Skip to content
Loading map…

Nellie's On 90th

209 - 2515 90 Avenue SW Calgary AB T2V 0L8 · Food - General

Official record from Alberta →

Inspection summary

Nellie's On 90th has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on May 22, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 4 times across 3 separate inspections, most recently on April 1, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 3 times across 2 separate inspections, most recently on May 22, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 18, 2025. 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 once on March 18, 2025. 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?

  • 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 5 times across 5 separate inspections, most recently on May 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer solution was not labelled. Sanitizer bottle was labelled with content during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back kitchen required thorough floor cleaning.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning has been done but still dirt buildup on floor in dish washing area and near upright cooler in dining area.Requirement:Clean the above noted areas.
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of glass door cooler was 12 C and internal temperature of orange juice and creamers stored in it were 10C, whipped cream was at 13.2C, leftover creamers collected from tables and stored in this cooler were between 11 C-13.5C.(Repeat violation from previous inspection)Requirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Creamers between 11 C-13.5C and whipped cream at 13.2 C were discarded.-Provide creamers to customers as needed. Do not save left over creamers from the tables as they were exposed to danger zone temperature.Orange juice and creamers at 10 C were moved to another cooler during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning has been done but still dirt buildup on floor in dish washing area.Requirement:Clean the dish washing area.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of glass door cooler was 11 C and internal temperature of orange juice stored in it was 9C.Requirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Orange juice was moved to other cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of meat prep cooler was 8.5C and internal temperature of perishable foods stored in inserts of this cooler were: sliced beef 8.7C, sausage 7.2C and 8C.Requirement:Ensure that perishable foods under refrigeration are stored at 4C or less.Adjust the temperature of the cooler. DONE
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of chlorine in sanitizer solution.Requirement:Provide chlorine test strips.
    • 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?
      • No pest control records were maintained.Requirement:Maintain adequate pest control records
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt buildup on floor in dish washing area.b) Dirt buildup on floor near walls throughout the kitchen.c) Dirt buildup on inner side of walk in freezerd) Dirt and debris under cooking equipmentRequirement: Deep clean the facility in addition to above noted areas.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of chlorine was so high in sanitizer solution of pail located in the cooking area, that test strip faded immediately after dipping in the solution.Requirement: Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • "Sanitizer" label was provided on two spray bottles containing bleach disinfectant located in front area.Requirement:Provide correct label on spray bottles indicating " Bleach disinfectant."
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of butter stored in two containers on the counter without temperature control were 22C and 27 C.Requirement: Store butter at 4C or less as indicated on the labels provided.Butter at 22C and 27 C were discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser located at hand washing sink in cooking area was empty.Requirement:Provide paper towels in the dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt buildup on floor in dish washing area.b) Dirt buildup on walk in freezer floor.Requirement:Clean the above noted areas.
  7. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website