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Cambridge Manor 64416

253 Smith Street NW Calgary AB T3B 6K1 · Food - General

Official record from Alberta →

Inspection summary

Cambridge Manor 64416 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 25, 2024. The most recent inspection, on September 25, 2026, recorded 7 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 21 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 6 times across 3 separate inspections, most recently on March 13, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 separate inspections, most recently on September 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 25, 2026. 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 7 times across 4 separate inspections, most recently on September 25, 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 3 separate inspections, most recently on September 25, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

6 inspections

  1. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • STILTON SERVERY:1) Leftover plated perishable foods from morning breakfast were stored at room temp. Temp measured 22C (destroyed). Please store perishable foods at or below 4C (and reheat to 74C for service), or at or above 60C.MAIN KITCHEN:1) Custard cakes stored at room temp on tall pan rack measured 17-21C (destroyed). Keep cold perishable foods at or below 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3rd floor Servery:1) The juice fridge temperature in 3rd floor servery was measured at 10 degrees C.- Do not use the fridge until it is repaired and is able to maintain a temperature of 4 degrees or below.**Sept 25, 2026: temp measured 9C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ABINGTON SERVERY:1) Timer set for water supplied at hand sink was too short (on for only a few seconds) for adequate hand washing. Please adjust so hands can be properly washed.
    • 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?
      • MAIN KITCHEN:1) There were flies in the dishwashing area. Recommend installing fly control over dirty dish/garbage area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • FOXTON SERVERY:1) Water is leaking from the tap base at the 2 comp sink. Please repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls throughout the serveries were in disrepair. - The operator reported they were aware, and the repairs will be done soon.**Sept 25, 2026: wall still need to be repaired in Stilton servery.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 3rd floor Servery:1) The juice fridge temperature in 3rd floor servery was measured at 10 degrees C.- Do not use the fridge until it is repaired and is able to maintain a temperature of 4 degrees or below.**Sept 25, 2026: refrigerator measured 9C. Written records indicated 8C at 7:00 AM. Temp ranged 6-8C over last few days without corrective action taken.
  2. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3rd floor Servery:1) The juice fridge temperature in 3rd floor servery was measured at 10 degrees C.- Do not use the fridge until it is repaired and is able to maintain a temperature of 4 degrees or below. 2) No thermometer was observed in the juice fridge. - Ensure to have a manual thermometer in the fridge for recording temperature.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • SERVERIES:1) Cutting boards and knives were either washed with hand soap or rinsed off at the 2 compartment sink. Please remind staff to take cutting boards and knives back to the kitchen where they can be washed and sanitized in the dishwasher. If manual wash is conducted, please provide dish detergent and sanitizer at the serveries and ensure staff perform approved wash, rinse, sanitize in 2 comp sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No dishwasher thermometer was observed in the bistro for monitoring dishwasher temperature.- Provide a waterproof dishwasher thermometer with max temperature recording feature to monitor dishwasher temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls throughout the serveries were in disrepair. - The operator reported they were aware, and the repairs will be done soon.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Manufactures plastic protective cover was not removed from all the ice machines in the bistro and all the serveries.- Remove the protective covering. BISTRO:2) Mould was observed in the small fridge. - Clean the fridge. 3) Excessive ice buildup was observed in the small pop and water fridge. - Defrost the fridge and ensure to defrost it at regular intervals to avoid ice buildup.MAIN KITCHEN: 4) Ice machine had mould and buildup. - Clean the ice machine. 5) Cutting boards on prep cooler and hot holding unit had deep groves making it rough and difficult to clean.- Resurface/ replace the cutting boards.6) Microwave has food debris build up. -Clean the microwave.3rd floor Servery:7) The juice fridge temperature in 3rd floor servery was measured at 10 degrees C.- Do not use the fridge until it is repaired and is able to maintain a temperature of 4 degrees or below.SERVERIES:Cutting boards and knives were stored behind the 2 comp sink and against the backsplash. This is not a sanitary area. Please store food equipment in clean/sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • MAIN KITCHEN:1) There was an accumulation of food debris and garbage under the shelving units in the walk-in freezer. Please clean.SERVERIES:2) Hard to reach areas in Willingham servery were observed to have food debris accumulated. - Clean hard to reach areas.
