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Eau Claire Care Residence - Food

301 7 Street SW Calgary AB T2P 1Y6 · Food - General

Official record from Alberta →

Inspection summary

Eau Claire Care Residence - Food has been inspected 15 times by Alberta Health Services (Environmental Public Health) since January 5, 2024. The most recent inspection, on September 23, 2026, recorded 5 infractions.

3 of 15 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 23 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 12 times across 8 separate inspections, most recently on September 23, 2026. For example: Is the facility free of a pest infestation?

  • 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 8 times across 5 separate inspections, most recently on October 27, 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 3 times across 3 separate inspections, most recently on September 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 13 times across 7 separate inspections, most recently on September 23, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 6 times across 5 separate inspections, most recently on September 23, 2026. 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.

15 inspections

  1. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot-holding oven temperatures in all serving kitchens were observed to be set at 48.9°C (120°F), which is below the minimum required temperature for safe hot holding of food.-Please ensure all hot-holding ovens are maintained at a temperature of at least 60°C (140°F) to support food safety. In addition, implement regular food temperature monitoring and recordkeeping to verify that foods are consistently held at adequate hot-holding temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink was inaccessible, blocked with dirty dishes.-Please remove the dishes and ensure the hand sink is readily available to support proper handwashing practices.Store dirty dishes in a container until dishwashing time.
    • 15. Is the facility free of a pest infestation?
      • Dead cockroaches were observed in the garbage room and inside the under-sink cabinet in the staff room.Required Action:Please clean the affected areas thoroughly and continue implementing an effective Integrated Pest Management (IPM) program. This should include a stringent cleaning and sanitation regimen, routine monitoring, proper waste management, and timely corrective actions to eliminate and prevent pest activity.2. A few fruit flies were observed in the kitchen area.-Please regular clean the garbage room and bins to eradicate the prevalence of the fruit flies. Additionally, steam clean kitchen pipes and door drains as needed to eliminate pest activity.
    • 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. Rough and dirty walls observed behind the garbage bins in level 3 and 2 serving kitchens.-Please clean and repair the identified areas to ensure smooth and easy to clean surfaces.2. Worn caulking observed around and behind the level 2 hand washing sink.-Please clean the indicated areas and apply new sealant to prevent water infiltration.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris was observed on the wall and floor of the dishwashing areas.-Please clean the indicated areas, in addition, keep these areas dry to prevent mould growth and further cockroach infestation.2. Dirty wall observed beside the refrigerator in the level 2 serving kitchen.-Please clean the identified areas and maintain in sanitary conditions.
  2. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • No cockroaches were observed in the kitchen traps at the time of inspection. A few fruit flies remain present.Required Action:-Please continue implementing integrated pest management practices, including a strict cleaning regimen, to eliminate all pest activity.Update from February 24,2026A dead cockroach nymph was spotted on kitchen floor under dishwashing area, and a few fruit flies were spotted near dishwashing area.
  3. Risk Management Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • No cockroaches were observed in the kitchen traps at the time of inspection. A few fruit flies remain present.Required Action:-Please continue implementing integrated pest management practices, including a strict cleaning regimen, to eliminate all pest activity.
  4. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • No cockroaches were observed in the kitchen traps at the time of inspection. A few fruit flies remain present.Required Action:-Please continue implementing integrated pest management practices, including a strict cleaning regimen, to eliminate all pest activity.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Main kitchen chest freezer is not sealed effectively, leading to ice buildup. - Repair the freezer and maintain a defrost schedule for regular maintenance.*A new chest freezer has been ordered.
  5. Risk Management Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Main kitchen dishwasher not in good working condition, its rinsing temperature was measured at 66.8'C.-Please repair the dishwasher and ensure its rinsing temperature is at or higher than 71'C.Meanwhile, please all food and kitchen utensils are sanitized manually with 100ppm of bleach solution or 200ppm of Quat.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Suitable thermometers were not available to measure dishwasher temperature for serveries and main kitchen. -Please provide appropriate thermometers with max button to monitor dishwasher temperature at least once a day.
    • 15. Is the facility free of a pest infestation?
      • **Repeat Violation** Cockroach activity and presence of fruit flies were noted in both the main kitchen.Required Action:-Please engage licensed pest control professionals to address the infestation and ensure complete eradication of all pests. Ongoing monitoring and preventive measures should also be implemented to maintain a pest-free environment.
    • 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?
