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Chartwell Colonel Belcher Retirement Residence - Food

1945 Veterans Way NW Calgary AB T3B 5Y7 · Food - General

Official record from Alberta →

Inspection summary

Chartwell Colonel Belcher Retirement Residence - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 21, 2024. The most recent inspection, on October 6, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 10, 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 once on August 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 21, 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?

  • 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 4 times across 2 separate inspections, most recently on August 10, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 4 times across 4 separate inspections, most recently on August 10, 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • THEATRE ROOM:1) Popcorn machine was cleaned with vinegar only. Please ensure food contact surfaces including scoop are cleaned with detergent/degreaser, rinsed with clean water, then sanitized with an approved sanitizer.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • MAIN KITCHEN:Dishwashing staff did not remove gloves and wash hands between loading and unloading dishwasher. Please ensure gloves are removed and hands washed before handling clean dishes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • MAIN KITCHEN:1) Containers of salads (green and quinoa) and cut vegetables stored on ice on service cart measured 14C. Ensure there is adequate amount of ice to surround containers of food. Store perishable foods at or below 4C (corrected).2) Foods stored on bottom shelf in small domestic cooler in dessert area measured 8-9C. Recommend defrosting unit, adjusting temperature, and/or conducting repairs to ensure cooler maintains perishable foods at or below 4C. Replace cooler as needed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • MAIN KITCHEN:1) Paper towel dispenser was empty at the front servery hand sink (corrected - new dispenser was installed).
    • 20. Do food handlers at the facility have adequate food safety training?
      • Unable to determine if new food services manager is certified in food safety. Please provide copy of food safety certificate.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • MAIN KITCHEN:1) Glass cups were stored under the hand sanitizer dispenser at the servery hand sink. This is not a sanitary area. Please store food equipment/utensils in a clean area (corrected).2) The hot holding unit in the dessert area was missing a handle for the lid. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • MAIN KITCHEN:1) There was an accumulation of grime, food debris and garbage in some hard-to-reach areas in the kitchen particularly under the dessert prep station, dish pit, and dry storage room. Please clean.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Facility is waiting to get the dipper well installed**1) Ice cream scoops were stored in murky water at room temp. Either install a dipper well or use a clean/sanitized scoop each time (corrected).**Outstanding***3) There was an accumulation of grease droplets on the front edge of the exhaust canopy. Please clean. Increase the frequency of cleaning.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooked shelled eggs were stored on the edge of the steam table at room temperature. Temp measured 25C (destroyed). Please store perishable foods at or below 4C, or at or above 60C.2) Beef pieces in the hot holding unit measured 34C (destroyed). Please ensure the steam table is turned up to required temperature.3) Unused creamers labelled 'keep refrigerated' were left on dining tables and placed back into cooler after meal services. Creamers measured 24C (destroyed).
    • 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) There were several small flies in the dry storage room with dough mixer. Please provide treatment to eliminate the flies.2) There were a few small flies in the dessert serving station. Please provide treatment.
    • 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 ceiling near the self-serve coffee station was open/under construction. There was an overhead leak repair done and centre had plans to repair ceiling by August 4th. Recommend sealing hole with plastic/cover until more permanent repair can be done.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Ice cream scoops were stored in murky water at room temp. Either install a dipper well or use a clean/sanitized scoop each time (corrected).2) Clean plates and bowls were stored directly behind the cook line hand sink. This is not a sanitary area - please relocate (corrected).3) There was an accumulation of grease droplets on the front edge of the exhaust canopy. Please clean.4) There was an accumulation of old food debris behind the blade of the electric slicer. Please clean.5) Cups, saucers, glasses were stored directly next to the front servery hand sink. Please relocate to a sanitary area.6) Paper cups were stored in the drawer under the front servery hand sink. Please relocate to sanitary area.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 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?
      • Dishwasher's sanitizer concentration was not daily monitored and documented.-Please daily monitor and document dishwasher's sanitizer concentration to ensure proper food safety procedures.
  7. Monitoring Inspection

    3 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?
      • Dishwasher's sanitizer concentration was not daily monitored and documented.-Please daily monitor and document dishwasher's sanitizer concentration to ensure proper food safety procedures.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scooping cups were left in bulk food storage containers.-Please remove scoops from bulk food after use and ensure scooping cups are regularly cleaned and sanitized to prevent bulk food contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen canopy hood was observed with layer of grease and oil.-Please clean the indicated kitchen equipment and maintain in clean condition to prevent food contamination.
  8. Monitoring Inspection

    0 infractions

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