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Carewest Comprehensive Community Care - Food

306 - 8120 Beddington Boulevard NW Calgary AB T3K 2A8 · Food - General

Official record from Alberta →

Inspection summary

Carewest Comprehensive Community Care - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on July 3, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 4 times across 3 separate inspections, most recently on July 3, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 once on June 12, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on June 12, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no means to monitor the sanitizing temperature of the high temp dishwasher. Recommend obtaining a waterproof min/max probe thermometer. This thermometer can also be used to monitor temperatures of food.**July 3, 2026: thermometer on order.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Quat sanitizer in spray bottle did not register a sanitizing residual. Please maintain quat sanitizer concentration at 200 ppm. Use test strips to monitor concentration level.2) The automatic chemical unit connected to the D10 sanitizer was dispensing at 50 ppm quats. Please recalibrate so solution is prepared according to manufacturer's instructions.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no means to monitor the sanitizing temperature of the high temp dishwasher. Recommend obtaining a waterproof min/max probe thermometer. This thermometer can also be used to monitor temperatures of food.
    • 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 cabinet under the 2-compartment sink was severely water damaged and difficult to clean/sanitize. Please repair/refinish so surface is smooth, nonporous and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Several aluminum trays in the back storage area were contaminated with food debris. These trays have many creases and were meant for single use. Please use food storage containers that can be easily washed and sanitized.2) Stainless steel/reuseable straws belonging to one client were stored in container amongst single-use straws for other clients. Store utensils belong to individual clients separately.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer not available. Ensure a 100ppm chlorine or 200ppm quat solution is available at all times.

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