Skip to content
Loading map…

Ambrose University College

150 Ambrose Circle SW Calgary AB T3H 0L5 · Food - General

Official record from Alberta →

Inspection summary

Ambrose University College has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 15, 2024. The most recent inspection, on September 25, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on September 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 20, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 November 20, 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

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **September 25, 2026 - Back hot holding unit issue was corrected (improperly set to 'proof' mode). One front hot holding unit (leftmost) continues to have temperature issues. **The front-hot holding unit and the back warming unit both were not maintaining foods at 60C. One of the front-hot units had donair wraps which measured at 38C. The back hot-holding unit display was at 132F, with probed foods measuring at that display temperature.Donair meat/wraps were discarded during the inspection by the Operator.REQUIREMENT: Ensure that foods under hot holding are being held at or above 60C.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front-hot holding unit and the back warming unit both were not maintaining foods at 60C. One of the front-hot units had donair wraps which measured at 38C. The back hot-holding unit display was at 132F, with probed foods measuring at that display temperature.Donair meat/wraps were discarded during the inspection by the Operator.REQUIREMENT: Ensure that foods under hot holding are being held at or above 60C.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the prep cooler cutting board.Resurface or replace the prep cooler cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Underneath the interior of the pop cabinet had rust buildup around the edges.Clean the indicated area.
  6. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Oatmeal held on the hot holding unit kept at the front of house was measured at 56°C.The oatmeal was discarded.Ensure the hot holding unit can maintain food temperature at 60°C or above 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?
      • Cardboard was placed on the floor in the walk-in freezer.The cardboard was promptly removed.Ensure floor surfaces are smooth, non-absorbent to moisture and easy to clean at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the prep cooler cutting board.Resurface or replace the prep cooler cutting board.

Nearby inspected facilities

Own this business? Add a badge to your website