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Sesame

4122 University Avenue NW Calgary AB T3B 6K3 · Food - General

Official record from Alberta →

Inspection summary

Sesame has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 1, 2024. The most recent inspection, on May 8, 2026, recorded 1 infraction.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 April 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on June 6, 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 2 times across 2 separate inspections, most recently on November 13, 2024. 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 9 times across 6 separate inspections, most recently on April 29, 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 7 times across 5 separate inspections, most recently on May 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

10 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:- Along the wall next to the 2-compartment sink- Ventilation canopy - CORRECTED**Please clean
  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored inside food containers with the handle in direct contact with the food product. Scoops must be stored with handles positioned above or away from the food to prevent contamination.**Scoops were stored with handle vertically stored during the inspection
    • 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 observed to be expired. Valid test strips are required at all times for sanitizer concentration testing to ensure effective contact surface disinfection.**Please obtain new test strips
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:- Along the wall next to the 2-compartment sink- Ventilation canopy**Please clean
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed stored inside food containers with the handle in direct contact with the food product. Scoops must be stored with handles positioned above or away from the food to prevent contamination.**Scoops were stored with handle vertically stored during the inspection
    • 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 observed to be expired. Valid test strips are required at all times for sanitizer concentration testing to ensure effective contact surface disinfection.**Please obtain new test strips
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet in the 2-compartment sink was observed leaking. Leaking faucets may lead to attraction of pests and increase the risk of contamination or unsanitary conditions.**Repair faucet
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:- Along the wall next to the 2-compartment sink- Ventilation canopy- Walk-in cooler floor- Floor under the cookline in the hard-to-reach areas**Please clean
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water of the hand sink between the wok area and dishwashing area was not available.Repair the hand sink so it has cold/hot running water, soap and paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas are still dirty.Clean.
  6. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Line cook was using same gloves for raw and cooked food. - The operator was educated on proper glove use. The operator was told that gloves should be changed after each task and that hand washing cannot be replaced by gloves.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bulk food is stored in Rubbermaid container. - The operator was not sure if these were food-grade or not, so the operator was asked to talk to the supplier and ask for an NSF number to ensure that these bins are food grade. If no proof the operator was asked to replace the non-food grade containers with food grade containers. The operator was educated on the requirement and that the food grade containers have an NSF number.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was found sitting on a storage container at room temperature for thawing. The meat was still frozen and the external temperature was at 4 degrees C- The operator was educated on proper thawing process and was instructed to immediately put the meat into the cooler for thawing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A mouldy bamboo steamer was found on the counter.- The operator was instructed to discard the mouldy bamboo steamer immediately. Please ensure to inspect equipment regularly to check for signs of wear and tear and discard any equipment that has worn off and is hard to clean and sanitize.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer in sanitizer bucket was measured at 10 ppm. - Ensure the sanitizer solution is changed at adequate intervals. Chlorine sanitizer solutions must be used at 100 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The temperature during sanitation cycle of the dishwasher was measured below 71 degrees Celsius. There appears to be a problem with the booster. - Please service the dishwasher. The temperature during the sanitation cycle must be 71C at dish level. - Instructed operator to properly manually wash, rinse and sanitize dishes, equipment in the interim.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of sanitizer for the sanitizing solutions and temperature at dishwasher is not being monitored or verified. - Obtain a probe thermometer with min/max function. Temperature at dish level must be at 71C and be verified daily.- Verify the concentration of chlorine sanitizer using chlorine test strips. Maintain records on site.
  9. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of sanitizer for the sanitizing solutions and temperature at dishwasher is not being monitored or verified. - Obtain a probe thermometer with min/max function. Temperature at dish level must be at 71C and be verified daily.- Verify the concentration of chlorine sanitizer using chlorine test strips. Maintain records on site.
    • 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?
      • Pest control records were not available, neither was a pest control monitoring and treatment plan in place.Retain a professional pest control company or do your own monthly pest control services. Provide documentation from the pest control company or use AHS pest control templates to an Alberta Health Services Public Health Inspector indicating that the food establishment is free of pest activity.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator and staff exhibited a lack of basic food safety knowledge.Requirements:A manager/owner must register and successfully complete an approved food safety course. Provide the completion certificate to an Alberta Health Services, Public Health Inspector. Please see the list of recognized food safety courses here: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
  10. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The sanitizing solution concentration measured 10 ppm.- Prepare an approved sanitizing solution (i.e. chlorine at 100 ppm) at adequate intervals for sanitizing food contact surfaces. Mix ½ teaspoon of unscented household bleach per liter of water.2) Wet cleaning cloths with zero residual sanitizing concentration were stored on food contact surfaces.- Store all cleaning cloths in an approved sanitizing solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were open foods stored in the chest freezer in the back storge area in front of the walk-in cooler. Requirements:Ensure all food products are adequately covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of high-risk foods on the main cookline such as cut vegetables, chopped garlic in oil, raw beaten eggs measured 14-18, 23.5, and 21.1 degrees Celsius respectively.- All high-risk foods must be stored at 4 degrees Celsius or less or greater than 60 degrees Celsius.- All discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The concentration of sanitizer for the sanitizing solutions and temperature at dishwasher is not being monitored or verified. - Obtain a probe thermometer with min/max function. Temperature at dish level must be at 71C and be verified daily.- Verify the concentration of chlorine sanitizer using chlorine test strips. Maintain records on site.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hot water for the handwashing sink in the back was turned off due to a leak.2) No liquid soap available at the back handwashing sink and no paper towels available at the front handwashing sink.- Ensure all handwashing sinks are always supplied with liquid soap and paper towels in suitable dispensers.- Repair the plumbing deficiencies at the handwashing sink located at the back and the preparation sink.
    • 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?
      • Pest control records were not available, neither was a pest control monitoring and treatment plan in place.Retain a professional pest control company or do your own monthly pest control services. Provide documentation from the pest control company or use AHS pest control templates to an Alberta Health Services Public Health Inspector indicating that the food establishment is free of pest activity.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator and staff exhibited a lack of basic food safety knowledge.Requirements:A manager/owner must register and successfully complete an approved food safety course. Provide the completion certificate to an Alberta Health Services, Public Health Inspector. Please see the list of recognized food safety courses here: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The food preparation sink hot and cold water tap handles were missing; the water could not be turned on.- Repair the plumbing deficiencies at the handwashing sink located at the back and the preparation sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) An accumulation of grime, grease, and food debris were observed in the hard-to-reach areas throughout the food establishment. Areas of concern include but are not limited to, the floors underneath and behind cooking equipment, the floor beneath the dishwashing pit and grease trap, and the floor under shelves and storage areas.2) Dried food debris was observed on the upper internal surfaces of the rice cookers.3) Dried food debris and grime was observed on preparation cooler surfaces; A knife in storage was visibly dirty.4) There was no written sanitation schedule or temperature logs available.Requirements:1) Thoroughly clean and sanitize all surfaces and equipment throughout the food establishment.2) Always store utensils in a clean and sanitary manner.3)Prepare, implement, and maintain a detailed written sanitation program to facilitate the proper cleaning of all areas of the food establishment, including equipment, and structural surfaces. The sanitation program must include a list of all cleaning and sanitizing agents used within the food establishment. Ensure to include a daily, weekly and monthly cleaning duties.

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