Skip to content
Loading map…

Cineplex Odeon Crowfoot Cinemas

91 Crowfoot Terrace NW Calgary AB T3G 2L5 · Food - General

Official record from Alberta →

Inspection summary

Cineplex Odeon Crowfoot Cinemas has been inspected 2 times by Alberta Health Services (Environmental Public Health) since September 5, 2024. The most recent inspection, on January 29, 2026, recorded 7 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times across 2 separate inspections, most recently on January 29, 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 January 29, 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 6 times across 2 separate inspections, most recently on January 29, 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 January 29, 2026. 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 September 5, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

2 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the Outtakes,The quat sanitizing solution in buckets containing wiping cloths at the food preparation areas were measured at a concentration less than 50 ppm.- Operator emptied and replaced the sanitizing solution, the concentration tested to be 200 ppm.Ensure to monitor, maintain and verify the sanitizing solutions with test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • At the Concession area,The hot-holding unit with freshly prepared hot dogs was measured at a temperature of 45.9 degrees Celsius at the time of inspection. - Operator adjusted the unit and the ambient temperature was measured at 62.7 degrees Celsius.Ensure all high-risk foods under hot holding are maintained at a temperature of 60 degrees Celsius or greater at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The cover of the ceiling light above the standing freezer was observed to be in disrepair.Fix or replace the cover.
    • 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 exhaust vent hood was observed to be operating without filters while the commercial deep fryer was on. The operator indicated that they had taken the filters out earlier to clean.- Please put back the filters and do not use the hood without them. It poses a fire hazard and reduces air quality.Ensure that when the commercial deep fryer is in operation, the exhaust ventilation system (with its filters) must be maintained and operated as designed according to the manufacturer's instructions.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At the Outtakes,A loud noise was heard from the walk-in cooler. The operator indicated that its fan was in disrepair, however, the temperature was measured to be adequate at the time of inspection.- Fix the fan in disrepair.Pending the repair, ensure to regularly monitor the temperature as it may suddenly fail and potentially lead to temperature abuse and increase the risk of foodborne illness.A temperature of 4 degrees Celsius or less is required at all times for cooling units.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. At the outtakes, accumulation of dust observed on the air vents, ceiling light covers and the handwashing sink in front of the exhaust hood canopy.2. At the concession area, dust build-up noted around the food preparation area.- Clean the indicated areas and ensure to maintain in a sanitary condition at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Recurring Violation- January 29, 2026: The floor under and around the 3-compartment sink at the Out Take area was observed to be very slippery.Requirement:Thoroughly clean the floor and surrounding areas and ensure to maintain in a sanitary condition at all times.Noted during previous inspections:- 2024/09/05: 1) Grease and debris by the grease trap at the Out Take Dishwashing area.2) Debris build-up in the hard to reach areas of the Concession Dishwashing area.Clean these areas. - 2023/07/10
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Out takes:The Quat sanitizer was testing less than 100 ppm. The operator made new Quat solution, and the concentration was 200ppm. -Please ensure that the Quat concentration is 200ppm and is changed regularly.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the kitchen,Frosting on the ceiling of the walk -in freezer and the food was being stored beneath it. -Ensure that food is not being stored beneath the frosting and fix the frosting.
    • 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 light in the concession dishwashing area was burned out. The ceiling tile in the food storage was displaced.-Fix the ceiling light and the ceiling tile.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The steam table in Outtakes was dirty.-Please ensure to empty, clean and sanitize the steam table.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • "Repeated Violation"1)Grease and debris by the grease trap under the 3-compartment sink at the Out Take Dishwashing area.-Ensure that he area beneath 3 compartment sink is cleaned thoroughly.2) Black tape on the mini cooler beside the menu board.-Ensure that the tape is removed so the area can be cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and debris by the grease trap at the Out Take Dishwashing area.2) Debris build-up in the hard to reach areas of the Concession Dishwashing area.Clean these areas.

Nearby inspected facilities

Own this business? Add a badge to your website