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Foodyard

165 - 45 Carrington Boulevard NW Calgary AB T3P 2J7 · Food - General

Official record from Alberta →

Inspection summary

Foodyard has been inspected 3 times by Alberta Health Services (Environmental Public Health) since July 17, 2026. The most recent inspection, on September 16, 2026, recorded 4 infractions.

2 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.

  • 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 September 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 16, 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 2 times on September 16, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet and dirty cleaning cloths were observed stored on food prep tables/counters in the kitchen.- Ensure that cleaning cloths are stored in the sanitizer solution bucket.2. No sanitizer solution was initially prepared for use in the back kitchen. Operator prepared 100 ppm chlorine sanitizer during inspection. - As discussed, ensure that sanitizer solution is regularly tested and available for use at all times for each food handling area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic tongs were stored directly on the noodles with the handle contacting the food. Tongs were removed and placed for dishwashing during the inspection.- Operator advised to store utensils in a clean and sanitary manner to prevent potential contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice was observed in a cooker at 14.8°C. Operator indicated the rice had recently been removed from the cooler and placed into the unit. - Operator was instructed to reheat the rice before placing in the hot holding unit.- Ensure food items in the hot holding unit are maintained at 60 degrees Celsius or above at all times.
    • 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 dispenser was empty at the kitchen handwashing sink. Operator restocked paper towels at the sink during inspection.- Ensure all handwashing sinks are easily accessible and supplied at all times with soap, paper towels, hot and cold running water supply.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

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