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Bow River Foods

5 - 6303 Burbank Road SE Calgary AB T2H 2E1 · Food - General

Official record from Alberta →

Inspection summary

Bow River Foods has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 3, 2024. The most recent inspection, on August 12, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 July 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 January 21, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 July 22, 2026. 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quats sanitizer at the dishwashing sinks measured 100ppm.Ensure that Quats sanitizer is maintained at 200ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat processing room's refrigeration system is not in working order.Repair the refrigeration system. Ensure that it is able to maintain 4C and below at all times.Ensure that the meat is processed quickly and stored in a working cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulated on the fan covers in the coolers.Thoroughly clean and sanitize the fan covers.
  3. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Improper disposable glove use was observed during the inspection. A pair of used single use gloves were found on the counter in the back preparation area. Discard single use gloves after they are removed from the hands. The operator discarded the disposable gloves at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The designated hand sink in the back preparation area was not supplied with hand soap. The operator stated that staff members are performing hand hygiene outside of the preparation room in the washrooms. The designated hand sink must be supplied with all provisions, including hand soap as stated in the Food Regulation. Ensure the hand sink in the preparation area is supplied at all times for staff to perform sufficient hand hygiene. In the event that the disposable gloves break, and the hands become contaminated, the designated hand sink must be readily available for staff to perform hand hygiene.The operator refilled the soap dispenser with hand soap at the time of the 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?
      • Cardboard lining used to line the shelves in the walk-in cooler. All surfaces must be made of smooth, durable, and easy to clean materials. Remove the cardboard and refrain from using it within the facility.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer from the dispenser was measured over 1000 ppm.- Ensure the sanitizer is at food safe level of 200-400ppm
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No drain plugs or sink stoppers available.- Ensure stoppers are obtained for manual dishwasher. All the bins/equipment in use must be able to be fully submerged in the 2 sinks for full sanitization.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • All equipment and tools used must be fully cleaned and sanitized every 4 hours due to the meat processing room was not temperature controlled below 4C or lower.

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