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Landmark Cinemas 10 Shawnessy

100 - 16061 MacLeod Trail SE Calgary AB T2Y 3S5 · Food - General

Official record from Alberta →

Inspection summary

Landmark Cinemas 10 Shawnessy has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 20, 2024. The most recent inspection, on May 13, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 4 times across 2 separate inspections, most recently on June 26, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on June 26, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 separate inspections, most recently on May 13, 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 once on June 26, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

3 inspections

  1. 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?
      • Platform kept under bun steamer was damaged having rough surface located in the food prep area.Requirement:Replace this platform to have smooth, washable surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt and debris under racks and corners of dry storage rooms.b) Syrup spills and dirt on the floor in syrup boxes storage area.c) Several plastic bread bag clips observed in the bun warmer and paper lined in the warmer not clean.Requirement:a) Clean the above noted areas.b) Remove the plastic clips and change the paper lining.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in one of the sanitizer spray bottles located in the back prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of small display cooler located in retail area was between 10 C-11 CRequirement:Ensure that temperature of the cooler is maintained at 4 C or less.All perishable foods were moved to another cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the pizza warmer was 57 C and internal temperature of pizza stored in this warmer was 53CRequirement:Ensure that pizza is stored at 60 C or higher during hot holding.Staff discarded the pizzaTemperature of the unit was raised during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) Wall tile was broken in pizza oven areab) Two wall tiles were broken in dish washing area.Requirement:Repair the walls.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice buildup around fans in one of the walk-in freezers and it had fallen on the boxes kept below.Requirement:-Defrost the freezer.-Do not store any food under this ice buildup area.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in hot food prep area.Requirement: Ensure that concentration of quat is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was not provided in one cooler (New) located in back area.Requirement:Provide thermometer in the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of display cooler located in retail area on one part was 13.5C and internal temperature of perishable foods stored in this area were: babybel cheese was 13.5C and 14.3 C and Oh Snap-Dilly bites was 14 CRequirement:- Ensure that perishable foods under refrigeration are stored at 4C or less.-babybel cheese at 13.5C and 14.3 C and Oh Snap-Dilly bites at 14 C were discarded.- Ensure that temperature of the cooler is maintained at 4C or less throughout.

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