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Intercare Brentwood Care Centre - Food

2727 16 Avenue NW Calgary AB T2N 3Y6 · Food - General

Official record from Alberta →

Inspection summary

Intercare Brentwood Care Centre - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 30, 2023. The most recent inspection, on August 4, 2026, recorded 2 infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 3 separate inspections, most recently on August 4, 2026. 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 2 times across 2 separate inspections, most recently on November 5, 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 5 times across 3 separate inspections, most recently on August 4, 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?

  • 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 3 times across 3 separate inspections, most recently on November 5, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 November 5, 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.

9 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • MAIN KITCHEN:1) Quat sanitizer measured 50 ppm. This was a repeating violation that was also previously corrected. Please remind staff to routinely monitor sanitizer concentration levels and replace solution as needed to maintain solution at 200 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • EVERGREEN SERVERY:1) The laminate counter above the dishwasher was severely damaged/lifting and cracked. Please repair/replace so food prep surfaces are smooth, impervious to moisture, and easy to clean.ELK SERVERY:1) The cabinet bottom edge under the hand washing sink was damaged. Please repair/replace.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Main kitchen: The Quats sanitizer was measured at 100 ppm.- The operator prepared a new solution, and it was measured at 200 ppm. Maintain the concentration of quats sanitizer at 200 ppm at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Main kitchen: Staff food (halloween candy) was stored on the front prep line.-The staff food was removed from the prep line during the inspection. Have a designated storge for staff food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Main Kitchen:1) The prep cooler temperature was measured at 13 degrees C and the internal temperature of food in the prep cooler was measured as follows: Tuna Salad 13.1 degrees C Egg Salad 10.1 degrees C.- All food (Tuna salad, ham, beef, egg salad, cheese, butter) was discarded from the prep cooler. All perishable food in refrigeration has to be maintained at or below 4 degrees C. Repair the prep cooler and do not use until it is repaired.2) Hot holding was measured below 60 degrees C. The following food temperatures were taken: Chicken fingers 54 degrees CGravy 51.5 degrees CRoasted tofu 53.3Cooked rice 26.7 degrees C- All above mentioned foods were discarded. All perishable foods in hot holding must be maintained at or above 60 degrees C.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Main kitchen:1) The handwashing sink opposite the dishwasher the water pressure was too low. - Fix the water pressure. Evergreen servery:2) The sink tap near the fridge was leaking. - Repair the tap. Elk landing servery:3) The baseboard under the handwashing sink was in disrepair. - Repair or replace the baseboard. 4) Ceiling had an open hole. - Repair the ceiling. Castle dinning:5) The baseboard in the cabinet under the hot holding was in disrepair. - Repair or replace the baseboard.6) Silicone behind the handwashing sink in kitchen was coming off. - Re-caulk the sill behind the handwashing sink.Canmore: 7) The grease trap had a leak and was sealed with duct tape. - Replace the gasket of the grease trap.Spruce: 8) The trim on the microwave shelf edge was coming off.- Repair/ replace the trim.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Nourishment room: 1) Water mould was observed in the ice machine. - Clean the mould.Main kitchen: 2) Tin inserts were being stacked on top of each other during storage without properly being dried. - Completely air-dry utensils before storing them.3) The prep cooler in the back was in disrepair and was not maintaining temperature at/ below 4 degrees. - Repair/ replace the prep cooler. Do not store any perishable foods in it until it is repaired and is maintaining temperature at/below 4 degrees.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Main kitchen:1) A dried-out spill was observed on the floor near the back door of the dry storage room. - Clean the spill.2) The vent near the dishwasher had visible dust accumulated. - Clean the vent.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple buckets of sanitizer in the kitchen and serveries measured >400 ppm quats (strips turned very blue). Operator says that staff make a large batch in a dishwashing sink. Test strips were available in the area.-Ensure staff are retrained on making sanitizer at proper concentration (200-400 ppm quat), and on how to properly use test strips-Quat sanitizer buckets were diluted during inspection, new batch was prepared in sink
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls used as scoops left in bulk ingredients.-Ensure scoops without handles do not reside in bulk ingredients-Operator removed scoops
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Large blocks of roast beef cooling in walk-in fridge measured at 8.4C and 7.7C internally.-Ensure proper cooling is observed. Operator must test next batch to ensure that food goes from 60C to 20C in first two hours and from 20C to 4C in next 4 hours. If this fridge is inadequate for cooling the product, operator may want to use a smaller dedicated cooler with a lower temperature
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tray of knives soaked in liquid observed in prep area. Operator said they were manually washing and then sanitizing knives by soaking overnight. Some knives and scissors had rust on them.-Discard or repair rusty knives. Recommended not to soak knives overnight to prevent rust
  5. Risk Management Inspection

    0 infractions

  6. Monitoring 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?
      • 5th floor south serving kitchen: There was water in the cupboard around the grease trap and water was backing up into the sink when the dishwasher drained.-Please service the drain and repair any leaks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some debris build up on the floor under the chemical bottles and around the grease traps in the serving kitchens where the grease trap is installed directly on the concrete.-Please clean these cupboards more frequently to prevent any grease and debris build up.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The meat slicer blade finish had been stripped and is badly discolored throughout. Staff mentioned that this may have been due to a certain chemical used on the blade.** Please properly restore the meat slicer or replace all pieces of the slicer that have been affected. Or replace the slicer completely.

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