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Forest Lawn Community Hall

4020 26 Avenue SE Calgary AB T2B 0C9 · Food - General

Official record from Alberta →

Inspection summary

Forest Lawn Community Hall has been inspected 6 times by Alberta Health Services (Environmental Public Health) since July 12, 2024. The most recent inspection, on September 28, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 16 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 4 separate inspections, most recently on August 7, 2026. 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 5 times across 3 separate inspections, most recently on July 3, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 July 3, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 5 separate inspections, most recently on August 7, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 across 2 separate inspections, most recently on July 3, 2026. For example: Do food handlers at the facility have adequate food safety training?

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. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 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?
      • Pest control record was not available.- The pest control record must be maintained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) No cleaning scheduleProvide cleaning schedule2) No temperature of cooler and food service sanitizer checks. Check and record cooler and food service sanitizer daily.
  3. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer to monitor cooler or food. Provide a probe thermometer that can measure 0 to 100 degrees C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available.- Ensure to have appropriate test strips to confirm sanitizing solution concentration.
    • 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?
      • Pest control record was not available.- The pest control record must be maintained.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No certified food safety staff in care and control of the kitchen.Register and take certified food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The violation still exists**Cabinet fronts below 2 comp sink is loose. Please repair to secure cabinet fronts properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) No cleaning scheduleProvide cleaning schedule2) No temperature of cooler and food service sanitizer checks. Check and record cooler and food service sanitizer daily.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was not available during inspection.- Ensure to have 100ppm chlorine or 200ppm quats solution available for food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer to monitor cooler or food. Provide a probe thermometer that can measure 0 to 100 degrees C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available.- Ensure to have appropriate test strips to confirm sanitizing solution concentration.
    • 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?
      • Few mouse droppings were found underneath two-compartment sink.Clean the mouse droppings and increase pest control until the mouse issue is resolved.
    • 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?
      • Pest control record was not available.- The pest control record must be maintained.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No certified food safety staff in care and control of the kitchen.Register and take certified food safety course.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The violation still exists**Cabinet fronts below 2 comp sink is loose. Please repair to secure cabinet fronts properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) No cleaning scheduleProvide cleaning schedule2) No temperature of cooler and food service sanitizer checks. Check and record cooler and food service sanitizer daily.
  5. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solution was not available during inspection.- Ensure to have 100ppm chlorine or 200ppm quats solution available for food contact surfaces.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available.- Ensure to have appropriate test strips to confirm sanitizing solution concentration.
    • 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?
      • Pest control record was not available.- The pest control record must be maintained.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **The violation still exists**Cabinet fronts below 2 comp sink is loose. Please repair to secure cabinet fronts properly.
  6. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cabinet fronts below 2 comp sink is loose. Please repair to secure cabinet fronts properly.

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