Skip to content
Loading map…

Flora Euro Kitchen & Lounge

119 - 14919 Deer Ridge Drive SE Calgary AB T2J 7C4 · Food - General

Official record from Alberta →

Inspection summary

Flora Euro Kitchen & Lounge has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 28, 2024. The most recent inspection, on April 10, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 4 times across 3 separate inspections, most recently on April 10, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 once on October 28, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on April 10, 2026. 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.

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of raw chicken was stored on the top shelf of a reach-in cooler.-store raw meats on bottom shelves to prevent other foods from cross contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff were not testing the sanitizer concentration in the dishwashers.-measure the concentration every shift to verify equipment is working properly.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of raw chicken was stored on the top shelf of a reach-in cooler.-store raw meats on bottom shelves to prevent other foods from cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) The dishwasher measured 0ppm of chlorine in the rinse cycle. It appears there might be something wrong with the suction line/tubing.-call a dishwasher technician to fix the dishwasher. It must be 100ppm of chlorine.2) The bar glasswasher measured 0ppm of chlorine.-repair this dishwasher too. It must measure 100ppm of chlorine.**ALL dishes/utensils, etc must be manually washed and sanitized using a 3-compartment sink. View the instructions here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff were not testing the sanitizer concentration in the dishwashers.-measure the concentration every shift to verify equipment is working properly.
  3. Initial Inspection

    0 infractions

  4. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in freezer was not at the proper temperature. Measuring 11C**ensure walk in freezer is at -18C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher in kitchen was measuring 10 ppl chlorine.**Ensure dishwasher final rinse is 100ppm chlorine.Dishwasher in bar was not operating properly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handsink is missing paper towel dispenser in kitchen and in bar.**ensure all handsinks are equipped with soap and paper towel in suitable dispensers.

Nearby inspected facilities

Own this business? Add a badge to your website