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Deane House

806 9 Avenue SE Calgary AB T2P 2M5 · Food - General

Official record from Alberta →

Inspection summary

Deane House has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 7, 2024. The most recent inspection, on February 5, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The last 2 inspections in a row found no infractions. 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 6 times across 3 separate inspections, most recently on January 8, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 November 27, 2024. 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 November 27, 2024. 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?

  • 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 once on November 27, 2024. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 February 7, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • "Outstanding Jan 08, 2025"The chlorine based dishwasher in the basement was not able to dispense 100ppm of bleach at the final cycle. - Repair, sanitize the utensils manual or with upstair's dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • "Outstanding Jan 08, 2025"No chlorine test strips was available, and the quat test strips were discolorized and unable to test the concentration. - Obtain the test strips, and test the concentration daily.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Mutiple cleaning rags were used and stored on the counters.- Ensure dirty rags are stored in sanitizer in between use. The milk steaming wand was not sanitized in between use.- Sanitize the wand in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A tray of eggs were stored at room temperature, internal temperature was 26.7C.Discarded.- Store egg under 7C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine based dishwasher in the basement was not able to dispense 100ppm of bleach at the final cycle. - Repair, sanitize the utensils manual or with upstair's dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips was available, and the quat test strips were discolorized and unable to test the concentration. - Obtain the test strips, and test the concentration daily.
    • 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?
      • Mice droppings were noted under the dishwashing sinks.- Continue to monitor for pest activity and clean the areas.A fly sticky roll was installed on top of the dishwasher in the basement where cleaned dishes were stored.- Remove the fly roll.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • dry food debris and grease were noted behind the big equipment in the kitchen.- A deep clean is required.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips for the glasswasher were unavailable. Please purchase iodine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand wash sink at the entrance to the main kitchen was missing paper towel (dispenser was empty). Corrected during inspection.2. There is no paper towel dispenser at the hand wash station in the bar. Install a paper towel dispenser to protect the paper towel from contamination.

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