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Graduated Supports - Food

220 - 200 Scenic Bow Place NW Calgary AB T3L 1S5 · Food - General

Official record from Alberta →

Inspection summary

Graduated Supports - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 20, 2024. The most recent inspection, on February 27, 2026, recorded 3 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Protecting food from contamination and Chemicals and toxic substances.

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 2 times across 2 separate inspections, most recently on February 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on February 12, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 12, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 February 12, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 separate inspections, most recently on February 27, 2026. 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. Risk Management Inspection

    3 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • MAIN KITCHEN:There were containers of mouldy prepared foods in the upright freezer. Foods were either half frozen or completely thawed out. Temp measured 4C in freezer during time of inspection. Staff stated there had been issues with operation of freezer. Discard all foods from freezer as there were no temperature logs maintained for the unit. Conduct repairs to freezer and do not use until unit can maintain -18C at all times. Maintain written daily temperature log for unit.
    • 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) House D: the window trim/backsplash behind the 2 compartment sink was damaged making cleaning/sanitizing difficult. Please repair so surface is smooth, nonporous and easily cleanable.2) House C: a food prep surface (area with toaster) was damaged. Please repair/replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • MAIN KITCHEN:1) There were containers of mouldy prepared foods in the upright freezer. Foods were either half frozen or completely thawed out. Temp measured 4C in freezer during time of inspection. Staff stated there had been issues with operation of freezer. Discard all foods from freezer as there were no temperature logs maintained for the unit. Conduct repairs to freezer and do not use until unit can maintain -18C at all times. Maintain written daily temperature log for unit.
  2. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • MAIN KITCHEN:There were containers of mouldy prepared foods in the upright freezer. Foods were either half frozen or completely thawed out. Temp measured 4C in freezer during time of inspection. Staff stated there had been issues with operation of freezer. Discard all foods from freezer as there were no temperature logs maintained for the unit. Conduct repairs to freezer and do not use until unit can maintain -18C at all times. Maintain written daily temperature log for unit.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • MAIN KITCHEN:There were containers of mouldy prepared foods in the upright freezer. Foods were either half frozen or completely thawed out. Temp measured 4C in freezer during time of inspection. Staff stated there had been issues with operation of freezer. Discard all foods from freezer as there were no temperature logs maintained for the unit. Conduct repairs to freezer and do not use until unit can maintain -18C at all times. Maintain written daily temperature log for unit.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) Chlorine sanitizer in spray bottle in House D kitchen was too strong measuring above 200 ppm. Please dilute to 100 ppm and use test strip to monitor concentration.2) Chlorine sanitizer in spray bottle in House C kitchen was too strong and was unsafe to be used around food. Please dilute to 100 ppm and use test strip to monitor concentration.3) Chlorine sanitizer in spray bottle in House A kitchen was too strong and was unsafe to be used around food. Please dilute to 100 ppm and use test strip to monitor concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • MAIN KITCHEN:There were containers of mouldy prepared foods in the upright freezer. Foods were either half frozen or completely thawed out. Temp measured 4C in freezer during time of inspection. Staff stated there had been issues with operation of freezer. Discard all foods from freezer as there were no temperature logs maintained for the unit. Conduct repairs to freezer and do not use until unit can maintain -18C at all times. Maintain written daily temperature log for unit.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff were using express or quick wash cycles and not selecting cycle to sanitize for domestic dishwashers in House C, B, and A (dishwasher in House D was not in use during time of inspection). Please educate staff and remind them to select dishwasher cycle to include sanitize.
    • 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) House D: the window trim/backsplash behind the 2 compartment sink was damaged making cleaning/sanitizing difficult. Please repair so surface is smooth, nonporous and easily cleanable.2) House C: a food prep surface (area with toaster) was damaged. Please repair/replace.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • MAIN KITCHEN:1) There were containers of mouldy prepared foods in the upright freezer. Foods were either half frozen or completely thawed out. Temp measured 4C in freezer during time of inspection. Staff stated there had been issues with operation of freezer. Discard all foods from freezer as there were no temperature logs maintained for the unit. Conduct repairs to freezer and do not use until unit can maintain -18C at all times. Maintain written daily temperature log for unit.2) There was an accumulation of dried food debris behind the blade of the electric slicer. Please thoroughly clean and sanitize the slicer. Recommend obtaining brush for easy cleaning.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some perishable foods that were prepared as early as 9AM were cooled at room temp for extended period of time. Please ensure to practice quick-cooling methods for perishable foods. Temp of rice and potatoes ranged 20-25C (destroyed).
    • 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 long hose was connected to the mop sink without a vacuum breaker, and the mop sink fixture did not have a built-in vacuum breaker. Please install a vacuum breaker at the hose connection.
  5. Monitoring Inspection

    0 infractions

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