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Arbour Lake Retirement Home - Food

900 Arbour Lake Road NW Calgary AB T3G 5J1 · Food - General

Official record from Alberta →

Inspection summary

Arbour Lake Retirement Home - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 13, 2024. The most recent inspection, on September 17, 2026, recorded 2 infractions.

2 of 5 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.

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 2 times across 2 separate inspections, most recently on September 17, 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 3 times across 3 separate inspections, most recently on September 17, 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?

  • 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 August 18, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

5 inspections

  1. Monitoring 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)?
      • Ensure that a waterproof calibrated thermometer with a max hold function is used daily to monitor and document the temperature of the sanitizing cycle of the dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a leak above the dishwashing area earlier in the month, and the ceiling is open while repairs are being made; complete all repairs and replace all water damaged materials as discussed. i.e insulationContact AHS once the repairs have been completed.Replace the filter in the dishwasher canopy.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A garbage container was stored next to a shelf with food and clean food equipment/utensils. Please relocate garbage container or install smooth, washable barrier between shelf and garbage container.
    • 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 means to monitor the sanitizing temperature of the high temperature dishwasher. Recommended obtaining a waterproof min/max probe thermometer that can also be used for food monitoring.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A porous mat was set in front of the ice machine. Please remove mat or replace with rubber/nonporous mat.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 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. Several ceiling vent covers were missing throughout the kitchen.** Please ensure the ceiling vent covers are installed properly. 2. There was a large hole in the ceiling near the dishwashing area. **Please patch the large hole in the ceiling and ensure the surface is made smooth, non-absorbent to moisture, and easily cleanable.

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