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BMO Centre - Catering Kitchen

20 Roundup Way SE Calgary AB T2G 2W1 · Food - General

Official record from Alberta →

Inspection summary

BMO Centre - Catering Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 16, 2024. The most recent inspection, on July 7, 2026, recorded 2 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances and Protecting food from contamination.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on July 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on May 30, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 November 6, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 5 times across 4 separate inspections, most recently on July 7, 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 4 times across 4 separate inspections, most recently on March 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

9 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in prep fridge measured 8-9C. Please monitor and repair if needed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves in dry storage are made of raw wood. Please paint or finish the wood to ensure a smooth, cleanable, waterproof surface
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some prepared foods in the walk-in cooler were not covered to protect from potential contamination.Ensure foods are covered when in storage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tape used to repair a section on the scale near the dry storage room.Tape used to repair a section on a cutlery device in the dishwashing area.Tape used to cover plug / electrical outlet near freezers.Do not use tape to repair food equipment or surfaces as it is not cleanable.
  4. Demand 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?
      • Hand wash sink by the BMO walk-in freezer was blocked. Sink was unblocked and cleaned/sanitized during inspection
    • 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. Shelves in dry storage are lined with paper that is not washable/impervious to moisture and many areas are ripped. Please either refinish the shelves or replace paper with material that is smooth, cleanable, and impervious to moisture2. Two Light covers are absent in the in walk- in cooler adjacent to the BMO freezer. Please replace3. Some lights are missing in the walk-in cooler adjacent to the BMO freezer
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer in the cold pantry area is not in good repair, the right sliding panel has tape around the sides. All equipment in which food comes into contact with must be maintained in good working condition. Repair the lid of the freezer chest to ensure the panel is easily cleanable and food can be safely stored.
  5. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Two different unknown chemical solutions filled in a spray bottle labelled "sink & surface cleaner sanitizer" located in the cold pantry area. All chemicals must be adequately labeled to ensure they are used safely around food preparation areas. Please label the spray bottles with the appropriate chemical solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer in the cold pantry area is not in good repair, the right sliding panel has tape around the sides. All equipment in which food comes into contact with must be maintained in good working condition. Repair the lid of the freezer chest to ensure the panel is easily cleanable and food can be safely stored.
  6. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dented can of tuna was stored on the shelves in the dry storage area. Canned foods should not be kept once they are damaged or dented to avoid the growth of harmful bacteria and their toxins. The operator disposed the canned tuna at the time of the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Two different unknown chemical solutions filled in a spray bottle labelled "sink & surface cleaner sanitizer" located in the cold pantry area. All chemicals must be adequately labeled to ensure they are used safely around food preparation areas. Please label the spray bottles with the appropriate chemical solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer in the cold pantry area is not in good repair, the right sliding panel has tape around the sides. All equipment in which food comes into contact with must be maintained in good working condition. Repair the lid of the freezer chest to ensure the panel is easily cleanable and food can be safely stored.
  7. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. 3 trays of cooked beef left to cool at room temperature. Beef measured 40C. 2. 2 large inserts of cooked beef and corn mix stored cooling at room temperature. Measured 38CAll items were placed in shallow bins and moved to the walk-in cooler during inspection
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel on one of the cook line sinks. Call was placed to replace during inspection
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lower wall tile had come off of wall at entrance to dry storage room.Repair / replace tile.
  8. 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?
      • Hand wash sink near dry storage room was not draining, did not have hot water, and had very low pressure.Fix this sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lower wall tile had come off of wall at entrance to dry storage room.Repair / replace tile.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris / spills present on floor of dry storage room.Clean noted area.
  9. Demand Inspection

    0 infractions

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