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Selia

7222 Edgemont Boulevard NW Calgary AB T3A 2X7 · Food - General

Official record from Alberta →

Inspection summary

Selia has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 29, 2023. The most recent inspection, on August 26, 2026, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 20 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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.

  • 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 6 times across 6 separate inspections, most recently on August 26, 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 5 times across 4 separate inspections, most recently on November 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on August 18, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 7 times across 4 separate inspections, most recently on August 18, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 6 times across 6 separate inspections, most recently on August 18, 2026. 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.

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?
      • Flies were observed flying on the counter in the front bar area. At the time of the inspection, the patio door was opened and no screen door was installed.Contact your pest control technician to eliminate the flies.
  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single-use containers without a handle were buried inside the bulk food containers.The containers were promptly removed.Obtain scoops that have a handle and ensure the handle is not in direct contact with the food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low-temperature mechanical dishwasher detected 0 ppm when tested with a chlorine test strip. It was noted that the sanitizer line was clogged.The dishwasher technician was immediately contacted and the dishwasher was repaired and measured 100 ppm when tested with a chlorine test strip.
    • 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 at the cookline handwashing sink was empty.Ensure handwashing sinks are equipped with handwashing supplies 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?
      • Flies were observed flying on the counter in the front bar area. At the time of the inspection, the patio door was opened and no screen door was installed.Contact your pest control technician to eliminate the flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Ceiling tiles were not properly covered at the back door area, walk-in cooler and walk-in freezer area.2. A hole was observed in the wall at the back door area.3. A hole was observed in the baseboard wall next to the back exit door. Seal the holes and properly cover the ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Grease build-up was noted on the ventilation canopy filters.Clean the ventilation canopy filters at least three times per week.2. Debris build-up was noted at the top edges of the dishwasher resulting in build-up behind the dishwasher wall.1 and 2: Clean the indicated area.3. Water was pooling around the ice machine. It was observed that the ice machine was leaking.Fix the ice machine
  3. Risk Management Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet used cleaning cloths were stored on the counter in the bar area.Fresh quat sanitizer buckets at 200 ppm were prepared at smoothie, espresso wand, and beer area, and new cleaning cloths were stored therein.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration to prevent the growth of harmful microorganisms.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoops were stored on aluminum foil platform next to the ice machine.The ice scoops were washed in the dishwasher.Store ice scoops in a clean container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeat violation cited on Nov 7, 2025:The temperature of the walk-in cooler measured between 7.6°C to 8.6°C. Food in the walk-in cooler were transferred to the beer cooler.Fix the walk-in cooler.Previous violation:The temperature inside the walk-in cooler was measured between 8.6°C and 10°C. The external display on the walk-in cooler showed a temperature of 51°F. A temperature range of 1 - 5°C was posted above the display; this should be updated to reflect the correct range of 1 - 4°C.Fix the walk-in cooler to measured 4°C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A tray of deep-fried chicken was obstructing the handwashing sink.The tray of deep-fried kitchen was promptly removed.Ensure handwashing sink is accessible 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?
      • 1. Gap was noted at the bottom corner of the back exit door.Seal the gap to prevent pest entry and maintain proper insulation.2. The back exit door frame was rusted contributing to the presence of the gap.Replace the rusted door frame to restore structural integrity and ensure a proper seal.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the prep cooler cutting boards.Resurface or replace the cutting boards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violation cited on November 3, 2025:1. Grease deposits and other debris were noted on the ventilation canopy steam oven barrier adjacent the deep fryer.2. Grease deposits were noted on the stainless-steel wall of the ventilation canopy hood.3. Debris buildup was noted underneath the prep coolers.4. Debris buildup was noted underneath the dishwashing area.7. Debris was noted on the wall next to the dishwasher.8. Debris buildup was noted on the walk-in cooler fan condensers.9. Debris buildup was noted on the walk-in freezer fan condensers.Clean the indicated areas.Previous violation:Observed an accumulation of food debris in the hard-to-reach areas of the kitchen. - Please clean and maintain in a clean and sanitary manner at all times.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet used cleaning cloths was stored on the espresso machine counter.2. No sanitizer bucket was available for the smoother prep counter.3. No sanitizer bucket as available for the espresso machine wand.Quat sanitizer buckets were prepared at 200 ppm and new cleaning cloths were stored therein.Replace the quat sanitizer buckets every 2 hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use containers without handles were stored inside the bulk food bins.Ensure that every bulk food bin is equipped with a proper scoop that has a handle. Do not store the scoopers inside the bulk food bins.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature inside the walk-in cooler was measured between 8.6°C and 10°C. The external display on the walk-in cooler showed a temperature of 51°F. A temperature range of 1 - 5°C was posted above the display; this should be updated to reflect the correct range of 1 - 4°C.Fix the walk-in cooler to measured 4°C or less.