      • **Repeat violation**Gaps were observed under laundry exterior doors. -Please install suitable door sweeps to all exterior doors and ensure the facility is vermin proof.
    • 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) A leak was observed under the main dining area handwashing sink. -Repair the leak. 2. Leaking pipes observed under the dishwashing area handwashing sink. -Please fix the water leakage in the kitchen and ensure good repair.*Reoccurring violation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Main kitchen chest freezer is not sealed effectively, leading to ice buildup. - Repair the freezer and maintain a defrost schedule for regular maintenance.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Facility's walk-in freezer and fridge were observed with dirt and food debris on the floor.-Please clean and maintain the identified food equipment in sanitary condition.2. Lots of dirt debris observed on the walls beneath the dishwashing area and the dishwashing sink.-Please clean and keep the indicated areas in sanitary condition.
  6. Risk Management Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Main kitchen dishwasher not in good working condition, its rinsing temperature was measured at 66.8'C.-Please repair the dishwasher and ensure its rinsing temperature is at or higher than 71'C.Meanwhile, please all food and kitchen utensils are sanitized manually with 100ppm of bleach solution or 200ppm of Quat.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Suitable thermometers were not available to measure dishwasher temperature for serveries and main kitchen. -Please provide appropriate thermometers with max button to monitor dishwasher temperature at least once a day.
    • 15. Is the facility free of a pest infestation?
      • **Repeat Violation** Cockroach activity and presence of fruit flies were noted in both the main kitchen.Required Action:-Please engage licensed pest control professionals to address the infestation and ensure complete eradication of all pests. Ongoing monitoring and preventive measures should also be implemented to maintain a pest-free environment.
    • 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?
      • **Repeat violation**Gaps were observed under laundry exterior doors. -Please install suitable door sweeps to all exterior doors and ensure the facility is vermin proof.
    • 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) A leak was observed under the main dining area handwashing sink. -Repair the leak. 2. Leaking pipes observed under the dishwashing area handwashing sink. -Please fix the water leakage in the kitchen and ensure good repair.*Reoccurring violation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Main kitchen chest freezer is not sealed effectively, leading to ice buildup. - Repair the freezer and maintain a defrost schedule for regular maintenance.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Facility's walk-in freezer and fridge were observed with dirt and food debris on the floor.-Please clean and maintain the identified food equipment in sanitary condition.2. Lots of dirt debris observed on the walls beneath the dishwashing area and the dishwashing sink.-Please clean and keep the indicated areas in sanitary condition.
  7. Monitoring Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Uncovered food was stored in the walk-in cooler.- Always cover all food stored in the walk-in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 4th floor servery fridge temperature was measured at 12.5 degrees C. - Repair the fridge.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Thermometers were not available to measure dishwasher temperature for serveries and main kitchen. - Have waterproof thermometers with max button to monitor dishwasher temperature at least once a 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 handwashing sinks in the on 4th floor servery was blocked. - The operator removed the dishes during the inspection. Always have the in hand sink accessible.
    • 15. Is the facility free of a pest infestation?
      • **Repeat Violation** Cockroach activity and a significant presence of fruit flies were noted in both the main kitchen and serving kitchens of the facility.Required Action:-Please engage licensed pest control professionals to address the infestation and ensure complete eradication of all pests. Ongoing monitoring and preventive measures should also be implemented to maintain a pest-free environment.
    • 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?
      • **Repeat violation**Gaps were observed under laundry exterior doors. -Please install suitable door sweeps to all exterior doors and ensure the facility is vermin proof.
    • 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) A leak was observed under the main dining area handwashing sink. -Repair the leak. 2) The cabinet under the coffee machine had exposed wood. 3) Cabinet by the chest freezer had exposed wood. - Resurface or repaint the wooden cabinets.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Main kitchen chest freezer the seal was broken, and it had ice buildup. - Repair the freezer and maintain a defrost schedule for regular maintenance.2) Chipped dishes were observed during the inspection. - Go through all the dishes and remove all the chipped dishes. 3) Deep fryer had a lot of grease and food build up. - Clean the deep fryer. 4) Vent hood had grease build up.- Clean the vent hood.5) Several broken mesh strainers were observed.- Remove the mesh strainer and replace with an intact one.6) The cutting board on the prep table was worn off and had visible dust and debris accumulated. - Replace or resurface the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The mop sink had stagnant water. - Clean the drain and make sure no stagnant water is present.2) The area around the big garbage bins was dirty. - Clean the area around the garbage bins.
  8. Demand Inspection

