Skip to content
Loading map…

Garrison Green Seniors Community - Food

3028 Don Ethell Boulevard SW Calgary AB T3E 0C9 · Food - General

Official record from Alberta →

Inspection summary

Garrison Green Seniors Community - Food has been inspected 11 times by Alberta Health Services (Environmental Public Health) since July 4, 2024. The most recent inspection, on April 10, 2026, recorded 1 infraction.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on October 17, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on April 2, 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?

  • 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 9 times across 7 separate inspections, most recently on April 10, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 March 27, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on April 25, 2025. For example: Do food handlers ensure that food is protected from contamination (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.

11 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning was done in the kitchen, however there was still some food debris build up on some of the shelving units and in hard-to-reach areas. This includes plastic carts and trolleys, walls, and on and around equipment attached to walls.-Please conduct a more thorough deep cleaning including all surfaces and equipment. Remove any unnecessary items from the kitchen to allow for easier cleaning.
  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?
      • 1) A gap was observed alongside the bottom of the back exterior doors.Please install weatherstripping to prevent the entry of pests into the facility.2) Gaps in the walls were observed underneath the handwash sink.Please fill the gaps with steel wool and patch the area to prevent entry or hiding spots for unwanted pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following hard to reach areas were observed dirty, dusty, and covered with grime/food debris including, but not limited to:- Underneath the dish pit and handwash stations- Underneath work benches- Underneath all kitchen equipment- Underneath wire shelving units- The walls behind the dish pit- Inside cabinets and shelvesPlease pull out all equipment and thoroughly clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.
  3. Demand Inspection

    4 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?
      • 1) A gap was observed alongside the bottom of the back exterior doors.Please install weatherstripping to prevent the entry of pests into the facility.2) Gaps in the walls were observed underneath the handwash sink.Please fill the gaps with steel wool and patch the area to prevent entry or hiding spots for unwanted pests.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A light cover was missing from the fluorescent lighting housing located at the entrance of the dry storage area.Please install a light cover to prevent physical contamination in the event that a bulb shatters.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Table mounted can opener was observed to be covered with syrup and food debris posing a risk of cross-contamination of food in contact with the surface of the blade.The operator was instructed to clean and sanitize the table mounted can opener.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Ceiling vents and surrounding tiles throughout the kitchen were observed to be covered in dust and loose debris, posing a potential risk of physical contamination.Please clean the indicated areas.2) The following hard to reach areas were observed dirty, dusty, and covered with grime/food debris including, but not limited to:- Underneath the dish pit and handwash stations- Underneath work benches- Underneath all kitchen equipment- Underneath wire shelving units- The walls behind the dish pit- Inside cabinets and shelvesPlease pull out all equipment and thoroughly clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were left sitting on the counters in the food prep areas.-Please store cleaning cloths in a sanitizer solution while not in use and place dirty cloths immediately in a container to be laundered, do not leave dirty cloths sitting on countertops.
    • 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 light shield was missing on the light in the walk in cooler.-Please install a light shield on the light.2. The tap was leaking on the 2 compartment sink.-Please repair the leak.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The cereal containers had an accumulation of plastic wrap around the handles, making the containers hard to clean.-Remove the plastic wrap from the containers. If the containers are broken, obtain new containers.2. The blender, plastic trolleys, and can opener had food debris build up.-Please deep clean the equipment and ensure this equipment is cleaned on a frequent basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a buildup of dust and food debris in various areas throughout the kitchen and storage areas. This was noted in the following areas:-on storage racks by the dishwasher, by the mixer, and on racks in the walk-in cooler.-on the floor under the racks in the walk-in cooler, walk-in freezer, and dry storage areas.-on walls in various areas, including around the mixer and dishwasher.-on counters around the juice machine.-on the floor under and behind equipment, including around the ice machine and dishwashing area.-in the cupboard under the sink adjacent to the juice machine and in some drawers throughout the kitchen.-in the janitor room and back storage area.-Please conduct a thorough deep cleaning in the kitchen and continue to conduct more frequent cleaning in the kitchen.-Please ensure that cleaning logs are maintained.2. There was a buildup of dust on the ceiling vents around the dishwasher.-Please clean the vents.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • A lot of cleaning was done in the kitchen, however there was still some food debris build up on equipment in the kitchen and under and behind equipment in hard-to-reach areas. This includes plastic carts and trolleys, dish racks, walls, and on and around the ice machine.-Please conduct a more thorough deep cleaning including all surfaces and equipment.
  8. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of food debris on equipment in the kitchen and under and behind equipment in hard-to-reach areas.-Please conduct a thorough deep cleaning of the kitchen.
  9. Demand Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw eggs were stored beside ready to eat foods in one of the prep line coolers.-Store raw foods of animal origin (i.e. eggs) on bottom shelves to prevent cross contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a buildup of food debris on equipment in the kitchen and under and behind equipment in hard-to-reach areas.-Please conduct a thorough deep cleaning of the kitchen.
  10. Risk Management Inspection

    0 infractions

  11. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer measured less than 100ppm. - Quats sanitizer must measure 200ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher temp measured 68-69 degrees Celsius. - Kitchen manager requested repairs while onsite.

Nearby inspected facilities

Own this business? Add a badge to your website