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Namo Cafe Bistro

824 Edmonton Trail NE Calgary AB T2E 3J6 · Food - General

Official record from Alberta →

Inspection summary

Namo Cafe Bistro has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 14, 2024. The most recent inspection, on January 21, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 3 times across 2 separate inspections, most recently on January 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 January 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on November 14, 2024. 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?

  • 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 2 times across 2 separate inspections, most recently on November 20, 2024. 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 2 times on November 14, 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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fried chicken in pan on shelf - for use during busy times - measured at 23C. Restaurant was not busy at the time. Ensure that potentially hazardous foods are kept at or below 4C or at or above 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer detected in dishwasher final rinse. Priming the sanitizer pump did not help. Staff member drained the sanitizer from the line and re-primed the pump. 100 PPM chlorine achieved.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2 pans were stored directly on the floor by the grill.- Ensure all food equipment are stored minimum 6 inches off the floor.
  3. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer at the bucket was measured at 100ppm.- Ensure quat sanitizer is in food safe level of 200-400ppm. Remixed a 100ppm bleach solution.Mutiple dirty cleaning rags were noted at the cookline.Rags for cleaning the steaming wand were sitting on the machine. - Soak rags in sanitizer while not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the line cooler was measured at 8.8C.- Ensure the temperature is maintained below 4C.No thermometer was available to confirm the internal cook temperature.- Obtain a thermometer and or a timer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quat sanitizer test strips were expired and wrapped in its original package.No bleach test strips were available for the dishwasher. - Obtain valid test strips and test the sanitizer daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing in the kitchen was blocked by a strainer.- Ensure the handwashing is not obstructed
    • 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?
      • ample amount of mice droppings were noted throughout the facility, including but not limited to in the kitchen, behind the line cooler, in the chest freezer room, and in the basement.A dead mouse was noted at one of the mechanical trap. - Clean out the mice droppings and follow the pest control report advice.
    • 20. Do food handlers at the facility have adequate food safety training?
      • waiting for the chef's food safety certificate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 2 pans were stored directly on the floor by the grill.- Ensure all food equipment are stored minimum 6 inches off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grease were noted to the side of grill and line cooler, the floor behind the equipment, in the chest freezer room- Thoroughly clean and sanitize the kitchen and the chest freezer storage roomStyrofoam and cardboard were used as the base for chest freezers in the facility.- Remove the Styrofoam and cardboard as those are not cleanable.

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