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Orchard Restaurant

134 - 620 10 Avenue SW Calgary AB T2R 1C3 · Food - General

Official record from Alberta →

Inspection summary

Orchard Restaurant has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 1, 2024. The most recent inspection, on May 25, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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.

  • 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 9 times across 6 separate inspections, most recently on May 7, 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 2 times across 2 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 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 May 7, 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 4 times across 3 separate inspections, most recently on May 7, 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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • There was a gap under the north exit door off of the kitchen (leading to the back hallway). Replace the weather stripping or otherwise seal the gap at the base of the north exit door to help prevent the entry of pests.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no food contact surface sanitizer prepared in the kitchen.Quat based food contact surface sanitizer was prepared during inspection. Concentration measured 200 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Dirty wet cleaning clothes were observed on the counter.*Staff removed clothes from the counter and stored them in the sanitizer bucket. This is a repeat violation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Lamb is sous vide cooked with a temperature of 126 F (52 C) for 90 min. The lowest sous vide temperature permitted for lamb is 54.4 degrees Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the back kitchen hand wash sink was empty of paper towels.Ensure that paper towel dispensers are stocked with paper towels at all times.
    • 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?
      • There was a gap under the north exit door off of the kitchen (leading to the back hallway). Replace the weather stripping or otherwise seal the gap at the base of the north exit door to help prevent the entry of pests.
  3. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Dirty wet cleaning clothes were observed on the counter.*Staff removed clothes from the counter and stored them in the sanitizer bucket. This is a repeat violation.
  4. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The cleaning cloth bucket sanitizer was measured at 0 ppm of Quaternary Ammonium. The sanitizer dispensed from the automatic dispenser also measured 0 ppm of Quaternary Ammonium. *Staff prepared a bleach-based sanitizer solution, which measured 100 ppm of available chlorine. This chlorine-based sanitizer will be used until the automatic dispenser is repaired.*Please ensure the concentration of any sanitizer is verified immediately after preparation to maintain proper sanitation standards.
  5. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The cleaning cloth bucket sanitizer was measured at 0 ppm of Quaternary Ammonium. The sanitizer dispensed from the automatic dispenser also measured 0 ppm of Quaternary Ammonium. *Staff prepared a bleach-based sanitizer solution, which measured 100 ppm of available chlorine. This chlorine-based sanitizer will be used until the automatic dispenser is repaired.*Please ensure the concentration of any sanitizer is verified immediately after preparation to maintain proper sanitation standards.
    • 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 sink in the bar area was found to contain a strainer/sieve.*The strainer was removed during the inspection.*All handwashing sinks must be used exclusively for handwashing and not for storing dishes or discarding food items.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Wet cleaning cloths were observed on the counter.*Staff soaked the clothes in a Quats sanitizer bucket and cleaned the surface. Please ensure the sanitizer solution is changed every two hours or sooner if visibly dirty.**Wet cleaning clothes can harbor germs and, if left on counters, may contribute to cross-contamination. Keeping them submerged in sanitizer solution helps minimize bacterial growth.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The bar high-temperature dishwasher recorded a final rinse temperature of 66.9°C after three cycles. Additionally, no rinse aid was present at the time of inspection.*Staff turned the breaker off to prevent accidental use of dishwasher. Ensure dishwasher is serviced and will be able to consistently reaches a final rinse temperature of at least 71°C at the plate level. Also, ensure to check and maintain an adequate supply of detergent and rinse aid. DO NOT USE the dishwasher and maintain a logbook to check the temperature of dishwasher every day prior running any loads.*Staff will use the kitchen dishwasher to wash glassware's.**A final rinse temperature of 71°C or higher at the plate level is required to achieve heat sanitization and effectively kill harmful microorganisms.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer was tested and 0ppm was detected. It was discovered that the concentrate at the dispenser was empty. The concentrate was changed out and a new solution was dispensed. The new solution was tested and 200ppm was detected.Please ensure sanitizer solutions are always tested to ensure the correct concentration is achieved.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) The ice scoop was stored directly in customer ice at the bar. Please store the ice scoop outside of the ice bin in a clean and sanitary manner. 2) The ice scoop for the ice machine was stored under the paper towel dispenser in the kitchen. Please move the ice scoop such that it is not stored under the paper towel dispenser.
    • 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 was run three times and the concentration did not exceed 10ppm. Please have the dishwasher serviced such that it is sanitizing at 100ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Items were stored in the basin and in front of the hand sink in the kitchen. Please do not store any items in the basin of the hand sink or in front of the hand sink to allow for unobstructed access to the hand sink for proper and frequent hand washing.

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