    6 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the facility's handwashing sink was observed without paper towels at the time of inspection.-Please provide paper towels at the identified hand sink and ensure paper towels are readily available at all hand sink at all times.
    • 15. Is the facility free of a pest infestation?
      • Cockroach activity and a significant presence of fruit flies were noted in both the main kitchen and serving kitchens of the facility.Required Action:-Please engage licensed pest control professionals to address the infestation and ensure complete eradication of all pests. Ongoing monitoring and preventive measures should also be implemented to maintain a pest-free environment.
    • 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?
      • Gaps were observed beneath loading areas, and laundry exterior doors.-Please install suitable door sweeps to all exterior doors and ensure the facility is vermin proof.
    • 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. Leaking dishwasher pipes; the floor beneath the dishwasher was wet, and bowls of water were used to contain the leak.-Please fix any water leakage in the kitchen and ensure good repair.2. The serving kitchenette on floor 3 had a leaking dishwasher pipe and the floorboards were removed.-Please ensure good repair and clean the indicated area properly to maintain sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Main kitchen and serving kitchenettes' floors, corners and far-reaching areas were observed laden with dirt and food debris.-Please clean all identified areas, including the adjacent loading and garbage rooms.-Additionally, establish and adhere to a cleaning and sanitation schedule for all food preparation areas, including food equipment and utensils.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • 1. Dirty and uncovered garbage bins observed in the loading dock, a room adjacent to the main kitchen.-Please clean garbage bins and provide suitable covers for all bins.2. Numerous recycling garbage bags were seen piled up on the floor of the garbage room.-Please provide a container to properly store the recyclable waste and ensure the indicated room is maintained in a sanitary condition.
  9. Risk Management Inspection

    0 infractions

  10. 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?
      • Walk in freezer light (closest to the door) was shattered. Replace light.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Top of dishwasher had dust and grease build up. Clean indicated area.
  11. Risk Management Inspection

    0 infractions

  12. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at central handwashing sink was empty.-Ensure paper towel is dispensed in a sanitary manner, and that staff are educated to immediately fill the dispenser when empty
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light tubes in dry storage room did not have a shatterproof cover.-Install a shatterproof cover. Operator says this is already on order
  13. Risk Management Inspection

    0 infractions

  14. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The 4th floor satellite kitchen had wet cloths in a bucket but they were not submerged in sanitizer. Ensure all cloths are stored fully submerged in sanitizer once wet.
  15. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. All satellite kitchens throughout the facility did not have sanitizer or the bottles were empty. Ensure a food grade sanitizer is available at all times. 2. Satellite kitchen on the 4th floor had wet cloths on the counter. Ensure cloths are placed in a sanitizer solution once wet.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A tray of egg pancake was stored in a container of raw chicken. Ensure ready to eat items are stored away from raw meat products to prevent potential cross contamination. CDI.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs, bacon and oatmeal was stored at room temperature, measured 26 degrees C at the 8th floor satellite kitchen. Ensure perishable food items are stored in hot holding at or above 60C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher at the 4th floor satellite kitchen measured 65 degrees C. Ensure this is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A melted plastic paddle was found in the kitchen. Discarded during inspection.

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