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Hotel Arts Kensington

1126 Memorial Drive NW Calgary AB T2N 3E3 · Food - General

Official record from Alberta →

Inspection summary

Hotel Arts Kensington has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 30, 2024. The most recent inspection, on June 4, 2025, recorded 2 infractions.

1 of 4 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, Chemicals and toxic substances and Cleaning and sanitizing.

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 on May 28, 2025. 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 once on May 28, 2025. 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 August 30, 2024. 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 4 times across 2 separate inspections, most recently on June 4, 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?

  • 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 28, 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.

4 inspections

  1. Risk Management Inspection

    2 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?
      • Fryers were observed on the food counter with no exhaust hood.Fryers were used for chips.-Ensure that the fryers are moved under the ventilation canopy.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)A drawer in the prep line cooler was duct taped.-Ensure that the duct tape is removed as it is not a clean surface.-Ensure that the surfaces are smooth and cleanable.2) Grease stains and oil was observed on the back wall and top of the wall above the fryers.-Clean the area.
  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal item like bottle was stored on the food counter.*Bottle was removed.-Ensure that personal items are not stored in the food contact area and surfaces.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles at the bar were not labelled.-Ensure that the chemical bottles are labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The prep line cooler on the left side was measured at 7.1 degrees C while the other side was still measuring 4 degrees C.*Cheeses and the cheese sauces were measured in the range of 6.9 to 7.5 degrees C in the cooler. **The cheeses and the other perishable food items were moved towards the working side of the cooler.-Fix the cooler and do not store any perishable items on the side which is not working.-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?
      • Improper thawing was observed for the Duck wings.*Frozen duck wings were thawing in stagnant water.The cold-water tap was turned on.-Ensure that the perishable food is thawed under cold running water, in the cooler, in the microwave or cooked directly frozen.
    • 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)Small gap was noticed in the wall socket under the veggie food preparation counter.-Fix the wall.2) Fryers were observed on the food counter with no exhaust hood.Fryers were used for chips.-Ensure that the fryers are moved under the ventilation canopy.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils were stored on dirty shelves in the utensil cabinet and the open shelf area under the small freezer.-Ensure that the clean utensils are not stored on dirty surfaces and are stored in clean and sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)A drawer in the prep line cooler and the hole in the wall was duct taped.-Ensure that the duct tape is removed as it is not a clean surface.-Ensure that the surfaces are smooth and cleanable.2) Grease stains and oil was observed on the back wall and top of the wall above the fryers.-Clean the area.
  3. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not functional. The detergent bucket was empty and the sanitizer pump was not dispensing the sanitizer in the cycle.Repair.
  4. Risk Management Inspection

    0 infractions

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