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Glenmore Inn - Restaurant

1000 Glenmore Court SE Calgary AB T2C 2E6 · Food - General

Official record from Alberta →

Inspection summary

Glenmore Inn - Restaurant has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 24, 2024. The most recent inspection, on December 16, 2025, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 times on November 27, 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 November 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on December 16, 2025. 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 3 times across 2 separate inspections, most recently on December 16, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 times across 2 separate inspections, most recently on November 27, 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.

4 inspections

  1. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Duct tape was used to cover saran wrap container. Replace the saran wrap container. 2) Dirty masking tape was observed on knife handle. Remove dirty masking tape.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Aluminum foil were used to cover the kitchen shelves. Remove aluminum foil and clean kitchen shelves 3) No dishwasher temperature charts or sanitizer charts were available.Check and record DW temperature checks and sanitizer daily. Provide a high temperature waterproof thermometer to check dishwasher.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Elbow Room BarQuat sanitizer was measured less than 200ppm.Use 200ppm quat sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Soap dispenser was above the salad washing sink well. Relocate the soap dispenser.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Scissors and knives were stored with pens on the main cook line. Provide a separate space for non-food items.2) Hair nets were used to cover sauces. Use food grade material for food. 3) Forks and spoons were stored with business end up. Store utensils with business end down. 4) Pan and pot were used to scoop gravy, and other sauces were left in the gravy and other sauces. Pan and pot handles were touching the sauce. Do not store pots and pans in the sauce5)Tongs were stored in stagnant water at the main cook line.Store utensils in hot water (60 degrees C water) or ice water (less than 4 degrees C)
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Container of eggs and bucket of garlic butter were stored at room temperature during lunch. Garlic butter in the 4.0 degrees C cooler was measured at 19.0 degrees C. Store all cold perishable foods at 4.0 degrees C or below.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Quat sanitizer tests strips were expired since 2010, 2017 and October 2025.2) Quat sanitizer was not checked daily.Provide quat sanitizer test strips and test daily. Record daily checks on the log sheet.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sewer smell was noted by the grease trap underneath the dishwashing sink. Address this issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Elbow Room Bar:Gasket for bar cooler is held on with tape.- Repair the gasket and remove the tape. Ensure surface is smooth, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Duct tape was used to cover saran wrap container. Replace the saran wrap container. 2) Dirty masking tape was observed on knife handle. Remove dirty masking tape. 3) Elbow Bar:Dust and mold were observed on the walk-in cooler fan unit and black covering of the beer lines.Clean the walk-in cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cardboards and aluminum foil were used to cover the kitchen shelves. Remove the cardboards and aluminum foil and clean kitchen shelves 2) Slight dust was observed on the kitchen air vents and small fan. 1 to 2) Clean these areas. 3) No temperature charts or sanitizer charts were available.Check and record temperature checks and sanitizer daily.
  3. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gasket for bar cooler is held on with tape.- Repair the gasket and remove the tape. Ensure surface is smooth, non-absorbent, and easily cleanable.
  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Half eaten staff lunch and snacks were stored in the walk-in cooler at the bar and in the below counter coolers at the bar.- Tell staff to store their meals in staff fridges once done eating.- Items were removed from the cooling units at time of inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gasket for bar cooler is held on with tape.- Repair the gasket and remove the tape. Ensure surface is smooth, non-absorbent, and easily cleanable.

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