  3. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • MAIN KITCHEN:1) Food was stored on the floor in the walk-in freezer. - Operator moved the food on to a shelf. Ensure food is stored at least 6 inches above the floor at all times.2) Raw meat was stored above ready to eat/ cooked food in the walk-in cooler.- The operator moved the raw meat to bottom shelf. Ensure to store raw meat below ready to eat/ cooked foods to avoid cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3rd floor Servery:1) The juice fridge temperature in 3rd floor servery was measured at 10 degrees C.- Do not use the fridge until it is repaired and is able to maintain a temperature of 4 degrees or below. 2) No thermometer was observed in the juice fridge. - Ensure to have a manual thermometer in the fridge for recording temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3rd FLOOR SERVERY1) The juice fridge temperature in 3rd floor servery was measured at 10 degrees C and internal temperature of milk was measured at 10.2 degrees C in the servery fridge. - All food was discarded from the fridge. 2) High risk perishable food was stored at room temperature in the 3rd floor servery.Poached eggs were measured at 20.1 degrees C and sausage temperature was measured at 21.3 and Pasta was measured at 36.0 degrees C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • SERVERIES:1) Cutting boards and knives were either washed with hand soap or rinsed off at the 2 compartment sink. Please remind staff to take cutting boards and knives back to the kitchen where they can be washed and sanitized in the dishwasher. If manual wash is conducted, please provide dish detergent and sanitizer at the serveries and ensure staff perform approved wash, rinse, sanitize in 2 comp sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No dishwasher thermometer was observed in the bistro for monitoring dishwasher temperature.- Provide a waterproof dishwasher thermometer with max temperature recording feature to monitor dishwasher temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walls throughout the serveries were in disrepair. - The operator reported they were aware, and the repairs will be done soon.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Manufactures plastic protective cover was not removed from all the ice machines in the bistro and all the serveries.- Remove the protective covering. BISTRO:2) Mould was observed in the small fridge. - Clean the fridge. 3) Excessive ice buildup was observed in the small pop and water fridge. - Defrost the fridge and ensure to defrost it at regular intervals to avoid ice buildup.MAIN KITCHEN: 4) Ice machine had mould and buildup. - Clean the ice machine. 5) Cutting boards on prep cooler and hot holding unit had deep groves making it rough and difficult to clean.- Resurface/ replace the cutting boards.6) Microwave has food debris build up. -Clean the microwave.3rd floor Servery:7) The juice fridge temperature in 3rd floor servery was measured at 10 degrees C.- Do not use the fridge until it is repaired and is able to maintain a temperature of 4 degrees or below.SERVERIES:Cutting boards and knives were stored behind the 2 comp sink and against the backsplash. This is not a sanitary area. Please store food equipment in clean/sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • MAIN KITCHEN:1) There was an accumulation of food debris and garbage under the shelving units in the walk-in freezer. Please clean.SERVERIES:2) Hard to reach areas in Willingham servery were observed to have food debris accumulated. - Clean hard to reach areas.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer concentration was less than 100ppm when tested from one of the sanitizer pails in the main kitchen.-Please change the sanitizer solution more frequently and monitor the concentration to ensure 200ppm quats is maintained.Note: the concentration from the dispenser was tested to be at 200ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member in the main kitchen was rinsing and loading dirty dishes into the dishwasher and then immediately handled clean dishes without changing gloves and washing hands between tasks. -Please review hand hygiene and safe glove use practices with all food services staff.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Some of the ready to use dishes still had food debris on them and some of the containers storing clean dishes had debris in them. This was seen on the storage rack in the main kitchen dishwashing area.-Some of these dishes were removed and staff were asked to wash the dishes again. Please ensure that dishes are thoroughly cleaned and sanitized. Please also clean the containers storing dishes on a routine basis.2. Coffee pots were not being properly washed and sanitized in the 3rd floor serving kitchen. -Please send coffee pots to the main kitchen to clean and sanitize using the dishwasher.
    • 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?
      • There were some small black flies found in the back storage room in the main kitchen.-Please consult with the pest control company to eradicate the flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One hand wash sink in the main kitchen and the hand wash sink in the 3rd floor dining room were not draining properly.-Please service the sinks so they are draining efficiently.
  6. Monitoring Inspection

    0 infractions

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