Skip to content
Loading map…

Fresh Start Recovery Centre - Food

411 41 Avenue NE Calgary AB T2E 2N4 · Food - General

Official record from Alberta →

Inspection summary

Fresh Start Recovery Centre - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on August 12, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 separate inspections, most recently on August 29, 2025. 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 August 29, 2025. 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 4 times across 3 separate inspections, most recently on February 20, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on October 28, 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?

  • 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 October 28, 2025. 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.

8 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink by the dishwasher was out of paper towels. -The operator installed new paper towel roll during the inspection. Ensure that the handwashing sinks are fully stocked 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?
      • **Pending Violation**The paper towel dispenser was located too far away from the service line hand washing sink. Please either relocate the dispenser from the 2-comp sink or install a new one above the hand-washing sink.
  4. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser was located too far away from the service line hand washing sink. Please either relocate the dispenser from the 2 comp sink or install a new one above the hand washing sink.
    • 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 linoleum was peeling away from the floor/wall joint under the vegetable cutter. Please clean the food debris that has accumulated in the gap and resecure the linoleum.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of food debris on the wall mounted vegetable cutter. Staff advised it was last used a couple of days ago. Please clean and sanitize equipment after each use.**Oct 28, 2025: there appeared to be some fibers caught between the blades from towel drying. Please remove the contaminants and ensure the unit is air-dried.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was not dispensing properly from the unit next to the dishwasher and solution was too wea measuring less than 50 ppm. Staff corrected and replaced solution container.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A fly strip was hung above food equipment. Please relocate fly strip to area that will not contaminate food and food areas below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer that can be used throughout the kitchen was not provided. Please obtain a probe thermometer that can be used to monitor foods between 0C and 100C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher final rinse did not register a sanitizing residual. The feeder tube did not reach to bottom of chlorine container (corrected). Please make necessary adjustments to affix/ensure tube does not shift above level of solution in container.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips for quats were not provided. Please obtain.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an accumulation of food debris on the wall mounted vegetable cutter. Staff advised it was last used a couple of days ago. Please clean and sanitize equipment after each use.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher chemicals were empty. Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build up of food debris in the fry slicer. Ensure this is cleaned.

Nearby inspected facilities

Own this business? Add a badge to your website