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Best Western Port O'Call - Food

1935 McKnight Boulevard NE Calgary AB T2E 6V4 · Food - General

Official record from Alberta →

Inspection summary

Best Western Port O'Call - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 4, 2023. The most recent inspection, on June 10, 2026, recorded 6 infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on June 10, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 separate inspections, most recently on June 10, 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 on June 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 August 29, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 June 10, 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.

6 inspections

  1. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Jetz Kitchen*In bulk food containers, scoops without handles were covered in product and stored inside the bulk food bins. Operator removed scoops from food during inspection.- Supply a scoop with a proper handle to prevent contamination of the bulk supply. Regularly clean and sanitize the scoops.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *Jetz Bar Area*Glasswasher final rinse did not register a sanitizing residual. Staff advised they were out of iodine sanitizer. Iodine sanitizer bottle was replenished during inspection and sanitizing rinse measured 25 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Jetz Kitchen*Paper towel dispenser at the hand sink was in disrepair and unable to hold paper rolls.- Operator is to repair or replace dispenser and ensure all hand washing sinks are fully stocked at all times with soap, paper towels, hot and cold-running water supply.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • *Jets Kitchen*Sewer gas odor detected in the dishwashing area near the grease trap. - Please clean the area and perform appropriate repairs to eliminate the odor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Jetz Kitchen*1. Grout was missing between floor tiles near the deep fryer, with oil and grease appearing to pool in the missing grout area. - Thoroughly clean and repair the floor tiles.2. Wall underneath the mop sink was damaged. Leak was observed from the mop sink plumbing line.- Fix the leak and repair the wall.3. Hole was observed in the wall beneath the dishwasher in the kitchen.- Repair or seal the hole to maintain structural integrity and prevent potential pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Main Kitchen*Grime (syrup) was noted in the cabinet below soda machine in the main kitchen.- Clean the affected area immediately and repair the soda machine if needed.
  2. Monitoring Inspection

    3 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?
      • Few light covers were missing in the main kitchen and dishwashing area.**Please install light covers to prevent contamination of food and food contact surfaces below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ambient temperature of prep cooler #7 measured 7.1*C. - Operator moved all the food products to the different cooler. **Please repair. **Ensure high risk food stored in cooler are maintained at or below 4*C at all times to prevent bacterial growth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles and vents in the main kitchen were visually dirty. **Please repair.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

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