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Eastside Victory Outreach

1840 38 Street SE Calgary AB T2B 0Z3 · Food - General

Official record from Alberta →

Inspection summary

Eastside Victory Outreach has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on May 12, 2026, recorded 3 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on April 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on May 12, 2026. For example: Is the facility free of a pest infestation?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on May 12, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on May 12, 2026. 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 2 times on February 12, 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.

9 inspections

  1. Risk Management Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • Mice droppings were observed in several areas, including inside the cabinets.Please ensure the following: - Continue to contract the services of a licensed pest control company to address the rodent issue and submit all reports from the company to Alberta Health Services.- Discard all open food and affected items that cannot be disinfected. - Conduct a thorough deep cleaning and disinfect the kitchen using a 1000 ppm bleach solution. Rinse the food contact surfaces with water after.- Clean and sanitize the dishes and store it sanitarily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen appliances are dirty. Please clean and sanitize thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The hard-to-reach areas are dirty and the kitchen is cluttered. Please declutter and clean/ sanitize the kitchen thoroughly.2. The outside of the refrigerator is dirty. Please clean and sanitize thoroughly.
  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food grade sanitizer was not available. Please ensure the sanitizer is made every morning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen appliances are dirty. Please clean and sanitize thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The hard-to-reach areas are dirty and the kitchen is cluttered. Please declutter and clean/ sanitize the kitchen thoroughly.2. The refrigerator is cluttered. Please declutter.
  3. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The kitchen appliances are dirty. Please clean and sanitize thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The hard-to-reach areas are dirty and the kitchen is cluttered. Please declutter and clean/ sanitize the kitchen thoroughly.2. The refrigerator is cluttered. Please declutter.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 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?
      • A few mouse droppings were observed in two cabinets.- Contact a certified pest control company for the treatment and send the report from to Public Health Inspector.
  6. Demand Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    4 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 violation was outstanding during inspection**No chlorine test strips available.- Please acquire chlorine test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operator ordered quats and chlorine test strips.A proof of order was received via email after the inspection on the same day.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **The violation was still outstanding**A timeline of 3 weeks was given for planning the hand washing sink during inspection conducted on Feb 12, 2024.There is no hand washing sink with required supplies of single use towels in a suitable dispenser in the kitchen.- Please install a hand washing sink in the kitchen along with suitable supplies of soap and single use towels in dispensers.- In the interim, all food handlers must wash their hands at the kitchen 2 compartment sink on the side in which washing occurs.Update December 14, 2022:- Sink has not yet been installed but discussed with operator the requirements and will send supplementary information via email.
    • 20. Do food handlers at the facility have adequate food safety training?
      • ** The violation was still outstanding**Unsure if anyone in care and control of this facility has the required food safety training.- Please provide the required certificate as proof that someone in care and control of this establishment has the required food safety certification. Otherwise, the operator of the facility is required to complete the Sec 31 Food Safety or equivalent training and submit a certificate of completion. - All other volunteers can complete a free online basic food safety training.Update December 14, 2022: - Food Safety Certification still required and links will be sent to operator via email to complete necessary courses,

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