strEATS Beltine Kitchen
125 - 555 11 Avenue SW Calgary AB T2R 1P6 · Food - General
5 inspections
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 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?
- 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.
- 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?
- 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
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?