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Alpine Catering

D - 3513 78 Avenue SE Calgary AB T2C 1J7 · Food - General

Official record from Alberta →

Inspection summary

Alpine Catering has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 27, 2024. The most recent inspection, on August 11, 2026, recorded 6 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Pests, Protecting food from contamination 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.

  • 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 August 11, 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 20, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 20, 2025. 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 13 times across 4 separate inspections, most recently on August 11, 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 2 times across 2 separate inspections, most recently on August 11, 2026. 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.

4 inspections

  1. Monitoring Inspection

    6 infractions

    • 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?
      • 1) Mouse droppings were observed throughout the facility. - Clean the mouse droppings.2) Weather stripping of the dock door and the back door was worn off. - Please ensure to replace the weatherstripping on both doors to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Pending violations** 1. Prep table trim was peeling off.- Repair the trim so that table is smooth, impervious to moisture and easily cleanable. A proper finish will prevent any food sticking in the crevices. 2. A few cracked/broken floor tiles were observed in the walkin cooler and in the kitchen.- Repair the tiles
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor drain in equipment storage area was blocked, and pool of water was observed on the floor.- Contact a plumber and repair the floor drain.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler was measured at 8 degrees C. - Please repair the cooler such that it is maintained at 4 degrees or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still outstanding**A thorough cleaning is required in hard-to-reach areas such as under equipment and corners of the floors, equipment storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Ongoing violation**The facility did not have cleaning schedule.- Develop a cleaning schedule, a blank cleaning schedule template was sent via email.
  2. Risk Management Inspection

    3 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?
      • 1. Prep table trim was peeling off.- Repair the trim so that table is smooth, impervious to moisture and easily cleanable. A proper finish will prevent any food sticking in the crevices. 2. A few cracked/broken floor tiles were observed in the walkin cooler and in the kitchen.- Repair the tiles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still outstanding**A thorough cleaning is required in hard-to-reach areas such as under equipment and corners of the floors, equipment storage area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The facility did not have cleaning schedule.- Develop a cleaning schedule, a blank cleaning schedule template was sent via email.2. Equipment storage area (by the loading dock) was unorganized.- Ensure to organize the above mentioned area.
  3. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Following moldy food items were observed in walkin cooler:1. Half chafing dish of cooked beef2. Half chafing dish of cooked beans3. Two jars of chunky salsa4. 3 buckets of gravy (approximately 7 liter in total)5. 1/2 Bucket of cut cabbage.- All the above-mentioned food discarded during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walkin cooler temperature measured to be 7C.- Ensure to monitor the walkin cooler temperature for another and if it stays over 4C, repair or replace the walkin cooler.
    • 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. Wall behind ice machine was in disrepair.- Repair the wall so that it is smooth, easily cleanable and impervious to moisture.2. Floor drain in equipment storage area was blocked, and pool of water was observed on the floor.- Operator contacted the plumber and will be working on to fix the concern.
    • 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. Prep table trim was peeling off.- Repair the trim so that table is smooth, impervious to moisture and easily cleanable. A proper finish will prevent any food sticking in the crevices. 2. A few cracked/broken floor tiles were observed in the walkin cooler and in the kitchen.- Repair the tiles
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food equipment used to transport or serve was stored on the floor.- Ensure to store the equipment at least 6 inches above the ground/floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The area behind the ice machine, dishwashing sinks and dishwasher appeared dirty. - Clean the above mentioned area.2. The facility did not have cleaning schedule.- Develop a cleaning schedule, a blank cleaning schedule template was sent via email.3. Equipment storage area (by the loading dock) was unorganized.- Ensure to organize the above mentioned area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still outstanding**A thorough cleaning is required in hard-to-reach areas such as under equipment and corners of the floors, equipment storage area.
  4. Monitoring 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?
      • 1. Prep table trim was peeling off.- Repair the trim so that table is smooth, impervious to moisture and easily cleanable. A proper finish will prevent any food sticking in the crevices. 2. A few cracked/broken floor tiles were observed in the walkin cooler and in the kitchen.- Repair the tiles
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **The violation still outstanding**A thorough cleaning is required in hard-to-reach areas such as under equipment and corners of the floors, equipment storage area.

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