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Fit City Grill

3 - 3715 61 Avenue SE Calgary AB T2C 1V5 · Food - General

Official record from Alberta →

Inspection summary

Fit City Grill has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 24, 2024. The most recent inspection, on August 25, 2026, recorded 2 infractions.

1 of 6 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, Cleaning and sanitizing and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on August 20, 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 on November 5, 2025. 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 January 17, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 5 times across 4 separate inspections, most recently on August 25, 2026. 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 4 times across 2 separate inspections, most recently on November 5, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Pending violation**The right door of the Reach-in cooler #1 was not closing completely.- Repair or replace the indicated damages
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Pending violation**The following areas had dust and dirt / grease build-up in the kitchen1. Ventilation canopy and stainless-steel wall at the middle kitchen.2. Ceiling vent areas at the back Kitchen3. Can opener at the back kitchen-Clean the indicated areas
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One prep cooler in the front prep area was measured at 10 degrees. The following items were discarded: Cooked beef was measured at 9 degrees CCooked chicken strips were measured at 9.5 degrees C- Repair the prep cooler such that the temperature of the fridge is maintained at 4 degrees C or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One prep cooler in the front prep area was measured at 10 degrees- Repair the cooler such that it is maintained at 4 degrees C.**Pending violation**The right door of the Reach-in cooler #1 was not closing completely.- Repair or replace the indicated damages
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Pending violation**The following areas had dust and dirt / grease build-up in the kitchen1. Ventilation canopy and stainless-steel wall at the middle kitchen.2. Ceiling vent areas at the back Kitchen3. Can opener at the back kitchen-Clean the indicated areas
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The right door of the Reach-in cooler #1 was not closing completely.- Repair or replace the indicated damages
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dust and dirt / grease build-up in the kitchen1. Ventilation canopy and stainless-steel wall at the middle kitchen.2. Ceiling vent areas at the back Kitchen3. Can opener at the back kitchen-Clean the indicated areas
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer available for sanitizing food contact surfaces.-Ensure there is always adequate sanitizing solution available for food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The sticky tapes with flies are located too close to the food prep table at the back kitchen.-Remove full sticky tapes-Relocate sticky tapes away from food preparation area
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following food were stored at room temperature for more than 2hours:1. Buckets soft margarine with 'Keep refrigerated' label2. Fried and crispy baconOperator returned food items to walk-in cooler. - Ensure all food are fully cooked and stored in cooler within 2 hours.- Always following manufacturer's instructions.-Store high risk food at 4*C or less or 60*C and above to prevent microbial growth.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer available for sanitizing dishes and equipment.-Ensure there is always adequate sanitizing solution available for sanitizing all equipment
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station at the entrance of the back kitchen was blocked with food drinks. Operator removed items.- Ensure handwashing station is always accessible
    • 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 following areas had structural damages:1. the ceiling tiles missing at the middle kitchen2. No light at the walk-in cooler at the middle kitchen3. the right door of the Reach-in cooler #1 not closing completely.- Repair or replace the indicated damages
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dust and dirt / grease build-up in the kitchen1. floor of the walk-in freezer at the middle Kitchen2. stainless-steel wall of the ventilation canopy at the front kitchen.3. can opener at the back kitchen-Clean the indicated areas
  5. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A few food items were observed with past best before date.- Check all the food items' best before date and follow first in first out.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of onions was stored on the floor.- Store all food items 6 inches above the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the hand washing sink in the back kitchen was blocked with food cart.- Keep the hand washing sink clear.
  6. Initial Inspection

    0 infractions

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