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ALT Hotel - Catering Kitchen & Terre Cafe

482 McLaurin Street NW Calgary AB T3Z 3S4 · Food - General

Official record from Alberta →

Inspection summary

ALT Hotel - Catering Kitchen & Terre Cafe has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on July 30, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 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 5 times across 3 separate inspections, most recently on July 23, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times on December 31, 2024. 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 once on December 31, 2024. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available in the second-floor kitchen for sanitizing food-contact surfaces.- Ensure a food contact surface sanitizer is available when handling foods.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based sanitizer container connected to the low-temperature dishwasher was found empty. A new sanitizer supply was connected, and the dishwasher was operated multiple times. The sanitizer concentration was measured at less than 50 ppm.- Repair the dishwasher and ensure it is capable of consistently dispensing chlorine sanitizer at a concentration of 100 ppm at final rinse circle.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no sanitizing testing paper for the surface sanitizer.Obtain testing paper.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Boxes of eggs, lemons, and potatoes were stored on the floor in the walk-in cooler.Ensure all food is stored at least 6 inches off of the floor.2. A jacket was stored directly on food items on the dry storage rack.Remove the jacket. Ensure that personally belongings are stored separately from food items.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no sanitizer for the mechanical dishwasher.Obtain sanitizer. Ensure that the dishwasher is routinely monitored, and adequate sanitizing concentrations are confirmed using test paper.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no sanitizing testing paper for the dishwasher and surface sanitizer.Obtain testing paper.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no soap provided for the hand sink.Obtain soap for the hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris, dirt, and broken glass on the floors behind the silver trolleys adjacent to the grill.Thoroughly clean the floors.
  6. Initial Inspection

    0 infractions

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