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Helen's Place

12 - 1935 30 Avenue NE Calgary AB T2E 6Z5 · Food - General

Official record from Alberta →

Inspection summary

Helen's Place has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on May 14, 2026, recorded 3 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 5 times across 4 separate inspections, most recently on August 1, 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 3 times on June 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 11, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 9 times across 4 separate inspections, most recently on May 14, 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?

  • 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 June 11, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

8 inspections

  1. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring in front of the grill is in disrepair (cracked) and has been taped with Tuct Tape. Please repair. Floors must be smooth, cleanable and in good repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**Cardboard observed on the ceiling in the kitchen. **Please remove the cardboard. **Ensure all surfaces in the facility are durable, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is needed on the shelves above the 2 compartment sink (across from grill) and on the shelves in the dry storage area near the grill.
  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Update July 22, 2025:Chlorine sanitizer spray bottle measured 1000 ppm. - Operator remade the chlorine sanitizer and tested 100 ppm. June 11, 2025:Chlorine sanitizer spray bottle measured significantly greater than 100 ppm at the time of inspection. **Ensure chlorine sanitizer is maintained at 100 ppm at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**Cardboard observed on the ceiling in the kitchen. **Please remove the cardboard. **Ensure all surfaces in the facility are durable, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Duct tape observed on the handle of the stand-up cooler. **Please remove as it is not easily to clean. **Ensure all the surfaces in the facility are smooth, durable and easy to clean.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Update July 22, 2025:Chlorine sanitizer spray bottle measured 1000 ppm. - Operator remade the chlorine sanitizer and tested 100 ppm. June 11, 2025:Chlorine sanitizer spray bottle measured significantly greater than 100 ppm at the time of inspection. **Ensure chlorine sanitizer is maintained at 100 ppm at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**Cardboard observed on the ceiling in the kitchen. **Please remove the cardboard. **Ensure all surfaces in the facility are durable, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding**Duct tape observed on the handle of the stand-up cooler. **Please remove as it is not easily to clean. **Ensure all the surfaces in the facility are smooth, durable and easy to clean.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer spray bottle measured significantly greater than 100 ppm at the time of inspection. **Ensure chlorine sanitizer is maintained at 100 ppm at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers stored on the floor in walk in freezer. **Ensure food items are stored a minimum of 6 inches above the floor to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bacon measured at 17.8*C in the back kitchen. Operator stated that it was cooked around 3 hours ago. - Operator discarded the bacon during inspection.***Ensure high risk foods are maintained below 4*C or greater than 60*C at all times to prevent bacterial growth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small container of white eggs measured 13.6*C internally in the back kitchen. - Operator discarded the eggs during the inspection. **Ensure eggs are stored below 7*C at all times to prevent bacterial growth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff was thawing frozen food (~ -1*C) in 2-compartment sink without cold running water. - Operator moved the food to cooler during inspection. **Ensure frozen food is thawed properly at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Side door in the back kitchen was open at the time of inspection. - Operator closed the door. **Ensure doors without screens remain closed at all times to prevent potential pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard observed on the ceiling in the kitchen. **Please remove the cardboard. **Ensure all surfaces in the facility are durable, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Duct tape observed on the handle of the stand-up cooler. **Please remove as it is not easily to clean. **Ensure all the surfaces in the facility are smooth, durable and easy to clean.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The operator prepared sanitizing solution. Added bleach without measurement resulting a concentration of chlorine way above the required minimum. Also, the operator added soap to the solution. Explained why this is not a proper method. Prepare your sanitizer solution at the beginning of the daily operations. Use the test strip to measure concentration. Do not mix with soap
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Observed, cups being washed and placed on the drying rack without sanitation. Ensure that the 3 steps: wash, rinse, sanitize are followed every time
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Do not store the scoop for rice on the top of the dirty rice cooker. Use a separate container. Wash and sanitize every 2 hours
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Do not store the scoop for ready to eat rice on the top of the cooker. It's not sanitary. Use a separate, readily cleanable container

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