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Hungers Stop

3201 Glenmore Court SE Calgary AB T2C 2E6 · Food - General

Official record from Alberta →

Inspection summary

Hungers Stop has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on April 23, 2026, recorded 4 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 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 4 times across 4 separate inspections, most recently on April 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 June 27, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on April 23, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on April 23, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher bleach was measured at 10 ppm. - Repair the dishwasher and in the meantime wash dishes manually.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • An expired permit was on display. - Ensure to display the renewed permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The chest freezer and upright freezer in the front area had significant ice buildup.- Ensure to run a defrost cycle on the freezer so that the ice doesn't build up and the freezers are easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling vents throughout the facility had dust buildup. - Clean the vents at regular intervals.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One of the coolers in equipment storage area was at 8-10C.- Keep an eye on the cooler, if it stays at this temperature for another 30 minutes, repair or replace the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have max/min waterproof thermometer to measure the temperature of dishwasher.- Get a max/min waterproof thermometer. -
    • 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. A few shelving units were made up of raw wood.- Ensure to seal the wood.2. A wall was removed between cooking and storage area.- Finish the walls and ceiling so that they are smooth, impervious to moisture and easily cleanable.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips are expired since 2022.- Acquire new test strips.
  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk ingredient bins (3 near the back exit door/storage area,, and 1 under the counter by the sliding door cooler) scoops are thrown in or have scoops with no handle.- Ensure all scoops have handles and store scoops with handles facing up or in a separate clean food safe container to protect from contamination from hands.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips are expired since 2022.- Acquire new test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Door gasket along the front bar coolers located against the wall are in disrepair and falling apart. Current gasket also has accumulation of dirt/debris, and sticky.- Repair or replace the gasket and clean the accumulation of dirt and debris in the cracks between the gaskets.2) Three new coolers at the front bar area located under the bar counter has new plastic wrap on the exterior.- Remove the plastic wrapping and ensure the surface is smooth, non-absorbent, and easily cleanable.
  6. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw would shelves were observed in the kitchen.Ensure to paint them so that they are smooth, impervious to moisture and easily cleanable.
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