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Bow Valley Athletic Club

370 - 250 6 Avenue SW Calgary AB T2P 3H7 · Food - General

Official record from Alberta →

Inspection summary

Bow Valley Athletic Club has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on September 11, 2026, recorded 3 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 separate inspections, most recently on September 11, 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)?

  • 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 September 11, 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 once on September 11, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    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)?
      • Quats and iodine test strips were found expired. Ensured test strips are valid for verification of sanitizer concentration to enable effective sanitization.***Please obtain new test strips
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink adjacent to the kitchen entrance was found not dispensing hand soap. Ensure hand washing sinks are full stocked with supplies
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall surface adjacent to the right side of the dry storage entrance was observed to be peeling. Wall finishes must be maintained in good repair and constructed of smooth, durable, non-absorbent, and easily cleanable materials to prevent the accumulation of dirt and moisture.**Please secure the wall
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer at the dispenser measured 150 ppm. Service the sanitizer dispenser. Ensure the concentration of the quat based sanitizer is maintained at 200 ppm. Obtain quat test strips.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 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) Lighting fixture in the expo area is missing a protective cover. Please provide a light cover or replace lights with shatter proof lighting. 2) Three handwashing sinks/faucets in kitchen are leaking. Please repair or replace. 3) Mop sink is leaking at fixture. Please repair or replace. 4) Ceiling tiles are missing in the kitchen area. Please provide tile.
  6. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • *No Iodine test kit for bar glasswasher*
    • 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) Lighting fixture in the expo area is missing a protective cover. Please provide a light cover or replace lights with shatter proof lighting. 2) Three handwashing sinks/faucets in kitchen are leaking. Please repair or replace. 3) Mop sink is leaking at fixture. Please repair or replace. 4) Ceiling tiles are missing in the kitchen area. Please provide tile.*June 07: All items are to be corrected within the next month or so.*

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