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Gather Catering

3 - 4220 23 Street NE Calgary AB T2E 6X7 · Food - General

Official record from Alberta →

Inspection summary

Gather Catering has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on September 23, 2026, recorded 3 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 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 4 times across 3 separate inspections, most recently on September 23, 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)?

  • 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 September 23, 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 3 times across 2 separate inspections, most recently on September 23, 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 August 21, 2025. 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 August 21, 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.

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were unavailable to verify surface sanitizer concentration.- Please obtain test strips within their expiry date.
    • 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 records were unavailable when requested.- Please provide updated pest control records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling vents and surrounding tiles near the ventilation canopy were observed to be covered in dust and loose debris.- Please clean the indicated areas.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat sanitizer was too potent, testing > 400 ppm. The correct concentration of quat sanitizer should be measured at 200 ppm. Excessively high concentrations of quat sanitizer can be harmful when ingested and irritate the skin.Operator was instructed on how to properly mix and accurately test quat sanitizer solution. Operator was informed to test the sanitizer mixture every time it is made. Operator remade their solution to the correct concentration of 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The sticky fly trap was observed to be installed above the work bench, potentially becoming a physical contaminant.Please relocated the sticky fly trap to ensure food and food contact surfaces are protected from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips were unavailable.Please obtain test strips within their expiry date the verify the concentration of the surface sanitizer.
    • 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 behind the wire shelving units located on the north side of the dry storage area.Please ensure that the mouse droppings are carefully cleaned by spraying them with a 1:9 chlorine solution and allowing it to sit for five minutes. Use appropriate personal protective equipment (PPE), including gloves and a mask, to minimize exposure to potential contaminants. Locate any holes and gaps and fill them with steel wool, then seal them to prevent the entry of unwanted pests.2) Pest control records were unavailable when requested.Please provide updated pest control records to the undersigned PHI for evaluation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler compressor was observed to be leaking.Please repair the indicated area to ensure it is no longer leaking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The commercial canopy unit and the canopy filters were observed to be greasy and coated with dust and food debris. Grease was observed dripping from the canopy, potentially becoming a contaminant during food processing.The operator promptly cleaned and sanitized the surfaces of the commercial canopy and ran the filters through the dishwasher.
    • 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 second-floor storage area was observed to be disorganized, containing kitchen equipment, food items, and unrelated personal belongings.Please organize the area so personal items have a distinguishable location away from items intended for the business. Ensure items are elevated at least 6 inches off the floor for visibility, accessibility and easy cleaning.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats in the spray bottle used at full concentration.Follow the manufacturers instructions to dilute the concentrate to 200-400 ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ensure that the container used to store clean utensils, is also clean and sanitary

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