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Manors Of Signature Park - Main Kitchen

1858 Sirocco Drive SW Calgary AB T3H 3P7 · Food - General

Official record from Alberta →

Inspection summary

Manors Of Signature Park - Main Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 15, 2024. The most recent inspection, on August 11, 2025, found no infractions.

3 of 5 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: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on July 16, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 16, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on January 15, 2024. 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?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloth was placed on the countertops and not in sanitizer solution when not in use. Please ensure cleaning rags are placed in sanitizer solution when not in use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The bread storage bin by the sandwich station is cracked. Please repair/ replace.2. The crevices of the bread storage drawers are dirty. Please clean.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The Ecolab Sink and Surface Sanitizer concentration was not being tested regularly. - Test and record sanitizer levels daily.Noted that the Ecolab Sink and Surface Sanitizer tested at 7.81mL/L, outside of the approved range of 2.11-4.30ml/L, Ensure product levels are within approved range.2. There is no appropriate thermometer available for testing the dishwasher temperature.- Obtain an appropriate thermometer so that the maximum rinse temperature at the utensil surface in the dishwasher can be verified, minimum 71C required, record these tests. A max/min waterproof thermometer is recommeded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The kitchen's line shelf (made of particle wood board) was in disrepair, the wood of the particle board was exposed in several places making it difficult to clean and sanitize properly.-Please repair or replace with stainless steel for ease of cleaning.The wood of particle board on the wall beside the two-compartment sink was also exposed.-Please repair.

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