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Agape Hospice - Food

1302 8 Avenue NW Calgary AB T2N 1B8 · Food - General

Official record from Alberta →

Inspection summary

Agape Hospice - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 30, 2023. The most recent inspection, on September 16, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on August 17, 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?

  • 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 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 6 separate inspections, most recently on September 16, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on August 17, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on August 17, 2026. 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.

7 inspections

  1. Risk Management 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?
      • KITCHENETTE:1) Cabinetry finishing was damaged/worn away in several areas making cleaning/sanitizing difficult. Facility had already made plans for renovation.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • KITCHENETTE:1) A bag of dog treats was stored next to and above resident foods in freezer. Please separate.
    • 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?
      • MAIN KITCHEN:1) Mouse droppings were noted in the dry storage room. Please clean and sanitize areas contaminated by droppings. Recommend replacing bait stations in food areas with live traps/snap traps.2) There was a gap under exterior door in the dining room. Please adjust/replace door sweep.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • KITCHENETTE:1) Cabinetry finishing was damaged/worn away in several areas making cleaning/sanitizing difficult. Facility had already made plans for renovation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • MAIN KITCHEN:1) A dirty muffin pan was stored on the floor in the dry storage room. Please clean and sanitize food equipment and utensils after use and store in a sanitary manner. There was evidence of mice in the dry storage room and this also provided a food source for pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • MAIN KITCHEN:1) There was a heavy accumulation of food debris under the shelving units in the walk-in freezer. Please clean.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable foods stored on the bottom shelf in the glass door cooler in the kitchenette measured 8-9C. Please adjust temperature so all perishable foods are maintained at or below 4C. As cooler is located directly next to a window, also recommended pulling down window shade when very sunny outside to control cooler temp.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff bathroom door that opened to food area was not installed with a self-closure device. Please install.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Condenser unit in the walk-in freezer was leaking and condensate was frozen onto packaged food. Please address the leak. Protect and store foods in a safe and sanitary manner.
  5. Monitoring 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?
      • The finish was wearing off some of the drawers and cupboards in the 2nd floor kitchenette.Note; Plans are already in place to replace/refinish the cupboards.
  6. 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?
      • 1. The finish was wearing off some of the drawers and cupboards in the main kitchen as well as the drawers under the coffee machine in the 2nd floor kitchenette.Note; Plans are already in place to replace/refinish the cupboards.2. Some ceiling tiles in the guest kitchen were stained. -Please locate the source of leak and change the ceiling tile
  7. Monitoring 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?
      • The finish was wearing off some of the drawers and cupboards in the main kitchen as well as the drawers under the coffee machine in the 2nd floor kitchenette.Note; Plans are already in place to replace/refinish the cupboards.Please ensure that surfaces are smooth, durable, and impervious to moisture.

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