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Native Tongues

4014 University Avenue NW Calgary AB T3B 6N7 · Food - General

Official record from Alberta →

Inspection summary

Native Tongues has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 14, 2024. The most recent inspection, on April 20, 2026, recorded 3 infractions.

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

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 once on April 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on April 20, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 June 5, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 November 14, 2024. 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?

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

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Quats sanitizer solution tested below 200 ppm. Ensure sanitizer solution is changed regularly to maintain the sanitizing concentration to effectively disinfect contact surfaces**Quats sanitizer was refilled during the inspection and tested satisfactory2. Dirty cleaning cloths were observed on a food-contact prep table surface. Cleaning cloths must be stored in approved sanitizer buckets or, when sanitizer spray is used, replaced regularly or when visibly soiled to prevent cross-contamination of food.**The cleaning cloths were removed from the prep table and placed in the dirty linen area during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was observed stored inside a food container in the dry storage area, with the handle in direct contact with the food product. Ensure the scoop is stored with the handle pointing away from the product to prevent contamination.**Scoop was stored with handle vertically stored during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The fish fillets were found in a tray with water placed next to the cookline and measured 18 degrees. Staff indicated the fillets had been removed from the cooler and were awaiting preparation. Thawing products must be removed from refrigeration only when they are ready to be immediately prepped or cooked to prevent potential contamination and temperature abuse while held at room temperature.**The tray was removed from beside the cookline and returned to the cooler during the inspection.
  2. Monitoring Inspection

    2 infractions

    • 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 hand sink in the prep area near the mixer was missing paper towels. - Instructed the manager to ensure that all handwashing sinks are always equipped with paper towels, soap and running water (hot and cold).-The manager restocked the paper towels. 2) The sink mentioned above had garbage bins in front of it making it hard to reach.- The manager was instructed to make sure all handwashing sinks are always easily accessible.- The manager moved the garbage bins out of the way.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two knives were stored in space between the prep cooler and the prep table. - The operator was instructed to remove those knives from that space wash and sanitize and store them in a knife rack or sanitizer solution bucket. The manager removed the knives and put it in dishwashing.
  3. Initial Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished concrete pillar on the cook line. - Please seal the concrete pillar on the cook line.

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