Letty
427 12 Avenue SE Calgary AB T2G 2K4 · Food - General
Inspection summary
Letty has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 28, 2024. The most recent inspection, on August 6, 2026, found no infractions.
2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.
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 3 times across 3 separate inspections, most recently on July 15, 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 on June 4, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 once on July 15, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 July 11, 2025. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 June 4, 2024. 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
- Risk Management Inspection
0 infractions
- Monitoring 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?
- Several flies observed throughout the facility.The facility should be free from pests and controlled in a manner that prevents flies from increasing in numbers. Coordinate with a pest control professional to address the issues with the flies. In the meantime, ensure cleaning is conducted regularly and frequently to prevent the attraction of flies and cover food when not in use.
- 23. Is the facility maintained in a clean and sanitary condition?
- There was grease, soil, and/or food debris accumulation under equipment in the front cookline/ food preparation area especially under equipment that is more difficult to move.Clean under equipment in the front cookline/ food preparation area. Ensure these areas are cleaned on a regular basis.
- 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?
- Monitoring 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?
- Several flies observed throughout the facility.The facility should be free from pests and controlled in a manner that prevents flies from increasing in numbers. Coordinate with a pest control professional to address the issues with the flies. In the meantime, ensure cleaning is conducted regularly and frequently to prevent the attraction of flies and cover food when not in use.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- There were several mixing utensils are the bar stored in 150ppm of quats. Utensils should be stored in the following manner to protect the utensils from contamination: a) iced water (<4C) b) hot water (>60C)c) food safe sanitizer solution of either 100ppm of chlorine or 200ppm of quatsThe operator replaced the water with 200ppm of quats during the time of the inspection.
- 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?
- Initial Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Solution in bottles in the kitchen initially had an undetectable concentration of quat. Solution was remade, and then concentration measured 200 ppm.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available for use.Obtain chlorine test strips. Use the test strips to verify the concentration of chlorine at the dish level for the kitchen dishwasher at least once a day.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel dispenser available at the bar hand wash sink. A lose roll of paper towels was available. Install a paper towel dispenser at the bar hand wash sink.
- 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?
- The back facility door was not equipped with weather stripping.Install weather stripping at the bottom of the back facility door to help prevent pests from entering the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions