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Foothills Medical Centre - Garden Deli

1403 29 Street NW Calgary AB T2N 2T9 · Food - General

Official record from Alberta →

Inspection summary

Foothills Medical Centre - Garden Deli has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 17, 2024. The most recent inspection, on September 23, 2025, found no infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on January 8, 2025. 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 once on September 17, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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.

4 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • January 8, 2025: 1) Perishable foods stored in cooler number 6 such as sliced cheeses were measured at 7.7-11 degrees Celsius. Some perishable foods such as cheese curds were discarded. Do not store any perishable foods in this cooler until serviced and once confirmed that this cooler can maintain a temperature 4C or less at all times. 2) No perishable foods were stored in the right grab n go cooler until serviced. January 7, 2025: 1) Perishable foods stored in cooler number 6 such as sliced cheeses were measured at 7.7-9 degrees Celsius. 2) Perishable foods in the right simply to go cooler such as deli sandwiches, salads, wraps were measured between 5-12.1 degrees Celsius. Requirements:All perishable foods under refrigeration must be stored at 4 degrees Celsius or less. Do not store foods in any of these coolers if they cannot maintain a temperature of 4 degrees Celsius or less. - all perishable foods stored in the grab n go coolers were discarded.- perishable foods stored in cooler number 6 were placed in another cooler.
  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable foods stored in cooler number 6 such as sliced cheeses were measured at 7.6-9 degrees Celsius. 2) Perishable foods in the right simply to go cooler such as deli sandwiches, salads, wraps were measured between 5-12.1 degrees Celsius. Requirements:All perishable foods under refrigeration must be stored at 4 degrees Celsius or less. Do not store foods in any of these coolers if they cannot maintain a temperature of 4 degrees Celsius or less. - all perishable foods stored in the grab n go coolers were discarded.- perishable foods stored in cooler number 6 were placed in another cooler.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable foods stored in cooler number 7 such as sliced cheeses were measured at 7.7 degrees Celsius. 2) Perishable foods in cooler number 6 were measured at 8 degrees Celsius. 3) Perishable foods in simply to go cooler were measured at 9 degrees Celsius. 4) Milk and creamers were store in a reach in cooler that was not operational. Internal temperature measured at 21 degrees Celsius. Requirements:All perishable foods under refrigeration must be stored at 4 degrees Celsius or less. Do not store foods in any of these coolers if they cannot maintain a temperature of 4 degrees Celsius or less. - Some perishable foods were discarded. - Some perishable foods were relocated to other coolers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No Chlorine detected in the low temperature mechanical dishwasher initially. The machine was primed and the problem did not resolve until the bottom of the sanitizer line was manually cleaned. - Service the dishwasher to ensure lines are not clogged and adequate sanitation is being achieved. Staff must verify the concentration of chemicals on a daily basis. A concentration of 100 ppm is required

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