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Cineplex Cinemas Seton and VIP

19683 Seton Crescent SE Calgary AB T3M 2N9 · Food - General

Official record from Alberta →

Inspection summary

Cineplex Cinemas Seton and VIP has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 25, 2024. The most recent inspection, on July 28, 2026, recorded 6 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 5 times across 3 separate inspections, most recently on July 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on July 28, 2026. 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 7 times across 4 separate inspections, most recently on September 17, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 separate inspections, most recently on July 28, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 July 28, 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.

5 inspections

  1. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use in front concession area.Corrective action:Soak cleaning clothes in sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of cheese curd bags stored in insert of prep cooler in the VIP kitchen was 9.4C at the top and insert was overstocked.b) Internal temperature of cheese curd bags stored in insert of prep cooler in concession area was 9.9 C on the top and insert was overstocked.Corrective action:Ensure that perishable foods under refrigeration are stored at 4C or less. Staff was instructed to move cheese curd bags from the top to the bottom part of the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of iodine during sanitizer cycle for the glass washer.Corrective action:Provide Iodine test strips
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser located at hand washing sink in VIP prep area was empty.Corrective action:Provide paper towels in the dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap and paper towels were provided at sink located in the bar, staff stated that the sink is used as a dump sink not for hand washing. Corrective action:Provide soap and paper towels at the sink located outside the bar and use this sink for hand washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Handle of upright freezer located in the VIP kitchen was broken and duct tape was used to repair.Corrective action:Repair or replace the freezer handle. Do not use duct tape to repair equipment as it makes surface rough and difficult to clean.
  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and debris build up 1. caulking and wall of the 2-compartment sink in the kitchen 2. on floor of the walk-in cooler beneath the shelves in the lower storage.3. on top of the dishwasher and its ventilation canopy in the kitchenPlease clean the indicated areas.
  3. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer solution in spray bottle at the VIP bar area measured 0ppm. Operator discarded solution and filled with 200ppm Quat. -Ensure Quat sanitizer solution is always at 200ppm for effective sanitization of food surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Temperature dishwasher measured 67.4*C at the VIP section. -Repair dishwasher-Use the available 2-compartment or 3-compartment sink.-Follow the wash, rinse and sanitize method-Procedure emailed to operator
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand washing soap at the handwashing station of the VIP popcorn station-Ensure soap, paper towels, and hot and cold running water are available at handwashing stations
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoops were stored on dirty surface top of ice machine. Operator removed scoops.-Ensure scoops are stored in clean container or held in place by a holder
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeated Violation!Popcorn kernels and debris present on floor of lower storage room.Clean noted area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and debris build up 1. in hot holding tray in the front area2. on trolleys used for VIP food at the kitchen3. caulking and wall of the 2-compartment sink in the kitchen 4. on floor of the walk-in cooler beneath the shelves in the lower storage.5. on top of the dishwasher and its ventilation canopy in the kitchenClean the indicated areas.
  4. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Temperature dishwasher measured 67.4*C at the VIP section. -Repair dishwasher-Use the available 2-compartment or 3-compartment sink.-Follow the wash, rinse and sanitize method-Procedure emailed to operator
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand washing soap at the handwashing station of the VIP popcorn station-Ensure soap, paper towels, and hot and cold running water are available at handwashing stations
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoops were stored on dirty surface top of ice machine. Operator removed scoops.-Ensure scoops are stored in clean container or held in place by a holder
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Repeated Violation!Popcorn kernels and debris present on floor of lower storage room.Clean noted area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and debris build up 1. in hot holding tray in the front area2. on trolleys used for VIP food at the kitchen3. caulking and wall of the 2-compartment sink in the kitchen 4. on floor of the walk-in cooler beneath the shelves in the lower storage.5. on top of the dishwasher and its ventilation canopy in the kitchenClean the indicated areas.
  5. 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?
      • Pipe leaking below one set of sinks.One handwash sink has out "out of order" sign.Manager indicated a plumber has been contacted to fix issues.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Popcorn kernels and debris present on floor of lower storage room.Clean noted area.

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