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Court of Appeal of Alberta Servery

2020N - 601 5 Street SW Calgary AB T2P 5P7 · Food - General

Official record from Alberta →

Inspection summary

Court of Appeal of Alberta Servery has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on January 21, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 31, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Chicken on the buffet line was hot held at 42C to 48C (internal temperature) and mashed potatoes 54C (internal temperature). The water in the basin of the hot holding unit measured 30C. Ensure that all potentially hazardous high risk food is hot held at 60C or above.2. Cooked eggs (10C external temperature) and other perishable foods were stored above 4C on the buffet line. Food items were stored in improper ice baths as the ice was not surrounding the food container. Ensure that all potentially hazardous high-risk foods are stored at 4C or less. Discussed how to store food in a proper ice bath and operator directed to move all perishable foods into a proper ice bath before the end of the inspection.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a bulk scoop in the rice bulk bin. Please ensure all bulk scoops have handles to protect from food handlers coming into contact with the bulk food item. The scoop was switched out for a scoop with a handle by the operator.

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