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EXO Karaoke Bar

8 - 140 11 Avenue SW Calgary AB T2R 0B8 · Food - General

Official record from Alberta →

Inspection summary

EXO Karaoke Bar has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 24, 2024. The most recent inspection, on October 10, 2025, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 7 times across 2 separate inspections, most recently on October 8, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on October 10, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on October 8, 2025. For example: 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?

  • 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 2 times across 2 separate inspections, most recently on October 8, 2025. 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 2 times on May 24, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • - The sanitizer bottle was found to be unlabeled during the inspection.*The operator printed and affixed a label to the bottle at the time of the visit.**To prevent accidental mixing of chemicals and ensure safe usage, please ensure all sanitizer bottles are clearly labeled at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The ice scoop was found stored in a dirty metal container.*The operator washed both the container and the scoop in the dishwasher during the inspection.**To prevent contamination, please ensure all food-handling utensils are stored in clean containers and washed regularly.
  2. Demand Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The temperatures of the dishwasher recorded 53.9°C, 55.7°C and 58.6°C.Do not use the dishwasher until the temperature can maintain 71°C at the minimum at the plate level. The 2-compartment will be used in the meantime.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator could not demonstrate how to use a 2-compartment sink.The operator was educated on how to use a 2-comp sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no probe thermometer to record the temperature of the dishwasher.Obtain a probe thermometer and document the temperature of the dishwasher on a daily basis.
    • 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 displayed. Display the food handling permit where customers can easily view it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The interior of the air fryer was accumulated with food debris and other residues.Clean the air fryer.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer spray bottle measured 0 ppm.Fresh bleach sanitizer solution bottle was prepared and measured 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was stored inside the ice machine.The ice scoop was stored in a clean container on the counter.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottles were not labeled.The sanitizer spray bottles were labeled to identify their content.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operator could not demonstrate how to use a 2-compartment sink.The operator was educated on how to use a 2-comp sink.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The temperatures of the dishwasher recorded 53.9°C, 55.7°C and 58.6°C.Do not use the dishwasher until the temperature can maintain 71°C at the minimum at the plate level. The 2-compartment will be used in the meantime.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no probe thermometer to record the temperature of the dishwasher.Obtain a probe thermometer and document the temperature of the dishwasher on a daily basis.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing ink in the kitchen was obstructed with garbage bin.The garbage bin was promptly removed.Ensure the hand washing sink is accessible at all times.
    • 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 displayed. Display the food handling permit where customers can easily view it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The interior of the air fryer was accumulated with food debris and other residues.Clean the air fryer.

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