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Calaway Park - Low Risk Concessions

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

Official record from Alberta →

Inspection summary

Calaway Park - Low Risk Concessions has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 26, 2024. The most recent inspection, on June 11, 2026, recorded 2 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 10, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on July 10, 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?

  • 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 once on July 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on June 11, 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 4 times across 2 separate inspections, most recently on July 10, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • * Some of the paper towel dispensers were not operational.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Beaver Tails* Grease built up at the exhaust fans, big fan on the wall.Celebration *Cleaning of the fans are required
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Celebration Snacks:QUATS sanitizer in red bucket measured less than 100ppm. Solution replaced during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Little Deuce:Ice scoop store on top of grey bin.COMPLETE THE FOLLOWING:1. Store ice scoop in a container to protect it from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Mini Donuts 2: Paper cup stored in sugar. Staff discarded cup during the inspection.2. Sweet Tooth: Clean metal scoops were being stored under the dishwashing sink. Scoops moved during the inspection to protect them from contamination. 3. Hole in 1 Mini Donuts:- The handle of the scoop stored in donut batter was broken. Utensil removed during inspection. - Plastic cup stored in sugar bin. Cup discarded during inspection. 4. Pretzels & Churros:Open tray of pretzel salt stored beside the handwashing sink. Tray moved away from the sink to protect it from water droplet contamination from handwashing.5. Mini Melts Kiosk:Customer spoons stored eating side up. Spoons were changed to be stored eating side down to protect from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Beaver Tails:Cream cheese icing stored on top of ice. Container immersed in ice water during inspection for better temperature control.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Celebration Snacks:QUATS test strips wet and discoloured.COMPLETE THE FOLLOWING:1. Replace test strips and store in a dry place.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. Sweet N' Salty:Paper towel dispenser was jammed and staff were using paper towel not in a holder to dry hands. Dispenser repaired during the inspection.2. Little Deuce: Paper towel dispenser jammed. Repaired during the inspection.
    • 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?
      • 1. Hole in 1 Mini Donuts:A few mouse droppings were observed behind the ice machine.2. Cotton Candy & Sno Cones:Mouse droppings observed between the sink and ice machine. 3. Pretzels & Churros: Mouse droppings observed in corners around the chest freezer. COMPLETE THE FOLLOWING:1. Clean droppings and monitor for further signs. Contact professional pest control as necessary.
    • 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. Mini Melts Kiosk: Material on ceiling tiles was chipped. *July 10, 2025: ceiling tiles were replaced. However, the tile around the fan was chipped. COMPLETE THE FOLLOWING:1. Repair/replace ceiling tiles.
  5. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **CORRECTED**1. Mini Donut Kiosk (beside roller coaster): No hot water available at the handwash station. Hot water tank was repaired during inspection. Returned to confirm hot water was available.
    • 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?
      • **CORRECTED**1. Hole in 1 Donuts:Mouse droppings observed. Staff called in during inspection to clean droppings.2. Cotton Candy & Sno Cones: Mouse droppings observed behind ice machine. Staff called during inspection to clean.3. Celebration Snacks:Mouse droppings observed in corner. Staff called during inspection to clean.
    • 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. Cotton Candy & Sno Cones:Bottom of wall along floor damaged behind metal shelf. Holes observed in wall.2. Mini Melts Kiosk: Material on ceiling tiles was chipped. COMPLETE THE FOLLOWING:1. Repair wall area noted above so it is easy to clean and maintain.2. Repair/replace ceiling tiles.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Hole in One Donuts: Sanitizer spray bottle was not spraying sanitizer when tested. Staff replaced the sanitizer bottle during 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?
      • Chill Out concession: Caulking around the handwash sink was in disrepair and some mould was observed. Please clean and sanitize around the sink and repair the caulking to prevent moisture accumulation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extracting ventilation fans in multiple concessions including Sweet and Salty Snacks, and Hole in One Donuts had a buildup of dust. Please visit all facilities and ensure the fans and surrounding surfaces are cleaned and sanitized.

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