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Calaway Park - Calaway Cafe

245033 Range Road 33 Rocky View County AB T3Z 2E9 · Food - General

Official record from Alberta →

Inspection summary

Calaway Park - Calaway Cafe has been inspected 8 times by Alberta Health Services (Environmental Public Health) since July 10, 2024. The most recent inspection, on June 17, 2026, recorded 2 infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 June 11, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 9, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 4 times across 4 separate inspections, most recently on June 17, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on June 17, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

8 inspections

  1. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * Ice built up in the back fridge. Water accumulation occurred in the fridge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Grease built up on the light protection in the fries station.Please ensure it is cleaned.
  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • * Chemical dishwasher was not operational during the inspection. Tested the chlorine concentration at 0ppm. Operator was aware of the condition. They contacted to service for the repair. There was also three comp. sink available onsite. Facility also does the manual dishwashing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * Ice built up in the back fridge. Water accumulation occurred in the fridge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Grease built up on the light protection in the fries station.Please ensure it is cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer in the dishwasher had a concentration of 0ppm.Operator was asked to use the 3 compartment sink until the dishwasher was repaired.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Old mice fecal matter was observed in the dry storage.Please ensure this is cleaned up and the storage area is organized to prevent pest harbourage.Discussed pest management and recommended increasing the frequency of inspections by the pest control company during operational months.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher was not dispensing sanitizer during the inspection. Please ensure this is repaired.
  5. Risk Management Inspection

    0 infractions

  6. 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)?
      • 1. The dishwasher measured 0ppm chlorine. Maintenance staff called during the inspection to investigate. Discussed with Supervisor to manually wash dishes in the 3-compartment sink until the dishwasher was repaired.COMPLETE THE FOLLOWING:1. Ensure the dishwasher is maintaining 100ppm chlorine at all times for adequate sanitizing of dishes.
  7. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Prep cooler cutting boards had black markings and were scored.COMPLETE THE FOLLOWING:1. Resurface/replace boards so they are smooth and easier to clean.
  8. Monitoring Inspection

    0 infractions

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