Via Cibo
2 - 7929 11 Street SE Calgary AB T2H 0B8 · Food - General
10 inspections
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Testing equipment (waterproof/dishwasher thermometer) was not available at the facility to test high temperature dishwasher.- Please ensure to acquire a waterproof thermometer and regularly monitor dishwasher temperature.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Ongoing Violation*Unfinished wall and missing ceiling panels in back of house between office and dishwashing area.- Staff is already aware and in progress to repair and refinish wall and ceiling.- Ensure wall and ceiling are smooth, non-absorbent, and easily cleanable.**January 29, 2026: Unfinished ceiling and walls in the staff washroom. Unfinished wall was noted opposite the dishwashing area.- Ensure walls and ceiling are smooth, non-absorbent, and easily cleanable.
- 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. Caulking on the back wall of sink in the dishwashing area was discolored and deteriorating.- Replace the caulking and ensure it is made of material that is smooth, durable, and easy to clean.2. Unfinished/raw wood was noted at the base of a cabinet located below the drink dispenser.- Please refinish the base so surfaces are smooth, durable, nonporous and easy to clean.3. Baseboard was missing/damaged and holes were observed at the base of the wall under the food prep table.- Seal the holes and repair/install baseboard.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Accumulation of grime was noted on the wall and floor underneath the dishwashing area.2. Debris and spills were noted underneath the shelves in the walk-in cooler.3. Accumulation of food debris and grime noted underneath the prep table in the back kitchen.4. Cobwebs were observed above the dishwashing area.- Clean and remove all grime, debris, and cobwebs from the noted areas. Maintain all surfaces and hard‑to‑reach areas in a clean and sanitary condition through regular cleaning.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
11 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- QUAT sanitizer bucket in the front food preparation area was tested at 0 ppm. Operator refilled the bucket from sanitizer dispenser and concentration was tested at 200 ppm.- Ensure that sanitizer solution is prepared, tested, and maintained at adequate concentration (200 ppm).
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. The cooking line utensils (scoops, tongs) were stored in dirty, stagnant, warm water.- Ensure to use ice baths for utensils/scoop storage OR use new/clean utensils after use.2. The staff bathroom was cluttered with many miscellaneous items. Multiple garbage bags containing recycled items, storage shelf, deep fryer, chemicals etc. were observed stored in the washroom.- Please remove/declutter/re-organize and thoroughly clean the area.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Small insert containing garlic spread was measured at 30.0°C near the pizza oven.2. Butter at the cookline was observed stored at room temperature (26.2C) at the time of inspection. - Ensure to store all food items as per manufacturer's instructions/label and make sure that products labeled 'keep refrigerated' are maintained at 4C or below.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Pomodoro sauce insert was placed at room temperature (20.2C) near the hot-holding unit.- Maintain hot‑holding foods at ≥60 °C or store under refrigeration at ≤4 °C when not actively being used.2. Food items stored in an ice bath measured 9.9 °C–11.1 °C due to melted/no ice, resulting in inadequate cold holding.- Maintain sufficient ice so inserts are fully surrounded to keep foods at ≤4 °C (operator added ice during inspection).
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Salad cooler was checked at 9.9C with inspector's probe thermometer. - Operator placed lid on the top inserts during inspection.- Repair cooler and ensure cooler is operating at 4C or below.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- High temperature dishwasher was not reaching the correct temperature. Maximum temperature reached was 63.3C after multiple cycles. - Repair dishwasher/booster and ensure that the final rinse is reaching a minimum of 71C at the dish level.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Testing equipment (waterproof/dishwasher thermometer) was not available at the facility to test high temperature dishwasher.- Please ensure to acquire a waterproof thermometer and regularly monitor dishwasher temperature.
