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Fish Creek Seniors Community - Food

51 Providence Boulevard SE Calgary AB T2X 0X2 · Food - General

Official record from Alberta →

Inspection summary

Fish Creek Seniors Community - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since March 8, 2024. The most recent inspection, on January 14, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction 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 2 times across 2 separate inspections, most recently on February 13, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 8, 2024. 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 March 8, 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?

  • 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 7 times across 5 separate inspections, most recently on November 21, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times across 2 separate inspections, most recently on February 14, 2025. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor coving was coming off the wall on one corner in the main kitchen.-Please repair flooring so the surface is smooth, durable, and easy to clean.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • 1. The hand wash sinks in the main kitchen were slow draining.-Please service the sinks and ensure they are draining efficiently.2. The tap on one of the hand wash sinks was leaking.-Please repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid on one of the dry food storage bins was broken.-Please replace the lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris build up on the walls, under equipment, in the utensil holder tray, and on the floor under the dishwasher.-Please conduct a thorough deep cleaning of the kitchen.
  5. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw eggs were stored beside ready to eat foods in one of the prep line coolers.-Store raw foods of animal origin (i.e. eggs) on bottom shelves to prevent cross contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was only reaching a maximum dish temperature of 63 degrees Celsius for sanitizing.-Staff were aware that the dishwasher was not sanitizing and had placed a call in to the repair company earlier in the day. Dishes were being sanitized manually.-Repair the dishwasher and ensure dish temperatures reach a minimum of 71 degrees Celsius for sanitizing.-The site chose to use single use disposable dishes and utensils for all residents until the dishwasher is repaired as the site is on outbreak.
    • 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. The hand wash sinks in the main kitchen were slow draining.-Please service the sinks and ensure they are draining efficiently.2. The tap on one of the hand wash sinks was leaking.-Please repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lid on one of the dry food storage bins was broken.-Please replace the lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris build up on the walls, under equipment, in the utensil holder tray, and on the floor under the dishwasher.-Please conduct a thorough deep cleaning of the kitchen.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was only reaching a maximum dish temperature of 60-61 degrees Celsius for sanitizing.-Please repair the dishwasher and ensure dish temperature reaches a minimum of 71 degrees Celsius for sanitizing. Until the dishwasher is repaired, sanitize dishes manually.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 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. Surface in a servery cupboard under the handsink was moisture damaged. - Ensure that the surface is smooth, moisture resistant and easy to clean.
  10. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of a kitchen prep cooler measured between 8-10C. - Maintain temperature at 4C or below. - Do not store any perishable food in the fridge until the temperature is adjusted.
    • 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?
      • Some mouse droppings were noted on the floor in a dry storage. - Clean the droppings and disinfect the area. - Monitor the area for additional droppings.
    • 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. Surface in a servery cupboard under the handsink was moisture damaged. - Ensure that the surface is smooth, moisture resistant and easy to clean. 2. Mildew accumulation on caulking at the dishwashing area. - Replace any damaged caulking

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