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Hillhurst Sunnyside Community Association - Food

1320 5 Avenue NW Calgary AB T2N 0S2 · Food - General

Official record from Alberta →

Inspection summary

Hillhurst Sunnyside Community Association - Food has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 24, 2024. The most recent inspection, on September 29, 2026, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 September 24, 2024. 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 September 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on October 8, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on September 29, 2026. 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 once on September 29, 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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was available in the refrigeration equipment located in the Out of School Care kitchen, and temperature monitoring records were not being maintained.-Please provide functional and properly calibrated thermometers in both the refrigerator and freezer units.-Also, maintain daily temperature log records to verify that refrigeration equipment is operating at safe temperatures
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris observed in the far-reaching ends under the racks in the dry storage room.-Please clean the identified area to ensure sanitary condition.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 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?
      • Temperature log records were not properly maintained and documented.-Please monitor and record temperature logs correctly including fridges, freezer and dishwasher.
  4. Monitoring Inspection

    2 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?
      • Temperature log records were not properly maintained and documented.-Please monitor and record temperature logs correctly including fridges, freezer and dishwasher.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Crates of eggs were stored on the upper rack, above ready-to-eat food items such as fruits and vegetables.-Please remove and store eggs on the bottom rack in the fridge to prevent cross-contamination in the event of breakage.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was dirty wet cleaning cloth observed on the food prep table. The operator was asked to remove the dirty cloth during the inspection.**Please ensure that cleaning cloth must be submerged in the chlorine sanitizer solution at 100 ppm. **Please verify using the test strips.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine Sanitizer Solution in the kitchen was measured at 1000 ppm. The sanitizer solution used on the food contact surfaces should be food grade (i.e., maintained at 100 ppm).**Please ensure that the sanitizer solution should be maintained at 100 ppm.**Use test strips to verify the concentration.

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