    • 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?
      • 1. Gap was noted at the bottom corner of the back exit door.Seal the gap to prevent pest entry and maintain proper insulation.2. The back exit door frame was rusted contributing to the presence of the gap.Replace the rusted door frame to restore structural integrity and ensure a proper seal.3. Dust accumulation was noted on the screen door, and the screen itself was torn. Clean the screen door thoroughly and repair or replace the torn screen to maintain sanitation and prevent the entry of pest. 4. No pest control record was available.Provide a recent pest control service report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Deep grooves were noted on the prep cooler cutting boards.Resurface or replace the cutting boards.2. Rust was noted in the interior of the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violation cited on November 3, 2025:1. Grease deposits and other debris were noted on the ventilation canopy filters.2. Grease deposits were noted on the stainless-steel wall of the ventilation canopy hood.3. Debris buildup was noted underneath the prep coolers.4. Debris buildup was noted underneath the dishwashing area.5. Syrup was noted on the floor of the bib station room.6. Black mold was noted along the caulking of the dishwashing sink.7. Debris was noted on the wall next to the dishwasher.8. Debris buildup was noted on the walk-in cooler fan condensers.9. Food debris buildup was noted inside the sliding door fridge and the sliding door frame.10. Debris buildup was noted on the bulk food bin lids.Clean the indicated areas.Previous violation:Observed an accumulation of food debris in the hard-to-reach areas of the kitchen. - Please clean and maintain in a clean and sanitary manner at all times.
  5. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Two trays of deep-fried food were cooling on the tray cart without tracking for rapid cooling. 2) Tray of chicken breast was thawing in stagnant water. Previous Inspection1) Container of gravy was cooling at room temperature; no cooling method was used to aid in rapid cooling of the gravy.Use an ice bath or ice wand to aid in rapid cooling of liquds. 2) Meat was thawing in stagnant water. Thaw frozen food under cold running water, inside a cooler overnight or using a microwave.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Leftover coleslaw was placed on top of the prep cooler insert and measured at 11 degrees C. Discarded. 2) Container of veggie sauce was placed in the prep cooler insert and measured 8.0 degrees C. No direct cold air from the cooler onto the product. 1 to 2) Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels or soap at the main cook line handwash sink.Provide paper towels and soap for handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety training required. Please talk the free basic food safety training course online.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Paint was peeling off the walk-in freezer ceiling and paint was found on food container.Fix the walk-in freezer.2) Paint was peeling off the walk-in cooler door. Fix the walk-in cooler door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed an accumulation of food debris in the hard-to-reach areas of the kitchen. - Please clean and maintain in a clean and sanitary manner at all times.
  6. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Container of gravy was cooling at room temperature; no cooling method was used to aid in rapid cooling of the gravy.Use an ice bath or ice wand to aid in rapid cooling of liquds. 2) Meat was thawing in stagnant water. Thaw frozen food under cold running water, inside a cooler overnight or using a microwave.
    • 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?
      • 1) The back door was propped open with a container.2) Holes noted on the wall by the back patio door.Jan 4, 2024, pest report noted there is still mouse activity. No new activity noted during Jan 5, 2024, inspection. Please increase pest control until the mouse problem is resolved.Previous report:1) One dead mouse caught in the tin cat located below the front counter of the bar. 2) Observed a gap alongside the bottom of the patio door. - Review pest control plan and increase frequency/number of devices to effectively control and eliminate the presence of pests in the facility. Seal any gaps that may allow for entrance of pests into the facility. 3) No pest control reports were available for review. - Please ensure a copy of pest control records are available on-site for review upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Observed an accumulation of food debris in the hard-to-reach areas of the kitchen and bar. - Please clean and maintain in a clean and sanitary manner at all times. 2) Grime build-up on the garbage bins exteriors. Clean the bins.
  7. Demand Inspection

    2 infractions

    • 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?
      • 1) One dead mouse caught in the tin cat located below the front counter of the bar. 2) Observed a gap alongside the bottom of the patio door. - Review pest control plan and increase frequency/number of devices to effectively control and eliminate the presence of pests in the facility. Seal any gaps that may allow for entrance of pests into the facility. 3) No pest control reports were available for review. - Please ensure a copy of pest control records are available on-site for review upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed an accumulation of food debris in the hard-to-reach areas of the kitchen and bar. - Please clean and maintain in a clean and sanitary manner at all times.

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