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AgeCare Bow Crest 64464

5927 Bowness Road NW Calgary AB T3B 0C7 · Food - General

Official record from Alberta →

Inspection summary

AgeCare Bow Crest 64464 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since July 18, 2024. The most recent inspection, on September 10, 2026, recorded 3 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 2, 2026. 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 6 times across 5 separate inspections, most recently on September 10, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 4 separate inspections, most recently on August 14, 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 3 times across 3 separate inspections, most recently on September 10, 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.

8 inspections

  1. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. One sanitizer bucket had insufficient sanitizer concentration. -Staff were directed to change the solution at the time.2. A few wiping cloths were sitting on counter tops.-Staff were directed to remove the wiping cloths at the time and place in sanitizer buckets.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items including a scarf and water bottle were sitting on the food prep counter in the main kitchen.-Items were moved to the designated storage area at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Carboard was being used to line shelves in the walk-in cooler.-Directed staff to remove and discard cardboard at the time of inspection.2. One plastic trolley in the dishwashing area that was being used to store dishes was dirty.-Please thoroughly clean the trolley.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • MAIN KITCHEN:1) Condenser unit was leaking in the walk-in freezer and condensate was freezing onto foods stored below. Do not store foods under leaky condenser. Please repair.
  3. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • MAIN KITCHEN:1) The pre-rinse dish sink at the dish pit empties into a floor trough drain. Please connect drain to sewer line in accordance to local plumbing code.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • MAIN KITCHEN:1) Condenser unit was leaking in the walk-in freezer and condensate was freezing onto foods stored below. Do not store foods under leaky condenser. Please repair.
  4. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • MAIN KITCHEN:1) Observed dishwashing staff handle dirty and clean food equipment/utensils with same gloves. Prior to handling clean equipment, remove dirty dish gloves and wash hands. If wearing gloves is preferred for clean dishes, please don clean single-use gloves. May also designate one staff member to only handle dirty dishes and another staff to only handle clean dishes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1ST FLOOR SERVERY:1) Hot perishable foods were double stacked on top of larger insert containers in the hot holding table and were not maintained at or above 60C. Pureed vegetables and other foods measured 45C. Place foods in insert containers directly into hot holding unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • MAIN KITCHEN:1) The dish pit hand sink was draining too slow. Please conduct maintenance so grey water does not pool in the sink and splash up while hands are washed.2) The pre-rinse dish sink at the dish pit empties into a floor trough drain. Please connect drain to sewer line in accordance to local plumbing code.1ST FLOOR SERVERY:1) Some wall and baseboard tiles near the hand sink and cooler unit were damaged. Please repair so surfaces are smooth, nonporous, and easily cleanable.2) Some floor tiles in the food storage room behind the servery were damaged or missing. Please repair so floor is smooth, nonporous, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • MAIN KITCHEN:1) Condenser unit was leaking in the walk-in freezer and condensate was freezing onto foods stored below. Do not store foods under leaky condenser. Please repair.2) Plastic cups/containers had trapped water between them and were not air dried prior to stacking. Please air dry food equipment/utensils before storage.1ST FLOOR SERVERY:1) Dials on hot holding table were turned down too low. Dial settings were indiscernible due to missing control setting markings. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • MAIN KITCHEN:1) There was food debris splattered on the ceiling above the dish pit. Please clean.1ST FLOOR SERVERY:1) There was an accumulation of food debris and grime on corners, walls and floor/wall joints throughout servery. Please thoroughly clean and sanitize areas to remove all contamination.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Drainage of grey water from the main floor servery hand sink was very slow as there was paper stuck in the drain (corrected).
    • 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) Many floor tiles in the dish pit area were cracked/damaged and the groute between many tiles had worn away. Please repair so floor is smooth, nonporous and easily cleanable.2) Light above the dish pit hand sink was not operable. Staff indicated that the ballast needed repair. Work order had been placed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Insert containers were stacked while still wet after they were washed. Please ensure they are thoroughly air dried prior to stack storage.2) The plastic handle trim for a cooler in the front prep area was damaged. Please repair.
  7. Demand Inspection

    0 infractions

  8. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer buckets had insufficient sanitizer concentration throughout kitchen; operator was going to contact company responsible for dispenser; in the interim manual dispensing will be conducted to ensure 200ppm quats solution concentration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dishwash Area- ceiling in disrepair and improperly fitting of ceiling tiles. Ensure that this area is repaired.

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