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Dr. Vernon Fanning Centre - Food

722 16 Avenue NE Calgary AB T2E 6V7 · Food - General

Official record from Alberta →

Inspection summary

Dr. Vernon Fanning Centre - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 15, 2024. The most recent inspection, on January 2, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 once on December 22, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 May 15, 2025. 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 15, 2025. 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 7 times across 5 separate inspections, most recently on December 22, 2025. 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 3 times across 2 separate inspections, most recently on December 22, 2025. 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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The high temperature commercial dishwasher is not being tested daily. Test and record the temperature of the dishwasher on a daily basis, recommended 2 times per day. Ensuring the temperature reaches above 71C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff bathroom: No paper towels available at handwashing sink. Supply handwashing sink with paper towels.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Staff washroom: The caulking around the handwashing sink was in disrepair. Repair caulking so that the counter is smooth, non-porous and easily cleanable.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall tiles were damaged/missing under a prep sink in front of the walk-in coolers. Please repair so surfaces are smooth, nonporous and easy to clean.
  5. Demand Inspection

    8 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The probe thermometer provided in 3 West Tower servery was inaccurate and reading 16C at 25C ambient temperature. Please recalibrate.2) Cartons of milk were left at room temp in 2 East Tower servery and measured 10C. Staff were placing unused items back into cooler at end of lunch hour. Please discard unused portions at end of lunch hour (in 45 mins). Store cold perishable foods at 4C or lower at all times.3) 1st floor LTC servery was keeping perishable foods (insert tray of tuna melt @55C, plates of fish and peas at room temp @ 46C) and not hot held in steam table. Staff stated that one of the steam units was broken. Please repair steam table and store hot perishable foods at 60C or higher. Discard unclaimed food at end of lunch hour in approximately half hour.4) The probe thermometer provided in 1 West servery read 10C in 25C ambient room temp. Please recalibrate.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the East Tower 3rd floor servery hand sink was empty. Please restock. Recommend ensuring there is an adequate supply of paper towels at all times.
    • 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?
      • Pest control records were not provided. Please submit to AHS for review.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Food insert containers are stacked immediately after removal from dishwasher and there was trapped condensation/water in between. Please properly air dry food equipment before stacking.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Unable to determine if person in care and control of the kitchen was certified in a recognized food safety course. Please provide to AHS.
    • 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 baseboard under the 2 comp sink in the main floor cafeteria was no longer secured to the wall. Please repair.2) The staff bathroom in the main kitchen which opened into a food area was missing a self-closure device. Please install.3) Wall tiles were damaged/missing under a prep sink in front of the walk-in coolers. Please repair so surfaces are smooth, nonporous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) One steam well in 1 LTC servery was not operational and staff were storing hot perishable foods at room temp. Please repair.2) Dairy walk-in cooler door in main kitchen was not latching and cold air was escaping. Please repair.3) There was an accumulation of food debris behind the blade of the electric slicer. Please thoroughly clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of old/dried food debris and garbage under the steam table in the East Tower 3rd floor servery. Please clean. Manager looking to install a toe kick.
  6. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Grout was missing between floor tiles around the dishwashing area and tiles were in disrepair around the dishwasher drain.-Please repair flooring.Note; plans are in place to replace the dishwasher, flooring will be repaired at that time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some debris build up in the cupboards under the sink in the 3 east and 3 west kitchenettes.-Please clean the cupboards under the sinks.
  7. Demand Inspection

    1 infraction

    • 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 3-compartment sink in the main kitchen was leaking.-Please repair the leak.2. Grout was missing between floor tiles around the dishwashing area and tiles were in disrepair around the dishwasher drain.-Please repair flooring.Note; plans are in place to replace the dishwasher, flooring will be repaired at that time.

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