Skip to content
Loading map…

Kingfisher Restaurant

203 - 328 Centre Street SE Calgary AB T2G 4X6 · Food - General

Official record from Alberta →

Inspection summary

Kingfisher Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on March 23, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 January 15, 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 4 times across 3 separate inspections, most recently on March 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 January 15, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

5 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outsides of bulk containers need to be cleaned.
  2. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Underside of ventilation canopy near the deep fryer is caked in grease.-Clean
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer had issues reading max temperature and defaults to the same number. Staff will be unable to know max temperature in dishwasher or any food products.- Please acquire a new thermometer that is working in good condition.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink was being used to stored dirty dishes.- Please ensure hand wash sinks are free from obstruction for ease of access.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Soiled cardboard lining shelves along the cook line.- Please discard and refrain from reusing cardboard as a liner as it is not easily cleanable and an absorbent material. The stainless steel material of the shelves are easier to maintain and clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Hard stuck on debris on the floor under the cook line and under the prep table beside the dishwasher.- Please remove the hard stuck debris and ensure floors are maintained.2) Grease accumulation on the legs of the shelf to the right of the deep fryer.- Please clean this area and ensure regular cleaning is done.
  5. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website