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Margaret Chisholm Resettlement Centre - Food

23 McDougall Court NE Calgary AB T2E 8R3 · Food - General

Official record from Alberta →

Inspection summary

Margaret Chisholm Resettlement Centre - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 4, 2024. The most recent inspection, on February 3, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 5 times across 3 separate inspections, most recently on May 5, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 2 times across 2 separate inspections, most recently on January 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 4, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 8 times across 4 separate inspections, most recently on May 5, 2025. For example: Do food handlers at the facility have adequate food safety training?

  • 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 January 26, 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?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable foods stored in the dining room refrigerator measured 9-10C (milk destroyed). Please store perishable foods at or below 4C, or at or above 60C. Staff adjust temperature setting and inspector checked unit at end of inspection and it was satisfactory (corrected).2) Plated meals were left at room temp on dining tables. Temp measured approx 38C. Staff indicated residents would be returning for the meals. Please store perishable foods hot at or above 60C, or cold at or below 4C until residents are ready to consume foods. Residents may use microwave to reheat as necessary if meals are placed into cooler. Staff immediately placed food into refrigerator (corrected).3) Foods stored in the cooler next to the cook line in the kitchen measured 7C. Please adjust temperature so perishable foods are maintained at or below 4C. Ensure thermometer inside cooler is accurate.
    • 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) The wooden platform for dry ingredient bins was constructed of bare/unfinished wood. Please seal/paint so surfaces are smooth, nonporous and easily cleanable.2) The laminate on the edge of the counter next to the stove in the Green Room was no longer secured. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dried water stain present behind light shield above the sink in the Green Room. Staff indicated previous leak was repaired. Please clean the light shield.
  3. Risk Management 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)?
      • Sanitizer test strips for quats were not provided. Please obtain.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The cook on-site had limited food safety knowledge. Recommend having all food handlers including the kitchen manager complete the AHS basic food safety course. There is no cost to complete this course.
  4. Monitoring Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Cook consistently touched face and mouth with gloved hand and did not wash hands. PHI observed cook rinse hands with water and did not use hand soap. Cook also dried hands on cloth towel. Please educate all food handlers on proper glove use and hand washing procedures and frequency.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Food was stored on the floor, under the 2 comp dishwashing sinks and directly next to chemicals. This is not a sanitary area - store foods at least 6 inches off the floor and in a safe manner.2) Foods including open cereal boxes and single-use coffee stir sticks were stored under the drain pipe in the side 2 comp sink that doubled as a hand washing station.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Personal food, bags, keys, cell phone, and other effects were stored in the kitchen on food prep surfaces and inside cooler next to public food. Store personal food and items separately and in area that will not contaminate food storage and prep areas.2) A dish rack of clean food equipment was stored directly below and blocking hand soap and paper towel dispensers at the 2 comp sink dishwashing sink. Dry/store cleaned items in a sanitary manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooked meat was stored on counter and measured 39C. Immediately reheat to 74C and ensure perishable foods are maintained at 4C or lower, or 60C or higher.2) Cut vegetables (tomatoes, cucumber, bell pepper) were left unattended on counter at room temp (destroyed).3) A probe thermometer was not provided. Please obtain a thermometer that can be used to monitor foods between 0C and 100C. Recommend obtaining a waterproof thermometer that can also be used to monitor sanitizing temp of dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Sanitizer test strips for quats were not provided. Please obtain.2) There were no means to monitor the sanitizing temp of the high temp dishwasher. Recommend obtaining a waterproof probe thermometer with min/max capabilities that can also be used for food temp monitoring.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Personal items were stored in both compartments of the double compartment sink for hand washing. Please do not obstruct hand wash stations. Also store personal items separately so they do not contaminate food prep and storage areas.2) A dish rack of clean food equipment and cleaning supplies was stored directly below and blocking hand soap and paper towel dispensers at the 2 comp sink dishwashing sink. Items stored in this manner can be easily contaminated by use of dispensers and/or can block access to hand washing supplies. Recommend relocating dispensers or drying rack.
    • 20. Do food handlers at the facility have adequate food safety training?
      • 1) It was unknown if the person in care and control of the kitchen had completed and was certified in a recognized food safety course. Please provide food safety certificate and/or complete a recognized food safety course.2) The cook on-site had limited food safety knowledge. Recommend having all food handlers including the kitchen manager complete the AHS basic food safety course. There is no cost to complete this course.
    • 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 floor in front of the dishwashing area was damaged and missing several planks. Please repair/replace so floor is smooth, nonabsorbent and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cooking pots were stored directly on the floor. Baking sheets were stored on a wire rack approx. half inch off the floor. Store all food equipment at least 6 inches off the floor and in a sanitary manner.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Cook had a lack of food safety knowledge. Cook must take a refresher course.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer measured >500ppm and bottle indicated there was a rinse step; making it not practical for food surfaces. Facility ordered new product while onsite.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle was not labelled. Ensure all chemicals are labelled with their contents so that they can be identified.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwaser was broken and facility was hand washing dishes. Hot water used as a sanitizing step. The hot water would need to be 71C or higher to adequately sanitize dishes; making too hot to handle. Ensure a chemical sanitizer is used, such as quat or bleach, to adequately sanitize dishes when manual washing. Dishwasher repaired onsite.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips not available for sanitizer. Purchase test strips.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Cook had a lack of food safety knowledge. Cook must take a refresher course.

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