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Calgary Islamic School - Food

2612 37 Avenue NE Calgary AB T1Y 5L2 · Food - General

Official record from Alberta →

Inspection summary

Calgary Islamic School - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 12, 2025. The most recent inspection, on February 25, 2026, recorded 2 infractions.

1 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: 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 5 times across 5 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 April 21, 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 8 times across 5 separate inspections, most recently on October 1, 2025. For example: Do food handlers at the facility have adequate food safety training?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on February 25, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on February 25, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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. Risk Management Inspection

    2 infractions

    • 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?
      • **Pending violation**The refrigerated equipment where BB4K food are stored is not being monitored.-Please monitor and document temperature record as required.**Update from February 25, 2026**The refrigerator has a manual thermometer, but a record is not being maintained.- Ensure the fridge temperature is recorded at least once a day.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A BB4K food safety plan was not provided. Develop a BB4K food safety plan. The checklist for the food plan is included in the email to the school Principal.
  2. Risk Management Inspection

    3 infractions

    • 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?
      • The refrigerated equipment where BB4K food are stored is not being monitored.-Please monitor and document temperature record as required.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Functional food or probe thermometer was not available onsite.Provide well-calibrated probe thermometer and ensure the food temperature is being monitored.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food handler does not have food handling training or certificate.-Please complete at least the basic food handling training.
  3. Demand Inspection

    3 infractions

    • 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?
      • The refrigerated equipment where BB4K food are stored is not being monitored.-Please provide suitable thermometer in the identified fridge, monitor and document temperature record as required.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Functional food or probe thermometer was not available onsite.Provide well-calibrated probe thermometer and ensure the food temperature is being monitored.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The food handler does not have food handling training or certificate.-Please complete at least the basic food handling training.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no surface or equipment sanitizer available at the time of inspection.- Please provide appropriate surface sanitizer and test strip to ensure food safety procedures are followed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in the kitchen's fridge and its temperature was not monitored.-Please provide functional thermometer in the indicated refrigerator and ensure its temperature is daily monitor and documented.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Facility using washroom sink to wash hands prior to handling food, there is no handwashing sink in the designated kitchen.-Please install handwashing sink with running hot-and cold-water including soap and paper towels in suitable dispensers in the kitchen.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There is no kitchen staff with food safety training/ certificate.-Ensure at least one food handler has food safety training/certificate.
  6. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no surface or equipment sanitizer available at the time of inspection.- Please provide appropriate surface sanitizer and test strip to ensure food safety procedures are followed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in the kitchen's fridge and its temperature was not monitored.-Please provide functional thermometer in the indicated refrigerator and ensure its temperature is daily monitor and documented.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Facility using washroom sink to wash hands prior to handling food, there is no handwashing sink in the designated kitchen.-Please install handwashing sink with running hot-and cold-water including soap and paper towels in suitable dispensers in the kitchen.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There is no kitchen staff with food safety training/ certificate.-Ensure at least one food handler has food safety training/certificate.
  7. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no surface or equipment sanitizer available at the time of inspection.- Please provide appropriate surface sanitizer and test strip to ensure food safety procedures are followed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in the kitchen's fridge and its temperature was not monitored.-Please provide functional thermometer in the indicated refrigerator and ensure its temperature is daily monitor and documented.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Facility using washroom sink to wash hands prior to handling food, there is no handwashing sink in the designated kitchen.-Please install handwashing sink with running hot-and cold-water including soap and paper towels in suitable dispensers in the kitchen.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There is no kitchen staff with food safety training/ certificate.-Ensure at least one food handler has food safety training/certificate.

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