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CULINA MINERVA

96 Everglen Rise SW Calgary AB T2Y 4Z2 · Food - General

Official record from Alberta →

Inspection summary

CULINA MINERVA has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 9, 2023. The most recent inspection, on May 19, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination 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 2 times on May 24, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 7, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 May 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 7, 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 May 24, 2024. For example: Are chemicals stored and handled in a safe manner?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Rotten apples and oranges were noted in the cooler located in the kitchen.The operator stated that this fruit is for personal use .Requirement:Ensure that rotten food is discarded immediately.Do not store personal food in the cooler used for commercial use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in the cooler located in the kitchen.Requirement:Provide thermometer in the cooler.
    • 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 were maintained.Requirement:Maintain pest control records on monthly basis.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff used unknown chemical to sanitize prep counters and other equipment assuming it a sanitizer.Requirement:Provide and use approved sanitizer to sanitize food contact surfaces. Verify concentration before use.Bleach sanitizer was brought from her home (upstairs) during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff washed her hands in the washroom before approaching to handle food.Requirement:Ensure that hands are washed at the hand washing sink located in the kitchen before handling food.
    • 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?
      • -Staff onsite did not have access to the temperature log sheets of the operator.- Staff just maintained log sheet for the temperature of food at the time of delivery. Requirement:Please ensure that records of cooler temperature and cooking temperature of perishable foods are also maintained.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Washer and dryer removed from the kitchen at the time of approval were brought back to the kitchen and separated from the prep area by a curtain.b) An aquarium with a turtle inside was found in the kitchen.Requirement: a) Either remove or enclose the laundry area by a wall.b) Remove aquarium from the kitchen
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle containing bleach sanitizer brought from her home (upstairs) during inspection was missing label.Requirement:Provide label on spray bottle to identify its contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff did not sanitize utensils after washing.Requirement:Ensure that utensils are sanitized after washing by soaking in sanitizer solution in the sink for two minutes. Followed by air drying.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • As the sole cooler available on site was out of order, food items were stored in the personal cooler located in her house(upstairs).Requirement:Ensure that food is stored in the approved kitchen not in the personal area/house.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing was leaking under two compartment sink.Requirement:Repair plumbing to stop leakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The upright cooler available on site was out of order and out of service.Requirement: Ensure that cooler is repaired/ replaced to maintain temperature of perishable foods 4C or less.
  7. Initial Inspection

    0 infractions

  8. Demand Inspection

    5 infractions

    • 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?
      • Temperature log sheet was missing column to record temperatures of perishable foods at the time of leaving for delivery to the daycares.Requirement:Please amend the log sheet to include temperatures of the perishable foods at the time of leaving for delivery.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Washer and dryer were provided in the kitchen.Requirement:Ensure that washer and dryer are moved to a separate room or separated from kitchen by installing a wall.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Insulated bag to transport hot food was very small.Requirement: Provide insulated bag of adequate size to transport hot food.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Washroom door opens in food handling area and lacks automatic door closure device.Requirement:Provide automatic door closure device
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) No paper dispenser/stand provided in the staff washroom.b) No toilet paper dispenser/ stand provided in the staff washroom.Requirement: a) Provide paper dispenser/stand b) Provide toilet paper dispenser/stand

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