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Carriage House - Main Kitchen

9030 Macleod Trail SE Calgary AB T2H 0M4 · Food - General

Official record from Alberta →

Inspection summary

Carriage House - Main Kitchen has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on January 30, 2026, found no infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 5 times across 5 separate inspections, most recently on January 14, 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?

  • 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 4 times across 3 separate inspections, most recently on January 14, 2026. 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 2 times on November 20, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 12 times across 9 separate inspections, most recently on January 14, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 3 separate inspections, most recently on November 27, 2024. 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A package of raw meat was found thawing at room temperature near 2-comp sink. Temperature measured at -2.1C. Food was moved to walk-in cooler during inspection.- Thaw all foods using safe methods: In a cooler at 4°C or below, under cold running water, or during the cooking process.
    • 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 was a visible gap noted on the exterior doors near garbage disposal area.- Eliminate the gaps and ensure weatherstripping is installed as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was accumulation of food debris underneath the cookline in the main kitchen. - Please clean underneath the cookline and hard-to-reach areas of the kitchen.
  3. Risk Management Inspection

    0 infractions

  4. Demand 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?
      • **Main Kitchen**1. Plywood was covering a section of the floor as the tiles were broken and scheduled to be replaced. -thank you for identifying and resolving constructional deficiencies.
  5. 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?
      • **Main Kitchen**1. Grout around tiles and around floor drains were pitted. **Please repair.
  6. Demand 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?
      • **Main Kitchen**1. Grout around tiles and around floor drains were pitted. **Please repair.
  7. 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?
      • **Main Kitchen**1. Grout around tiles and around floor drains were pitted. **Please repair.
  8. Risk Management 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?
      • There was a visible gap under the door in the ballroom area, which can be a potential pest entry point.**Please repair/replace the weatherstripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Main Kitchen**1. Grout around tiles and around floor drains were pitted. **Please repair.
  9. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Main Kitchen**1. Two bottom and one top left cabinets of prep cooler in front of the ventilation hood measured at 13.4*C. All food inside the cooler were moved to the different cooler. **Please repair**Ensure that all high-risk foods stored in the cooler are held at 4*C or below at all times.**Winzer Prep Kitchen**1. Stand up cooler in right corner was measured above 4*C. Food was moved to the other cooler in the same kitchen.**Please repair**Ensure high risk food is kept at 4*C or below at all times.
    • 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 was a visible gap under the door in the ballroom area, which can be a potential pest entry point.**Please repair/replace the weatherstripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Main Kitchen**1. Tiles around all the floor drains were broken throughout the main kitchen. **Please replace/repair.**Main Back Hallway**1. Several floor tiles inside the produce walk-in-cooler were missing.**Please repair/replace**Ensure all surfaces in the facility are smooth, impervious to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Winzer Prep Kitchen**1. Disparity was observed between inbuild digital thermometer and stand-up thermometer inside the cooler. **Please repair2. Ice scoop attached to the metal chain beside the ice machine at the entrance. **Please remove the chain as it is not easily cleanable, and store ice scoop in a clean food-grade container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning required along the cook line in hard-to-reach areas in Main Kitchen. Some areas include, but are not limited to:- Wall behind the burner as it had a significant grease build-up.- Underneath the deep fryer. - Shelves for storing clean towels had a significant food debris build-up underneath.
  10. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**Observed wet cleaning cloths stored on counters in cooking area in the main kitchen. Discussed with staff that cloths must be kept in sanitizer solution when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Corrected**Stand up cooler beside the oven measured 9*C. Operator was told to move the food to the different cooler. Temperature of the stand-up cooler was measured at -1*c by the end of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Main Kitchen**1. Two bottom and one top left cabinets of prep cooler in front of the ventilation hood measured at 13.4*C. All food inside the cooler were moved to the different cooler. **Please repair**Ensure that all high-risk foods stored in the cooler are held at 4*C or below at all times.**Winzer Prep Kitchen**1. Stand up cooler in right corner was measured above 4*C. Food was moved to the other cooler in the same kitchen.**Please repair**Ensure high risk food is kept at 4*C or below at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were expired in the bar area. **Please replace and ensure test strips are not used passed their expiration date.
    • 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 was a visible gap under the door in the ballroom area, which can be a potential pest entry point.**Please repair/replace the weatherstripping.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • **Corrected**Raw wood was observed in the main kitchen, which is not easy to clean. Operator removed the raw wood from the facility during inspection.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • **Corrected**Wooden broom was observed near the burner in the main kitchen, which can be a potential fire hazard. Operator removed the broom during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Main Kitchen**1. Tiles around all the floor drains were broken throughout the main kitchen. **Please replace/repair.**Main Back Hallway**1. Several floor tiles inside the produce walk-in-cooler were missing.**Please repair/replace**Ensure all surfaces in the facility are smooth, impervious to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Winzer Prep Kitchen**1. Disparity was observed between inbuild digital thermometer and stand-up thermometer inside the cooler. **Please repair2. Ice scoop attached to the metal chain beside the ice machine at the entrance. **Please remove the chain as it is not easily cleanable, and store ice scoop in a clean food-grade container. **Main Kitchen**1. Interior of an ice machine was visibly dirty.**Please clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning required along the cook line in hard-to-reach areas in Main Kitchen. Some areas include, but are not limited to:- Wall behind the burner as it had a significant grease build-up.- Underneath the deep fryer. - Shelves for storing clean towels had a significant food debris build-up underneath.- Meat fridge in the main back hallway.
  11. Risk Management Inspection

    0 infractions

  12. Monitoring Inspection

    4 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?
      • 1. Small gap along shipping/ receiving door 2. Several mouse traps were moved out of position. Ensure all traps are placed back into their proper arrangement
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink by short service counter was leaking. Bucket used to catch the water was overflowing. Maintenance called and leak was fixed. Corrected during inspection
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rust and mildew build up inside ice machine by main kitchen
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in hard to reach areas, such as, but not limited to:- Under and behind large cooking equipment and coolers on the cook line- Under and behind shelving in storage rooms- Under pallets by the Windsor Ballroom prep kitchen- In corners and along walls by shipping/ receiving doors, receiving doors by kosher kitchen

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