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Starlite Restaurant & Bar

369 Heritage Drive SE Calgary AB T2H 1M8 · Food - General

Official record from Alberta →

Inspection summary

Starlite Restaurant & Bar has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 21, 2024. The most recent inspection, on July 27, 2026, recorded 7 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 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 7 times across 3 separate inspections, most recently on July 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 27, 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 4 times across 3 separate inspections, most recently on July 27, 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 4 times across 4 separate inspections, most recently on July 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 July 27, 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.

4 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning clothes were observed on the preparation counters. Staff was instructed to submerge the cleaning clothes inside the sanitizer solution between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An open bag of flour was observed stored on the undershelf. Do not store food in open bags. Please ensure bags are properly covered or transfer food items into food-grade containers with tight-fitting lids.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine-based dishwasher was measured at 0 ppm. Machine was run several time, pails were checked, air gap was removed, final reading was measured at 100 ppm. Please regularly check the pails and pipes, test the dishwasher with the test papers regularly.
    • 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 papers were expired. Please purchase new supplies.
    • 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 at the time of inspection. Please maintain the pest control records and keep in facility's records, documents.A gap was observed beneath the back delivery screen door. Please repair/seal the gap to prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer located in the back area had dried meat debris accumulated inside the blade assembly.Staff were instructed to disassemble all removable parts, thoroughly wash and sanitize all dishwasher-safe components, and properly clean and sanitize the clean-in-place parts.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy accumulation of grime and debris was noted above the cooking equipment. Dry storage area floor and shelvesBar area floor and bear cooler had dried up spillsabove the dishwasher and under the dishwashing area. Develop and implement the cleaning schedule for kitchen, template will be attached to the report for your reference. - Thoroughly clean the above-mentioned areas.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy accumulation of grime and debris was noted above the cooking equipment and ventilation canopy.- Thoroughly clean the above-mentioned areas.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine (bleach) sanitizer solution in the spray bottle, initially prepared for use in the kitchen was tested at 0 ppm. Operator prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is periodically checked.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the prep cooler, few food products in containers are not covered.- Ensure covers or lids are provided for all food products in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar glass dishwasher using iodine sanitizer was in disrepair. Iodine concentration was measured at 0 ppm during inspection.- Please ensure to get the necessary dishwasher repairs done.- Until the dishwasher is repaired, operator was instructed to use back kitchen dishwasher to perform the dishwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy accumulation of grime and debris was noted on areas including but not limited to above the cooking equipment, on the ventilation canopy, on the shelves located in the walk-in cooler and across the food mixer.- Thoroughly clean the above-mentioned areas.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine surface sanitizer solution was measured at 0ppm at time of inspection.- Ensure sanitizer solution is prepared and readily available and tested at 100ppm.- Staff remade solution and was tested at 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Some food products in walk-in cooler are stored on the floor.- Ensure food products are stored at least 6 inches off the floor in walk-in cooler. Utilize the shelfs.2) Few food products in containers are not covered.- Ensure covers or lids are provided for all food products in walk-in cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk dry ingredient scoops are porcelain drinking cups.- Replace these cups to food grade scoops with proper handles to prevent potential physical contamination from chipped porcelain or staffs hands touching ingredient.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips for bar glass cleaner was expired since 2020.- Replace 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?
      • Ceiling panel in kitchen was uncovered or removed.- Replace the ceiling panel once work in the ceiling is completed to prevent potential dust or debris falling down into the kitchen/prep space.
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