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The Living Room

514 17 Avenue SW Calgary AB T2S 0B1 · Food - General

Official record from Alberta →

Inspection summary

The Living Room has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 3, 2024. The most recent inspection, on August 26, 2026, recorded 7 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 2 separate inspections, most recently on August 26, 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 3 times across 3 separate inspections, most recently on August 26, 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?

  • 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 once on August 26, 2026. 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 August 26, 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 4 times across 3 separate inspections, most recently on August 26, 2026. For example: Do food handlers at the facility have adequate food safety training?

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

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer in spray bottle was tested below 200 ppm. Sanitizer concentration should be maintained at 200ppm for effective sanitization.**Quats sanitizer was replaced in bottles and tested satisfactory during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles containing sanitizer was not properly labeled. Label bottles appropriately, clearly stating sanitizer.**Ensure all chemical bottles/containers are correctly labeled to avoid misuse
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cooler on the right across from the cookline had internal temperature measured at 11 degrees celsius during the inspection. Cooler temperature logs are not being maintained. Food items from the cooler were removed and placed in a different cooler. Ensure cooler temperatures are maintained at 4 degrees celsius or below.**Do not use this cooler until it is repaired and can maintain temperatures at or below 4 degrees celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temperature dishwasher sanitizer concentration was detected at 50 ppm during the inspection. Sanitizer concentration should must be at 100ppm for chemical dishwashing to achieve adequate sanitization**Please contact the service company immediately to adjust the sanitizer concentration or use one of the sinks for manual sanitizing. Do not use the dishwasher for sanitizing until the dishwasher has been repaired.
    • 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, and staff did not seem to understand what was being requested. Ensure the pest control records are available and provided upon request. Recommend staff training on general food safety to recognize importance of pest control.**Provide pest control service records.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety training certificate was provided upon request during the inspection. Ensure that at least one certified food handler is onsite and available during hours of operation to provide effective supervision and ensure safe food handling practices are being followed.**Food safety training for staff through Alberta approved courses is recommended.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The HVAC vent above the middle prep area has an accumulation of dirt and debris. Clean the vent to prevent contamination of food below.**Please clean.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice scoop was being stored directly on the ice machine. Surfaces of the ice machine had dust accumulation.- Clean the exterior of the ice machine.- Store the ice scoop either in a sanitary hanger, or in a clean container.
    • 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 cold water at the basement hand wash sink. Water to both faucets had been turned off due to a leak.Repair the basement hand wash sink to stop the leak and to restore the cold water.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was mold and/or biofilm accumulation on the baffle inside the ice machine.Clean and sanitize the inside of the ice machine. Ensure the ice machine is cleaned and sanitized on a regular basis.
  4. 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?
      • The back exterior door was open in the upstairs kitchen. Please keep this door closed or install a tight-fitting screen door to keep pests out of the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple tiles are cracked throughout the upstairs kitchen. As well a few tiles are heavily cracked, broken, and being held together with tape by the back exterior door. Please replace the cracked tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pop nozzle at the bar had a build-up of grime and debris. Please clean and sanitize regularly.
  5. Demand Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The above counter dishwasher was run and 0ppm chlorine was detected, the line was primed, and the dishwasher was run again and still 0ppm chlorine was detected.Please have the dishwasher serviced such that it is sanitizing at 100ppm chlorine. Please either use the other dishwasher or manually wash/sanitize all dishes until the dishwasher can be repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Reoccurring violation:Food was being thawed in the basin of the only hand wash sink in the upper kitchen.This sink must be used for hand washing only. Washing hands over thawing food can result in contamination and blocking the only hand wash sink in the upper kitchen impedes hand washing.
    • 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 back exterior door was open in the upstairs kitchen. Please keep this door closed or install a tight-fitting screen door to keep pests out of the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple tiles are cracked throughout the upstairs kitchen. As well a few tiles are heavily cracked, broken, and being held together with tape by the back exterior door. Please replace the cracked tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The pop nozzle at the bar had a build-up of grime and debris. Please clean and sanitize regularly.

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