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Flavours of Montreal

4 - 213 Main Street North Airdrie AB T4B 0R6 · Food - General

Official record from Alberta →

Inspection summary

Flavours of Montreal has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 2, 2024. The most recent inspection, on May 28, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 17 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 8 times across 4 separate inspections, most recently on May 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 4 separate inspections, most recently on April 9, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on April 9, 2026. 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?

  • 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 2 separate inspections, most recently on March 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 April 9, 2026. 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.

5 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Turkey was cooling on counter at room temperature. It was placed into cooler during inspection. Cooling must be done rapidly to ensure time spent in danger zone (4-60C) is minimized. Ensure staff are monitoring cooling carefully.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility has procedure of removing smoked meat from steamer to prevent overcooking and holding meat at room temperature before placing back into steamer. One piece of smoked meat was being held at room temperature and had an internal temperature of 57 degrees Celsius. It was placed into cooler during inspection. Meat must be hot held above 60 degrees Celsius at all times.**May 28, 2026. Facility had two pieces of meat that had been cooked and removed from steam table to be held at room temperature. These were placed into refrigerator during inspection. Meat cannot be held at room temperature.
  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on counter and not in sanitizer solution. They were placed into sanitizer solution during the inspection. Ensure cloths are stored in sanitizer solution between uses.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • There were no cooling logs available. Pieces of cooked meat were cooled without slicing. Cooling must be done rapidly. Monitor internal temperature of meat with probe thermometer to ensure that temperature drops from 60 to 20 degrees in 2 hours or less and from 20 degrees C to 4 degrees C in 4 hours or less. Entire cooling procedure cannot exceed 6 hours. Keep cooling logs. If meat is too thick to be cooled rapidly whole it must be sliced.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Facility has procedure of removing smoked meat from steamer to prevent overcooking and holding meat at room temperature before placing back into steamer. One piece of smoked meat was being held at room temperature and had an internal temperature of 57 degrees Celsius. It was placed into cooler during inspection. Meat must be hot held above 60 degrees Celsius at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Top left drawer of four drawer cooler measured approximately 12 degrees Celsius. Monitor temperature to ensure it is able to maintain 4 degrees Celsius or lower.
    • 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. Wall directly beside hot holding units is damaged and no longer smooth, non-porous and easy to clean. Repair so that wall is smooth, non-porous and easy to clean. 2. Shelving unit to the right of hand sink at back of cookline area is damaged and no longer smooth, non-porous and easy to clean. Repair so that shelves are smooth, non-porous and easy to clean. 3. Wall beside three compartment sink and garbage can is damaged and no longer smooth, non-porous and easy to clean. Repair so that wall is smooth, non-porous and easy to clean.4. There is a carpet at the back door which covers flooring of food preparation area (next to stove and oven). Remove carpet or replace with rubber mat to ensure that floor is smooth, non-porous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Door was missing from front display cooler with baked goods. A piece of carboard was being used in its place. Repair cooler door.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on counter and not in sanitizer solution. They were placed into sanitizer solution during the inspection. Ensure cloths are stored in sanitizer solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops for dry ingredients were stored directly in bin with handles contacting food. Store scoops in a manner that prevents handles from contacting food in order to prevent contamination of bulk ingredients.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of onions and potatoes were stored directly on the floor. Ensure all food is stored elevated at least 6 inches from the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple bags of cheese curds were at room temperature. They were placed back into refrigerator during inspection. High risk foods cannot be stored at room temperature. Minimize amount of time cheese curds spend in danger zone (between 4-60C).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Top left drawer of four drawer cooler measured approximately 12 degrees Celsius. Monitor temperature to ensure it is able to maintain 4 degrees Celsius or lower.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat was thawing at room temperature on counter. It was placed under cold running water during the inspection. Thawing must be done under cold running water, in the fridge or as part of the cooking process.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Staff washroom door was left open and opens directly into food preparation area. Install self closing door mechanism to ensure that door is kept closed.
    • 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. Wall directly beside hot holding units is damaged and no longer smooth, non-porous and easy to clean. Repair so that wall is smooth, non-porous and easy to clean. 2. Shelving unit to the right of hand sink at back of cookline area is damaged and no longer smooth, non-porous and easy to clean. Repair so that shelves are smooth, non-porous and easy to clean. 3. Wall beside three compartment sink and garbage can is damaged and no longer smooth, non-porous and easy to clean. Repair so that wall is smooth, non-porous and easy to clean.4. There is a carpet at the back door which covers flooring of food preparation area (next to stove and oven). Remove carpet or replace with rubber mat to ensure that floor is smooth, non-porous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Door was missing from front display cooler with baked goods. A piece of carboard was being used in its place. Repair cooler door.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used sanitizer cloths were stored on counter. Ensure these are stored in sanitizer solution when not in use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at hand wash sink on cook line, in staff washroom and in public washroom was not inside dispenser. Ensure paper towel is placed into dispenser to prevent contamination.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer cloths were left on counter. Ensure these are stored in sanitizer buckets when not in use. This was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Meat was thawing at room temperature. It was placed under cold running water during inspection. Ensure meat is thawed in the fridge, fully submerged in cold running water, or as part of the cooking process. 2. There were bags of cheese curds at being held at room temperature. High risk foods cannot be held at room temperature. Take out only what is needed for immediate service within the next few hours. Operator placed several bags back into cooler during inspection.

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