Skip to content
Loading map…

Edelweiss Village

1921 20 Avenue NW Calgary AB T2M 1H6 · Food - General

Official record from Alberta →

Inspection summary

Edelweiss Village has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 5, 2024. The most recent inspection, on September 22, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 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 4 times across 3 separate inspections, most recently on December 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on October 9, 2024. 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 October 9, 2024. 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?

  • 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 across 2 separate inspections, most recently on December 8, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *** On-going ViolationWet cleaning cloths were stored on the food counters. No chlorine was detected on the cloths. Store cleaning cloths in chlorine sanitizer (100ppm) between uses.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution was measured at 800 ppm. - A staff member made a new sanitizer solution which measured at 100 ppm. Test the sanitizer solution to ensure it is at proper concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In the basement walk-in freezer there were boxes of Almonds on the floor. - Have all food products 6 inches off the ground.
  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on the food counters. No chlorine was detected on the cloths. Store cleaning cloths in chlorine sanitizer (100ppm) between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small prep cooler:Sliced turkey in the insert was measured between 9.0 to 10.1 degrees C and beef was measured at 6.6 degrees C. Hot holding unit:Cabbage rolls were measured at 56.0 degrees C. Other hot perishable foods were measured above 60 degrees C. Improper reheating of the cabbage rolls were noted.All foods from cooler need to be reheat to 74 degrees C or higher before serving or hot holding.3) Container of gravy and pot of sauerkraut were cooling down in a sink of cold water. Improper cooling noted.Use ice bath or ice wand to aid in rapid cool down the liquids such as gravy or soups. Place solid food on a flat tray or small containers to aid in rapid cool down.
    • 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?
      • Black flies were found in the facility. Provide more fly lights to help remove black flies from the facility and cover all bake goods.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored next to and within the splash zone of the 2-compartment sink in front that is used for handwashing. - Please do not store cleaning cloths next to the handwashing sink to prevent contamination. Best practice is to store them in sanitizer bucket in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Too many individual milk/creamers packets were stored on ice packs at room temperature. Temperature measured above 4C. - Please store in a cooler or in an ice bath. Perishable foods must be stored at temperature 4C or less or greater than 60C at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing basin in the bakery department was blocked at the time of inspection. - Please ensure handwashing sinks are accessible at all times.

Nearby inspected facilities

Own this business? Add a badge to your website