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Circle of Wisdom Elders Seniors Society

110 - 1603 10 Avenue SW Calgary AB T2C 0J7 · Food - General

Official record from Alberta →

Inspection summary

Circle of Wisdom Elders Seniors Society has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 17, 2024. The most recent inspection, on September 11, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 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 3 times across 2 separate inspections, most recently on September 11, 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 September 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on May 23, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on April 17, 2024. 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?

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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Prepared chlorine sanitizer in spray bottles were too strong, test strip bleached when tested. Discussed proper dilution of 100-200 ppm for a foodsafe no-rinse sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Upright refrigerator had varying temperatures (7deg C top shelf to 4 deg C on bottom level).Staff adjusted temperature setting. Ensure temperature is 4 deg C or lower throughout refrigerator.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temp dishwasher is currently out of service due to water pressure imbalance. In interum, no customer reusable utensils, plates or cups for use. Manually dishwash pot/pans/kitchen tools in 2 compartment sink onsite. Facility is planning on purchasing a domestic dishwasher to replace existing unit, and advised re-usable customer utensils, cups, and plates can be permitted with mechanical warewashing with manual sanitizing in the sink. Please contact when facility wants to remove single-use customer utensils/cups and plates.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine concentration was higher than 100ppm. the solution was diluted during the inspection and rechecked to be at 100ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The forks and spoons were stored service ends upwards making them susceptible to contamination through contact. The operator corrected the storage by flipping spoons and forks so that the handles are accessible.
  3. Initial 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?
      • Light covers were missing in the kitchen. Please install light covers to protect from contamination in the event of a light bulb breaking.

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