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Calgary Alpha House Society - Kitchen

203 15 Avenue SE Calgary AB T2G 1G4 · Food - General

Official record from Alberta →

Inspection summary

Calgary Alpha House Society - Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 2, 2024. The most recent inspection, on August 12, 2026, found no infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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 3 separate inspections, most recently on June 29, 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 2 times across 2 separate inspections, most recently on March 8, 2024. 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on June 29, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 January 2, 2024. 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 4 times across 3 separate inspections, most recently on June 29, 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?

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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Moldy strawberries were found in the cooler. Moldy produce contains pathogens or harmful mycotoxins and can contaminate adjacent fruits through direct contact or shared storage conditions. Moldy strawberries were discarded during inspection.- Continue monitoring food quality, remove deteriorated foods regularly.- Perform daily inspections of produce.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were not following a one-way dishwashing workflow and were spraying dishes on both the dirty and clean sides of the dishwasher. Staff were directed to stop this practice during inspection and maintain a one-way workflow with clear separation between dirty and clean dishwashing areas. Potentially contaminated dishes were rewashed and sanitized.- Maintain one-way workflow, ensuring complete separation of dirty and clean dish areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leaking from the cooler fan. The presence of excess moisture can promote mold growth and unsanitary conditions in the cooler. - Correct the source of the leak from the cooler fan.- Repair or replace the cooler fan.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils stored across the dish sink in a grimy area, exposing clean utensils to possible contamination from surrounding dirty area.- Remove utensils from the contaminated area and ensure they are cleaned and sanitized before reuse.- Store clean utensils in a designated clean, dry location protected from splash, dust, grease, and other contaminants.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy grease and grime accumulation in hard-to-reach areas including under the steam table, behind the stove, above the dish area, under dish sinks, and around the dishwasher. - Conduct a thorough deep cleaning of all identified areas and implement a routine cleaning schedule to prevent buildup.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Compost bin in the dining area excessively dirty.- Clean the compost bin properly.- Establish a regular cleaning schedule for waste containers.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There is a leak occcuring underneath the hand wash sink at the pipe connected to the hand wash sink.2. The paper towels are not in a suitable dispenser or holder at the hand wash sink.1. Please repair the leak.2. Place paper towels in a proper dispenser or holder.
  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was >400 ppm in spray bottles. Mixture from dispenser also strong.-Ensure quat sanitizer is used at 200 ppm-Operator will dilute spray bottles
  7. Risk Management Inspection

    1 infraction

    • 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?
      • An build-up of what appears to be nesting material was observed beneath the dishwasher (right side). General cleaning along the wall beneath the clean side (left side) of the dishwashing station is needed.-Ensure hard-to-reach areas and edges around the kitchen are thoroughly cleaned regularly
  8. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • A moderate amount of droppings was found in the dry storage room (by the elevator). -Bulk ingredient bins in the dry storage room had many droppings on their lids-Some bulk ingredient bins in the dry storage room were not securely closed-Kitchen: a cardboard box containing a jug of cooking oil was completely covered in grease-Kitchen: in the corners of the kitchen, the flooring had some build-up of debris/grease around the edges in hard-to-reach spotsCleaning mouse droppings:-Wear a mask and gloves-Soak droppings with a 1 bleach : 9 water solution for 5 minutes-Remove droppings with paper towel-Do a regular cleaningFurther tasks:-Deep clean the dry storage area-Discard any potentially contaminated food items-Store all unpackaged food in completely sealable containers (e.g. fruit, open grains)-Ensure no food or moisture is available to pests overnight
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Updated Jan 23, 2024Hard-to-reach areas such as the corner where bulk bins are stored still show signs of lack of cleaning.----------2. Food debris underneath and around cooking equipment in the kitchen, on the floor and on the sides of the oven.- Clean these areas.
  9. Monitoring Inspection

    6 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Observed staff handle salad greens without practicing hand hygiene after handling raw chicken thighs.- Hand hygiene must be completed after contacting raw food products.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • 1. Temperature logs are no longer maintained.- Ensure that the temperatures of the refrigeration equipment is monitored and recorded daily.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken thighs were being thawed in stagnant water, water temperature measured 18C.- Corrected during inspection. Ensure foods are thawed correctly, methods could include: thawing under constant cold running water, in the cooler, or microwaving.2. There was no thermometer available in the fridge located in the pantry area.- Refrigerators must be equipped with functional thermometers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Temperature logs are not maintained for the high temperature dishwasher, it is not being checked daily.- Keep daily temperature logs for the dishwasher, ensure final rinse is at least 71C at the utensil surface.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was soap but no paper towels at one sink in the back kitchen area, there were paper towels but no soap at one sink in the front kitchen area. No sink was fully equipped for adequate handwashing.- Ensure there is a sink dedicated to hand washing that is equipped with soap and single use towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris on floor in both walk in coolers.- Clean these areas.2. Food debris underneath and around cooking equipment in the kitchen, on the floor and on the sides of the oven.- Clean these areas.3. Raw stuffed salmon thawing in cooler was leaking onto milk crates and onto the floor.- Clean these areas.

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