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Solomon Restaurant

133 - 920 36 Street NE Calgary AB T2A 6L8 · Food - General

Official record from Alberta →

Inspection summary

Solomon Restaurant has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on June 16, 2026, found no infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 31 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 4 times across 4 separate inspections, most recently on June 10, 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)?

  • 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 4 times across 4 separate inspections, most recently on May 21, 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 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 22 times across 8 separate inspections, most recently on June 10, 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?

  • 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 9 times across 6 separate inspections, most recently on May 28, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 4 times across 4 separate inspections, most recently on June 10, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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)?
      • **OUTSTANDING**1. The Operator was unable to locate the sanitizer test strips.COMPLETE THE FOLLOWING:1. Locate the test strips and ensure all staff know where they are stored.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **OUTSTANDING**1. The hand sink in the kitchen was not operational.**May 11, 2026: containers stored in the handwash sink, and a large unused cooler was stored in front of the sink. The Operator stated they do not use the sink for handwashing. **May 28, 2026: the handwash sink was repaired and both hot and cold running water were available. However, the large unused cooler is still being stored in front of the sink, so sink was not easily accessible. COMPLETE THE FOLLOWING:1. Move the cooler and do not store anything in front of the sink. It needs be to be easily accessible and used by food handlers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **OUTSTANDING**1. Front bar: There was no hand soap in a dispenser at the sink.2. Front bar: The paper towel roll was not stored in a holder. COMPLETE THE FOLLOWING:1. Ensure the hand sinks are stocked with soap in a dispenser and paper towel in a dispenser/holder.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **OUTSTANDING**1. The black bar stool in the bar was damaged. The seat cover was torn and foam exposed.COMPLETE THE FOLLOWING:1. Replace the seat cover or remove the stool from the facility.
  3. Risk Management Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • **OUTSTANDING**1. Containers of raw meat stored above cooked foods in the walk-in cooler.COMPLETE THE FOLLOWING:1. Keep all raw meats stored on the bottom shelves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. Bottled drinks and prep table with coffee equipment stored in front of the mop sink. COMPLETE THE FOLLOWING:1. Do not store any food or food related items in front of the mop sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. The Operator was unable to locate the sanitizer test strips.COMPLETE THE FOLLOWING:1. Locate the test strips and ensure all staff know where they are stored.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **OUTSTANDING**1. The hand sink in the kitchen was not operational.**May 11, 2026: containers stored in the handwash sink, and a large unused cooler was stored in front of the sink. The Operator stated they do not use the sink for handwashing. **May 28, 2026: the handwash sink was repaired and both hot and cold running water were available. However, the large unused cooler is still being stored in front of the sink, so sink was not easily accessible. COMPLETE THE FOLLOWING:1. Remove the cooler and do not store anything in front of the sink. It needs be to be easily accessible and used by food handlers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **OUTSTANDING**1. Front bar: There was no hand soap in a dispenser at the sink.2. Front bar: The paper towel roll was not stored in a holder. COMPLETE THE FOLLOWING:1. Ensure the hand sinks are stocked with soap in a dispenser and paper towel in a dispenser/holder.