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Pathway Burgers & Momos

1 - 2816 21 Street NE Calgary AB T2E 6Z2 · Food - General

Official record from Alberta →

Inspection summary

Pathway Burgers & Momos has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on July 17, 2026, recorded 4 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 5 times across 4 separate inspections, most recently on November 26, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on July 17, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 November 26, 2025. 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 26, 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?

  • 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 4 separate inspections, most recently on July 17, 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. Demand Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing sanitizer in the prep area was not properly labeled. Ensure the bottle is labelled to identify contents in the container. **Please label the spray bottle
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A multiple purposes (handwashing and food/produce preparation) sink in the preparation area was found clogged at the time of inspection. The sink should have clear drainage and available for hand washing. The ink was unclogged during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • OUTSTANDING - steel wool used in one hole but there is another hole next to the same area.A small hole was observed in the baseboard under the food storage area.-Seal the hole.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUTSTANDING - area observed with accumulation of greaseArea behind the cookline, beneath the fryers had heavy accumulation of grease, food particles and dirt.-Clean the area.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food safe sanitizer was prepared at the time of inspection.* Quat was prepared and was tested at 200 ppm.-Ensure that the sanitizer is always prepared before starting on any food preparation.-Maintain Quat at 200 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on the surfaces.-Ensure that the cleaning cloths are stored inside the sanitizer in between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Salsa container in the prep line cooler was not covered.*The salsa container was covered.-Ensure that the food/food containers are covered to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)Veggies like carrots/onions were stored above the insert fill line and was measured at 7 degrees C.-Ensure that the food is not stored above the fill line.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.2) Improper cooling was observed for Momos dipping sauce. The dipping sauce was measured at 52 degrees C and was cooled in a huge and deep container.-Ensure that the food is cooled in shallow pans, using ice wands and ice bath.
    • 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?
      • Mice droppings were observed on the wooden slate in the storage cabinet.-Clean the mice droppings and monitor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A small hole was observed in the baseboard under the food storage area.-Seal the hole.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were stored inside the flour container.* The scoop was removed.-Ensure that the scoops are stored in a manner that the handle does not come in contact with food or hand.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoop was stored in stagnant water.-Ensure that the scops are stored in ice water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area behind the cookline, beneath the fryers had heavy accumulation of grease, food particles and dirt.-Clean the area.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • After multiple runs, the mechanical washer does not provide sanitation. Call for service. Use single service articles until the washer is fully functional
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Do not wear hand jewelry while handling food.Must be able to wash hands properly and thoroughly
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • All cutting boards need to be scrubbed to remove the built-up dirt from the grooves.Make scrubbing part of the daily cleaning routine
  8. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Observed, opened bottle of water stored on the top of the ice inside the ice machine. Ice is food and must be protected from contamination. Remove the bottle and the contaminated ice.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Scrub the cutting boards to remove built-up dirt from the grooves. Make scrubbing part of your daily cleaning routine

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