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Aloft Calgary University

2359 Banff Trail NW Calgary AB T2M 4L2 · Food - General

Official record from Alberta →

Inspection summary

Aloft Calgary University has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 10, 2025. The most recent inspection, on January 15, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 15 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 11 times across 6 separate inspections, most recently on January 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 8 times across 6 separate inspections, most recently on January 13, 2026. 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 January 10, 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff member does not test the dishwasher daily to ensure that the dishwasher achieves proper concentration for the sanitizer.- Test the dishwasher daily to ensure that the dishwasher achieve proper concentration for sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *** On-going ViolationUpper walls and ceiling dirty, Heavy accumulation of dust ceiling and wall near the dishwasher. - Please thoroughly clean the facility.Jan. 10/26: Entire kitchen requires a thorough cleaning, including but not limited to ceilings, walls, floors, fixtures, shelving, tops of equipment, etc. Every flat surface will collect dust, i.e. soap dispensers, paper towel dispensers, tops of cooler & freezer doors, etc.
  3. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Jan. 12/26, The upstairs Dishwasher was tested and measured at 0 ppm.- Have the dishwasher repaired to achieve the proper concentration for sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff member does not test the dishwasher daily to ensure that the dishwasher achieves proper concentration for the sanitizer.- Test the dishwasher daily to ensure that the dishwasher achieve proper concentration for sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *** On-going ViolationUpper walls and ceiling dirty, Heavy accumulation of dust ceiling and wall near the dishwasher. - Please thoroughly clean the facility.Jan. 10/26: Entire kitchen requires a thorough cleaning, including but not limited to ceilings, walls, floors, fixtures, shelving, tops of equipment, etc. Every flat surface will collect dust, i.e. soap dispensers, paper towel dispensers, tops of cooler & freezer doors, etc.
  4. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *** On-going Violation.No Quat test strips available. - obtain new test strips and ensure to verify the concentration of sanitizer solutions regularly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff member does not test the dishwasher daily to ensure that the dishwasher achieves proper concentration for the sanitizer.- Test the dishwasher daily to ensure that the dishwasher achieve proper concentration for sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *** On-going ViolationUpper walls and ceiling dirty, Heavy accumulation of dust ceiling and wall near the dishwasher. - Please thoroughly clean the facility.Jan. 10/26: Entire kitchen requires a thorough cleaning, including but not limited to ceilings, walls, floors, fixtures, shelving, tops of equipment, etc. Every flat surface will collect dust, i.e. soap dispensers, paper towel dispensers, tops of cooler & freezer doors, etc.
  5. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • First cycle of the Dishwasher the sanitizer was measured at 0 ppm.Second cycle of the dishwasher the sanitizer was measured at 0 ppm.After priming the dishwasher the sanitizer was measured at 10 ppmFourth cycle of the dishwasher, the sanitizer was measured at 100 ppm.Test the Dishwasher daily to ensure that the dishwasher is achieving proper concentration for sanitization.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff member does not test the dishwasher daily to ensure that the dishwasher achieves proper concentration for the sanitizer.- Test the dishwasher daily to ensure that the dishwasher achieve proper concentration for sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *** On-going Violation.No Quat test strips available. - obtain new test strips and ensure to verify the concentration of sanitizer solutions regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *** On-going ViolationUpper walls and ceiling dirty, Heavy accumulation of dust ceiling and wall near the dishwasher. - Please thoroughly clean the facility.
  6. Demand Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat test strips available. - obtain new test strips and ensure to verify the concentration of sanitizer solutions regularly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished drywall on the walls of the storage area and unfinished pressboard used as shelves. Please seal with a washable paint.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Upper walls and ceiling dirty, Heavy accumulation of dust ceiling and wall near the dishwasher. Please thoroughly clean the facility.
  7. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of chlorine during the sanitation cycle of both low temperature dishwashers located in the main kitchen dishwashing area and the breakfast area measured at 00 ppm. - Chlorine source on both dishwashers were replaced with fresh chlorine, machines were primed and chlorine was measured at 100 ppm. - Concentration of chemicals such as chlorine and iodine at all dishwashers and glass washers must be verified daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat test strips available. - obtain new test strips and ensure to verify the concentration of sanitizer solutions regularly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the breakfast area was completely blocked by a preparation table. - Do not store anything in front of the handwashing sink, all handwashing sinks must be accessible at all times/
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished drywall on the walls of the storage area and unfinished pressboard used as shelves. Please seal with a washable paint.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Upper walls and ceiling dirty, Heavy accumulation of dust ceiling and wall near the dishwasher. Please thoroughly clean the facility.

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