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **OUTSTANDING**1. The black bar stool in the bar was damaged. The seat cover was torn and foam exposed.COMPLETE THE FOLLOWING:1. Replace the seat cover or remove the stool from the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. The back storage area was cluttered.COMPLETE THE FOLLOWING:1. Organize this area. Remove any items that are not required for the operations of the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Dust observed on the ceiling air duct in front of the kitchen back door. COMPLETE THE FOLLOWING:1. Thoroughly clean the areas noted above. They need to be cleaned more often.
  4. Risk Management Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Containers of raw meat stored above cooked foods in the walk-in cooler.COMPLETE THE FOLLOWING:1. Keep all raw meats stored on the bottom shelves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bag on onions were stored on the floor in the back area.2. Bottled drinks and prep table with coffee equipment stored in front of the mop sink. COMPLETE THE FOLLOWING:1. Do not store food on the ground. It needs to be kept stored off the floor to protect from contamination.2. Do not store any food or food related items in front of the mop sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The Operator was unable to locate the sanitizer test strips.COMPLETE THE FOLLOWING:1. Locate the test strips and ensure all staff know where they are stored.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **OUTSTANDING**1. The hand sink in the kitchen was not operational.**May 11, 2026: containers stored in the handwash sink, and a large unused cooler was stored in front of the sink. The Operator stated they do not use the sink for handwashing. 2. There was no soap at the kitchen hand sink.COMPLETE THE FOLLOWING:1. Repair the handwash sink immediately. The violation remains outstanding from last year. 2. Do not store anything in the handwash sink or in front of the sink. It needs be to be easily accessible and used by food handlers.3. Ensure the handwash sink is stocked with soap at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Front bar: There was no hand soap in a dispenser at the sink.2. Front bar: The paper towel roll was not stored in a holder. 3. Kitchen:There was no paper towel in the dispenser.COMPLETE THE FOLLOWING:1. Ensure the hand sinks are stocked with soap in a dispenser and paper towel in a dispenser/holder.
    • 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. Mouse droppings observed on the floor to the left of the mop sink. The droppings appeared to be old.COMPLETE THE FOLLOWING:1. Remove the droppings using the proper cleaning and disinfecting procedures.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. The black bar stool in the bar was damaged. The seat cover was torn and foam exposed.COMPLETE THE FOLLOWING:1. Replace the seat cover or remove the stool from the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. The back storage area was cluttered.COMPLETE THE FOLLOWING:1. Organize this area. Remove any items that are not required for the operations of the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The front area of the kitchen was cluttered.2. Debris observed under the shelves in the front area of the kitchen.3. The floor, wall, shelves, and soap and sanitizer dispenser around the dishwashing area were visibly dirtied and greasy. 4. There was a lot of debris under the shelves in the walk-in freezer. 5. The floor in the walk-in cooler was dirty. 6. Dust observed on the ceiling air duct in front of the kitchen back door. 7. Doors and handles of walk-in cooler and freezer were greasy and dirtied. COMPLETE THE FOLLOWING:1. Thoroughly clean the areas noted above. They need to be cleaned more often.
  5. Monitoring Inspection

