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Empire Banquet Hall

1 - 4826 11 Street NE Calgary AB T2E 2W7 · Food - General

Official record from Alberta →

Inspection summary

Empire Banquet Hall has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on March 3, 2026, recorded 5 infractions.

6 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 8 times across 4 separate inspections, most recently on March 3, 2026. 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 March 3, 2026. 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 September 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 3 times across 3 separate inspections, most recently on March 3, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 March 3, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

10 inspections

  1. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed on the food contact surfaces throughout the kitchen. **Ensure cleaning cloths are submerged in the sanitizer solution at all times if reusing or discarded after each use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The operator mentioned that they cool cooked high risk food from 60*C to 40*C and then move it to the cooler for further cooling. **Ensure cooked high risk food is cooled from 60*C to 20*C with in 2 hours and then 20*C to 4*C within next 4 hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • NO QUATS sanitizer test strips were present onsite. **Please acquire QUATS test strips with valid expiry date.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. Staff lack basic food safety knowledge. 2. Food safety certifications expired in 2024. **Please re-train the staff.**Ensure at least one person present onsite has a valid food handling certificate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: - Ceiling vents in the kitchen were visibly dirty. - Underneath the dry food storage rack as it had significant dust and food debris accumulated.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed on the food contact surfaces throughout the kitchen. **Ensure cleaning cloths are submerged in the sanitizer solution at all times if reusing or discarded after each use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUATS sanitizer measured at 0 ppm at the time of inspection. - Operator remade the QUATS sanitizer and tested at 200 ppm. **Ensure QUATS sanitizer is maintained at 200 ppm at all times for
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The operator mentioned that they cool cooked high risk food from 60*C to 40*C and then move it to the cooler for further cooling. **Ensure cooked high risk food is cooled from 60*C to 20*C with in 2 hours and then 20*C to 4*C within next 4 hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • NO QUATS sanitizer test strips were present onsite. **Please acquire QUATS test strips with valid expiry date.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1. Staff lack basic food safety knowledge. 2. Food safety certifications expired in 2024. **Please re-train the staff.**Ensure at least one person present onsite has a valid food handling certificate.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in the following areas: - Ceiling vents in the kitchen were visibly dirty. - Underneath the dry food storage rack as it had significant dust and food debris accumulated.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • All equipment in the premises is dirty. From the ice machine to the meat slicer and anything between. This is a built-up dirt, not from the daily usage.Clean and sanitize all the equipment.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ensure that all foods stored in the walk-in cooler are covered.
    • 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?
      • The screen door is damaged, won't close and have large gaps between the door and the frame.Provide proper vermin proofing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The whole kitchen needs a thorough cleaning. Floors, walls, shelves. Hard to reach areas
  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Do not used dirty/contaminated cleaning cloths.Operator discarded them
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Provide test strips for Quats
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Replace the wash temperature gauge on the mechanical washer

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