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Divine Supply Food Bank

3767A 19 Street NE Calgary AB T2E 6S8 · Food - General

Official record from Alberta →

Inspection summary

Divine Supply Food Bank has been inspected once by Alberta Health Services (Environmental Public Health), on June 5, 2026. The most recent inspection, on June 5, 2026, recorded 11 infractions.

In the past 12 months there was 1 inspection with 11 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Protecting food from contamination and Cleaning and sanitizing.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 5, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 June 5, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 June 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 June 5, 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 June 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

1 inspection

  1. Initial Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Bags of food portioned from bulk (bread, dry ingredients, sausages/meat, etc.) were not labelled to indicate their source and contact information. Please immediately cease all open food handling and obtain AHS approval prior to handling open foods. Considerations to renovating bay and meeting operational requirements must be met. Please submit plans to AHS review and approval prior to construction.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Cans of infant food/formula for distribution were expired from as far back as January 2026. Do not distribute expired food. Please inspect and discard expired food. PHI discussed the differences between best before dates and expiration dates.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not provided in the area where open foods were handled. Please immediately cease all open food handling and obtain AHS approval prior to handling open foods. Considerations to renovating bay and meeting operational requirements must be met. Please submit plans to AHS review and approval prior to construction. Please also obtain test strips for sanitizer selected.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) The food bank was located in a bay that was shared with an automotive repair company. The automotive repair company was located at the back of the bay and had the bay door open. Foods were also stored in this area. The company would also wash vehicles in the bay from time to time. Please immediately cease all open food handling and obtain AHS approval prior to handling open foods. Considerations to renovating bay and meeting operational requirements must be met. Please submit plans to AHS review and approval prior to construction.2) A veggie platter tray for distribution was compromised (seal was broken/open). Please discard open containers/bags of food and do not distribute.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Loose/unprotected bread was picked up from bakery and transported in plastic containers that were difficult to clean/sanitize. Please immediately cease all open food handling and obtain AHS approval prior to handling open foods. Considerations to renovating bay and meeting operational requirements must be met. Please submit plans to AHS review and approval prior to construction.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals were stored above foods in the small food storage room. Please store chemicals below foods or on separate shelf.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable foods in the domestic side-by-side cooler measured 15C. Please discard all perishable foods from this cooler. Perishable foods must be stored at or below 4C, or at or above 60C.2) Coolers and freezers were missing thermometers. Please provide.3) There were trays/containers of perishable foods (packaged green salads, veggie trays) stored at room temp among whole fruits/vegetables. Store cold perishable foods at or below 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A cloth hand towel was provided at the bathroom hand sink. Recommend providing paper towels in suitable dispenser rather than cloth towels. If use hand towels, the towels must be laundered after each use.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility was operating a food bank without first obtaining health approval (corrected).
    • 20. Do food handlers at the facility have adequate food safety training?
      • A person in care and control of open food handling did not have a food safety certificate from a recognized food safety course. Please immediately cease all open food handling and obtain AHS approval prior to handling open foods. Considerations to renovating bay and meeting operational requirements must be met. Please submit plans to AHS review and approval prior to construction.
    • 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 bathroom door that opened into the food area was missing a self-closure device. Please install.2) The bathroom was not ventilated. Please install a fan.3) The kitchen area where open foods were handled was open to the bay and was not constructed with smooth, washable floors, walls, ceiling. Please immediately cease all open food handling and obtain AHS approval prior to handling open foods. Considerations to renovating bay and meeting operational requirements must be met. Please submit plans to AHS review and approval prior to construction.4) The walls in the small food storage room were finished with upholstered wall panels and were difficult to clean. Please ensure walls are smooth, nonporous and easily cleanable.5) There was wall to wall carpet in the small food storage room. Please ensure floor is smooth, nonporous and easily cleanable.
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