    10 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Containers of raw meat stored above cooked foods in the walk-in cooler.COMPLETE THE FOLLOWING:1. Keep all raw meats stored on the bottom shelves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A bag on onions were stored on the floor in the back area.2. Bottled drinks and prep table with coffee equipment stored in front of the mop sink. COMPLETE THE FOLLOWING:1. Do not store food on the ground. It needs to be kept stored off the floor to protect from contamination.2. Do not store any food or food related items in front of the mop sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The Operator was unable to locate the sanitizer test strips.COMPLETE THE FOLLOWING:1. Locate the test strips and ensure all staff know where they are stored.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Front bar: There was no hand soap in a dispenser at the sink.2. Front bar: The paper towel roll was not stored in a holder. 3. Kitchen:There was no paper towel in the dispenser.COMPLETE THE FOLLOWING:1. Ensure the hand sinks are stocked with soap in a dispenser and paper towel in a dispenser/holder.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. Hot water was turned off at the bar sink. Hot water turned on during the inspection.COMPLETE THE FOLLOWING:1. Ensure both hot and cold water are always available at the sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **OUTSTANDING**1. The hand sink in the kitchen was not operational.**May 11, 2026: containers stored in the handwash sink, and a large unused cooler was stored in front of the sink. The Operator stated they do not use the sink for handwashing. 2. There was no soap at the kitchen hand sink.COMPLETE THE FOLLOWING:1. Repair the handwash sink immediately. The violation remains outstanding from last year. 2. Do not store anything in the handwash sink or in front of the sink. It needs be to be easily accessible and used by food handlers.3. Ensure the handwash sink is stocked with soap 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. Mouse droppings observed on the floor to the left of the mop sink. The droppings appeared to be old.COMPLETE THE FOLLOWING:1. Remove the droppings using the proper cleaning and disinfecting procedures.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. The black bar stool in the bar was damaged. The seat cover was torn and foam exposed.COMPLETE THE FOLLOWING:1. Replace the seat cover or remove the stool from the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The front area of the kitchen was cluttered.2. Debris observed under the shelves in the front area of the kitchen.3. The floor, wall, shelves, and soap and sanitizer dispenser around the dishwashing area were visibly dirtied and greasy. 4. There was a lot of debris under the shelves in the walk-in freezer. 5. The floor in the walk-in cooler was dirty. 6. Dust observed on the ceiling air duct in front of the kitchen back door. 7. Doors and handles of walk-in cooler and freezer were greasy and dirtied. COMPLETE THE FOLLOWING:1. Thoroughly clean the areas noted above. They need to be cleaned more often.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. The back storage area was cluttered.COMPLETE THE FOLLOWING:1. Organize this area. Remove any items that are not required for the operations of the facility.
  6. 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?
      • 1. The hand sink in the kitchen was not operational.Repair the hand sink.2. There was no soap at the kitchen hand sink.Provide soap in a dispenser.3. The paper towel dispenser in the women's washroom was not functioning.Repair the dispenser.April 25, 2025: Issues ongoing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage area was cluttered.Organize this area. Ensure that non-food items are kept separately from food items.April 25, 2025: Issues ongoing.
  7. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some foods in the walk-in cooler were not covered. As discussed, cover all foods in storage.
    • 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 hand sink in the kitchen was not operational.Repair the hand sink.2. There was no soap at the kitchen hand sink.Provide soap in a dispenser.3. The paper towel dispenser in the women's washroom was not functioning.Repair the dispenser.April 25, 2025: Issues ongoing.
    • 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. A significant amount of mice droppings were found on the floor in the dry storage and drink storage areas, as well as on equipment and dishes.Remove the droppings and thoroughly clean and sanitize all contaminated surfaces.2. A large gap in the wall at the corner of the drink storage area was identified as a likely entry point for mice.Seal all wall and floor openings properly to prevent pest entry.April 25, 2025: Mice droppings were still present in the indicated areas. The wall gap was sealed with a foam spray. Seal the gap with a permanent durable solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a significant amount of food debris/ spillage and dirt accumulated in the following areas:- Under the 3-compartment sink.- Floors of the walk-in cooler.- Floors under the spice rack.Thoroughly clean the indicated areas. Develop a written cleaning procedure for the facility.2. The back storage area was cluttered.Organize this area. Ensure that non-food items are kept separately from food items.April 25, 2025: Issues ongoing.
  8. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some foods in the walk-in cooler were not covered. As discussed, cover all foods in storage.
    • 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 hand sink in the kitchen was not operational.Repair the hand sink.2. There was no soap at the kitchen hand sink.Provide soap in a dispenser.3. The paper towel dispenser in the women's washroom was not functioning.Repair the dispenser.
    • 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. A significant amount of mice droppings were found on the floor in the dry storage and drink storage areas, as well as on equipment and dishes.Remove the droppings and thoroughly clean and sanitize all contaminated surfaces.2. A large gap in the wall at the corner of the drink storage area was identified as a likely entry point for mice.Seal all wall and floor openings properly to prevent pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a significant amount of food debris/ spillage and dirt accumulated in the following areas:- Under the 3-compartment sink.- Floors of the walk-in cooler.- Floors under the spice rack.Thoroughly clean the indicated areas. Develop a written cleaning procedure for the facility.2. The back storage area was cluttered.Organize this area. Ensure that non-food items are kept seperately from food items.
  9. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some foods in the walk-in cooler were not covered. As discussed, cover all foods in storage.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen handwash sink was filled with dishes and hard to access. As discussed, ensure that the handwash sink is kept free at all times and only in use for washing hands.

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