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Flames Community Arenas

2390 47 Avenue SW Calgary AB T2T 5W5 · Food - General

Official record from Alberta →

Inspection summary

Flames Community Arenas has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 10, 2025. The most recent inspection, on October 14, 2025, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 on October 9, 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 October 9, 2025. 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 9, 2025. 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 3 times across 3 separate inspections, most recently on October 14, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on October 9, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

3 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas have food debris/ spillage build up. 1) The floor underneath the fryer/cooking area, the entire line.2) under the prep island3) floor behind the standup cooler at the concession. Please clean the noted areas.
  2. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following food were left in a container on the countertop.:-cooked rice at 11.3*C-cooked gravy at 13.8*CThe operator stated that food was brought out within 2 hours. Food was moved into the cooler.-Ensure all cold perishable food are kept at temperature below or at 4*C
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glass dishwasher tested 0ppm of Iodine. Operator was asked to use the 2-compartment sink for washing, rinsing and sanitizing-Ensure the Quat concentration is at 12.5ppm for adequate sanitizing of equipment
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The Quats test strips available had expired. No chlorine test strips.-Ensure valid test strips are available for measuring the sanitizing agent concentration2. Regular testing of glass dishwasher was not done.-Ensure dishwashers are tested regularly
    • 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?
      • Operator has been pest control monitoring, but no report was available.-Pest control checklist was emailed to operator.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • (This violation is from previous inspection not addressed this time) Expired food handling permit posted. Valid food handling permit must be posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas have food debris/ spillage build up. 1) The floor underneath the fryer/cooking area, the entire line.2) under the prep island3) floor of the pop and alcohol cooler4) floor behind the standup cooler at the concession. Please clean the noted areas.
  3. Demand Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired food handling permit posted. Valid food handling permit must be posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas have food debris build up. 1) The floor underneath the fryer/cooking area, the entire line.2) under the prep islandPlease clean the noted areas.

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