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Crown Banquet Hall

2130 - 3730 108 Avenue NE Calgary AB T39 1V9 · Food - General

Official record from Alberta →

Inspection summary

Crown Banquet Hall has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on July 21, 2026, recorded 10 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 18 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Chemicals and toxic substances and Food temperature control.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 21, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 July 21, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on July 21, 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 once on July 21, 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?

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. Demand Inspection

    10 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There was an opened can of mango pulp in the bar cooler, which had been turned off for months. Mould growth was observed in the can.Mango pulp was discarded. Once the can is opened, transfer food into a food grade container.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles containing unknown chemicals were not labeled to indicate their contents.Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Orange juice that required refrigeration was stored in the bar cooler that had been turned off for months.Orange juice was discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher sanitizer and sanitizing temperature were being monitored monthly.Monitor the dishwashers daily. Ensure chlorine sanitizer is 100 ppm in the low temperature dishwasher and the final rinse temperature is at least 71C in the high temperature dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) There were no paper towels in the staff washroom. The paper towel dispenser was empty.Provide paper towels in a suitable dispenser.2) Water measured at least 48C at the automatic hand sink in the staff washroom.Adjust the water temperature so that it is comfortable for handwashing.3) There was no hot running water at the bar hand sink.Repair the sink and provide hot and cold running water.
    • 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 weatherstripping at the rear door by the office was in a state of disrepair. There was a gap on the bottom of the exterior door.Repair or replace the weatherstripping.
    • 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 were holes in the kitchen wall behind the microwave.Repair the kitchen wall to a smooth and washable finish.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The bottom shelving unit of a stainless-steel prep table had signs of oxidation.Re-finish the shelving unit. 2) Newly installed wooden shelving in the dry storage room, staff washroom and by the electrical panel was not finished.Seal unfinished wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean.3) The floor in the front section of the bar was not finished. It was covered with floor mats that were absorbent to moisture.Finish the floor.4) There was a gap between the bar backsplash and raised countertop, revealing untreated wood.Seal the gap and untreated wood.5) The bar counter was constructed with untreated wood.Seal untreated wood.6) Lighting in the dry storage room was dim.Provide adequate lighting.7) The paint had worn off from the wooden base underneath the mixer, revealing untreated wood.Re-finish the wooden base.8) The gas stove was positioned beyond the range of the ventilation hood.Position the gas stove directly under the ventilation hood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) One of the plastic covers for rolling racks in the walk-in cooler was damaged.Replace the damaged plastic cover.2) The door latch for the walk-in cooler was loose and difficult to operate. It was also covered with plastic materials.Remove plastic materials to facilitate cleaning. Repair the door latch.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area by the electrical panel was cluttered and not accessible.Remove items that are no longer required to operate a food establishment. Organize the area to facilitate cleaning and pest control services.
  2. Demand Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No water supplied to the fixture for the middle hand sink in the female public bathroom. Please repair.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Garbage containers/sanitary napkin receptacles were missing in the individual stalls in the female public bathroom. Please install/provide.
    • 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 kitchen wall above the side prep area with hand sink were full of holes and was covered up with paper. Please repair so area is smooth, nonporous and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The newly installed dishwasher was leaking. Please repair.
  3. Demand Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No water supplied to the fixture for the middle hand sink in the female public bathroom. Please repair.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Garbage containers/sanitary napkin receptacles were missing in the individual stalls in the female public bathroom. Please install/provide.
    • 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 kitchen wall above the side prep area with hand sink were full of holes and was covered up with paper. Please repair so area is smooth, nonporous and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The newly installed dishwasher was leaking. Please repair.
  4. Initial Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No water supplied to the fixture for the middle hand sink in the female public bathroom. Please repair.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Garbage containers/sanitary napkin receptacles were missing in the individual stalls in the female public bathroom. Please install/provide.
    • 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 kitchen wall above the side prep area with hand sink were full of holes and was covered up with paper. Please repair so area is smooth, nonporous and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The newly installed dishwasher was leaking. Please repair.
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