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Mayfair Care Centre - Food

8240 Collicut Street SW Calgary AB T2V 2X1 · Food - General

Official record from Alberta →

Inspection summary

Mayfair Care Centre - Food has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 18, 2024. The most recent inspection, on October 7, 2026, recorded 4 infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

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.

  • 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 September 4, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 7, 2026. 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?

  • 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 on October 7, 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 2 times across 2 separate inspections, most recently on October 7, 2026. 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 once on November 25, 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.

8 inspections

  1. Monitoring Inspection

    4 infractions

    • 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?
      • 1. Mouse droppings were seen in the dry storage room in corners and under racks, on shelves in the janitor room, and under the heat register by the back door.-Please clean up all droppings and disinfect the area. Consult with the pest control company on contract to eradicate the mice and provide a copy of the pest control report for review.2. There was a gap under the exit door from the main kitchen where pests may enter and the vent in the dry storage room did not have a screen.-Please seal the gap at the bottom of the exit door and install a screen on the vent in the dry storage room to prevent pests from entering.
    • 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. Floor tiles were missing beneath the dish storage rack, resulting in an accumulation of water and debris. Grout was also deteriorated throughout much of the kitchen, allowing debris to collect between floor tiles and creating surfaces that are not readily cleanable.-Please replace the deteriorated grout between floor tiles and repair the damaged flooring beneath the dish storage rack. Ensure all flooring surfaces are impervious to moisture and easy to clean.2. Silicone was coming off and missing around the prep sink on the stainless-steel counter.-Please remove remaining silicone and replace with new silicone.3. A shelving unit in the janitor room was covered with blue tape. The taped surface is not readily cleanable.-Remove the tape and any damaged materials, and replace them with materials that are smooth, durable, impervious to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some dish storage racks located near the dishwashing area were rusted.-Replace any rusted racks with racks that are in good repair and constructed of materials that are smooth, non-corrodible, and readily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The vent in the janitor room had a large buildup of dust.-Please clean the vent.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water tap handle on the hand wash sink was not working properly and the tap was dripping.-Note: a part has been ordered for repair.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two of the sliding door refrigerators at the entrance to the kitchen were at 12 degrees Celsius.-All perishable items were moved to a different refrigerator at the time of inspection.-Please repair the refrigerators and monitor to ensure they maintain 4 degrees Celsius or less.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerator in the recreation room did not have a thermometer for monitoring temperature and a temperature log was not kept.-Please equip the refrigerator with a thermometer and maintain a daily temperature log.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The top shelf on one of the plastic transport carts in the main kitchen was damaged and hard to clean.-Please replace the transport cart.
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