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Raw by Robyn

102 - 342 15 Avenue SW Calgary AB T2R 0P9 · Food - General

Official record from Alberta →

Inspection summary

Raw by Robyn has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 12, 2024. The most recent inspection, on October 9, 2026, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 9 times across 6 separate inspections, most recently on October 9, 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?

  • 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 8 times across 5 separate inspections, most recently on October 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 13 times across 5 separate inspections, most recently on April 29, 2025. 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?

  • 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 3 times across 3 separate inspections, most recently on March 11, 2025. 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 across 2 separate inspections, most recently on October 17, 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.

7 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?
      • No pest control records are available upon request. Pest control records must be readily available for assessment upon PHI request. Ensure an assessment for pest is conducted on a monthly basis and maintain records onsite. A document for a pest control checklist was provided to the operator for guidance.
  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Water temperature at the dish level during the sanitize cycle for the high temperature dishwasher measured 65 degrees Celsius max.Water temperature at the dish level during the sanitize cycle for high temperature dishwashers must measure greater than 71 degrees Celsius.
    • 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 are available upon request. Pest control records must be readily available for assessment upon PHI request. Ensure an assessment for pest is conducted on a monthly basis and maintain records onsite. A document for a pest control checklist was provided to the operator for guidance.
    • 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 is a large gap underneath the front door entrance. The facility must be structurally sound to prevent the entry of pests. Install a weatherstrip at the base of the door.
  3. Monitoring Inspection

    5 infractions

    • 15. Is the facility free of a pest infestation?
      • More than five black ants observed in the facility. Ants are climbing onto the counters. Traps are in place. The operator stated a pest control company is scheduled to come in for treatment. The food facility must be free from pests to protect food from contamination. Ensure all food are covered when not in use, use pest-proof containers, store food at least 6 inches above the floor, and seal any gaps in the foundation that may allow pests to enter.
    • 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 is a large gap underneath the front door entrance. The facility must be structurally sound to prevent the entry of pests. Install a weatherstrip at the base of the door.
    • 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 are available upon request. Pest control records must be readily available for assessment upon PHI request. Ensure an assessment for pest is conducted on a monthly basis and maintain records onsite. A document for a pest control checklist was provided to the operator for guidance.
    • 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 Previous Violation (17/ October/ 2024)Drywall beside and behind 2 compartment sink is damaged. Ensure the wall is smooth, washable and impervious to moisture.
    • 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 Previous Violation (17/ October/ 2024)Staff washroom opens into a food handling area. Door is not equipped with a self-closing mechanism.
  4. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - No water- and heat-resistant thermometer was available upon request.*Please ensure that a functional thermometer is on-site to measure the dishwasher temperature at the plate level at least once a day.
    • 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 traps were observed during the inspection, and staff were unable to provide a pest monitoring report upon request.*Ensure to maintain the record onsite.
    • 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 Previous Violation (17/ October/ 2024)Drywall beside and behind 2 compartment sink is damaged. Ensure the wall is smooth, washable and impervious to moisture.
    • 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 Previous Violation (17/ October/ 2024)Staff washroom opens into a food handling area. Door is not equipped with a self-closing mechanism.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The surface of the chest freezer showed signs of water damage and rust. All surfaces in the facility must be smooth, non-absorbent, and easily cleanable. Please address this issue promptly.
  5. Demand Inspection

    8 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Outstanding Previous Violation (17/ October/ 2024)Chlorine test strips were unavailable upon request. Ensure that test strips are available for each type of sanitizer used onsite.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - No water- and heat-resistant thermometer was available upon request.*Please ensure that a functional thermometer is on-site to measure the dishwasher temperature at the plate level at least once a day.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • There was an inadequate supply of hot water available in the facility for handwashing, dishwashing, cleaning, and sanitizing.Ensure that all sinks in the facility have hot and cold running water available in quantities sufficient to meet the needs of the commercial food establishment. This includes sufficient hot water for dishwashing, hand washing, and cleaning and sanitizing.
    • 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 traps were observed during the inspection, and staff were unable to provide a pest monitoring report upon request.*Ensure to maintain the record onsite.
    • 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 Previous Violation (17/ October/ 2024)Drywall beside and behind 2 compartment sink is damaged. Ensure the wall is smooth, washable and impervious to moisture.
    • 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 Previous Violation (17/ October/ 2024)Staff washroom opens into a food handling area. Door was open at time of inspection. Keep washroom door closed as it opens into a food handling area.
    • 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 ceiling tile in the back area above the chest freezer was missing, and there was visible water damage on the adjacent ceiling tiles.*All surfaces in the facility must be smooth, non-absorbent, and easily cleanable. Please address this issue promptly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The surface of the chest freezer showed signs of water damage and rust. All surfaces in the facility must be smooth, non-absorbent, and easily cleanable. Please address this issue promptly.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - No prep sanitizer solution was available at the time of inspection. Staff prepared a 100-ppm chlorine solution upon request. Please ensure that a sanitizer solution is prepared at all times during working hours to properly sanitize food contact surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *Outstanding Previous Violation (17/ October/ 2024)Chlorine test strips were unavailable upon request. Ensure that test strips are available for each type of sanitizer used onsite.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - No water- and heat-resistant thermometer was available upon request.*Please ensure that a functional thermometer is on-site to measure the dishwasher temperature at the plate level at least once a day.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the hand wash sink in the kitchen or in the staff washroom. Ensure that all hand wash stations are equipped with soap and single-use paper towels at all times. Corrected during inspection.
    • 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 traps were observed during the inspection, and staff were unable to provide a pest monitoring report upon request.*Ensure to maintain the record onsite.
    • 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 Previous Violation (17/ October/ 2024)Drywall beside and behind 2 compartment sink is damaged. Ensure the wall is smooth, washable and impervious to moisture.
    • 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 Previous Violation (17/ October/ 2024)Staff washroom opens into a food handling area. Door was open at time of inspection. Keep washroom door closed as it opens into a food handling area.
    • 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 ceiling tile in the back area above the chest freezer was missing, and there was visible water damage on the adjacent ceiling tiles.*All surfaces in the facility must be smooth, non-absorbent, and easily cleanable. Please address this issue promptly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The surface of the chest freezer showed signs of water damage and rust. All surfaces in the facility must be smooth, non-absorbent, and easily cleanable. Please address this issue promptly.
  7. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were unavailable upon request. Ensure that test strips are available for each type of sanitizer used onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the hand wash sink in the kitchen or in the staff washroom. Ensure that all hand wash stations are equipped with soap and single-use paper towels at all times. Corrected during 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?
      • Drywall beside and behind 2 compartment sink is damaged. Ensure the wall is smooth, washable and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom opens into a food handling area. Door was open at time of inspection. Keep washroom door closed as it opens into a food handling area.

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