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Central United Church

131 7 Avenue SW Calgary AB T2P 0W5 · Food - General

Official record from Alberta →

Inspection summary

Central United Church has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 2, 2024. The most recent inspection, on February 12, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

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 3 times across 3 separate inspections, most recently on January 26, 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 2 times across 2 separate inspections, most recently on August 1, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 8 times across 6 separate inspections, most recently on February 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 2 times across 2 separate inspections, most recently on August 1, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on April 2, 2024. 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. 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?
      • *Cupboard/shelving below the 3-comp sink is hard to clean due to peeling surfaces, as well as having gaps in the cupboard material in some areas*Re-finish any damaged or peeling surfaces, seal any gaps so that surfaces are smooth and easy to clean and sanitize
  2. 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?
      • *A few dead cockoaches were found in sticky traps underneath the 3-compartment sink inside of the cupboard*Contact a licensed pest control provider and schedule an immediate treatment, provide pest control service record to AHS Health Inspector**January 26th - pest control treatment was done, some dead cockroaches in sticky trap were found underneath the 3-comp sink, continue to monitor and treat the 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?
      • *3-comp sink faucet is leaking water**Cupboard/shelving below the 3-comp sink is hard to clean due to peeling surfaces, as well as having gaps in the cupboard material in some areas*1. Repair the leaking faucet2. Re-finish any damaged or peeling surfaces, seal any gaps so that surfaces are smooth and easy to clean and sanitize
  3. Monitoring 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?
      • *A few dead cockoaches were found in sticky traps underneath the 3-compartment sink inside of the cupboard*Contact a licensed pest control provider and schedule an immediate treatment, provide pest control service record to AHS Health Inspector
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation plan.- Please develop and provide a written sanitation plan for future operations. - Discussed with operator on what is expected in a written sanitation plan.
  4. Monitoring Inspection

    2 infractions

    • 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 of the faucets for the 3-compartment sink is leaking and had to be turned off - the large spray faucet still functions to ensure all sink basins can still be filled with water*Repair the small faucet on the 3-compartment sink
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation plan.- Please develop and provide a written sanitation plan for future operations. - Discussed with operator on what is expected in a written sanitation plan.
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers for refrigerators.- Please acquire thermometers for monitoring purposes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher maintenance required.- Please fix the dishwasher and address the duct tape at the bottom panel/catch tray.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation plan.- Please develop and provide a written sanitation plan for future operations. - Discussed with operator on what is expected in a written sanitation plan.
  6. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometers for refrigerators.- Please acquire thermometers for monitoring purposes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was not stocked with paper towel. A paper towel dispenser has been installed in the kitchen for the hand sink. Please ensure that the hand sink is always stocked with paper towels, liquid hand soap, and hot/cold running water to facilitate proper hand washing by food handlers.
    • 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?
      • Pest reports not available.- Operator will be conducting own pest control and a self-checklist will be forwarded to operator to be completed at least once a month and kept onsite for recordkeeping.
    • 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) Untreated wood on the floor in front of the 3-compartment sink, behind the faucet base against the wall at the 3-compartment sink, and the counters left/right of the stove top.- Please ensure wood is finished/sealed with waterproof coating to ensure surface is smooth, non-absorbent, and easily cleanable.2) Ceiling panels and holes in the ceilings with missing vent covers and/or drywall in the kitchen.- Please replace all ceiling panels, refinish any missing drywall, and add vent covers to ensure all surfaces are smooth, non-absorbent, and easily cleanable.3) Vinyl siding on counter tops are missing.- Please refinish.4) Baseboards missing in certain areas of the kitchen.- Please refinish.5) Inadequate lighting in the back kitchen space as one light is out.- Please replace bulbs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher maintenance required.- Please fix the dishwasher and address the duct tape at the bottom panel/catch tray.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written sanitation plan.- Please develop and provide a written sanitation plan for future operations. - Discussed with operator on what is expected in a written sanitation plan.

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