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AgeCare Mount Royal - Food

1813 9 Street SW Calgary AB T2T 3C2 · Food - General

Official record from Alberta →

Inspection summary

AgeCare Mount Royal - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on August 18, 2026, found no infractions.

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

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.

  • 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 4 times across 4 separate inspections, most recently on July 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 25, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 21, 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?

  • 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 4 separate inspections, most recently on July 21, 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 once on July 25, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. 5th floor serving kitchen: The temperature in the refrigerator was measured to be 12 degrees Celsius and the thermometer in the refrigerator was not accurate.2. 4th floor serving kitchen: The temperature in the refrigerator was measured to be 8 degrees Celsius.-Please service the refrigerators to ensure they maintain 4 degrees Celsius or less and obtain a new thermometer for the 5th floor refrigerator. Monitor temperature and calibrate thermometers to ensure they are accurate.
    • 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?
      • Fruit flies were seen throughout the main kitchen, particularly in the dishwashing area and in the prep area by the walk-in cooler. A significant amount of fruit flies were seen in the corner under the dishwasher as there was food debris in this area.-Consult with the pest control company on contract to determine the source of the flies and eradicate. Thoroughly clean the areas where debris was found and inspect the kitchen for any rotting building materials and/or openings where flies may harbour.
    • 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. 4th floor serving kitchen: The tap was loose on the hand wash sink.-Please secure the tap in place.2. Main kitchen: There were openings in the stainless-steel panels behind the soup pot and holes in the walls in many areas where pests may harbour.-Please seal the panels as well as holes in the walls.3. Main kitchen: There was a patch on the ceiling where paint/drywall was chipping off.-Please refinish the areas to prevent debris from falling.4. Main kitchen: There was a gap at the bottom of the wall in the dry storage room leading to an office on the other side.-Please seal the gap to allow for easier cleaning and to prevent pests from entering the dry storage room.5. 5th floor serving kitchen: One cupboard door was broken.-Please repair the door.6. 2nd & 3rd floor serving kitchens: a) There were openings around the plumbing pipes in the cupboards under the sinks where pests may harbour/travel. b) The cupboard under the sink in the 3rd floor serving kitchen had visible water damage.-Remove and replace any water damaged materials and seal the openings around the pipes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Main kitchen: There was some food debris build up in the following areas:a) In the dishwashing room, particularly around the grease trap and under the dishwasher.b) Along walls under equipment in the dry storage room.c) In drawers and on the floor under shelves in the coffee station.d) On the floor under and behind the ice machine.d) On the base of the dish storage rack.-Please conduct more frequent deep cleaning in the noted areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths were sitting on the counters in all serving kitchens.-Please store wiping cloths in a sanitizer solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. 5th floor serving kitchen: Soup that was to be served at lunch time was sitting on the counter at 45 degrees Celsius with no temperature control.2. 3rd floor serving kitchen: Plates of food from breakfast were sitting on the counter at 23 degrees Celsius without temperature control.-Ensure that hot foods are kept above 60 degrees Celsius.
    • 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. Main kitchen: A new wall was built in the dry storage room. The wall was not properly sealed and baseboard was missing.-Please paint the wall so it is cleanable and install baseboard to allow for easier cleaning.2. Main kitchen: The wall was damaged behind the toaster.-Please refinish the wall so it is smooth, impervious to moisture, and easy to clean.3. 5th floor serving kitchen: An arborite strip was coming off the edge of the counter.-Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 3rd floor serving kitchen: The refrigerator rubber seal was in disrepair and coming off.-Please replace the seal.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Main kitchen: There was some food debris build up in the dishwashing room, particularly around the grease trap. -Please conduct more frequent deep cleaning in the dishwashing room.2. Serving kitchens and dining rooms: There was some debris build up in some of the cupboards, refrigerators, on some of the chairs, and in corners and under the heat registers.-Please thoroughly clean the serving kitchens and dining rooms.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature in the refrigerator on the 5th floor serving kitchen was measured to be 14 degrees Celsius and the refrigerator on the 4th floor was 9 degrees Celsius.-Directed staff to move perishable food out of the refrigerators and monitor and service the refrigerators to ensure they maintain 4 degrees Celsius or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris build up in the dishwashing room in the main kitchen. -Please conduct a deep thorough cleaning under and around equipment, including the grease trap, as well as on walls in the dishwashing area.
  7. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature in the refrigerator on the 5th floor serving kitchen was measured to be 14 degrees Celsius and the refrigerator on the 4th floor was 9 degrees Celsius.-Directed staff to move perishable food out of the refrigerators and monitor and service the refrigerators to ensure they maintain 4 degrees Celsius or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher in the main kitchen was not sanitizing, the chlorine sanitizer concentration was at 0ppm.-Please contact the dishwasher repair company immediately for service. Until the dishwasher is repaired, sanitize dishes manually.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris build up in the dishwashing room in the main kitchen. -Please conduct a deep thorough cleaning under and around equipment, including the grease trap, as well as on walls in the dishwashing area.
  8. Risk Management Inspection

    0 infractions

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