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Lajvard Restaurant

A - 5020 17 Avenue SE Calgary AB T2A 0V6 · Food - General

Official record from Alberta →

Inspection summary

Lajvard Restaurant has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 19, 2026. The most recent inspection, on August 19, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 on August 19, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 August 19, 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 2 times across 2 separate inspections, most recently on August 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 19, 2026. 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. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Remove all food stored on the floor in the walk-in-cooler and freezers.Do not place raw meat items on shelves above ready to eat items in the walk-in coolerCorrected during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chemical dishwasher was observed to have no sanitizer, please ensure dishwasher is able to dispense 100ppm of chlorine at the dish level. Please repair dishwasher. In the meantime ensure dishes are submerged in a sanitizer in the 3-compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Please obtain chlorine test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Violation Corrected.Previous ViolationThe facility requires a deep clean, this includes floors walls, ceilings, the ventilation canopy, high touch surface areas, cookline equipment.This includes ensuring the women's washroom is clean and the toilet is able to flush.Please clean washrooms vents.
  2. Initial Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Violation Corrected.Previous ViolationThe facility requires a deep clean, this includes floors walls, ceilings, the ventilation canopy, high touch surface areas, cookline equipment.This includes ensuring the women's washroom is clean and the toilet is able to flush.Please clean washrooms vents.
  3. Initial Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Please install a paper towel dispenser in the staff washroom.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Missing plumbing observed in the prep table sink. Please remove or repair. Plumbing is being held up by wood, in the 2-compartment sink by the dishwasher. Please repair.Missing tiles on the walls, observed by the staff room, please repair. Missing light shields observed in the kitchen lights, including burned out light bulbs. Please replace and protect all lighting fixtures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • two compartments sink in the dishwashing area, is loose and not securely fasten to the wall. Please caulk and fasten to the wall.Ice machine lid is broken, please repair or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires a deep clean, this includes floors walls, ceilings, the ventilation canopy, high touch surface areas, cookline equipment.This includes ensuring the women's washroom is clean and the toilet is able to flush.Please clean washrooms vents.

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