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Aspira Britannia Retirement Living - Food

750 49 Avenue SW Calgary AB T2S 2A9 · Food - General

Official record from Alberta →

Inspection summary

Aspira Britannia Retirement Living - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 8, 2024. The most recent inspection, on August 19, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction 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 once on January 8, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on June 17, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 June 14, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on June 14, 2024. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 3rd floor serving kitchen: There was some food debris build up on the outside of the cupboards and on the plastic transport cart.-Please thoroughly clean the cupboards and cart.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 3rd floor serving kitchen: There was some food debris build up on the outside of the cupboards.-Please thoroughly clean the cupboards.Main kitchen: There was some food debris build up on the floor around the dishwasher and under the 2-compartment sink.-Please thoroughly clean the noted areas.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap and paper towels in dispensers were missing from the hand wash sink in the 3rd floor kitchenette.-Please install soap and paper towels in dispensers at the sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One plastic transport cart in the main kitchen was cracked and no longer easy to clean.-Please replace the cart.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The cupboards and drawers in the 3rd floor kitchenette had a buildup of dust and food debris. -Please thoroughly clean the 3rd floor kitchenette.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used dirty cleaning cloths were on the counter tops and not in the sanitizing solution as required when not in use. Please ensure that the wet used cleaning cloths are stored in approved sanitizing solution when not in use to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowl was stored in the flour storage bin. The high touch surface was in direct contact with the bulk food ingredients. Please use scoop with a handle to prevent contamination.2. Wine bottles were stored around the hand sink in the kitchen. Please ensure food and drinks are stored away from the hand sinks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hard-to-reach areas such as underneath the prep table, corners, ceiling were dirty. Food particles and grime was seen underneath the prep table. Please clean and sanitize thoroughly. Ensure the sanitation of the facility is maintained at all times.

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