Skip to content
Loading map…

Avenue 15 - Food

938 15 Avenue SW Calgary AB T2R 0S3 · Food - General

Official record from Alberta →

Inspection summary

Avenue 15 - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 4, 2024. The most recent inspection, on August 11, 2026, recorded 2 infractions.

None of the 4 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: Cleaning and sanitizing and Food source, labelling and allergens.

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 3 times across 2 separate inspections, most recently on April 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 4, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 11, 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 June 4, 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 11, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-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.

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. The cabinet door underneath the hand sink is missing. Please re-install them.
    • 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. The floor tiles by the hand sink are in disrepair. Please repair.
  2. Monitoring 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)?
      • 1. The dishwasher is in disrepair. Please repair. 2. Proper manual dishwashing procedures are not followed as it lacks the sanitizing step. Please use proper 2 sink dishwashing method until the dishwasher is repaired.
  3. 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?
      • The baseboards along the bottom of the lower cupboards underneath the sink and stove area is damaged.Please repair or replace the baseboards.
  4. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Prepared foods were coming from an unpermitted food facility.-Ensure all foods are obtained from approved sources-Operator was notified to find alternatives such as using onsite kitchen
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Kitchen bleach was being made at 1000 ppm chlorine.-Ensure separate spray bottles for kitchen and that chlorine solutions are made at 100 ppm (1/2 tsp bleach in 1L water)
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available.-Obtain chlorine test strips that measure 100 ppm range. Operator took photos of inspector's strips
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) In the kitchen, only soap available for handwashing was dish soap in a squeeze bottle. Soap dispenser was obstructed by rack of dishes drying and was empty.-Ensure liquid hand soap is available from an appropriate dispenser in the kitchen at all times2) Paper towel dispenser is a light stand that does not protect the bulk supply from contamination, and users would have to touch the bulk roll to tear off paper towel.-Obtain/install a dispenser that protects the bulk roll from contamination
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • In pantry, bottom shelf of one of the shelving units is very worn, with an absorbent surface exposed.-Repair or replace so that surfaces are smooth and impervious to moisture
    • 23. Is the facility maintained in a clean and sanitary condition?
      • In pantry, cardboard trays that had food containers stored on them were dirty.-Ensure food storage units are smooth and impervious materials that get cleaned on a regular basis. Remove cardboard once it is soiled

Nearby inspected facilities

Own this business? Add a badge to your website