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Calgary Drop-In Centre - Kitchen

1 Dermot Baldwin Way SE Calgary AB T2G 0P8 · Food - General

Official record from Alberta →

Inspection summary

Calgary Drop-In Centre - Kitchen has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on July 24, 2026, recorded 6 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Pests.

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 6 times across 4 separate inspections, most recently on July 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 4, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 November 30, 2023. 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?

  • 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 11 times across 7 separate inspections, most recently on July 24, 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 3 times across 2 separate inspections, most recently on July 24, 2026. 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.

9 inspections

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Couple of soiled cloths were observed on the counter in the food preparation area.Ensure that soiled cloths are removed from food preparation areas and stored in a designated location until laundered. Cleaning cloths must be kept in a clean and sanitary manner to prevent contamination of food and food-contact surfaces.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cleaning cloths were stored in a sanitizer solution at the dishwasher sink; however, the sanitizer concentration was measured at 0 ppm, indicating that the solution was ineffective for sanitizing purposes. The issue was discussed with the manager on-site. The sanitizer solution was discarded, and the bucket was cleaned and refilled with a freshly prepared sanitizer solution at the appropriate concentration. Ensure that wiping cloths are stored in a properly prepared sanitizer solution maintained at the correct concentration when not in use. Sanitizer concentrations must be routinely monitored and documented to verify effectiveness.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • During the inspection, it was observed near the dishwashing area that food bowls were stored in a tray covered with a garbage bag.Ensure that garbage bags are not used to cover or store food utensils, equipment, or any food-contact surfaces. Use only clean, food-grade coverings that are intended for food-contact applications to prevent 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?
      • During the inspection, it was observed that the ceiling in the dishwasher area showed signs of water damage.Identify and eliminate the source of the water intrusion or leak. Repair the affected area as necessary and replace all water-damaged ceiling materials. Ensure the ceiling is maintained in good repair, smooth, non-absorbent, and easily cleanable to prevent further deterioration and to maintain sanitary conditions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • It was observed during the inspection that1. Cutting boards had excessive scratches, cuts on the surface and broken edges, making them difficult to effectively clean and sanitize.2. Several scraper spatulas stored in the drawer were damaged and had broken edges.3. Some utensil handles were found to be burnt, preventing effective cleaning and sanitation.4. Few of the knives stored in the drawer had dirty handles.5. Few metal dishes stored on the shelves across from the dishwasher had rust on the edges and undersides.6. A couple of plastic storage bins on the rack across from the dishwasher had broken edges.Ensure to 1. Sand and resurface the cutting boards to restore a smooth, cleanable surface, or discard and replace them with new cutting boards if resurfacing is not feasible.2. Discard all broken or damaged scraper spatulas and any utensils with burnt handles.3. Thoroughly clean and sanitize all knives with soiled handles. Discard and replace any knives that cannot be effectively cleaned and maintained in a sanitary condition.4. Discard all rusted metal dishes or ensure that all rust is completely removed and the dishes are restored to a smooth, non-corroded, and easily cleanable condition. 5. Discard all plastic storage bins with broken edges to ensure food-contact equipment is maintained in good repair and can be effectively cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • During the inspection, it was observed that food boxes and storage bins were being stored on the floor and on carts within the walk-in cooler and walk-in freezer. This storage practice makes the shelving units, as well as the areas behind, beneath, and around stored items, inaccessible and difficult to clean. As a result, dirt and debris may accumulate, creating conditions that could attract pests and compromise sanitation.Ensure all food boxes and storage bins are stored off the floor on approved shelving or racks. Organize stored items to allow adequate access for cleaning and inspection of all floor and wall surfaces within the walk-in cooler and walk-in freezer. Maintain sufficient clearance to facilitate effective cleaning and sanitation of the storage areas.
  2. Risk Management Inspection

