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BMO Centre - Expansion Kitchen

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

Official record from Alberta →

Inspection summary

BMO Centre - Expansion Kitchen has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on July 7, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Chemicals and toxic substances and Cleaning and sanitizing.

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.

  • 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 3 times across 3 separate inspections, most recently on October 7, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 19, 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 3 times across 3 separate inspections, most recently on November 6, 2024. 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?

  • 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 2 times across 2 separate inspections, most recently on May 6, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

10 inspections

  1. Monitoring Inspection

    0 infractions

  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)?
      • Dishwasher's final rinse temperature did not exceed 67 degrees Celsius at the dish level.Unit ran three times with two thermometers inside. The temperature at the dish level must reach at least 71 degrees Celsius for dishes to be sanitized.Service unit.All dishes must be manually sanitized until the dishwasher has been serviced / repaired and 71 degrees Celsius is measured at the dish level.
  3. Demand Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles are not labelled with the chemical used for sanitizing. All sanitizer bottles must be properly labeled to ensure safe usage of chemicals when sanitizing surfaces where food is being handled. Please label all sanitizer solutions.
  4. Demand Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles are not labelled with the chemical used for sanitizing. All sanitizer bottles must be properly labeled to ensure safe usage of chemicals when sanitizing surfaces where food is being handled. Please label all sanitizer solutions.
  5. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles are not labelled with the chemical used for sanitizing. All sanitizer bottles must be properly labeled to ensure safe usage of chemicals when sanitizing surfaces where food is being handled. Please label all sanitizer solutions.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding violation - Significant crack/gap present in one walk-in cooler intended for liquor storage. Fill in the crack so the surface is smooth and easily cleanable.
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    2 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?
      • Significant crack/gap present in one walk-in cooler intended for liquor storage.Fill in the crack so the surface is smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Build-up of ice present on floor and rolling rack in one walk-in freezer.Fix / address this issue.One walk-in cooler that did not yet contain food measured 8 degrees Celsius. Technicians were working on unit.Do not use until a temperature of 4 degrees Celsius is maintained.
  8. 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?
      • Some hand wash sinks did not have hot water.Staff stated the sinks did have hot water previously.Will be addressed by PCL construction.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A few walk-in coolers & freezers were turned off as the construction company was working on them.Unable to check temperature of units.
  9. Initial Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

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