Selia
7222 Edgemont Boulevard NW Calgary AB T3A 2X7 · Food - General
8 inspections
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 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?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- No certified food safety staff.Register and take the certified food safety course.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grime build-up on the floor's hard to reach areas and the baseboards.Clean these areas.
- 20. Do food handlers at the facility have adequate food safety training?
- Initial Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) Container of Tzatziki sauce and other perishable sauces were placed on top of an insert container. No direct cold air to the perishable sauces. Tzatziki sauce was measured between 7.8 to 11.0 degrees C. 2) Container of garlic butter were stored at room temperature. Galic butter was measured at 31 degrees C. Discarded the garlic butter. 3) Prepackaged perishable sauces were left out at room temperature. Perishable sauces were measured at 27.0 degrees C. Discarded the perishable sauces. Store all 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?
- Hand wash sink in the main line had hot water only. Fix the sink and provide hot and cold water for handwashing.
- 20. Do food handlers at the facility have adequate food safety training?
- No certified food safety staff.Register and take the certified food safety course.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Grease trap was not being maintained. According to the chart, there was 40 % Fat, oil and grease (FOG) and 40% solid in the trap. The total FOG and solid in the grease trap should only be 25 %.Please clean trap more often.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Dust build-up on the stand- up fan. 2) Garbage noted behind the prep coolers along the main line.3) Grime build-up on the floor's hard to reach areas and the baseboards.1 to 3) Clean these areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?