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The Street Eatery

890 4 Avenue SW Calgary AB T2P 0K4 · Food - General

Official record from Alberta →

Inspection summary

The Street Eatery has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 29, 2024. The most recent inspection, on April 2, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 May 29, 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?

  • 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 March 11, 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 March 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on March 18, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 separate inspections, most recently on March 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ready-to-drink beverages were stored directly on the floor and positioned under raw meat products in the walk-in cooler.Items on the floor are exposed to contamination from splash, mop water, and foot traffic; they’re also at risk of damage and pest contact. As well storing ready-to-eat (RTE) items under raw meat creates a cross-contamination hazard through drips or leaks.Move all food and beverages at least 15 cm (6 inches) off the floor on clean, durable shelving or racks.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles, including the surface sanitizer bottle were unlabeled.Please ensure that all chemical bottles including the surface sanitizers are labeled such that the contents can be identified and safely used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl containing a blue bag with raw chicken was observed thawing at room temperature.The chicken was moved to the cooler to safely thaw at the time of the inspection. Thawing at room temp can hold food in the danger zone (4°C – 60°C), promoting rapid pathogen growth. As well the outside of the food item may warm while the center remains frozen, making it unsafe to consume.Please ensure raw meat is thawed using a safe and approved method:1) Under refrigeration at a temp of 4°C or below. 2) Under cold running water with continuous flow. 3) As part of the cooking process. 4) In a microwave only if followed by immediate, continuous cooking to required internal temperature (74°C).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The west side hand washing sink was not fully stocked as the paper towel dispenser was empty.Refill the paper towel dispenser immediately and ensure all hand sinks are always fully stocked with liquid hand soap, single-use paper towels, hot and cold running water to facilitate proper hand washing by food handlers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulated food debris, grease, and dust in hard-to-reach areas such as under the cook line, under shelving, and under other equipment.Pull equipment out to conduct a deep clean: scrape, degrease, wash, rinse, and sanitize floors, walls, and equipment legs/casters. Please keep the facility in a clean and sanitary state hereafter.
  3. Risk Management Inspection

    1 infraction

    • 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?
      • Cockroach activity has decreased in the facility. Only a very few cockroaches were observed on glue board traps. Please continue to work with the contacted pest control company to abate the pest issue.
  4. Risk Management Inspection

    1 infraction

    • 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?
      • A few cockroaches were observed on monitoring glue boards. Holes that were noted by the pest company have been sealed to prevent entry. Recommend increasing frequency of service by the professional pest control company and following all of their recommendations to abate the pest issue.
  5. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as bulk scoops for various dry ingredients. Please replace all bowls with scoops that are equipped with a handle to protect from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based mechanical dishwasher was run and 0ppm chlorine was detected. It was observed that the sanitizer concentrate bucket was empty.Staff on-site were unaware of how to switch the sanitizer buckets. Staff were instructed to manually dishwash/sanitize all dishes until someone can come on-site and fix the dishwasher. Please service the dishwasher such that it is sanitizing at 100ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand washing sink located in the front service area was not stocked with liquid hand soap and the paper towel was not in a dispenser. Please ensure that all hand washing sinks are stocked with liquid hand soap, paper towel in a proper paper towel dispenser, and hot/cold running water to facilitate proper hand washing by staff.
    • 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?
      • 1) One dead adult cockroach was observed on the top of the empty dishwasher sanitizer bucket. 2) Multiple dead cockroaches in various life stages were observed on a monitoring glue board behind the rolling cart by the walk-in cooler.The facility has a monthly pest control program with a professional company, reports were provided via email after the inspection. Recommend increasing frequency of service by the professional pest control company and following all of their recommendations to abate the pest issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Blue tape was observed on the sides of the white chest freezer. Please remove the tape as it is not a cleanable surface and can harbour bacteria and dirt.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had a build up of dust, debris, and grime:- The floor and walls under and behind the two-compartment sink and mechanical dishwasher. - The ceiling air vent above the two-compartment sink, - The wall by the front two-compartment preparation sink. Please clean the indicated areas and add to a regular cleaning schedule.
  6. Initial Inspection

    0 infractions

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