Juliet's Castle
440 16 Avenue NE Calgary AB T2E 8K9 · Food - General
10 inspections
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ***Update March 18, 2026 - A designated sink for cleaning shisha equipment has been installed. No hot water was available. Repair the sink and ensure hot and cold water is available. Shisha activities/cleaning are being done in the food dishwashing sink area. Food dishwashing must only be kept for all food activities. Install a separate sink for all shisha activities or cease shisha services.
- 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?
- **Repeat Violation**There is a large gap at the bottom of the front entrance door. The facility must be constructed in a manner that prevents the entry of pests. Seal the gap. Replace the weatherstripping and ensure no light is visible.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Please post permit on the wall. Existing permit posted has expired.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Shisha activities/cleaning are being done in the food dishwashing sink area. Food dishwashing must only be kept for all food activities. Install a separate sink for all shisha activities or cease shisha services.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Chicken wings and various sauces that require refrigeration observed on the counter. Ensure wings and sauces are kept refrigerated.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Handwashing sink in kitchen area observed to be non-operational. Staff has indicated water lines have frozen. Ensure this handwashing sink is fixed.
- 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?
- **Repeat Violation**There is a large gap at the bottom of the front entrance door. The facility must be constructed in a manner that prevents the entry of pests. Seal the gap. Replace the weatherstripping and ensure no light is visible.
- 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
- Please post permit on the wall. Existing permit posted has expired.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
1 infraction
- 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?
- There is a large gap at the bottom of the front entrance door. The facility must be constructed in a manner that prevents the entry of pests. Seal the gap. Replace the weatherstripping and ensure no light is visible.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 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?
- No pest control records available to review. Pest control records must be maintained onsite and readily available upon request of a public health inspector. Request the report from Pest be Gone and ensure the records are maintained onsite for review.
- 23. Is the facility maintained in a clean and sanitary condition?
- An accumulation of grease, and food debris were observed in the hard-to-reach areas. Areas of concern include but are not limited to, the floors underneath and behind cooking equipment, hood ventilation unit, shelves on the main cooking line and walk-in freezer floors. Thoroughly clean and sanitize all surfaces and equipment throughout the food establishment.
- 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?
- Demand 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)?
- No traces of chlorine detected for the low-temperature dishwasher. Upon inspecting the components of the dishwasher, the sanitizer pail was empty. The low-temperature dishwasher must be regularly tested to ensure food equipment are being adequately sanitized to remove contamination. Regularly test the low-temperature dishwasher. Test the equipment prior to the start of operations and confirm the chlorine concentration using chlorine test strips.The operator replaced the sanitizer pail during the inspection and measured 100ppm of chlorine.
- 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?
- 1. No pest control records available to review. Pest control records must be maintained onsite and readily available upon request of a public health inspector. Request the report from Pest be Gone and ensure the records are maintained onsite for review.2. There is a large gap at the bottom of the front entrance door. The facility must be constructed in a manner that prevents the entry of pests. Seal the gap. Replace the weatherstripping and ensure no light is visible.
- 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 bin used to store the pizza trays is in disrepair and soiled with grime and food debris. The material is no longer smooth, durable and easy to clean. Aluminum foil is used to line the surface. Replace or repaint the wooden bin and ensure the surface is smooth, durable and easy to clean. Aluminum foil should not be used as it is not durable nor easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- An accumulation of grease, and food debris were observed in the hard-to-reach areas. Areas of concern include but are not limited to, the floors underneath and behind cooking equipment, hood ventilation unit, shelves on the main cooking line and walk-in freezer floors. Thoroughly clean and sanitize all surfaces and equipment throughout the food establishment.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No chlorine detected in the dishwasher initially. Issue was caused because the tube was not fully inserted into the sanitizer source. - Machine was primed, and chlorine was verified at 100. - Please ensure to verify the concentration of chemicals daily. The chlorine concentration during the sanitation cycle of the dishwasher must be measured at 100 ppm.
