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Courtyard

723 Edmonton Trail NE Calgary AB T2E 3J5 · Food - General

Official record from Alberta →

Inspection summary

Courtyard has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on January 20, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 separate inspections, most recently on January 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on January 5, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 27, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 8 times across 6 separate inspections, most recently on January 5, 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 5 times across 5 separate inspections, most recently on December 29, 2025. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quat and chlorine test strips were expired. Obtain new quat and chlorine test strips. Ensure the sanitizer solution is tested daily to confirm the concentration.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control records available to review. Pest control records must be maintained onsite and readily available upon request of a public health inspector. Ensure the pest control records are readily available and maintained onsite for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***Outstanding - Noted on December 29, 2025***There are lots of surface molds growth in the basement liquor cooler.Clean and sanitize to remove the molds.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was grease buildup on the ventilation canopy. All equipment must be regularly cleaned and sanitized to remove contamination. Thoroughly clean and sanitize the indicated equipment. The filters itself should be removed at least once a week to remove contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease and food debris underneath the fryers. Hard-to reach areas must be regularly cleaned to remove food debris and to prevent the attraction of pests. Thoroughly clean the indicated areas.
  3. Monitoring Inspection

    7 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed a vaping device and a cellular phone on the main line. Food handlers engaged in food handling activities should refrain from behavior (e.g. smoking, vaping, chewing or eating) which could result in contamination of food. Please do not store personal phones and/or vaping devices or cigarette packs in the food handling area or food contact surfaces. No smoking or vaping is permitted indoors.The operator removed the cellular phone and vaping device away from food handling areas and sanitized the contaminated area during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The quat and chlorine test strips were expired. Obtain new quat and chlorine test strips. Ensure the sanitizer solution is tested daily to confirm the concentration.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control records available to review. Pest control records must be maintained onsite and readily available upon request of a public health inspector. Ensure the pest control records are readily available and maintained onsite for review.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***Outstanding - Noted on December 29, 2025***There are lots of surface molds growth in the basement liquor cooler.Clean and sanitize to remove the molds.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was grease buildup on the ventilation canopy. All equipment must be regularly cleaned and sanitized to remove contamination. Thoroughly clean and sanitize the indicated equipment. The filters itself should be removed at least once a week to remove contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop was stored directly on top of the ice machine. The surface on top of the ice machine was visibly soiled with debris. Utensils must be stored in a manner that protects it from contamination. Store the ice scoop in another container and ensure the ice scoop is frequently cleaned and sanitized. The operator cleaned and sanitized the scoop and placed it inside of an insert at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was grease and food debris underneath the fryers. Hard-to reach areas must be regularly cleaned to remove food debris and to prevent the attraction of pests. Thoroughly clean the indicated areas.2. There was dust accumulated on the ceiling tiles above the dishwashing pit and near the walk-in cooler. Thoroughly clean the indicate areas to prevent contamination of food where it is prepared and stored below.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping clothes were stored directly on the cutting boards.Store wiping clothes in effective sanitizer solution between uses.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottles labeled for D10 sanitizer were filled with cleaning chemicals.Ensure all chemical bottles are correctly labeled for the contents.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The kitchen backdoor was open without a screen.Install a screen door or keep the backdoor closed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There are lots of surface molds growth in the basement liquor cooler.Clean and sanitize to remove the molds.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored in the gap between the kitchen line counter and the prep cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The interior areas of the ice machine such as the flap were dirty. The rubber gasket around ice machine opening was falling apart. The ceiling by the dishwasher was very dusty.Clean the ice machine and ensure all kitchen equipment are kept sanitary. Clean the kitchen ceiling.Install a new gasket.
  5. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep table cutting board was in disrepair.Please replace/switch the surface of the cutting board. All food contact surfaces must be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The interior areas of the ice machine such as the flap and around the rims was dirty.Clean the ice machine and ensure all kitchen equipment are kept sanitary.
  6. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep table cutting board was in disrepair.Please replace/switch the surface of the cutting board. All food contact surfaces must be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The interior areas of the ice machine such as the flap and around the rims was dirty.Clean the ice machine and ensure all kitchen equipment are kept sanitary.
  7. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. There were containers of raw meat thawing on the floor in the walk-in cooler.Please move all the containers of meat and any other food items off the floor.Foods must be stored at least 6'' off the floor.2. A container of thawing chicken was placed together with vegetables in the walk-in cooler. Move the chicken to an area of the cooler designated for raw meat products. Store raw meat away and below vegetables and any ready-to-eat foods.  3. Observed boxes of frozen foods such as chicken, and fries placed directly on the floor in the walk-in freezer. Please store all the food items in the freezer off the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine sanitizer for the chemical dishwasher was not dispensing and measured 0ppm at rinse cycle. Fix the dishwasher immedately. Chlorine must measure 100ppm at rinse cycle.Manual washing and sanitizing of dishes must be completed until the dishwasher is fixed and measures 100ppm of chlrone.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. Test strips were not available for quat sanitizing solution.Obtain quat test strips and ensure to test concentration of the sanitizing solution regularly. 2. There were no test strips for the iodine glass washer located in the bar area. Obtain Iodine test strips and ensure to test concentration of the sanitizing solution regularly.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep table cutting board was in disrepair.Please replace/switch the surface of the cutting board. All food contact surfaces must be smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The interior areas of the ice machine such as the flap and around the rims was dirty.Clean the ice machine and ensure all kitchen equipment are kept sanitary.

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