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Alforno

1 - 1327 1 Street SW Calgary AB T2R 0W3 · Food - General

Official record from Alberta →

Inspection summary

Alforno has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on May 27, 2026, recorded 1 infraction.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 3 times across 2 separate inspections, most recently on April 24, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on December 10, 2025. For example: Is the facility free of a pest infestation?

  • 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 May 27, 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 2 times across 2 separate inspections, most recently on December 10, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 April 24, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

10 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display fridge measured at 10C, and dial thermometer inside showed the same. External digital display showed 42F. The front of this case has an opening so it acts as a reach-in display for customers.-Maintain perishable foods at 4C (40F) or below-Operator should determine what temperature the case is set at. Also determine where the external display is reading from, as its accuracy may affect the function of the unit
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Low numbers of cockroaches have been caught in traps in this unit for the last few days.-----------1) A dead cockroach was observed on the counter of the handwashing sink. 3) A dead cockroach was observed on the counter of the handwashing sink.-Working with a professional pest control company, abate the infestation
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of debris was observed in the cabinet beneath the east sink.-Thoroughly clean all areas of the facility
  5. Demand Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • 1) A dead cockroach was observed on the counter of the handwashing sink. 2) An insufficient number of monitoring traps was observed in the booth.3) A dead cockroach was observed on the counter of the handwashing sink.-Working with a professional pest control company, abate the infestation
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of debris was observed in the cabinet beneath the east sink.-Thoroughly clean all areas of the facility
  6. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The operators are not manually washing their dishes in a proper manner. No final sanitizing step is followed.Performing manual dishwashing in a two-compartment sink must adhere to the following: food equipment and utensils must be washed and rinsed in the first compartment then fully submerged in the sanitizer in the second compartment for at least 2 minutes. Ensure this procedure is followed to clean/sanitize food equipment and utensils in a two-compartment sink. A diagram for manual washing in a two-compartment sink was provided to the operator.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were dishes inside of the designated hand sink. The operators stated they are using that sink as a "prep sink" and not for hand washing. According to the operator, hand washing occurs in the two-compartment sink.Designated hand sinks must be solely used for hand washing. Articles not intended for hand washing should not be stored inside the sink or nearby that may obstruct its access. Refrain from storing articles inside the hand sink and ensure hand washing is performed at the designated hand sink.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A dirty cleaning cloth was observed on the counter.Recommendation: Dirty cleaning cloths must be stored in sanitizer solutions or in a laundry basket when not in use. Wet cleaning cloths have a higher tendency to harbor pathogens, and contamination can spread throughout the food area if the same cloth is used to wipe surfaces.Action Taken: The cloth was soaked in the sanitizer solution.2) QUATS sanitizer was tested at 400 ppm.Recommendation: A concentration of 400 ppm of QUATS is not food safe, as residual sanitizer can remain on food surfaces and increase the risk of contamination.Action Taken: The concentration of QUATS was corrected to 200 ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - There were no test strips onsite to measure QUATS solutions.*Please ensure that the correct test strips for the sanitizer are available onsite, specifically QUATS test strips for measuring QUATS concentrations and must test the sanitizer daily or after preparing a fresh one each time.
  10. Monitoring Inspection

    0 infractions

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