Skip to content
Loading map…

El Furniture Warehouse

107 8 Avenue SW Calgary AB T2P 1B4 · Food - General

Official record from Alberta →

Inspection summary

El Furniture Warehouse has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on September 16, 2026, recorded 7 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 6 times across 4 separate inspections, most recently on September 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 September 16, 2026. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on August 18, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 4 times across 3 separate inspections, most recently on September 16, 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 3 times across 2 separate inspections, most recently on September 16, 2026. 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.

6 inspections

  1. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Soups in buckets in the walk-in cooler were observed uncovered. Ensure all foods in the cooler are covered to prevent contamination.**The buckets were covered with lids during the inspection
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strips on site for checking sanitizer concentration.No iodine test kit on site for checking glasswasher sanitizer concentration.Obtain both testing kits and use them to check sanitizers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was a significant leak from the water tap at the hand sink in the main kitchen.**Please repair the leak
    • 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?
      • OUTSTANDING on 9/16/2026Many fruit flies present in the bar area and in the far end of downstairs prep area.Areas needs servicing by a pest control company.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice accumulation was observed around the door of the upright cooler next to the handwashing sink in the main kitchen. Ensure the freezer is maintained in good repair.**Please find the cause of ice build-up and repair the freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUTSTANDING on 9/16/20261. Floor dirty in hard-to-reach areas of both main kitchen and downstairs prep kitchen.2. Ceiling of main kitchen had an accumulation of dirt and dust.3. Hard-to-reach areas of floor were dirty in bar area.4. Food debris and dirt present in mop sink. All surfaces must be maintained in a clean and sanitary condition.Clean noted areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas:1. Deep clean floors around the main kitchen and the basement.2. Ventilation hood canopy filters.3. Behind and underneath the cookline in main kitchen.4. Ceiling tiles above the prep area in the main kitchen.5. Under the dishwashing area and grease trap in the main kitchen.6. Under the upright cooler and freezer next to the handwashing sink in the main kitchen.7. Wall across from the dishwashing area in the main kitchen.8. Floor in the walk-in freezer in the basement.9. Under shelves along the wall at the basement.10. Remove and reorganize the boxes on the floor under the shelves in the basement.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizing solution in downstairs prep kitchen.Ensure sanitizing solutions are readily available and used on food contact surfaces frequently.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles not labelled.Ensure spray bottles are labelled to indicate their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strips on site for checking sanitizer concentration.No iodine test kit on site for checking glasswasher sanitizer concentration.Obtain both testing kits and use them to check sanitizers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink in downstairs prep area was blocked and inaccessible.Do not store items in/on the handwash sink.Sink must be easily accessible at all times.Addressed during inspection.
    • 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?
      • Many fruit flies present in the bar area and in the far end of downstairs prep area.Areas needs servicing by a pest control company.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Syrup or other colored liquid substance leaking through ceiling onto floor in far end of downstairs prep area.2. Floor dirty in hard-to-reach areas of both main kitchen and downstairs prep kitchen.3. Ceiling of main kitchen had an accumulation of dirt and dust.4. Hard-to-reach areas of floor were dirty in bar area.5. Food debris and dirt present in mop sink. All surfaces must be maintained in a clean and sanitary condition.Clean noted areas.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *ONE SANITIZER BOTTLE IN KITCHEN MEASURED 0 PPM QUATS. THIS WAS REMADE AND STAFF MADE AWARE OF DROP IN SANI LINE WHEN NOT USED FOR A WHILE. STAFF AGREED TO RUN SANITIZER UNTIL THE LINE FILLS UP BEFORE FILLING BOTTLES*
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *LESS THAN 100 PPM QUATS MEASURED AT KITCHEN DISPENSER. (DISPENSER IN DOWNSTAIRS KITCHEN MEASURED GREATER THAN 500 PPM QUATS - THIS SOLUTION WAS DILUTED)*
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • *NO SANITIZER DETECTED IN DISHWASHER FINAL RINSE. TECHNICIAN CALLED AND WAS ON-SITE BY THE END OF THE INSPECTION*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *HIGH SHELVING, FIXTURES, TOPS OF EQUIPMENT, ETC. REQUIRE CLEANING. ENSURE THAT THIS IS DONE AT LEAST MONTHLY, AND MORE FREQUENTLY IF NEEDED*
Own this business? Add a badge to your website