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strEATS Beltine Kitchen

125 - 555 11 Avenue SW Calgary AB T2R 1P6 · Food - General

Official record from Alberta →

Inspection summary

strEATS Beltine Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on November 13, 2025, recorded 3 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

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.

  • 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 November 13, 2025. 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 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 November 13, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 12 times across 5 separate inspections, most recently on November 13, 2025. 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?

  • 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 once on February 14, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 13 November 2025- The top portion of the prep cooler was measured at 8.5°C during the inspection, which was conducted shortly after the restaurant opened.*Please have the cooler serviced and regularly monitor its temperature to ensure it consistently maintains 4°C or below for safe food storage.Taco cooler - bottom cabinet measured at 11C.-Maintain perishable foods <4C or >60C-Operator moved foods and will get technician to look. Thermometer in cabinet is accurate.
    • 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?
      • - The facility was maintaining its own pest monitoring checklist. However, a few mouse droppings were noted behind the counter adjacent to the kitchen entry. Staff acknowledged that there is an ongoing pest issue.*Once a pest issue is identified, a pest control program must be implemented.Please ensure to:Hire a pest control company to assess the premises, identify and seal all entry points and eliminate existing pest activity and prevent recurrence.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Not Reviewed on this visit**Tiles by the back door are broken and missing. Please repair/replace these tiles such that the surface is smooth, cleanable, and impervious to moisture.
  2. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Taco cooler - bottom cabinet measured at 11C.-Maintain perishable foods <4C or >60C-Operator moved foods and will get technician to look. Thermometer in cabinet is accurate2) Pulled beef was in a crock pot that was turned off. Probed at 53.6C.-Operator said this beef would be pulled apart and cooled. As it was not clear how long the product had sat there, operator was instructed to pull it apart immediately and reheat on the grill before cooling it in small batches (corrected during inspection)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Not reviewed on this visit**Some of the caulking in the dish area is harboring dirt, caving in and pitting. Please clean and replace the areas unable to be adequately cleaned and sanitized
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tiles by the back door are broken and missing. Please repair/replace these tiles such that the surface is smooth, cleanable, and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach area under dishwasher has an accumulation of grime.-Clean
  3. Risk Management Inspection

    3 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?
      • No pest control records maintained in the facility.**Maintain pest control records on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the caulking in the dish area is harboring dirt, caving in and pitting. Please clean and replace the areas unable to be adequately cleaned and sanitized
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tiles by the back door are broken and missing. Please repair/replace these tiles such that the surface is smooth, cleanable, and impervious to moisture.
  4. Monitoring Inspection

    5 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?
      • No pest control records maintained in the facility.**Maintain pest control records on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a leak at the two-compartment sink faucet. The facility has used duct tape to try and fix the leak. Please properly repair the leak.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tiles by the back door are broken and missing. Please repair/replace these tiles such that the surface is smooth, cleanable, and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the caulking in the dish area is harboring dirt, caving in and pitting. Please clean and replace the areas unable to be adequately cleaned and sanitized
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning is required in the following areas: under the deep fryers, hard to reach areas, shelves, front of cooler doors, and under the dishwasher. Please deep clean the facility.
  5. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Storage of non food items on shelf by paper towel dispenser. Paper towel not easily accessible. Please ensure that the paper towel dispenser remains unblocked 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?
      • No pest control records maintained in the facility.**Maintain pest control records on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some of the caulking in the dish area is harboring dirt, caving in and pitting. Please clean and replace the areas unable to be adequately cleaned and sanitized
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning is required in the following areas: under the deep fryers, hard to reach areas, shelves, front of cooler doors

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