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Hotel Clique - Tonic Kitchen & Bar

24 Aero Crescent NE Calgary AB T2E 7Y5 · Food - General

Official record from Alberta →

Inspection summary

Hotel Clique - Tonic Kitchen & Bar has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 5, 2025. The most recent inspection, on May 12, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing 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 4 times across 2 separate inspections, most recently on May 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)?

  • 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 May 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 2 separate inspections, most recently on May 8, 2025. 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?

  • 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 once on May 5, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on May 5, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The temperature of the high-temperature dishwasher in the kitchen was recorded at 55C. Service the dishwasher immediately and ensure it can maintain a minimum final rinse temperature of 71C. Until repairs are complete only single-use client dishware may be used, and all cooking utensils must be cleaned and sanitized in the 2-compartment sink following proper manual dishwashing procedures
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood was used as shelving units for the dry food storage located at the basement. Seal the wood to provide a smooth, non-absorbent and easy to clean surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Heavy accumulation was observed on the cookline including floors and surrounding walls.- All food cards were soiled with food spills and grease. Clean the aforementioned area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dry food storage located in the basement was cluttered.Clean and organize this area.
  3. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty reusable wiping cloths were observed on food contact surface.When not in use, store reusable cleaning cloths submerged in a sanitizer. Change the sanitizer regularly to maintain effective concerntration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Towels were used to line the drying rack, and clean utensils were observed placed on the towel.Remove the towels from the drying rack. Wash and sanitize the dishes stored on the towel
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A big bowl containing garlic butter (10C) and cut vegetables including carrot, onion and peppers (8-9C) were stored at room temperature. The food were moved to the cooler during inspection. Store food away from temperature danger zone. Cold at 4'C or below or hot at 60C and above.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The temperature of the high-temperature dishwasher in the kitchen was recorded at 55C. Service the dishwasher immediately and ensure it can maintain a minimum final rinse temperature of 71C. Until repairs are complete only single-use client dishware may be used, and all cooking utensils must be cleaned and sanitized in the 2-compartment sink following proper manual dishwashing procedures
    • 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 thermometer for verifying the sanitizing temperature of the high temperature dishwasher.Obtain a dishwasher-safe thermometer with a maximum temperature memory feature to verify the dishwasher’s operating temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling fan coverings were not properly attached and were temporarily fixed with tape and cardboard.Remove all tape and carboard. Fix the fans to ensure they are properly secured.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood was used as shelving units for the dry food storage located at the basement. Seal the wood to provide a smooth, non-absorbent and easy to clean surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was ice buildup in the chest freezer located next to the cookline. Clean the freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Heavy accumulation was observed on the cookline including floors and surrounding walls.- All food cards were soiled with food spills and grease. Clean the aforementioned area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dry food storage located in the basement was cluttered.Clean and organize this area.

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