Skip to content
Loading map…

Xhale Lounge

7 & 8 - 6815 Temple Drive NE Calgary AB T1Y 5N4 · Food - General

Official record from Alberta →

Inspection summary

Xhale Lounge has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on September 11, 2026, recorded 3 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on September 11, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 November 17, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on November 17, 2023. 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?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 6 times across 3 separate inspections, most recently on September 11, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times on November 17, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine was detected from the low-temperature dishwasher. Chlorine must be dispensed to ensure food equipment and utensils are adequately sanitized to remove contamination. Ensure the dishwasher is tested daily prior to use to confirm the concentration of the sanitizer. The operator replaced the chlorine sanitizer at the time of the inspection.
    • 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 wall on the right side of the grill was in disrepair. The surface is no longer smooth, durable, or easy to clean. Repair the wall and ensure the surface is smooth, durable and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was buildup of residue on the ceilings in the shisha area. Hard-to-reach areas must be regularly cleaned to remove buildup of debris and residue. Thoroughly clean the indicated area.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • String lights with glass bulbs were set up in the bar.- Use shatter proof or shatter resistant light bulbs.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Sanitizer in the kitchen had no chlorine residual.2) Chlorine sanitizer in the bar measured less than 50 ppm.100 pm chlorine sanitizer was prepared for the kitchen and bar.3) Used cleaning cloths were stored on surfaces in the kitchen and bar.Cleaning cloths were placed in a sanitizer during the inspection. Keep cleaning cloths immersed in a sanitizer between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cases of beverage were stored on the floor of the walk-in cooler.Store foods including beverages at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Partially frozen chicken wings were thawing in stagnant water at the two-compartment sink.Cold running water was turned on during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Boxes were stored in front of the bar hand sink.Boxes were removed during the inspection. Hand sinks must be accessible at all times.
    • 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 was a fly in a bottle of liquor.Liquor was discarded.
    • 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 electrical outlet behind the dishwasher did not have a wall plate.Install a wall plate.
    • 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) Two ceiling light covers in the kitchen were either broken or cracked.Replace light covers.2) String lights with glass bulbs were set up in the bar.Use shatter proof or shatter resistant light bulbs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust build-up on the kitchen ceiling near the exhaust. Clean the ceiling.

Nearby inspected facilities

Own this business? Add a badge to your website