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Huntington Hills Manor Village - Food

6700 Hunterview Drive NW Calgary AB T2K 6K4 · Food - General

Official record from Alberta →

Inspection summary

Huntington Hills Manor Village - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 27, 2024. The most recent inspection, on June 16, 2026, recorded 1 infraction.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 2 separate inspections, most recently on December 24, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently 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?

  • 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 May 16, 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 2 times across 2 separate inspections, most recently on June 16, 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 once on May 16, 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?

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.

7 inspections

  1. 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?
      • Flooring behind the ice machine was in disrepair. Repair flooring so that it is smooth, non-porous and easily cleanable
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were left out on the countertops when not in use. -Please ensure used cleaning cloths are put in sanitizer solution when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirty fans observed in the kitchen and walk-in cooler.-Please clean and maintain the fans in sanitary condition.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 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?
      • The kitchen back door was open and there was a gap under the kitchen screen door. Please conduct necessary maintenance to ensure the screen door is tight fitting and there are no gaps around it.**June 11, 2025: screen door replaced but still needs to be adjusted to fill in gaps.
  6. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer provided in the kitchen and Garden Cafe did not register a sanitizing residual when tested with Ecolab test strip. Staff not running automatic dispenser long enough for chemical to siphon through and only water was filling into spray bottles. Please educate staff on proper chemical filling and using test strips to confirm required concentration levels.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Egg salad sandwiches and green salad with cheese topping were stored at room temp at the prep line and measured 17C. Staff stated they were recently made and were left out during lunch hour for service. PHI indicated that perishable foods must be either stored 4C or lower, or 60C or higher. Sandwiches and salads must be discarded at end of lunch hour if not served. PHI returned at end of lunch hour and was advised the sandwiches were all served. Salads with cheese however were still left out at room temp (staff wanted to place into cooler but PHI discarded). Please store cold perishable foods in cooler during service.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • China for high tea was washed in the Garden Cafe hand sink and not sanitized. Staff indicated they were too delicate to be placed into the kitchen dishwasher and there was no 3 comp sink in the facility to use. Please either discontinue use of these items, wash and sanitize them in the kitchen dishwasher, or install an approved 3 compartment dishwashing sink. If installing a 3 comp sink is the choice, please submit plans to AHS for review before install/construction. Hand sinks are designated for hand washing purposes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no cold water at the cook line hand sink and the hot water was uncomfortably too hot for hand washing. Please restore cold water at the hand washing sink.
    • 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?
      • The kitchen back door was open and there was a gap under the kitchen screen door. Please conduct necessary maintenance to ensure the screen door is tight fitting and there are no gaps around it.
  7. Monitoring Inspection

    0 infractions

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