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Clover Living - Food

100 - 120 2 Avenue SW Calgary AB T2P 3J9 · Food - General

Official record from Alberta →

Inspection summary

Clover Living - Food has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 24, 2024. The most recent inspection, on June 18, 2026, recorded 1 infraction.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 2 separate inspections, most recently on June 18, 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 24, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on July 24, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 July 24, 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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on food surfaces.Please store used rags in sanitizer solution to avoid re-use. Additionally, ensure the sanitizer solution is changed every two hours.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the chlorine surface disinfectant used to sanitize dining surfaces weas inadequate, tested with suitable test strips during the inspection.-Please ensure adequate concentrate of sanitizer solution (100-200ppm of bleach solution) and monitor with appropriate test strip.
    • 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?
      • Cooked food temperature not being monitored or its record kept/ maintained.-Please ensure cooked food temperatures are monitired and record kept to ensure proper food safety procedures.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Crates of raw eggs were placed on the top rack over containers with cut vegetables in the facility's cooler.-Please place raw eggs or other raw food items such as meat at the bottom rack to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooler 1 temperature was measured at 9'C during the inspection.-Please repair or adjust and maintain the refrigerator temperature at or below 4'C to ensure food safety.2. There is no food thermometer available in the facility kitchen.-Please provide a functional and well-calibration food thermometer in the kitchen and ensure food temperature are monitored to ensure food safety procedures.3. Thermometer in the cooler 1 was not working properly.-Please provide/place functional thermometer in the indicator refrigerator, and refrigerated equipment's temperatures are properly monitored and documented.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher temperature not being monitored and documented.-Please provide water-proof thermometer and ensure dishwasher temperature is monitored and documented as required.

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