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Divine Supply Food Bank

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

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.