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strEATS Braeside Kitchen

6 - 11440 Braeside SW Calgary AB T2W 3N4 · Food - General

Official record from Alberta →

Inspection summary

strEATS Braeside Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on July 8, 2026, recorded 1 infraction.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 5 separate inspections, most recently on January 24, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 6 separate inspections, most recently on September 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on July 6, 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 10 times across 6 separate inspections, most recently on July 6, 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 8 times across 8 separate inspections, most recently on July 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update- cleaning still pending. Develop and implement cleaning and sanitation schedule for the kitchen and front area. Cleaning is required throughout the kitchen, some areas are mentioned below:-below/around the dishwashing area-walk-in cooler floor and shelves-back storage area floor and shelves-area near/around cooking equipment in front.
  2. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Update- Handwashing sink was not operational; repairs are not done yet. The handwashing sink in the back prep area was not working. Staff stated that the piping had been damaged during a delivery, as the sink is located near the delivery area. An alternate handwashing sink was available approximately 6-7 steps away from the back prep area, which staff were using in the meantime.Please get this repaired as soon as possible.
    • 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?
      • Update- Gap still observed under the delivery door. Gap observed under back delivery door. Please seal the gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update- cleaning still pending. Develop and implement cleaning and sanitation schedule for the kitchen and front area. Cleaning is required throughout the kitchen, some areas are mentioned below:-below/around the dishwashing area-walk-in cooler floor and shelves-back storage area floor and shelves-area near/around cooking equipment in front.
  3. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the back prep area was not working. Staff stated that the piping had been damaged during a delivery, as the sink is located near the delivery area. An alternate handwashing sink was available approximately 6-7 steps away from the back prep area, which staff were using in the meantime.Please get this repaired as soon as possible.
    • 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?
      • Gap observed under back delivery door. Please seal the gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Develop and implement cleaning and sanitation schedule for the kitchen and front area. Cleaning is required throughout the kitchen, some areas are mentioned below:-below/around the dishwashing area-walk-in cooler floor and shelves-back storage area floor and shelves-area near/around cooking equipment in front.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of beef stored in insert of warmer was 51 CRequirement:Ensure that perishable foods are stored at 60C or higher during hot holding.Beef was reheated before storing back in the warmer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tap at hand washing sink in back prep area was leaking.Requirement:Repair the tap to stop leakage.
  5. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 50 ppm in both sani- pails located in prep areas.Requirements:Ensure that concentration of quat is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of beans stored in the warmer was 53C.Requirement:Ensure that perishable foods under hot holding are stored at 60 C and higher.Beans were reheated before storing back in the warmer at 60 C and higher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Caulking on wall in dish washing area was dirty and worn out.(Repeat violation from previous inspection)Requirement: Replace caulking on the wall.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in two sani-pails located in front and back prep areas.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw fish was stored along with precooked fish in upright freezer.Requirement:Ensure that raw fish/meat is stored apart from any other food to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handle was kept in the shredded cheese located in insert of prep cooler.Requirement:Keep scoop handle out of food to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of canned beans stored in the warmer without reheating was 43C.Requirement:Ensure that canned beans are reheated to 74 C before storing in the warmer at 60 C and higher.Beans at 43 C were discarded,
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Caulking on wall in dish washing area was dirty and worn out.(Repeat violation from previous inspection)Requirement: Replace caulking on the wall.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for surfaces in prep areas .Requirement: Provide ready to use sanitizer solution for the surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pineapple was left in the can after opening located in one of the prep coolers.Requirement:Transfer food to glass/plastic/stainless steel containers after opening the can.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of rice stored in double inserts in the warmer was 51 C.Requirement:- Ensure that rice are stored at 60 C and higher during hot holding.- Rice were reheated before storing back in the warmer.Temperature of the unit was raised .
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine during sanitizer cycle measured 0 ppm.Requirement:- Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.- Machine was primed and 100 ppm concentration of chlorine was achieved during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • a) Paper dispenser located at hand washing sink in front prep area was empty.b) No soap was provided at hand washing sink in back prep area.Requirement:a) Provide paper towels in the dispenser.b) Provide soap at the hand washing sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt on rubber gasket of small white freezer located in front prep area.b) Caulking on wall in dish washing area was dirty and worn out.Requirement:a) clean the rubber gasket.b) Replace caulking on the wall.
  8. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 100 ppm in sanitizer solution of pail located in back prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen shrimp were kept in standing water in a bin for thawing in sink basin.Requirement:Thaw frozen shrimps under running cold water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • a) Paper dispenser located at hand washing sink in back prep area was empty. (Repeat violation from previous inspection).b) Hand washing sink in back prep area was blocked with a bin of frozen shrimps kept for thawing in standing water in the sink basin.Requirement:a) Provide paper towels in the dispenser.b) Ensure that hand washing sink is available for use all the time and it must not be blocked.
  9. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 100 ppm in Sani -pail located in back prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw beef was stored along with bread in one upright freezer.Requirement:Store raw beef apart from any other food to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Scoop handle was kept in salsa stored in insert of prep cooler.b) Staff's bag was kept on cans of Nestea and jacket was touching vitamin water bottles in back storage area.Requirement:a) Store scoop handle out of food: vertically with handle up to prevent contamination.b) Store personal and miscellaneous items separately from food/drinks to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of beef stored in insert of hot holding unit was 54 C.Requirement: Ensure that perishable foods under hot holding area stored at 60 C and higher.Beef was reheated to 74 C before storing back in the warmer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • a) No test strips were provided to verify concentration of chlorine during sanitizer cycle of dish washer.b) No test strips were provided to verify concentration of quat in sanitizer solution for the surfaces.Requirement:a) Provide chlorine test strips.b) Provide quat test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser located at hand washing sink in back prep area was empty. Paper roll was kept on prep counter.Requirement:Provide paper towels in the dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt, food debris and grease under and between cooking equipment(Repeat violation from previous inspection)Requirement:Clean the above noted areas.

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