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First Alliance Church

12345 40 Street SE Calgary AB T2Z 4E6 · Food - General

Official record from Alberta →

Inspection summary

First Alliance Church has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 28, 2024. The most recent inspection, on October 1, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 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 2 times across 2 separate inspections, most recently on September 11, 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 once on March 31, 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 October 31, 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?

  • 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 October 28, 2024. 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 4 separate inspections, most recently on September 11, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Prepared Quats based sanitizer solution for sanitizing surfaces in kitchen area was measured at 0 ppm.Solution was dumped and refilled, measured at 200 ppm.Few bottles of Quats in kitchen area were expired.Discard all the expired sanitizer bottles.** Ensure that all the food handling stations and areas have prepared sanitizer solutions during the period of active food handling.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were stored inside the food containers, in direct contact with the food.Ensure that handled scoops are stored either outside the food or if stored inside the food the handle must be sticking out.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen needs deep cleaning for hard -to -reach area, such as food contact surfaces, under the counters and food equipment.Ensure that indicated surfaces are cleaned and sanitized at regular intervals.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Sandwiches, wraps and salads in bistro front of house cooler were measured at 15 degrees Celsius.Food items were discarded at time of inspection. Repair or replace cooler so that it maintains a temperature of 4 degrees Celsius or below.2. Thermometers were not available in the main kitchen walk in cooler, and the bistro and cafe storage refrigerators. Provide thermometers so that daily temperature checks and logs can be adequately maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Caulking around dishwashing pit sink was in disrepair. Replace caulking so that it is smooth, non porous and easily cleanable.2. Under sink in cafe back storage room was significantly water damaged.Repair finishes and replace all water damaged building materials.
  5. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips on site had discolored and were quite old.Obtain new strips and use them to confirm sufficient 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?
      • A few mice droppings were observed in the far end cupboard in the front area of the Bistro.Clean up droppings and add a bait station to this cupboard.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hole in wall below kitchen hand wash sink.Repair hole or install an openable access panel to gain access to piping below sinks.
  6. Demand Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Not all spray bottles are labeled.Ensure bottles are labeled to identify contents.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor below/beside fryers is dirty.Floor near coffee area is dirty.Crumbs/debris in empty cooler in cafe area.Ensure all areas are clean and well maintained.

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