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Aspire Transborder Airport Lounge

CONC E - 2016 Airport Road NE Calgary AB T2E 3B9 · Food - General

Official record from Alberta →

Inspection summary

Aspire Transborder Airport Lounge has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 23, 2024. The most recent inspection, on August 14, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and 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.

  • 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 5 times across 3 separate inspections, most recently on May 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on May 30, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 7 times across 3 separate inspections, most recently on May 30, 2025. 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 4 times across 3 separate inspections, most recently on August 14, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

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. Risk Management 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?
      • The maximum water temperature at the kitchen hand sink and the three-compartment sink measured 27C and 32.8CReplace the water heater with a larger capacity.
  2. Demand Inspection

    2 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The maximum water temperature at the hand sink in the staff washroom measured 25C. Water measured maximum 20C at the kitchen hand sink.Replace the water heater with a larger capacity.Provide running water between 30 to 45C at the hand sinks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water was dripping from the tap at the kitchen hand sink.Repair the sink to stop the leak.
  3. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was found on a food prep table.The cell phone was placed in a separate area for storage during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls of food on the cold plate were stored beyond the scope of where the sneeze guard covered.Bowls were placed directly under the sneeze guard during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fruit salad in a tall bowl measured 8C on the cold plate.Fruit salad was transferred to a shallow bowl during the inspection. Store perishable foods at 4C or less under refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Sloppy Joe beef on the warmer measured 55C.Beef was reheated and transferred to a round container that was compatible to the shape and size of the induction ring element. Beef was previously stored in an oval container. Store perishable food at 60C or higher during hot holding.2) Aioli on display was stored without temperature control. Aioli measured 22.9C.Aioli was discarded. Store perishable foods out of the temperature danger zone (4 to 60C).
    • 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 testing equipment for monitoring the high temperature dishwasher at plate level.Provide testing equipment such as a probe thermometer with maximum registering function. Monitor daily and ensure that the sanitizing temperature is at least 71C at plate level.
  4. Demand Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in a spray bottle and from the chemical dispenser measured approximately 150 ppm.Use quat sanitizer at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl of salad was stored near the edge of the counter, beyond the scope of where the sneeze guard covered.Display open food under the sneeze guard.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A jug was stored in the ice machine with its handle in contact with ice.The jug was removed from the ice machine.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was placed on a box of food.The cell phone was removed during the inspection. Store personal items in an area separate from food handling and food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potato salad and carrot salad on the cold plate measured 6.5C and 7.7C.Store perishable foods at 4C or less under refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Chicken bowl and couscous on the hot plate measured 54.1C and 54.6C.Store perishable foods at 60C or higher during hot holding.2) The following foods were stored without any temperature control on the buffet tableCream cheese at 19.4CButter at 21.5CGuacamole, diced tomatoes and lettuce between 10-11CFoods were discarded. Store perishable foods away from the temperature danger zone between 4 to 60C.
    • 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 testing equipment for monitoring the high temperature dishwasher at plate level.Provide testing equipment such as a probe thermometer with maximum registering function. Monitor daily and ensure that the sanitizing temperature is at least 71C at plate level.
    • 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 hot running water at the hand sink in the staff washroom. Water measured below 10C.Repair the hand sink and ensure that there is warm water for proper handwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust had accumulated in the following areas- the mechanic component of a display cooler located in a kitchen cupboard- on a ceiling vent above a shelf for clean equipment/ dishwareClean the areas noted above.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) There were foods (particularly the taco station) in the self-serve area that were not covered/protected against customer contamination. Discussed installation of sneeze guard.2) The sneeze guard at the cold foods line was inadequate to properly protect foods stored closest to the edge of the counter. Please adjust sneeze guard to all foods are adequately protected against customer contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEATING VIOLATIONS:1) Cheese and deli meat in insert cooler in customer self-serve area measured 8-9C. Please adjust temp so that perishable foods are stored at 4C or lower.**Sept 23, 2024: Cold perishable foods in self-serve area were inadequately temp controlled (full bowls/trays stored on top of cold plate); temps were all above 4C and measured as high as 12C. Bowls of condiments at taco station were left at room temp and measured as high as 13C. Manager advised that food turnover was quick and food was replaced at least once every 2 hours. If 2-hour time control is used, facility must mark the time at which product was removed from temp control, maintain written records of time tracking, and amount of food discarded once expired - provide AHS with written procedures and template used. Otherwise all cold perishable foods must be maintained at 4C or lower.2) Milk in a coffee machine measured 10C (destroyed). Do not store milk in the machine until temp can be adjusted/unit repaired and can maintain milk at 4C or lower.**Sept 23, 2024: milk measured 9C (destroyed). Please adjust/repair unit so milk is maintained at 4C or lower.
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