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Centre Street Church

3900 2 Street NE Calgary AB T2E 9C1 · Food - General

Official record from Alberta →

Inspection summary

Centre Street Church has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on December 10, 2025, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 6 separate inspections, most recently on December 4, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on November 26, 2025. 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 5 times across 3 separate inspections, most recently on November 26, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 November 15, 2023. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 2 separate inspections, most recently on November 15, 2023. For example: Do food handlers at the facility have adequate food safety training?

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

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical sanitizing dishwasher in the wellness kitchen had a chlorine residual of 0ppm.Repair this dishwasher. Utilize the 3-compartment sink for washing and sanitizing dishes.
  3. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical sanitizing dishwasher in the wellness kitchen had a chlorine residual of 0ppm.Repair this dishwasher. Utilize the 3-compartment sink for washing and sanitizing dishes.
    • 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 is a large gap underneath the exit door and the receiving door in the food bank area. The facility must be structurally sound to prevent the entry of pests.Repair/replace the weatherstripping and ensure there is no gap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is dust accumulated on the ceiling tiles near the dishwashing and food prep area in the main kitchen. Thoroughly clean the indicated areas and ensure the ceiling tiles are regularly cleaned to remove dust and to protect food from contamination.
  4. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical sanitizing dishwasher had a chlorine residual of 0ppm.Repair this dishwasher. Utilize the 3-compartment sink for washing and sanitizing dishes.
  5. Initial Inspection

    3 infractions

    • 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 test strips available during the inspection for the QUAT sanitizer solution. The inspector informed the operator that test strips must be used every time a QUAT sanitizer solution is made, then daily, and recommended to test every 2-4 hours during operations to ensure that the sanitizer solution has a QUAT concentration between 200-400 ppm. Less than 200 ppm means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. **OBTAIN QUAT TEST STRIPS.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit was displayed; however, it was expired. Thus, the permit displayed was not valid. To ensure that the facility is operating with a valid permit at all times, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers. If a Food Handling Permit is needed, please contact [email protected] immediately.**DISPLAY A VALID FOOD HANDLING PERMIT IN A CONSPICUOUS LOCATION IN THE FACILITY.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no valid Food Safety Training Certificate provided during the inspection. The operator mentioned that their certificates were expired. The inspector informed the operator that at least one person, preferably at the supervisory level, must have a certification from one of the recognized and approved Food Safety courses in Alberta by the Minister of Health to meet Section 31 of the Food Regulation. A list of recognized Food Safety Courses in Alberta will be provided with this report. Once a course is scheduled, please send the date(s) to the undersigned. Once a certificate is received, please send a copy of the certificate to the undersigned. **SEND A COPY OF A VALID FOOD SAFETY TRAINING CERTIFICATE.
  6. Monitoring Inspection

    7 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?
      • Meat were being "ulsalted" in stagnant water in the compartment sink. The staff mentioned that the process involves salted meat being submerged in water for 4 hours, with 1 hour water turnover in between. This was noted as the 5th step in their recipe provided during the inspection. The facility was not approved for meat processing, and their current procedures/recipe have not been reviewed yet by Alberta Health Services. Thus, the inspector informed the staff that their meat processing practices be put to stop until a full review and approval is granted by a public health inspector.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers and trays with food were stored on the floor in the walk-in cooler. The inspector informed the staff that all food and other food-related items must be stored off the floor with at least six inches clearance. This would also facilitate adequate cleaning of the space underneath. The boxes and trays were stored off the floor afterwards.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meats were stored above ready-to-eat food in the walk-in cooler. The inspector informed the staff that raw or unprocessed food shall be kept separate from ready-to-eat foods, or raw or unprocessed food be stored below ready-to-eat foods to prevent potential contamination. The food products were rearranged during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no maximum-registering thermometer available. The inspector informed the staff that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. **OBTAIN A MAXIMUM-REGISTERING THERMOMETER. RECORD TEMPERATURES DAILY.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Moldy grout on the wall of the dishwashing sink/station. Please remove the grout, clean the surface, and then regrout.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area around the mixing bowl/soup equipment was dirty. Please clean.
  7. Initial Inspection

    4 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?
      • Meat were being "ulsalted" in stagnant water in the compartment sink. The staff mentioned that the process involves salted meat being submerged in water for 4 hours, with 1 hour water turnover in between. This was noted as the 5th step in their recipe provided during the inspection. The facility was not approved for meat processing, and their current procedures/recipe have not been reviewed yet by Alberta Health Services. Thus, the inspector informed the staff that their meat processing practices be put to stop until a full review and approval is granted by a public health inspector.**CONSULTATION (2023-11-14). A meat processing specialist was brought on-site by the district public health inspector to provide the staff/operator with information needed to gain approval for their meat processing. The staff was provided with which information would be required to be provided to initiate the approval process.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There was no maximum-registering thermometer available. The inspector informed the staff that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. **OBTAIN A MAXIMUM-REGISTERING THERMOMETER. RECORD TEMPERATURES DAILY.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Moldy grout on the wall of the dishwashing sink/station. Please remove the grout, clean the surface, and then regrout.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area around the mixing bowl/soup equipment was dirty. Please clean.

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