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Spitfire Grills

19 - 2219 35 Avenue NE Calgary AB T2E 6W3 · Food - General

Official record from Alberta →

Inspection summary

Spitfire Grills has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on February 4, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 3 separate inspections, most recently on January 30, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on January 15, 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?

  • 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 5 times across 3 separate inspections, most recently on January 30, 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?

  • 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 once on January 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *Outstanding*- The maximum temperature of the high‑temperature dishwasher was measured at 62.1 °C after three consecutive cycles.*The high‑temperature dishwasher must reach at least 71 °C to properly sanitize dishes.Currently, the establishment is operating as catering only, with no dine‑in customers. The restaurant is equipped with a two‑compartment sink. Follow the manual method for dishwashing.Steps in proper manual dishwashing are:- Scrape any food particles that remain from the dishes.- Wash dishes with soap and water.- Rinse dishes with fresh water.- Sanitize. If using the chlorine based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes.- Air dry.
    • 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- Floor below the dishwasher was in disrepair.*Replace/fix the floor.- There is not enough lightning in the storage area (hallway).*Install/replace lights with better luminous intensity in order to facilitate better cleaning.
  3. Risk Management 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)?
      • - The maximum temperature of the high‑temperature dishwasher was measured at 62.1 °C after three consecutive cycles.*The high‑temperature dishwasher must reach at least 71 °C to properly sanitize dishes.Currently, the establishment is operating as catering only, with no dine‑in customers. The restaurant is equipped with a two‑compartment sink. Follow the manual method for dishwashing.Steps in proper manual dishwashing are:- Scrape any food particles that remain from the dishes.- Wash dishes with soap and water.- Rinse dishes with fresh water.- Sanitize. If using the chlorine based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes.- Air dry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Floor below the dishwasher was in disrepair.*Replace/fix the floor.- There is not enough lightning in the storage area (hallway).*Install/replace lights with better luminous intensity in order to facilitate better cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Deep cleaning of kitchen is required.*Prepare a plan for deep cleaning and implement it.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The sanitizer in the spray bottle was tested as more than 400 ppm of Quats.*Staff reprepared the solution and the violation was corrected onsite.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • - The maximum temperature of the high‑temperature dishwasher was measured at 62.1 °C after three consecutive cycles.*The high‑temperature dishwasher must reach at least 71 °C to properly sanitize dishes.Currently, the establishment is operating as catering only, with no dine‑in customers. The restaurant is equipped with a two‑compartment sink. Follow the manual method for dishwashing.Steps in proper manual dishwashing are:- Scrape any food particles that remain from the dishes.- Wash dishes with soap and water.- Rinse dishes with fresh water.- Sanitize. If using the chlorine based food contact surface sanitizer available at the time of inspection, use 1/2 a teaspoon of bleach per litre of water (100 ppm solution). Fully submerge for 2 minutes.- Air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - Ensure to have a thermometer to measure the temperature of the dishwasher at the plate level.
    • 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?
      • - Various locations inside the facility were observed that may allow potential pest entry, including, but not limited to, below and beside the dishwasher, the back storage area, and the hallway storage area.- The most recent pest control report indicated one mouse capture near the dishwasher.*All openings and holes must be sealed with a permanent solution. Temporary fixes, such as metal wool, are not acceptable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Floor below the dishwasher was in disrepair.*Replace/fix the floor.- There is not enough lightning in the storage area (hallway).*Install/replace lights with better luminous intensity in order to facilitate better cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Clean utensils must be stored inverted (upside down), and all cutlery must be stored with the food‑contact (business) end facing downward to prevent contamination during handling.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Deep cleaning of kitchen is required.*Prepare a plan for deep cleaning and implement it.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

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