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Empire Provisions

8409 Elbow Drive SW Calgary AB T2V 1K8 · Food - General

Official record from Alberta →

Inspection summary

Empire Provisions has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on August 4, 2026, recorded 1 infraction.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on July 7, 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?

  • 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 3 separate inspections, most recently on May 28, 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 May 29, 2025. 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 9 times across 7 separate inspections, most recently on August 4, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 2 separate inspections, most recently on July 7, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in below mentioned areas:-Walk-in cooler shelves (located near to the dishwashing area)-Walk-in cooler floor (located near to the kitchen entrance). -Back dry storage area floorPlease clean the indicated areas.
  2. Risk Management Inspection

    4 infractions

    • 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?
      • Significant gap was observed at the back delivery receiving door. Please seal the gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One mini refrigerator (black color) at the front, used to store milk, was measured at 11°C. Staff were instructed to move all perishable items to alternate coolers. The refrigerator must be reset or repaired and maintained at 4°C or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer machine at the front area had accumulated dried meat debris in crevices. Clean in place discussed in detail, please clean the equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in below mentioned areas:-Both walk-in coolers floors-Ceiling panels-Ventilation canopy-back dry storage area-all hard to reach areasOverall, increase the cleaning frequency for entire kitchen.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bottles were measured at low concentration, correction made, bottles refilled and measured at 200 ppm Quat.
    • 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?
      • Significant gap was observed at the back delivery receiving door. Please seal the gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer machine at the front area had accumulated dried meat debris in crevices. Clean in place discussed in detail, please clean the equipment.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One mini refrigerator (black color) at the front, used to store milk, was measured at 11°C. Staff were instructed to move all perishable items to alternate coolers. The refrigerator must be reset or repaired and maintained at 4°C or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in below mentioned areas:-Both walk-in coolers floors-Ceiling panels-Ventilation canopy-back dry storage area-all hard to reach areasOverall, increase the cleaning frequency for entire kitchen.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of meats stored in drawers of prep cooler on right side were 8.9C and 10. 6Cb) No thermometer was provided in this cooler.c) No thermometer was provided in small refrigerator located in front area.( Repeat violations from previous inspection)Requirement:a) Ensure that perishable foods are stored at 4C or less. Adjust the temperature of the cooler.Meat at 10.6C was discarded.b) Provide thermometers in the coolers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) Tap located at hand washing sink in front prep area was leaking.b) A big hole in the ceiling above dish washing area.c) Paint has peeled off the shelf located in beverage prep area making surface rough.( Repeat violations from previous inspection)Requirement:a) Repair/replace the tap to stop leakage.b) Seal the hole in the ceiling.c) Repaint the shelf to make surface smooth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update May 23, 2025:Dirt buildup on the fan guard and area around it, in the walk-in cooler located at front in the kitchen.(Repeat violation from previous inspection)Requirement: Clean the fan guard and area around it.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counter after use in the kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of meats stored in drawers of prep cool in the kitchen were 8.9C and 9.8Cb) No thermometer was provided in this cooler.c) No thermometer was provided in small refrigerator located in front area.Requirement:a) Ensure that perishable foods are stored at 4C or less. Meats were moved to walk in cooler during inspection.b) Provide thermometers in the coolers.
    • 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?
      • No pest control records were maintained.Requirement:Maintain pest control records on monthly basis.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) Tap located at hand washing sink in front prep area was leaking.b) A big hole in the ceiling above dish washing area.c) Paint has peeled off the shelf located in beverage prep area making surface rough.Requirement:a) Repair/replace the tap to stop leakage.b) Seal the hole in the ceiling.c) Repaint the shelf to make surface smooth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update May 23, 2025:Dirt buildup on the fan guard and area around it, in the walk-in cooler located at front in the kitchen.Requirement: Clean the fan guard and area around it.
  7. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was not dispensing sanitizer solution.- Empty sanitizer bottle was replaced during inspection and machine was primed. Solution came out after multiple runs. - Ensure staff are monitoring the chemical levels and testing the machines sanitizer concentration..
    • 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?
      • Update October 31, 2024:- Issue still present. Please address the gap.Hole observed on the corner of back door that leads to the outside of the building
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update October 31, 2024:- Cleaning in these areas are still needed.1. Debris accumulation under and behind shelving units in the dry storage areas2. Dust accumulation on ceiling and by the fan in the walk-in cooler
  8. Monitoring Inspection

    2 infractions

    • 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?
      • Hole observed on the corner of back door that leads to the outside of the building
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris accumulation under and behind shelving units in the dry storage area2. Dust accumulation on ceiling and by the fan in the walk-in cooler

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