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Fit City Grill

137 - 1235 26 Avenue SE Calgary AB T2G 1R7 · Food - General

Official record from Alberta →

Inspection summary

Fit City Grill has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on March 13, 2026, found no infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 14 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Chemicals and toxic substances.

The last 2 inspections in a row found no infractions. 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 March 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 5, 2026. For example: Is the facility free of a pest infestation?

  • 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 once on February 27, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 2 separate inspections, most recently on March 5, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 4 times across 2 separate inspections, most recently on March 5, 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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cooked ribs were stored uncovered in a cardboard box in the fridge. Action required:Stop using cardboard boxes for food storage. Ensure that all food is stored in food grade containers that can be easily washed and sanitized. Ensure that all containers of food are covered with tight fitting lids to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. An insert of cooked food was stored above the fill line in the prep cooler. The internal temperature was 22 degrees Celsius.2. Cooked breaded chicken was stored in a metal basket above the deep fryer without a means of temperature control. The internal temperature was 54 degrees Celsius.3. Cooked ribs were stored at 46.1 degrees Celsius in the front hot holding unit.4. Staff indicated that the front hot holding unit was used to reheat high risk foods such as cooked ribs and pork.Action required:1. Do not store food above the fill line in the preparation cooler. Store all potentially hazardous foods at 4 degrees Celsius or less or at/above 60 degrees Celsius.2. Do not store cooked foods in the basket of the deep fryer. Store all potentially hazardous foods at 4 degrees Celsius or less or at/above 60 degrees Celsius.3. Ensure that the hot holding unit is preheated before use and that foods are heated to 74 degrees Celsius or higher before placing in the hot holding unit. Store all potentially hazardous foods at/above 60 degrees Celsius when hot holding.4. Stop using the hot holding unit to reheat foods. Only use equipment that is capable of rapidly reheating foods to 74 degrees Celsius, such as an oven or stove top, when reheating.
    • 15. Is the facility free of a pest infestation?
      • 1. There was evidence of cockroaches in the facility. Two live cockroaches were observed on the floor near the white domestic fridge, and a cockroach nymph was observed on the sanitizer spray bottle.2. Mouse droppings were observed behind equipment.Action required:1. Have a professional pest control operator assess the food establishment, identify, and remediate entry points, and harborage areas for pests. Complete all work recommended by the professional pest control operator.2. Clean and disinfect all areas contaminated with mice and/or cockroach feces.
    • 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 surface of the ceiling tile above the smoker is peeling and is not smooth and cleanable. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.The paint is peeling from the wall beside the deep fryer. Please refinish the wall. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease and/or food debris on equipment, surfaces, walls and floor in the cooking area. Thoroughly clean and sanitize all surfaces and equipment throughout the food establishment.
  4. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cooked ribs were stored uncovered in a cardboard box in the fridge. Action required:Stop using cardboard boxes for food storage. Ensure that all food is stored in food grade containers that can be easily washed and sanitized. Ensure that all containers of food are covered with tight fitting lids to protect from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle of sanitizer solution was unlabeled. Ensure that all containers of chemicals are clearly labeled to identify contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. An insert of cooked food was stored above the fill line in the prep cooler. The internal temperature was 22 degrees Celsius.2. Cooked breaded chicken was stored in a metal basket above the deep fryer without a means of temperature control. The internal temperature was 54 degrees Celsius.3. Cooked ribs were stored at 46.1 degrees Celsius in the front hot holding unit.4. Staff indicated that the front hot holding unit was used to reheat high risk foods such as cooked ribs and pork.Action required:1. Do not store food above the fill line in the preparation cooler. Store all potentially hazardous foods at 4 degrees Celsius or less or at/above 60 degrees Celsius.2. Do not store cooked foods in the basket of the deep fryer. Store all potentially hazardous foods at 4 degrees Celsius or less or at/above 60 degrees Celsius.3. Ensure that the hot holding unit is preheated before use and that foods are heated to 74 degrees Celsius or higher before placing in the hot holding unit. Store all potentially hazardous foods at/above 60 degrees Celsius when hot holding.4. Stop using the hot holding unit to reheat foods. Only use equipment that is capable of rapidly reheating foods to 74 degrees Celsius, such as an oven or stove top, when reheating.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The foods in the hot holding table was measured at 54C.- All foods were reheated on the grill.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the hand wash sink was not dispensing paper towels. Repair the paper towel dispenser. Ensure that the hand wash station is always accessible and stocked with soap and single-use paper towels.
    • 15. Is the facility free of a pest infestation?
      • 1. There was evidence of cockroaches in the facility. Two live cockroaches were observed on the floor near the white domestic fridge, and a cockroach nymph was observed on the sanitizer spray bottle.2. Mouse droppings were observed behind equipment.Action required:1. Have a professional pest control operator assess the food establishment, identify, and remediate entry points, and harborage areas for pests. Complete all work recommended by the professional pest control operator.2. Clean and disinfect all areas contaminated with mice and/or cockroach feces.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff onsite lacked basic food safety knowledge.Action required:Ensure that all staff members, that do not have a Food Safety Training certificate issued by the Minister, complete the Alberta Health Services Basic Food Safety Training Course. Provide copies of certificates for all staff that work at the facility to an Executive Officer with Alberta Health Services for review.
    • 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 surface of the ceiling tile above the smoker is peeling and is not smooth and cleanable. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.The paint is peeling from the wall beside the deep fryer. Please refinish the wall. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of grease and/or food debris on equipment, surfaces, walls and floor in the cooking area. Thoroughly clean and sanitize all surfaces and equipment throughout the food establishment.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of display cooler by the cashier was measused at 16C. - Discarded the cream. The foods in the hot holding table was measured at 54C.- All foods were reheated on the grill.
  6. Demand Inspection

    0 infractions

  7. Initial Inspection

    0 infractions

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