ---Stains and calcium build-up on the shisha sink. 2) Kitchen:--Aluminum foil was used to cover the dish storage shelf. - Remove aluminum foil and clean the shelf.--Dust build-up on the air vents.--Dishwasher, coolers, freezers and food surface sanitizer were not monitored. Monitor and record the readings daily.