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Awaken Baptist Christian Fellowship Society

6508 Bowwood Drive NW Calgary AB T3B 2G8 · Food - General

Official record from Alberta →

Inspection summary

Awaken Baptist Christian Fellowship Society has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 3, 2024. The most recent inspection, on October 8, 2026, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 7 times across 6 separate inspections, most recently on July 28, 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)?

  • 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 July 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on July 28, 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 25, 2025. For example: Is food being protected from contamination during transportation?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 3, 2024. For example: Are chemicals stored and handled in a safe manner?

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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Unable to determine if any volunteers preparing foods for Meals on the Go program are either certified in a recognized food safety course or have taken the basic AHS food safety course. Please provide food safety certificates.**July 28, 2026: still unknown
  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer to monitor internal temperatures of food was not provided. Please obtain a thermometer that can be used to monitor foods between 0C and 100C. Recommend obtaining a waterproof min/max probe thermometer as this can also be used to monitor sanitizing temperatures of high temp dishwasher.
    • 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 measure the sanitizing temperature of the dishwasher at the dish level. Recommend obtaining a waterproof min/max probe thermometer as this may also be used to measure internal temperatures of food.
    • 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?
      • There were several fruit flies and house flies in the kitchen. Also observed ant crawling on counter. Please implement insect control measures and regularly remove garbage/compost. Keep kitchen window closed or install a tight-fitting screen if need to open for ventilation.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Unable to determine if any volunteers preparing foods for Meals on the Go program are either certified in a recognized food safety course or have taken the basic AHS food safety course. Please provide food safety certificates.**July 28, 2026: still unknown
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Compost in composting bin was rotten/mouldy and attracting/breeding flies. Please routinely maintain composting bin and remove compost frequently.
  3. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility using bleach sanitizer but did not have chlorine test strips. Please obtain.**June 11, 2025: facility switched back to using quats but did not have quats test strips. Please obtain.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Donated dairy (milk, yogurt, cheese) was accepted in the community cupboard fridge. Observed during inspection were cheese, loose/open/unprotected bread, and unlabeled foods from unknown source which also appeared to be perishable. The community cupboard was unsupervised, open to the public 24/7, and only checked by a volunteer once every 1-2 weeks.Please do not accept any perishable foods for the community cupboard. Make changes to the items accepted list and monitor the cupboard on a frequent basis.**July 3, 2025: observed bags of buns and oranges today. One bag of buns was opened. Items accepted on donation list posted on refrigerator still not updated - still accepting dairy and frozen foods which may include perishables.**March 27, 2026: containers of perishable, packaged salad in cooler. Packaged bread stored on bottom of chest freezer with loose, unpackaged bread and heavy accumulation of food and some garbage debris. Food spillage (rice) in dry storage cupboard.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Unable to determine if any volunteers preparing foods for Meals on the Go program are either certified in a recognized food safety course or have taken the basic AHS food safety course. Please provide food safety certificates.
  4. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility using bleach sanitizer but did not have chlorine test strips. Please obtain.**June 11, 2025: facility switched back to using quats but did not have quats test strips. Please obtain.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Donated dairy (milk, yogurt, cheese) was accepted in the community cupboard fridge. Observed during inspection were cheese, loose/open/unprotected bread, and unlabeled foods from unknown source which also appeared to be perishable. The community cupboard was unsupervised, open to the public 24/7, and only checked by a volunteer once every 1-2 weeks.Please do not accept any perishable foods for the community cupboard. Make changes to the items accepted list and monitor the cupboard on a frequent basis.**July 3, 2025: observed bags of buns and oranges today. One bag of buns was opened. Items accepted on donation list posted on refrigerator still not updated - still accepting dairy and frozen foods which may include perishables.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Unable to determine if any volunteers preparing foods for Meals on the Go program are either certified in a recognized food safety course or have taken the basic AHS food safety course. Please provide food safety certificates.
  5. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility using bleach sanitizer but did not have chlorine test strips. Please obtain.**June 11, 2025: facility switched back to using quats but did not have quats test strips. Please obtain.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Donated dairy (milk, yogurt, cheese) was accepted in the community cupboard fridge. Observed during inspection were cheese, loose/open/unprotected bread, and unlabeled foods from unknown source which also appeared to be perishable. The community cupboard was unsupervised, open to the public 24/7, and only checked by a volunteer once every 1-2 weeks.Please do not accept any perishable foods for the community cupboard. Make changes to the items accepted list and monitor the cupboard on a frequent basis.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Unable to determine if any volunteers preparing foods for Meals on the Go program are either certified in a recognized food safety course or have taken the basic AHS food safety course. Please provide food safety certificates.
  6. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A probe thermometer was not provided to monitor temperatures of food. Please obtain a thermometer that can be used to monitor foods between 0C and 100C. Recommend obtaining a waterproof min/max thermometer that can also provide double use for high temp dishwasher.2) There was no thermometer in the refrigerator. Please provided.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No high temperature waterproof thermometer to test the dishwasher. Provide thermometer and test dishwasher when the kitchen is in use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility using bleach sanitizer but did not have chlorine test strips. Please obtain.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Dishwasher door did not close and dishwasher was not able to run without dishwasher door closing properly. When inspector held door shut, sanitizing cycle did reach 76C. Please repair the dishwasher door.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Unable to determine if any volunteers preparing foods for Meals on the Go program are either certified in a recognized food safety course or have taken the basic AHS food safety course.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There were dead insects trapped behind the light cover in the kitchen and on the window ledge at the dishwashing area. Please clean.2) There was an accumulation of food debris under the sliding chest freezer. Please clean.
    • 25. Is food being protected from contamination during transportation?
      • Perishable foods (deli meat sandwiches and yogurt) for Meal on the Go program were not temperature controlled in transport. Recommend transporting in insulated coolers with ice packs.
  7. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer was too strong. Quat sanitizer was measured greater than 400ppm.Follow the manufacturer's instructions. Use 200pm quat sanitizer and verify with test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) No quat sanitizer test strips,Provide sanitizer test strips. 2) No high temperature waterproof thermometer to test the dishwasher. Provide thermometer and test dishwasher when the kitchen is in use.

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