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Flying Squirrel Indoor Trampoline Park - Food

105 - 572 Aero Drive NE Calgary AB T2E 6K2 · Food - General

Official record from Alberta →

Inspection summary

Flying Squirrel Indoor Trampoline Park - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 7, 2024. The most recent inspection, on May 25, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on April 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 2 times across 2 separate inspections, most recently on December 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?

  • 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 once on October 6, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6, 2025. 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 3 separate inspections, most recently on October 6, 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?

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. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning clothes were stored on the prep table. - The operator removed the cleaning clothes and threw it into laundry. Put used cleaning clothes in laundry after each use.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bottle was not labeled.- The operator labelled it during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **REPEAT VIOLATION**Ensure that all hard-to-reach areas are cleaned more frequently. As discussed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler had a leak at the bottom.-Fix the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area under the sink needs organization.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler temp @7C; Cooler was full not allowing enough air circulation; Move cheese to other cooler until cooler is repaired.Ensure that cooler temperatures are monitored and recorded daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ensure that all hard-to-reach areas are cleaned more frequently. As discussed.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    5 infractions

    • 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 was no temperature log record for refrigerated equipment during the inspection.-Please daily monitor and document temperature log record for all refrigerated equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There was no thermometer available in the refrigerated equipment.-Please provide functional and well-calibrated thermometers in all refrigerated and ensure their temperature are daily monitored and documented.2. There was no probe thermometer available in the kitchen.-Please provide functional and well-calibrated food thermometer to ensure food safety.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no soap and paper towels available at the kitchen's handwashing sink.-Please provide soap and paper towels at the indicated sink at all times to ensure proper handwashing process.
    • 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?
      • The weather stripping was missing at the back door of the facility. There is a gap at the bottom which could easily allow pests such as mice to enter the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Leaking faucet was observing in the facility's kitchen.-Please fix the indicated faucet and ensure proper working condition.
  6. Monitoring Inspection

    1 infraction

    • 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?
      • The weather stripping was missing at the back door of the facility. There is a gap at the bottom which could easily allow pests such as mice to enter the facility.

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