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Buchanan's

110 - 738 3 Avenue SW Calgary AB T2P 0G7 · Food - General

Official record from Alberta →

Inspection summary

Buchanan's has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on October 1, 2025, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and 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.

  • 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 3 times across 3 separate inspections, most recently on October 1, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 13, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 9 times across 4 separate inspections, most recently on October 1, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 October 1, 2025. 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 February 20, 2025. 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. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff were unable to find a thermometer in the salad prep cooler.-Ensure a thermometer is available in each cooler
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Continuing violation, ordered but not arrived**Paper towel roll was in a bucket beneath the handwashing sink in the coffee/dessert area.----------The paper towel roll at the dessert/coffee bar was not in a dispenser at the time of the inspection. Please ensure all paper towel rolls for the hand sinks are in a proper paper towel dispenser to protect it from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Ordered but not arrived**2) Handwashing sink in servery bar (in front of the coffee bar) did not have a paper towel dispenser.-Install a paper towel dispenser that protects the bulk roll from contamination
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One ceiling tile is missing from the prep area (area by the walk-in fridge entrance).-Install a ceiling tile that is smooth and impervious to moisture
  2. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizing solution for espresso machine wiping cloth was strong enough to bleach out test strips.-Use chlorine sanitizer at 100-200 ppm-Operator diluted solution during inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff were unable to find a thermometer in the salad prep cooler.-Ensure a thermometer is available in each cooler
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Continuing violation, ordered but not arrived**Paper towel roll was in a bucket beneath the handwashing sink in the coffee/dessert area.----------The paper towel roll at the dessert/coffee bar was not in a dispenser at the time of the inspection. Please ensure all paper towel rolls for the hand sinks are in a proper paper towel dispenser to protect it from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Ordered but not arrived**2) Handwashing sink in servery bar (in front of the coffee bar) did not have a paper towel dispenser.-Install a paper towel dispenser that protects the bulk roll from contamination
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One ceiling tile is missing from the prep area (area by the walk-in fridge entrance).-Install a ceiling tile that is smooth and impervious to moisture
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloth for espresso machine steaming wand was sitting on the counter.-Store wiping cloths in sanitizer to prevent the growth of microorganisms
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk-in fridge - raw meat stored above pails of mayo and pickles on one side of the fridge; raw meat above vegetables on other side of fridge.-Ensure ready-to-eat products are not stored beneath raw meat to prevent cross contamination
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff were unable to find a thermometer in the salad prep cooler.-Ensure a thermometer is available in each cooler
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Continuing violation**Paper towel roll was in a bucket beneath the handwashing sink in the coffee/dessert area.----------The paper towel roll at the dessert/coffee bar was not in a dispenser at the time of the inspection. Please ensure all paper towel rolls for the hand sinks are in a proper paper towel dispenser to protect it from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Handwashing sink in coffee/dessert bar was obstructed by a tray of condiments.-Ensure handwashing sink is always accessible. Find another area to store the tray-Staff moved the tray2) Handwashing sink in servery bar (in front of the coffee bar) did not have a paper towel dispenser.-Install a paper towel dispenser that protects the bulk roll from contamination
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Coffee/dessert bar - clean teapots and bowls were stored directly beside the handwashing sink where they could be splashed by dirty water.-Store dishware in a sanitary location
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer in the kitchen was tested to be 10ppm. The solution was re-mixed and tested to be 100ppm. Please ensure the chlorine sanitizer is mixed and tested to be 100ppm. Mix one to two tablespoons (½ - 1 ounce) bleach into 1 gallon water.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was observed to be stored on the floor of the walk-in cooler. Please ensure all foods are stored off of the floor to protect from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel roll at the dessert/coffee bar was not in a dispenser at the time of the inspection. Please ensure all paper towel rolls for the hand sinks are in a proper paper towel dispenser to protect it from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The tabletop can opener had a build-up of food debris and grime. Please clean and sanitize the can opener and add it to a regular cleaning schedule. 2) Duct tape was observed on the handles to the walk-in cooler that are located along the cook line. Please remove the duct tape as it is not a cleanable surface and can harbor pathogens.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The preparation area located next to the walk-in cooler had a build-up of food debris and grime. Please clean and sanitize this area. 2) A build-up of dust was observed on the walls/ceiling in the walk-in cooler. Please clean the dust.

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