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The Dorian and Courtyard - Bistro Novelle/Prologue

525 5 Avenue SW Calgary AB T2P 1P7 · Food - General

Official record from Alberta →

Inspection summary

The Dorian and Courtyard - Bistro Novelle/Prologue has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 4, 2024. The most recent inspection, on February 26, 2026, recorded 2 infractions.

None of the 5 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, Chemicals and toxic substances and Food temperature control.

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 3 times across 3 separate inspections, most recently on February 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on May 6, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on January 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on February 26, 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?

  • 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 3 times across 3 separate inspections, most recently on January 14, 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.

5 inspections

  1. Demand 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)?
      • 0PPM chlorine was measured in the final rinse cycle of the dishwasher of Novelle Bistro. Repair the machine. Ensure that the dishwasher is sanitizing according to the manufacturers specifications. Main dishwasher to be used until the glasswasher is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel or paper towel dispenser at the hand wash station in Novelle Bistro,. Ensure that all hand wash stations are equipped with soap and single-use paper towels. Enclose paper towel in a dispenser to protect against contamination.
  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)?
      • 0PPM chlorine was measured in the final rinse cycle of the dishwasher of Novelle Bistro. Repair the machine. Ensure that the dishwasher is sanitizing according to the manufacturers specifications. Main dishwasher to be used until the glasswasher is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel or paper towel dispenser at the hand wash station in Novelle Bistro,. Ensure that all hand wash stations are equipped with soap and single-use paper towels. Enclose paper towel in a dispenser to protect against contamination.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0ppm sanitizer was measured in the sanitizer buckets in the kitchen. Ensure that the sanitizer dispenser is working according to the manufacturer's specifications.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the prep coolers near the pastry area was maintaining 11.9C. All perishable foods were moved into another cooler that was maintaining 4C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. One of the coolers in the pastry area was maintaining 11.9C. Please repair the cooler. Ensure that it is maintaining 4C or less before using.2. Ice scoop was stored on top of the bulk ice machine in the kitchen. Ensure that the ice scoop is stored in such a way to protect against contamination. Corrected during the inspection.
  4. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The Smartpower Surface Sanitizer located at the bar for Bistro Novelle was not labeled. Please ensure all chemical bottles are labeled to ensure the product is correctly identified and properly used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pop nozzle located at Prologue Cafe had a build-up of grime and debris. Please clean and sanitize the nozzle and add it to a regular cleaning schedule.
  5. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The Smartpower Surface Sanitizer located at the bar for Bistro Novelle was not labeled. Please ensure all chemical bottles are labeled to ensure the product is correctly identified and properly used.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap was not available at the hand sink located at the bar for Bistro Novelle. Staff obtained a bottle of liquid hand soap for the indicated sink at the time of the inspection. Please ensure all hand sinks are always stocked with liquid hand soap, paper towel in a proper dispenser, and running hot and cold water to allow for proper and frequent hand washing by food handlers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pop nozzle located at Prologue Cafe had a build-up of grime and debris. Please clean and sanitize the nozzle and add it to a regular cleaning schedule.

Nearby inspected facilities

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