Venice Restaurant and Banquet
2202 - 4310 10 Avenue NE Calgary AB T3J 1W5 · Food - General
6 inspections
- Risk Management Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine sanitizer in a pail measured over 200 ppm.100 ppm chlorine sanitizer was prepared during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bowls were being used to scoop food from bulk bins.Provide utensils for handling food. Ensure utensils are stored in a manner that prevents the handles from coming into contact with food.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- March 12, 2026 - Covers for bulk bins had broken off. June 8, 2026 - Single use aluminum trays were temporarily being used as bulk bin covers.Repair or replace bulk bins with proper fitting lids. Protect food from contamination during storage.
- 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 open food handling by the staircase and ice machine without a handwashing sink.Install a handwashing sink in this area or relocate the mixer to an area that is easily accessible to a handwashing sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There were no handwashing supplies at the bar hand sink.The paper towel dispenser was stocked during the inspection.Provide soap in a dispenser.
- 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) The kitchen back door was opened.The door was closed during the inspection.2) A window or a door was missing at the top of the staircase.Install a door or a window. Properly seal the opening in the meantime to prevent the entry of pest.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- There was a bar stool in the kitchen with tape on the seat.The bar stool was removed from the kitchen.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) The glasswasher was not operational.Repair the glasswasher, disconnect the machine or remove it from the facility.2) The onion slicer in storage was dirty with old food debris.Clean and sanitize equipment before storage.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
16 infractions
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- There was mould growth on squashes, tomatoes and peeled garlic stored in the walk-in cooler.Contaminated food was discarded.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A used cleaning cloth was stored on a food preparation surface.Keep cleaning cloths submerged in a sanitizer between uses.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Peeled whole onions were stored directly in a black crate inside the walk-in cooler. There was no evidence that the black crate was food grade and it was difficult to clean. This crate was also stored on the floor.2) There was an opened can of tomato paste in the line cooler.Foods were transferred into food grade containers and stored off the floor during the inspection.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) A plate was stored on food inside the mixing bowl.Provide a proper utensil for scooping food and store utensils in a manner that prevents the handles from coming into contact with food.2) Personal items such as supplements, food and stationery were kept with dry food above the line cooler.Store personal items separately.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Covers for bulk bins had broken off. Repair or replace bulk bins with proper fitting lids. Protect food from contamination during storage.
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle in the bar that contained glass cleaner was not labeled to indicate its content.The spray bottle was labeled during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A partially frozen bag of chili and mint was being thawed without temperature control. The surface temperature measured 5.2C. Thaw food using one of the following ways: 1) under cold running water, 2) under refrigeration at 4C or less, 3) as part of the cooking process, or 4) in a microwave.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Both dishwashers in the kitchen and bar were not operational.Follow manual dishwashing procedures at the two-compartment sink until the dishwashers are repaired to meet cleaning and sanitizing requirements.
- 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 soap at the bar hand sink.Provide soap in a suitable dispenser.
- 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 open food handling by the staircase and ice machine without a handwashing sink.Install a handwashing sink in this area or relocate the mixer to an area that is easily accessible to a handwashing sink.
- 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 reports were not available.Provide reports.
- 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?
- There were dead flies on the fly catchers hung from the kitchen ceiling.Re-set traps and continue to monitor.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1) A food handler was deep frying beyond the range of the ventilation hood.Perform grease producing cooking directly under an approved ventilation system.2) The wire shelf by the stove was lined with aluminum foil. The liner was dirty with food splatter.Remove aluminum foil. Shelf liners that are easily washable can be used.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) The handle for the tandoori oven cover was wrapped with fabric materials and aluminum foil.2) The knife handle was wrapped with aluminum foil.Aluminum foil was removed from the knife during the inspection. Easy to clean handle covers for heat protection/ non-slip can be used.3) Clean equipment and utensils were stored on the grease interceptor.Store clean equipment and utensils in a clean and sanitary manner.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) There was grease buildup on the ventilation hood.2) Food splatter was found in the microwave.Clean the equipment above.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) There was a buildup of debris on the shelving units where dishware and bags of onions were stored.Clean shelving units.2) Dust had accumulated around the kitchen ceiling vents.Clean the ceiling.
- 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk container lids for Toor Dal, and flour were chipped and held together with tape.Obtain new lidsUpdate: Damaged lids were removed but tin foil or aluminum pans were used to cover bulk ingredients. - Obtain proper fitting lids
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No handwashing sink was located where the flour mixer is stored.Install a handwashing sink or relocate the flour mixer to an area that is easily accessible to a handwashing sink.
- 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) House flies observed in the kitchen. 2) Small drain flies observed in the bar area.Install fly lights to eliminate the flies in the kitchen.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Flour debris buildup was noted inside the flour mixer stainless container and around the flour mixer.2) Flour debris was noted on the ice machine.3) The microwave was dirty.4) Dust and grime buildup was noted on the ventilation canopy system.Clean and sanitize the indicated area.Update: Cleaning was better, however, ventilation canopy and microwave still require cleaning
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
12 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty cleaning cloths left on the counter
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) Buckets of food (Dal) left uncovered on the floor of the walk-in cooler2) Sheet pans of baked crackers left uncovered
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk container lids for Toor Dal, and flour were chipped and held together with tape.Obtain new lids
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Large bags of onion, potatoes and carrots placed directly on the floor of the kitchen. All foods are to be stored off the floor
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Mop stick was stored in the kitchen at the dishwasher area.Articles not associated with food handling must be stored in a separate area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) 2 large buckets of raw chicken left out at room temperature overnight to thaw. Internal temperature measured at 17C2) Large container of lentil dal left in the walk-in cooler overnight had an internal temperature of 12C
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No soap or paper towels available in the kitchen hand wash station.Hand wash stations are to be equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No handwashing sink was located where the flour mixer is stored.Install a handwashing sink or relocate the flour mixer to an area that is easily accessible to a handwashing sink.
- 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) House flies observed in the kitchen. 2) Small drain flies observed in the bar area.Install fly lights to eliminate the flies in the kitchen.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Entrance for both dry storage rooms had unfinished frames, exposing drywall. All surfaces are to be smooth, and easy to clean
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) Flour debris buildup was noted inside the flour mixer stainless container and around the flour mixer.2) Flour debris was noted on the ice machine.3) The microwave was dirty.4)Dust and grime buildup was noted on the ventilation canopy system.Clean and sanitize the indicated area.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Cleaning required throughout the kitchen. Focus on large cooking equipment, and hard to reach areas (corners, under shelving units, under cooking equipment, walk-in cooler door)2) Pop spills on the floor of the bar area.3) The kitchen and storage area were disorganized.4) Dust buildup was noted on the ceiling of the kitchen.5)Underneath the dishwashing area was dirty and unorganized.6) The mechanical room was disorganized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Demand 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?
- There is a gap under the exit door in the kitchen.Close the gap to prevent pest entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 1. There are ceiling tiles above the grill that are not washable.Please replace these ceiling tiles.2. The stainless steel panels on the walls have glue residue making the surface very rough.Smoothen the wall surfaces.
- 23. Is the facility maintained in a clean and sanitary condition?
- Remove the paint and construction debris on the floor in the bar.
- 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?