Skip to content
Loading map…

Gilchrist Commons - Food

503 Pinestream Place NE Calgary AB T1Y 3A5 · Food - General

Official record from Alberta →

Inspection summary

Gilchrist Commons - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 12, 2024. The most recent inspection, on April 10, 2026, recorded 5 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 April 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on May 31, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on April 10, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 April 10, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 29, 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?

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.

5 inspections

  1. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • MAIN KITCHEN:1) Food handler returned to kitchen and did not wash hands before handling food equipment (corrected). Please ensure staff wash hands as required and when returning to kitchen to resume food service duties.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1ST FLOOR SERVERY:1) Staff personal foods were stored among drinks and water carafe for public consumption in the stand-up cooler. Please store staff personal items separately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 4TH FLOOR SERVERY:1) Containers of sour cream and cut green onions were stored at room temperature at the portable steam table during lunch service. Temp measured 21C. Please store cold perishable foods at or below 4C. Staff stated lunch service was ending and items would be discarded immediately.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Main Kitchen:The lids of the in-floor grease traps were duct taped to the floor making proper cleaning difficult. Staff advised that the tape was in place to keep sewer odour from escaping. Please install proper lids with effective seals.**Apr 10, 2026: sewer odour detected in kitchen. Staff looking to replace seals and/or grease trap lids.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • MAIN KITCHEN:1) Sticky labels were not removed from many insert containers stored on the clean dish trolley. Please ensure labels and sticky adhesive are removed in the dishwashing process.
  2. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Main Kitchen:The lids of the in-floor grease traps were duct taped to the floor making proper cleaning difficult. Staff advised that the tape was in place to keep sewer odour from escaping. Please install proper lids with effective seals.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Main Kitchen:The food storage room was missing a ceiling. There were water and utility lines and ducts overhead. Please install a smooth, washable ceiling to facilitate easy cleaning.
  3. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Main Kitchen:Food (bagged bread) was stored on a rack next to the hand sink with eyewash station. Potential food contamination by splash out during hand washing. Please relocate food storage to safe and sanitary area or install a suitable barrier on the hand sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Main Kitchen:Staff personal food was stored in food/food equipment storage and food preparation areas. Please provide separate area where staff can safely store their personal items.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Main Kitchen:The lids of the in-floor grease traps were duct taped to the floor making proper cleaning difficult. Staff advised that the tape was in place to keep sewer odour from escaping. Please install proper lids with effective seals.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Main Kitchen:The food storage room was missing a ceiling. There were water and utility lines and ducts overhead. Please install a smooth, washable ceiling to facilitate easy cleaning.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Main Kitchen:A shelving unit of clean cooking pots was stored directly next to a garbage container at the hand sink outside the chemical room. Please relocate the garbage container or install an acceptable barrier on the clean dish shelving unit.
  4. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed left on food surfaces.-Please use cleaning cloths only once and place in designated container to be cleaned and sanitized or laundered to prevent recontamination of food surfcaes.
  5. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website