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Flavours

2702 Centre Street NE Calgary AB T2E 2V6 · Food - General

Official record from Alberta →

Inspection summary

Flavours has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 30, 2026. The most recent inspection, on June 4, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 June 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 3 separate inspections, most recently on June 4, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on June 4, 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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Numerous food items were stored directly on the floor. Food items included the following: - A bag of carrots - A box of yams- Many containers of spices- A bag of rice - Cans of sodaFood must be stored at least 6 inches above the floor to protect it from contamination. The operator stored the food items on the shelf and on crates at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The operators were improperly thawing frozen meat. The frozen meat was submerged in still water. High-risk foods must be thawed in the following manner to prevent the growth of bacteria: - Under cold running water - In the cooler overnight - Using the microwave - Cooking it directly Refrain from thawing high-risk foods in still water. Use the methods listed above to safely thaw high-risk foods.The operator turned the cold water tap on to thaw the frozen meat at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were several miscellaneous items stored throughout the kitchen. Items that are not involved with food handling were stored on the shelves. Items not related to food handling should not be stored with food items and equipment. Reorganize the kitchen area to facilitate cleaning and monitoring for pests. Remove items that are not related to food handling.
  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The food preparation sink is located beside the two-compartment sink which is used for dishwashing. Food must be protected from contamination at all times. When manually washing dishes, the splashes may fall into the food therefore contaminating it. Install a splash guard
  3. Initial Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The food preparation sink is located beside the two-compartment sink which is used for dishwashing. Food must be protected from contamination at all times. When manually washing dishes, the splashes may fall into the food therefore contaminating it. Install a splash guard
    • 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. There were missing baseboards in the bar area. The joint between the floor and wall must be tightly fitted to prevent pest harborage and to facilitate cleaning. Install the remaining baseboards. 2. The wall underneath the bar area was not smooth, durable, or easy to clean. All surfaces in a food establishment must be smooth, durable, and easy to clean. Paint or seal the surface of the wall. 3. The construction surrounding the grease trap is not complete. Complete the construction for the grease trap and ensure all surfaces are smooth, durable, and easy to clean.

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