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Evanston Grand Village - Food

40 Evanston Way NW Calgary AB T3P 0C3 · Food - General

Official record from Alberta →

Inspection summary

Evanston Grand Village - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on January 26, 2026, recorded 3 infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 5 times across 3 separate inspections, most recently on December 19, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 2 separate inspections, most recently on July 18, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 18, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on July 5, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 July 5, 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?

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.

7 inspections

  1. Risk Management Inspection

    3 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?
      • Repair/ Replace the cupboards in serveries as they are wearing and missing handles.Repair the are around the hand sinks as discussed.Clean the vents and ducts as needed in some areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repair the dishwasher housing in the servery.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas in the kitchen and serveries are not being cleaned as build up is evident adjacent and behind appliances.Ensure that equipment is cleaned more frequently including ice machines, hot boxes and fridges.
  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some condiments were expired and there was build up on the bottles. Discard the bottles and improve storage practices as discussed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Ensure that dishwasher temperatures are checked using a waterproof thermometer with a max. hold function as discussed. Please ensure that all thermometers are calibrated for efficacy.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repair/ Replace the cupboards in serveries as they are wearing and missing handles.Repair the are around the hand sinks as discussed.Clean the vents and ducts as needed in some areas.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repair the dishwasher housing in the servery.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas in the kitchen and serveries are not being cleaned as build up is evident adjacent and behind appliances.Ensure that equipment is cleaned more frequently including ice machines, hot boxes and fridges.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • -Staff's personal water bottle was stored on top of the meat slicer. ** Please ensure staff personal items are stored in a designated area away and not directly on top of food equipment used for food preparation- CORRECTED AT THE TIME OF THE INSPECTION-
    • 09. Are chemicals stored and handled in a safe manner?
      • Oven cleaner was being placed in an EcoLab Spray Bottle, which would create confusion regarding the contents of the bottle since it was not properly labelled.REQUIREMENT: Ensure all buckets and spray bottles are properly labelled. ** July 18 2024: violation is still outstanding. Please ensure all spray bottles are properly labelled**
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottle in the first floor servery memory care area was not labelled. ** Please label the bottle with it's contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -1. The ambient temperature of the walk-in fridge measured up to 5 degrees Celsius. ** Please adjust the temperature of the fridge and ensure it measures 4 degrees celsius or less.2. There was no thermometer stored in the resident fridge in the 1st floor memory care area. **Please place a thermometer in this fridge** 3. There was no thermometer stored inside the walk-in fridge in the main kitchen. ** Though there is a digital reading for the fridge, these may not always be accurate. Please place a thermometer inside the walk-in fridge and ensure temperatures are being monitored -
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • - 1) QUAT Test Strips used by the staff and manager have been expired since 2021. Other numerous QUAT testing strips in storage have been expired since 2022.2) A log indicated that the QUAT Sanitizer was 200 ppm yesterday, however this appears to likely be inaccurate given the age of the sanitizer test strips, the 800-ppm concentration, and that there was no sanitizer prepared during this inspection.REQUIREMENT: Routinely use the QUAT test strips and ensure they're not expired. Ensure an accurate log is being maintained.**July 18 2024 re-inspection : this violation is still outstanding** -
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • -There was no maximum registering thermometer available on site to measure the temperature of the dishwasher. **Obtain a maximum-registering thermometer to confirm the effectiveness of heat sanitation. For high temperature machines, a reading of greater than 71 degrees Celsius at the dish level, measured using a maximum holding thermometer, is an indication of satisfactory sanitation.-
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • -The hand washing station across from the juice machine in the main kitchen was missing paper towels. ** Please ensure the handwashing stations are properly stocked with soap/paper towels at all times - CORRECTED DURING THE INSPECTION -
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The backsplash guard of the mixer has an accumulation of old food debris. ** Please ensure the guard is cleaned / sanitized regularly ** -
  6. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Two cans of baby clams had significant dents at the top and bottom seals, or otherwise had dents with sharp edges.REQUIREMENT: Ensure there are no cans with sharp dents or dents on the seam. Discard the affected cans immediately.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several sanitizer concerns were observed during the inspection:1) There was no sanitizer prepared by staff during the inspection despite being well into food preparation.2) When staff dispensed the QUAT Sanitizer, the sanitizer out of the dispenser was 800 ppm.Both items were corrected during the inspection; Manager instructed staff to dilute the QUAT to 200 ppm, verifying the concentration with a test strip.REQUIREMENT: QUAT Sanitizer must be maintained at 200 ppm and must be prepared at the start of the day (being replenished when needed).
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff members were not washing their hands before handling tools, utensils, and food equipment after leaving and returning to the kitchen.REQUIREMENT: Staff members must wash their hands before beginning any task inside the kitchen.
    • 09. Are chemicals stored and handled in a safe manner?
      • Oven cleaner was being placed in an EcoLab Spray Bottle, which would create confusion regarding the contents of the bottle since it was not properly labelled.REQUIREMENT: Ensure all buckets and spray bottles are properly labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The Alto Sham where cooked quiche was being stored held the food items at 52C. It appears that the setting on the equipment was too low, as increasing the temperature gauge caused the temperature of the alto sham to increase.REQUIREMENT: Hot food must be held at 60C or higher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) QUAT Test Strips used by the staff and manager have been expired since 2021. Other numerous QUAT testing strips in storage have been expired since 2022.2) A log indicated that the QUAT Sanitizer was 200 ppm yesterday, however this appears to likely be inaccurate given the age of the sanitizer test strips, the 800-ppm concentration, and that there was no sanitizer prepared during this inspection.REQUIREMENT: Routinely use the QUAT test strips and ensure they're not expired. Ensure an accurate log is being maintained.
    • 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?
      • Debris which appeared to be mouse droppings were identified at hard-to-reach cracks/corners of the refrigerators located at the SL3 and SL4 serveries.REQUIREMENT: Ensure that all hard-to-reach places, including refrigerators, ovens, and other hard to clean places are routinely and thoroughly cleaned and sanitized. Ensure that any mouse droppings are cleaned and closely monitored for new droppings to prevent worsening mouse infestation.
  7. Risk Management Inspection

    0 infractions

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