    0 infractions

  3. 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?
      • Outstanding Violation (May 15, 2026)Ventilation outlets and ceiling tiles were still observed to be dusty and soiled in loose debris.----------Outstanding Violation (March 2, 2026)The ceiling tiles and ventilation outlets were still dirty with grease build up.-----------Initial ViolationCeiling tiles observed to be dirty and grease build up. - ensure that the ceiling tiles are cleaned. Ventilation outlets are dirty and grease build up- ensure that ventilation outlets are clean.
  4. Risk Management 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)?
      • Outstanding Violation (March 2, 2026)The high-temperature mechanical dishwash was tested using probe thermometer and still measured at 68C.-----------Initial ViolationThe high-temperature dishwasher was tested three times using a probe thermometer and was found to be ineffective in sanitizing dishes, reaching only 68C. To ensure proper sanitization, the temperature of the mechanical dishwasher must reach 71C or higher.Please repair the mechanical dishwasher to ensure it is sanitizing dishes by reaching temperatures of 71C or higher. The operator will temporarily use the mechanical dishwasher for cleaning only. Sanitizing will be completed in a sink basin using a 200 ppm quaternary ammonium (quat) solution with a minimum contact time of two minutes, followed by air drying.The use of single-use dishes, cups, and utensils is recommended.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Outstanding Violation (March 2, 2026)The ceiling tiles and ventilation outlets were still dirty with grease build up.-----------Initial ViolationCeiling tiles observed to be dirty and grease build up. - ensure that the ceiling tiles are cleaned. Ventilation outlets are dirty and grease build up- ensure that ventilation outlets are 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?
      • A bin was used to collect water leaking from the first basin of the three-compartment sink located in the dish pit.Please repair the sink to ensure it is no longer leaking.
  5. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was tested three times using a probe thermometer and was found to be ineffective in sanitizing dishes, reaching only 68C. To ensure proper sanitization, the temperature of the mechanical dishwasher must reach 71C or higher.Please repair the mechanical dishwasher to ensure it is sanitizing dishes by reaching temperatures of 71C or higher. The operator will temporarily use the mechanical dishwasher for cleaning only. Sanitizing will be completed in a sink basin using a 200 ppm quaternary ammonium (quat) solution with a minimum contact time of two minutes, followed by air drying.The use of single-use dishes, cups, and utensils is recommended.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was not supplied to the taps in the kitchen.Please correct this issue to ensure that both hot and cold running water are continuously supplied to all kitchen taps.
    • 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) The handwash stations located at the entrance of the kitchen and beside the dish pit were slow draining.Please repair the handwash sinks to ensure they are properly draining.2) A bin was used to collect water leaking from the first basin of the three-compartment sink located in the dish pit.Please repair the sink to ensure it is no longer leaking.
    • 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 flooring in the kitchen is in poor repair - there are several areas where the material used has come off and left holes and grooves which make it difficult to properly clean the floor. - Ensure the floor is in good repair, easy to clean, nonabsorbtive. Ceiling tiles observed to be dirty and grease build up. - ensure that the ceiling tiles are cleaned. Ventilation outlet are dirty and grease build up- ensure that ventialtion outlet are clean.Tiles are missing and crack at the entrance of the dishwasher room. - ensure that the new tiles are installed to create an easy to clean surface.
  6. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • A can of Casa Solana Cheddar cheese sauce was damage.The Can was removed during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handles in oatmeal bulk bins in dry storage were touching food.- Ensure to keep scoop in such way so that their handles should not touch food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were some bowls of cut apples in the cooler stacked so that the bottom of the bowl was in direct contact with the ready to eat food in the bowl below.- Ensure that there is a protective between the bowls and ready to eat fruits.
    • 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 flooring in the kitchen is in poor repair - there are several areas where the material used has come off and left holes and grooves which make it difficult to properly clean the floor. - Ensure the floor is in good repair, easy to clean, nonabsorbtive. Ceiling tiles observed to be dirty and grease build up. - ensure that the ceiling tiles are cleaned. Ventilation outlet are dirty and grease build up- ensure that ventialtion outlet are clean.Tiles are missing and crack at the entrance of the dishwasher room. - ensure that the new tiles are installed to create an easy to clean surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Debris was observed on the blade of the can opener.The can opener was removed and place to dirty dishes during inspection.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Cloths stored in bucket of soapy water.-Cloths are to be stored in sanitizer2) Operator reported food contact surfaces only being cleaned with soapy water.-Ensure surfaces are sanitized after cleaning3) One sanitizer bottle had an unknown liquid in it, 0 ppm quats.-Ensure sanitizer is obtained from dispenser and that it is at the correct concentration (200 ppm)
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator unable to find quat test strips.-Ensure test strips for dispensed sanitizers are available and used daily
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Canned good storage room - 3 light covers missing.-Ensure glass tube lights have protective covers
  9. Demand Inspection

    2 infractions

    • 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?
      • One cockroach found in sticky trap at door by service window-Please provide copies of pest control reports and complete any recommendations listed-Operator should ensure that service window shutters and door can be fully sealed when closed-Continue to carefully monitor kitchen for infiltration of pests. General sanitation is good
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Canned good storage room - 3 light covers missing.-Ensure glass tube lights have protective covers

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