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Namo Cafe Bistro

110 - 396 11 Avenue SW Calgary AB T2R 0C5 · Food - General

Official record from Alberta →

Inspection summary

Namo Cafe Bistro has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on June 29, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 17 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 8 times across 7 separate inspections, most recently on May 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on May 25, 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 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 11 times across 6 separate inspections, most recently on May 25, 2026. 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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat based sanitizer in spray bottles in the facility measured approximately 100 ppm.Solution was discarded and remade and the concentration still measured 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?
      • There was no paper towel dispenser located at the south kitchen hand wash sink.Install a paper towel dispenser at this sink.
    • 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 at the north hand wash sink at the bar area.Install a stocked paper towel dispenser at the north hand wash sink at the bar area.
    • 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?
      • Three small flies were noted on the wall in the dishwashing area. Ensure that the facility is free of pests. Operator to contact pest control to address the flies and increase cleaning in the dishwashing area.
  3. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat based sanitizer in spray bottles in the facility measured approximately 100 ppm.Solution was discarded and remade and the concentration still measured 100 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Utensils were present in the basin of the south kitchen hand wash sink.Hand wash sinks must be kept free of obstructions in order to facilitate proper handwashing. Additionally, storing utensils in the hand wash sink basin subjects them to contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A cutting board with food on it was present directly beside the south kitchen hand sink.If open food is present within 18 inches of handwashing sinks, splash guards are required.
    • 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 located at the south kitchen hand wash sink.Install a paper towel dispenser at this sink.
    • 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 at the north hand wash sink at the bar area.Install a stocked paper towel dispenser at the north hand wash sink at the bar area.
    • 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?
      • Three small flies were noted on the wall in the dishwashing area. Ensure that the facility is free of pests. Operator to contact pest control to address the flies and increase cleaning in the dishwashing area.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat based sanitizer in spray bottles in the facility measured approximately 100 ppm.Solution was discarded and remade and the concentration still measured 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?
      • There was no paper towel dispenser at the north hand wash sink at the bar area.Install a stocked paper towel dispenser at the north hand wash sink at the bar area.
    • 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 located at the south kitchen hand wash sink.Install a paper towel dispenser at this 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?
      • Three small flies were noted on the wall in the dishwashing area. Ensure that the facility is free of pests. Operator to contact pest control to address the flies and increase cleaning in the dishwashing area.
  5. Demand Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The colour guide for the quat test strips were unavailable as such the test strips were unusable. Ensure that test strips are available for measuring the concentration of all sanitizing solutions used in the facility. The operator located a new package of quat test strips and provided a picture to the inspector shortly after the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A food storage bin was stored in front of the hand sink near the dry storage area. The sink was inaccessible for hand washing. Ensure that all hand wash stations are always accessible. Operator moved the food bin before the end of the inspection.2. A cleaning cloth bucket was stored in the basin of the handwash sink on the cooking line. The sink was inaccessible for hand washing. Ensure that hand wash stations are always accessible. Operator removed the bucket from the basin of the sink before the end 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?
      • Three small flies were noted on the wall in the dishwashing area. Ensure that the facility is free of pests. Operator to contact pest control to address the flies and increase cleaning in the dishwashing area.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Outstanding violation - noted February 26, 2025***Obtain bleach in the meantime and mix 1/2 of a teaspoon of bleach with 1 litre of water. March 12, 2024 1. 0ppm sanitizer was measured in the sanitizer spray bottle in the front and in the liquid from the chemical dispenser. Instructed staff on how to manually mix the sanitizing solution. Corrected during inspection. Manually mix the sanitizer until the dispenser is repaired.Fix the chemical dispenser. Ensure that an approved sanitizing solution is available.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic container without a proper handle were used as a scoop and stored inside the rice, flour and sugar bulk container. Replace the plastic container with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food.The operator removed the plastic container from the bulk supply at the time of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available for the dishwasher. Acquire chlorine test strips to measure the concentration and test daily to ensure food equipment are adequately sanitized.
  9. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • March 12, 2024 1. 0ppm sanitizer was measured in the sanitizer spray bottle in the front and in the liquid from the chemical dispenser. Instructed staff on how to manually mix the sanitizing solution. Corrected during inspection. Manually mix the sanitizer until the dispenser is repaired.Fix the chemical dispenser. Ensure that an approved sanitizing solution is available.
  10. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0ppm sanitizer was measured in the sanitizer spray bottle in the front and in the liquid from the chemical dispenser. Fix the chemical dispenser. Ensure that an approved sanitizing solution is available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A water bottle and other food handling eqiupment were stored in the basin of the hand wash sink. Do not block the hand wash sink. Ensure that all hand wash stations are accessible at all times.
  11. Monitoring Inspection

    0 infractions

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