McDonald's 40484
35 Sage Hill Plaza NW Calgary AB T3R 0S4 · Food - General
Inspection summary
McDonald's 40484 has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 4, 2023. The most recent inspection, on October 2, 2026, recorded 1 infraction.
5 of 11 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.
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.
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 3 times across 3 separate inspections, most recently on October 2, 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?
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 3 times across 3 separate inspections, most recently on September 11, 2026. 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 once on September 11, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 3 times across 2 separate inspections, most recently on September 11, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 across 2 separate inspections, most recently on December 3, 2025. For example:
Is the facility maintained in a clean and sanitary condition?
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.
11 inspections
- Risk Management Inspection
1 infraction
- 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?
- Repeat violation cited on October 2, 2026:Flies were observed flying around the kitchen area.Contact your pest control technician to eliminate flies in the facility.Previous violation:Flies were observed flying around the hot holding area at the rest table and pop station area.Contact your pest control technician to eliminate flies in the facility.
- 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?
- Demand Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A significant number of cleaning cloths were stored on the food preparation counter. It was noted that the sanitizer buckets were stored at a bit of a distance from the fountain pop station.The manager was advised to store the sanitizer buckets closer to the fountain pop station to ensure convenient access and facilitate their use.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A mobile phone was stored on food preparation counter at the cookline.The phone was promptly removed and the food contact surface was cleaned with sanitizer at 100 ppm.Articles not associated with food preparation and handling must be stored in a different location.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The internal temperature of the rest table food preparation cooler was measured at 12.4°C.Cut vegetables were stored in the cooler and kept in a different location.The cooler was not in use.
- 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?
- Flies were observed flying around the hot holding area at the rest table and pop station area.Contact your pest control technician to eliminate flies in the facility.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Debris buildup as noted behind equipment and in hard to reach areas.Deep clean the facility and the indicated areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Demand Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A food handler was observed using their hands to clean the food preparation counter and touching their clothes and preparing customer's food without washing their hands prior.The food was discarded and staff was instructed to wash their hands.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Cheese curds were found on the counter without a time stamp on the packaging and measured 34°C. The product was discarded.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at the beverage and desert area was empty. Additional paper towel was available, and the paper towel was promptly restocked.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Black mold was noted along the caulking of the 3-compartment sink.2. Black mold was noted along the caulking of the mop sink.3. Debris buildup as noted behind equipment and in hard to reach areas.Deep clean the facility and the indicated areas.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
0 infractions
- Demand Inspection
1 infraction
- 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) Black and drain flies were observed in the facility. Numerous fly strips, sticky round rolls and fly lights were placed around affected areas.Remove the fly strips above the food counter. Fly strips cannot be above food handling areas.2) Drink syrup building on drink bottles, pop lines and underneath the drink equipment.Do a detail cleaning of the affected areas.
- 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?
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Sliced ham was measured at 9.3 degrees C. in the egg drawer cooler. Discarded the ham.Fix the cooler and store cold perishable food at 4 degrees C or below.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Old sticker residues were noted on sauce bottles and equipment surfaces. Clean the sauce bottles and equipment surfaces.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
0 infractions