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Globefish Kensington

332 14 Street NW Calgary AB T2N 1Z7 · Food - General

Official record from Alberta →

Inspection summary

Globefish Kensington has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 7, 2024. The most recent inspection, on May 22, 2025, recorded 8 infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on May 22, 2025. 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 2 times on May 22, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 2 separate inspections, most recently on May 22, 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?

  • 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 May 22, 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 May 22, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

3 inspections

  1. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach in the spray bottles and in the bleach sanitizer containers was measured less than 100ppm.-Ensure that the bleach is maintained at 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shrimp in the prep line cooler was measured at 14.5 degrees C.*Shrimp was discarded.In the seafood station prep cooler,Sashimi was measured at 12.6 degrees C.* Sashimi was stored on top of the insert.**Sashimi was discarded.In the small cooler shrimp, fish and lobsters were measured at 22 degrees C.On checking, it was observed that the small cooler was not turned on.* All the above-mentioned food was discarded.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the seafood station prep cooler,Tuna was measured at 9.5 degrees C.* Tuna was placed in the cooler.-Ensure that the perishable food is stored at 4 degrees c or less under refrigeration.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high temperature dishwasher was measured at 67.6 degrees C even after running the dishwasher for 5 cycles.-Ensure that the high temperature dishwasher maintained at least 71 degrees C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink near the sashimi station was obstructed with knives and glasses.-Ensure that the hand sink is designated for hand washing only.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover for one of the lights was broken and shattered.-Fix the light cover and ensure that it is shatterproof.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Broken flour container and sieve basket was being used.-Ensure that broken food containers/ equipment is not used to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Cardboard was used as a liner to store food containers.-Ensure that the cardboard is not used as it is not a clean surface and can act as a harborage for pests.2) The area behind the ice machine was covered with dirt and debris.-Please clean the area.
  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the seafood station prep cooler,Tuna was measured at 9.5 degrees C.* Tuna was placed in the cooler.-Ensure that the perishable food is stored at 4 degrees c or less under refrigeration.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Light cover for one of the lights was broken and shattered.-Fix the light cover and ensure that it is shatterproof.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Broken flour container was being used.-Ensure that broken food containers/ equipment is not used to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Cardboard was used as a liner to store food containers.-Ensure that the cardboard is not used as it is not a clean surface and can act as a harborage for pests.2) The area behind the ice machine was covered with dirt and debris.-Please clean the area.
  3. Monitoring Inspection

    0 infractions

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