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LVL III

818 16 Avenue SW Calgary AB T2R 0S9 · Food - General

Official record from Alberta →

Inspection summary

LVL III has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 27, 2024. The most recent inspection, on April 15, 2026, recorded 7 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control 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 April 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?

  • 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 2 times across 2 separate inspections, most recently on May 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on April 15, 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 16 times across 5 separate inspections, most recently on April 15, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 9 times across 5 separate inspections, most recently on May 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.

7 inspections

  1. Monitoring Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based mechanical dishwasher located in the kitchen was run three times and there was no residual sanitizer at the dish level. Ecolab visited the facility during the inspection and replaced the bulk chlorine concentrate such that it was sanitizing properly at 100ppm.Please ensure the dishwasher is tested daily and that it is sanitizing at 100ppm.
    • 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) Three dead mice were observed in a tin cat trap located under the dry goods storage shelves. 2) Mouse droppings were observed under the hand-washing sink in the main kitchen and on the floor in the corner on the south side by the single door upright freezer.Please safely clean up all droppings, sanitize affected areas, and have the professional pest control company service all traps (remove any caught pests).
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The walls and the ceilings in the shisha preparation room were covered in a layer of brown soot indicating inadequate ventilation.Soot can contain particulate matter and combustion by‑products that pose a respiratory health risk and may contaminate food‑contact surfaces, equipment, and shisha materials. In addition, excessive soot accumulation increases the risk of fire and smoke damage. Proper ventilation is necessary to remove smoke and prevent the buildup of harmful residues, ensuring a safe and sanitary environment.Management indicated they are looking to stop serving shisha by May 31st, 2026.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A sour gas/ grease trap smell was detected near the two-compartment sink and grease trap. Please ensure the grease trap is being frequently serviced and the plumbing is in good working condition.
    • 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 staff washroom door opens into the kitchen and is not equipped with a self-closing door hinge. Please install a self-closing door hinge to the staff washroom door to prevent cross-contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A plumbing leak was observed at the wastewater pipe for the 2-compartment sink in the kitchen. Please repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floors behind the cook line, in the walk-in cooler, and in the bar (under and behind equipment/shelving) were dirty and had a build-up of food debris and grime. Please clean the indicated areas and ensure they are regularly cleaned and sanitized.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer suitable for verifying cooking temperatures was not available onsite. Acquire a suitable probe or infrared thermometer.*Confirm that thermometer available onsite is in working condition.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid hand soap dispensers for the bar area were falling off their wall mounts. Re-mount soap dispensers or use countertop hand-pump dispensers to ensure easily accessible handwashing supplies.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer suitable for verifying cooking temperatures was not available onsite. Acquire a suitable probe or infrared thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid hand soap dispensers for the bar area were falling off their wall mounts. Re-mount soap dispensers or use countertop hand-pump dispensers to ensure easily accessible handwashing supplies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Construction deficiencies were still present in the kitchen: - Gaps in the stainless steel had been filled with silicone, but in some areas, the stainless steel wall panels had separated from the silicone.- Gaps around electrical outlets- Holes in the wall by the two-compartment sink,- Missing ceiling tiles/holes in the ceiling- The fire alarm was falling off of the wall Identify and rectify ongoing construction deficiencies.
  5. Risk Management Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Splash guards were missing from both sides of both of the bar hand wash sinks.Install splash guards on both sides of the bar hand wash sinks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored directly on the floor in the walk-in cooler. Please ensure all food is stored elevated off of the floor to protect from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The paper towel dispenser was not operational in the kitchen. Please service such that paper towel is available. 2) Paper towel was not available in the staff washroom. Re-stock the paper towel. 3) Both liquid hand soap dispensers have been removed from the bar hand sinks. Reinstall the hand soap dispenser.All hand sinks must be stocked with liquid hand soap, paper towels in a proper dispenser, and running hot/cold water to facilitate proper hand washing.
    • 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?
      • Multiple flies were observed in the kitchen. Please keep doors closed and work with your pest control company to abate the pest issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is unfinished construction in the bar. One area of wall was unfinished drywall. A hole was observed in the unfinished area. Finish the construction in the bar.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Construction deficiencies were still present in the kitchen: - Gaps in the stainless steel had been filled with silicone, but in some areas, the stainless steel wall panels had separated from the silicone.- Missing pieces of baseboard- Gaps around electrical outlets- Holes in the wall by the two-compartment sink,- Missing ceiling tiles/holes in the ceiling- The fire alarm was falling off of the wall - A build-up of glue/adhesive on the floor Identify and rectify construction deficiencies.
  6. Initial Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Splash guards were missing from both sides of both of the bar hand wash sinks.Install splash guards on both sides of the bar hand wash sinks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is unfinished construction in the bar. One area of wall was unfinished drywall.Finish the construction in the bar.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Construction deficiencies were still present in the kitchen. Gaps in the stainless steel had been filled with silicone, but in some areas, the stainless steel wall panels had separated from the silicone. There were also other construction deficiencies such as missing pieces of baseboard, gaps around electrical outlets, and a holes in the wall by the two compartment sink. Identify and rectify construction deficiencies.
  7. Demand Inspection

    12 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Splash guards were missing from both sides of both of the bar hand wash sinks.Install splash guards on both sides of the bar hand wash sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The only hand wash sink for the kitchen was located in the back corner, facing away from and located away from the entrance to the kitchen and the food preparation area.The hand wash sink must be easily accessible to food preparation areas.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the handwash sinks at the bar did not have a paper towel dispenser installed at it.Ensure that all hand wash sinks are stocked with required hand washing supplies, including soap and paper towels in dispensers.
    • 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?
      • Two exit doors had gaps at the base where light could be seen.Install weather stripping or otherwise seal the gap at the base of the exit doors.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Protective wrapping was still present on stainless steel surfaces.Remove protective wrapping from surfaces.
    • 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 dishwasher was on an unfinished wood platform. Finish/ paint the unfinished wood surface.
    • 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 staff washroom opens directly into the kitchen. The door was not equipped with a self-closing mechanism. Washroom doors that open into food handling areas must be equipped with a self-closing mechanism.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is unfinished construction in the bar. One area of wall was unfinished drywall.Finish the construction in the bar.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Construction was not completed in the kitchen, including, but not limited to:- Gaps were present between the stainless steel wall panels.- Holes were present in the floor of the kitchen.- Unfinished drywall was exposed by the grease interceptor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the kitchen were acoustic style ceiling tiles.Ceiling must be smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Exposed foam insulation was present on one of the walls of the walk-in cooler.Ensure that all surfaces of the walk-in cooler are smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some washroom stall doors were missing locks.Install locks on all washroom stall doors.

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