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Grill Bites

1512 14 Street SW Calgary AB T3C 1C9 · Food - General

Official record from Alberta →

Inspection summary

Grill Bites has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 18, 2025. The most recent inspection, on January 6, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 2 times across 2 separate inspections, most recently on December 22, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 once on December 18, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 December 18, 2025. 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 once on December 18, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 8 times across 3 separate inspections, most recently on January 6, 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.

3 inspections

  1. Risk Management Inspection

    2 infractions

    • 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 tiles in front of the walk-in freezer were loose and damaged. Please repair the flooring in front of the freezer such that the floor is smooth, cleanable, and impervious to moisture.
    • 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 wooden shelf holding the hot holding unit is in disrepair. Please remove and replace with a new surface that is smooth, impervious to moisture, and cleanable.
  2. Initial Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dec 22nd: test strips have been ordered but have not arrived yet. Test strips for the Quat sanitizer were not available. Please obtain such that you can test and verify the concentration of the surface sanitizer solutions (200ppm).
    • 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 tiles in front of the walk-in freezer were loose and damaged. Please repair the flooring in front of the freezer such that the floor is smooth, cleanable, and impervious to moisture.
    • 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 wooden shelf holding the hot holding unit is in disrepair. Please remove and replace with a new surface that is smooth, impervious to moisture, and cleanable.
  3. Demand Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice paddle was stored on top of the rice cooker. Please store in an ice bath to reduce the risk of cross-contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer solution was unlabeled. Please ensure that all chemicals including the surface sanitizer are properly labeled such that the contents can be identified and safely used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice was being hot held at 38C, the rice was discarded. Please ensure the rice cooker is capable of maintaining a temp of 60C or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the Quat sanitizer were not available. Please obtain such that you can test and verify the concentration of the surface sanitizer solutions (200ppm).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water was not available at the back hand washing sink. Please repair such that hot and cold water can be available at the hand washing sink for proper hand washing.
    • 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?
      • A dead mouse was observed in a tin cat trap and mouse droppings were observed in the facility. Please hire a professional pest control company to help abate the pest issue.
    • 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 in the walk-in cooler was flickering on and off. Please repair such that the light be on. Adequate lighting is needed to ensure that proper cleaning is being done.
    • 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 tiles in front of the walk-in freezer were loose and damaged. Please repair the flooring in front of the freezer such that the floor is smooth, cleanable, and impervious to moisture.
    • 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 wooden shelf holding the hot holding unit is in disrepair. Please remove and replace with a new surface that is smooth, impervious to moisture, and cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were peeling off the walls in the front service area. Please properly secure them to the wall.

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