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Juliet's Castle

440 16 Avenue NE Calgary AB T2E 8K9 · Food - General

Official record from Alberta →

Inspection summary

Juliet's Castle has been inspected 10 times by Alberta Health Services (Environmental Public Health) since June 19, 2024. The most recent inspection, on September 11, 2026, recorded 3 infractions.

1 of 10 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 18 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 6 times across 6 separate inspections, most recently on September 11, 2026. 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?

  • 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 15, 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 February 21, 2026. 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 10 times across 6 separate inspections, most recently on September 11, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 3 separate inspections, most recently on December 29, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

10 inspections

  1. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a vaping device and personal food in food storage area. Food handlers engaged in food handling activities should refrain from behavior (e.g. smoking, vaping, chewing or eating) which could result in contamination of food. Please do not store vaping devices or cigarette packs in the food handling/storage areas or food contact surfaces. No smoking or vaping is permitted indoors.The operator removed the vaping device and food from the food storage area at the time of the inspection.
    • 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.
  2. 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.
  3. 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.
  4. 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.
  5. Risk Management Inspection

    0 infractions

  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
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