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Alberta Children's Hospital - Mountain View Cafeteria

28 Oki Drive NW Calgary AB T3B 6A8 · Food - General

Official record from Alberta →

Inspection summary

Alberta Children's Hospital - Mountain View Cafeteria has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on May 8, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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 2 times across 2 separate inspections, most recently on May 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on May 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

3 inspections

  1. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use bowl was observed being used as a scoop. Using bowls as scoops increases and contact with food/ingredients and allows the bowl’s exterior to contact the product. Please stop the use and remove all bowls being used as scoops. **Please use scoops with handles stored with handle vertical located when inside product.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk bacon meat was observed thawing in standing water in the prep sink. Thawing foods in standing water can allow food temperatures to enter the danger zone, promoting rapid bacterial growth. Ensure foods are thawed in the cooler, cold running water or microwave immediately before cooking.**The meat was removed from the sink and placed in the cooler for later cooking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt/debris was observed under the shelving next to the 3-compartment sink to prevent pest attraction and potential contamination.**Please clean.
  2. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand washing station by the pizza oven was missing paper towels dispenser. - During inspection a staff member restock the paper towel. Have hand washing station fully stocked with paper towel and soap at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back ice machine has biofilm buildup. - Have the ice machine cleaned and sanitize.
  3. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sneeze guard at the pizza station was lowered and did not provide adequate food protection from customer contamination. The Sneeze guard was adjusted but a long-term solution is required. Spoke to district manager, and he agreed to install a permanent sneeze guard/case in this area. A case has been ordered and will be installed for the steam table at the far right of the cook line.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperatures of perishable foods stored in the top inserts of the grill cooler were measured at 6.6C. This cooler has had lots of issues, and a permanent solution is required. All perishable foods under refrigeration are required to be stored at a temperature of 4C or less.

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