- 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 tap at the handwashing sink on the main line was shut off due to a leak from the faucet.- Do not shutoff the hot water. Handwashing sinks must be supplied with hot and cold water at all times.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- First noted on 2022-06-27 - Please remove all hooka/shisha equipment from the premises. Hooka/shisha equipment and electric hot plate were stored near the dry storage area. The equipment were found to be in use condition. No separate preparation room nor a separate sink was set up outside the kitchen.Remove all hooka/shisha equipment from the premises. If shisha operation were to resume, contact the city regarding the air ventilation requirement. A separate room clearly away from the kitchen equipped with a large enough sink to wash the shisha pipes will be needed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) Hot water tap at the handwashing sink on the main line was shut off due to a leak from the faucet.2) The hot water tap handle at the 2-compartment sink was missing. The hot water line was shut off from below the sink and cold-water tap did not work.3) Stagnant water observed in the water future that is in disrepair behind the liquor shelf. Observed what appeared to be mold and mildew in the water. Repair the plumbing deficiencies at the handwashing sink located on the main cooking line and the 2-compartment sink.- Please shut off the water to the water future and clean and sanitize the area or fix the water future. 4) Drywall was removed from a section of the wall in the hallway near the dishwasher. - Repair the wall and ensure the surface is smoth, easy to clean and non-absorbent.
- 23. Is the facility maintained in a clean and sanitary condition?
- An accumulation of grease, and food debris were observed in the hard-to-reach areas. Areas of concern include but are not limited to, the floors underneath and behind cooking equipment, hood ventilation unit, shelves on the main cooking line and walk-in freezer floors. Thoroughly clean and sanitize all surfaces and equipment throughout the food establishment.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff was observed switching tasks and touching various surfaces after handling raw meat without preforming hand hygiene. Please ensure that hand hygiene is preformed between handing food and preforming other tasks.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There was a box of beef stored directly on the floor in the walk-in cooler.Ensure all food items are maintained at least 6 inches from the floor.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- *Repeat Violation*Hooka/shisha equipment and electric hot plate were stored near the dry storage area. The equipment were found to be in use condition. No separate preparation room nor a separate sink was set up outside the kitchen.Remove all hooka/shisha equipment from the premise. If shisha operation were to resume, contact the city regarding the air ventilation requirement. A separate room clearly away from the kitchen equipped with a large enough sink to wash the shisha pipes will be needed.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
3 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Staff was observed switching tasks and touching various surfaces after handling raw meat without preforming hand hygiene. Please ensure that hand hygiene is preformed between handing food and preforming other tasks.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- There was a box of beef stored directly on the floor in the walk-in cooler.Ensure all food items are maintained at least 6 inches from the floor.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- *Repeat Violation*Hooka/shisha equipment and electric hot plate were stored near the dry storage area. The equipment were found to be in use condition. No separate preparation room nor a separate sink was set up outside the kitchen.Remove all hooka/shisha equipment from the premise. If shisha operation were to resume, contact the city regarding the air ventilation requirement. A separate room clearly away from the kitchen equipped with a large enough sink to wash the shisha pipes will be needed.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer was not made at the time of the inspection.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw meat in container was stored above the boxes of alcohol in the walk in cooler.Ensure raw meat is stored below low risk foods or on a separate shelf.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Hooka/shisha equipment and electric hot plate were stored near the dry storage area. The equipment were found to be in use condition. No separate preparation room nor a separate sink was set up outside the kitchen.Remove all hooka/shisha equipment from the premise. If shisha operation were to resume, contact the city regarding the air ventilation requirement. A separate room clearly away from the kitchen equipped with a large enough sink to wash the shisha pipes will be needed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The two cutting boards on the kitchen prep coolers were badly scratched and discolored.Resurface the cutting boards or obtain new ones to ensure proper cleaning and sanitizing is possible.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?