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Gallery Calgary

1140 10 Avenue SW Calgary AB T2R 0B6 · Food - General

Official record from Alberta →

Inspection summary

Gallery Calgary has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 17, 2023. The most recent inspection, on September 12, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 September 12, 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 once on November 17, 2023. 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 once on November 17, 2023. 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?

  • 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 5 times across 2 separate inspections, most recently on January 9, 2024. 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?

  • 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 November 17, 2023. 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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were unavailable for use.Obtain iodine test strips for use with the iodine glasswashers.
  2. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were unavailable for use.Obtain iodine test strips for use with the iodine glasswashers.
  3. Risk Management 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?
      • 1) Paint had worn off from the kitchen floor.Re-finish the floor. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) Paint had chipped off from the ceiling and walls of the walk-in cooler.Re-finish the ceiling and walls.
  4. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in a spray bottle measured approximately 100 ppm.The solution was discarded. Fresh quat sanitizer measured 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cases of water were stored on the floor of the walk-in cooler.Store foods including beverages at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Partially frozen shredded cheese was thawing at room temperature.Cheese was prepared during the inspection.Thaw foods in one of the following ways: 1) in a cooler at 4C or less, 2) under cold running water, 3) in a microwave, or 4) as part of cooking.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Bar One - Detergent and sanitizer pails connected to the glasswasher were empty.Chemicals were replaced. Iodine sanitizer measured between 12.5 to 25ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine sanitizer test strips were not available.Provide iodine sanitizer test strips and monitor the sanitizer concentration of the glasswasher at least once a day during hours of operation.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Bar One - Paper towels were not available at the hand sink.Provide paper towels in a suitable dispenser.2) Bar One - There was a metal bar across the hand sink directly beneath the faucet causing water to leak out of the basin.Remove the metal bar.3) The staff washroom did not have paper towels.The paper towel dispenser was stocked during the inspection.
    • 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?
      • 1) Mouse droppings were observed in the far corner of the walk-in cooler that was not operational.Remove mouse droppings safely and disinfect the contaminated areas. Set pest monitoring devices in this area.2) Pest control reports were not available.Provide the latest pest control report.3) Beetles were found on a glue board in the utility room.Replace the glue board and continue to monitor for signs of pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The hot water tank in the utility room was leaking.Repair the hot water tank to stop the leak.2) The ceiling light above the kitchen hand sink was not operational. This section of the cookline did not have adequate lighting.Repair or replace the light fixture and provide adequate lighting.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Paint had worn off from the kitchen floor.Re-finish the floor. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) Paint had chipped off from the ceiling and walls of the walk-in cooler.Re-finish the ceiling and walls.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was rust on the shelves in the walk-in cooler.Clean or replace the shelves.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Toilet paper was stored on the dispenser in the staff washroom.Store toilet paper in the dispenser.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Waste in the staff washroom was disposed directly in the receptacle without a garbage bag.Line the waste receptacle with a garbage bag.

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