Aspen Commons - Food
1171 Bow Valley Lane NE Calgary AB T2E 8B1 · Food - General
Inspection summary
Aspen Commons - Food has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 16, 2023. The most recent inspection, on October 2, 2026, recorded 1 infraction.
2 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 5 separate inspections, most recently on October 2, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 3 times across 3 separate inspections, most recently on January 13, 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?
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 2 times across 2 separate inspections, most recently on August 21, 2026. 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 6 times across 5 separate inspections, most recently on August 21, 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 2 times across 2 separate inspections, most recently on August 21, 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.
11 inspections
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The domestic dishwasher in the east wing is not reaching adequate sanitizing temperature.Please repair the dishwasher to ensure proper food safety procedures.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers were not available in the refrigerators located in the lounge area, including the east and west serving kitchenettes. In addition, refrigerator temperatures were not being routinely monitored or documented.-Please provide functional and properly calibrated thermometers in all refrigerators and ensure that refrigerator temperatures are monitored and recorded daily. Maintaining temperature logs is essential to verify that foods are stored at safe temperatures and that food safety procedures are being followed.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The domestic dishwasher in the east wing is not reaching adequate sanitizing temperature.Please repair the dishwasher to ensure proper food safety procedures.
- 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 light fixture without shatterproof cover was observed over food prep area.Please provide appropriate cover to prevent food contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Thermometers were not available in the refrigerators located in the lounge area, including the east and west serving kitchenettes. In addition, refrigerator temperatures were not being routinely monitored or documented.-Please provide functional and properly calibrated thermometers in all refrigerators and ensure that refrigerator temperatures are monitored and recorded daily. Maintaining temperature logs is essential to verify that foods are stored at safe temperatures and that food safety procedures are being followed.
- 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 light fixture without shatterproof cover was observed over food prep area.Please provide appropriate cover to prevent food contamination.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloths were left out on the countertops when not in use. -Please ensure used cleaning cloths are put in sanitizer solution when not in use.
- 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?
- Gaps were observed beneath kitchen back doors.-Please seal or cover the indicated gaps to prevent or reduce of pest entry.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Kitchen's sanitizer concentration was inadequate; the dispensing machine was not in good working condition.-Please repair the indicated dispenser and ensure adequacy of surface sanitizer.Email with photos of corrected infraction was received.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand-drying paper towels were not properly stored in an appropriate dispenser in the bistro area, posing a risk of bulk contamination.-Provide suitable dispenser for the hand paper towels.
- 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?
- Gaps were observed beneath kitchen back doors.-Please seal or cover the indicated gaps to prevent or reduce of pest entry.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris observed under the shelves in the storage room.-Please clean the indicated area including the far-reaching spots and corners.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning cloth was observed left on food surface.-Please use cleaning cloths only once and place in designated container to be cleaned and sanitized or laundered to prevent recontamination of food surfaces.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Scoops were left in bulk food containers.-Please remove scoops from food containers immediately after use to prevent bulk food contamination.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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?
- *Several ants were found crawling on the floor in the dry storage/pantry room*Ensure that control measures are in place to mitigate the presence of ants in the food storage and handling areas
- 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?
- Demand Inspection
1 infraction
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Facility did not have water due to a water main break. Low risk food handling such as sandwich making was permitted. No dishwashing or extensive food prep. Facility was making pizzas and washing dishes. Recommend revising emergency plan to include stopping all food services, consulting with a health inspector when emergency events occur, and would need approval before doing any food prep in the event of a water main shut off.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- Risk Management Inspection
0 infractions
- 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?
- The baseboard is missing on the wall by the walk in cooler. Drywall is exposed. Ensure this is repaired.
- 23. Is the facility maintained in a clean and sanitary condition?
- There are several bugs in the light shields in the dry storage room. Ensure this is cleaned.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?