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Hearts Choices

F4 - 25 Greenbriar Drive NW Calgary AB T3B 6M3 · Food - General

Official record from Alberta →

Inspection summary

Hearts Choices has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on August 27, 2026, recorded 2 infractions.

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

  • 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 August 27, 2026. 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 3 times across 3 separate inspections, most recently on August 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on September 26, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on September 26, 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?

  • 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 once on September 26, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was not made at the time of the inspection.Corrected on site.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cashier area hot plate for samples was holding sauces around 45C. The sauces were instructed to reheat above 74C and setting was adjusted to hold foods above 60C.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wiping cloth was placed on the cutting board on top of the prep cooler and is a designated food contact surface. Operator was instructed to place the wiping cloth in a bucket containing sanitizer solution.Ensure that cleaning cloths that come in contact with food contact surfaces must be in sanitary conditions at all times.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No sanitizer solution was prepared and in use at the time of inspection. Operator instructed to make sanitizer solution.2. The chlorine strip available was expired and no replacement present on site. Expired strip was discarded and operator instructor to get an unexpired replacement.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles containing detergents were not well labeled. Operator instructed to label bottles appropriately.Ensure chemical bottles and containers should be properly labeled to avoid misuse.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food samples placed in a bowl of ice were not fully immersed. Operator instructed to replace with a bigger bowl so that the level of the food samples would be below the ice level. Ensure food samples are fully immersed so as to maintain the right holding temperature and should not exceed one hour.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was obstructed with a bowl of food on it at the time of inspection. Operator instructed to remove the bowl and ensure that the sink is clear.Sinks should be accessible at all times during operation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice paddle was placed in container of standing lukewarm water near a cooking pot of rice. Operator instructed to place in ice water or sanitizer solution.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were stored in stagnant water. Store scoops in ice water or food safe sanitizer.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine in the sanitizer spray bottle was measured at 1000ppm.Use 100ppm chlorine (1/2 teaspoon bleach per L water) and verify with test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable sauces on the hot plate were measured between 52 to 55 degrees C. 2) Small container of tofu was stored in the prep cooler insert. Tufo was not getting direct cold air from the cooler. Tofu was measured at 8.0 degrees C. Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not sanitized with chlorine sanitizer for two minutes after washing. Follow the three-step method:1) wash with soap and warm water2) rinse with warm water.3) sanitizer with 100ppm chlorine by submerging for 2 minutes.

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