- 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. Caulking on the back wall of sink in the dishwashing area was discolored and deteriorating.- Replace the caulking and ensure it is made of material that is smooth, durable, and easy to clean.2. Unfinished/raw wood was noted at the base of a cabinet located below the drink dispenser.- Please refinish the base so surfaces are smooth, durable, nonporous and easy to clean.3. Baseboard was missing/damaged and holes were observed at the base of the wall under the food prep table.- Seal the holes and repair/install baseboard.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Ongoing Violation*Unfinished wall and missing ceiling panels in back of house between office and dishwashing area.- Staff is already aware and in progress to repair and refinish wall and ceiling.- Ensure wall and ceiling are smooth, non-absorbent, and easily cleanable.**January 29, 2026: Unfinished ceiling and walls in the staff washroom. Unfinished wall was noted opposite the dishwashing area.- Ensure walls and ceiling are smooth, non-absorbent, and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Dipper well containing ice cream scoop was not turned on at the time of inspection. - Ensure dipper well is fully operational and has continuous running water supply.2. Meat slicer was not maintained in a clean and sanitary manner. Old meat debris was noted on the slicer.- Operator instructed to properly clean and sanitize the equipment before and after use.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Accumulation of grime was noted on the wall and floor underneath the dishwashing area.2. Debris and spills were noted underneath the shelves in the walk-in cooler.3. Accumulation of food debris and grime noted underneath the prep table in the back kitchen.4. Cobwebs were observed above the dishwashing area.- Clean and remove all grime, debris, and cobwebs from the noted areas. Maintain all surfaces and hard‑to‑reach areas in a clean and sanitary condition through regular cleaning.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Facility only checks temperatures at end of shift. - Prepare a record sheet to log temperatures when checked and include a morning, mid-day, and evening check.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler to right of pizza brick oven was checked at 9.9C with inspector's probe thermometer. Inspection was conducted at opening of restaurant.- All perishable foods were removed from cooler to working cooler <4C.- Repair cooler and ensure cooler is operating at <4C and acquire a working thermometer for all coolers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Unfinished wall and missing ceiling panels in back of house between office and dishwashing area.- Staff is already aware and in progress to repair and refinish wall and ceiling.- Ensure wall and ceiling are smooth, non-absorbent, and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Accumulation of dust around the ceiling vent above the dishwashing area.2) Accumulation of grease and debris under the deep fryer and around the floor under and behind the deep fryer area.- Please clean these areas and ensure regular cleaning is done.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
4 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Facility only checks temperatures at end of shift. - Prepare a record sheet to log temperatures when checked and include a morning, mid-day, and evening check.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Prep cooler to right of pizza brick oven was checked at 9.9C with inspector's probe thermometer. Inspection was conducted at opening of restaurant.- All perishable foods were removed from cooler to working cooler <4C.- Repair cooler and ensure cooler is operating at <4C and acquire a working thermometer for all coolers.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Unfinished wall and missing ceiling panels in back of house between office and dishwashing area.- Staff is already aware and in progress to repair and refinish wall and ceiling.- Ensure wall and ceiling are smooth, non-absorbent, and easily cleanable.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) Accumulation of dust around the ceiling vent above the dishwashing area.2) Accumulation of grease and debris under the deep fryer and around the floor under and behind the deep fryer area.- Please clean these areas and ensure regular cleaning is done.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor and shelves in the walk-in cooler were dirty with debris, spills, etc--clean the walk-in cooler floors, walls, shelves, etc.
- 23. Is the facility maintained in a clean and sanitary condition?
- Initial Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1) The ice scoop was stored on top of the dirty, ice machine.--store the ice scoops in a clean/sanitary container. Ensure both are cleaned/sanitized daily (i.e. run through the dishwasher)2) The cooking line utensils were stored in dirty, stagnant, warm water.-use ice baths for utensils/scoop storage OR use new/clean utensils after use.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- All food and sauces in the bain marie measured 38-45C.--food must be reheated to 74C prior to storing in the bain marie. Once in the bain marie, the foods must measure no less than 60C
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The walk-in cooler was very dark and you couldn't see the sides or the back of the walk-in cooler.--replace the light bulb with a much brighter bulb. You must be able to see the back, corners, sides, under shelving, etc.
- 23. Is the facility maintained in a clean and sanitary condition?
- The floor and shelves in the walk-in cooler were dirty with debris, spills, etc--clean the walk-in cooler floors, walls, shelves, etc.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?