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Monterey Seniors Village - Food

4288 Catalina Boulevard NE Calgary AB T1Y 7J5 · Food - General

Official record from Alberta →

Inspection summary

Monterey Seniors Village - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 19, 2023. The most recent inspection, on February 13, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, 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.

  • 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 2 times across 2 separate inspections, most recently on January 12, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 12, 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 December 19, 2023. 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 3 separate inspections, most recently on December 9, 2025. 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 January 12, 2026. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • MEMORY CARE SERVERY:Accel Intervention solution (spray application) was used on food counters/surfaces. This product is not safe to be used on food contact surfaces and care must be taken with thorough rinse with clean water. Please replace solution with food safe quats from kitchen dispenser.**Jan 12, 2026: food safe sanitizer was not provided in servery.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3RD FLOOR COMMON AREA:1) Cart of perishable foods were left at room temp. Temp of milk measured 11-12C, egg salad and deli sandwiches ranged 14-17C (all destroyed). Please keep perishable foods at or below 4C, and at or above 60C.MEMORY CARE SERVERY:1) Perishable foods left at room temperature. Packaged meals consisting of cut fruit, soup, egg salad sandwich ranged 23-32C (destroyed).2) Perishable foods in the refrigerator measured 6-7C. Temp dial was turned down - please monitor temp to ensure perishable foods are maintained at or below 4C in the refrigerator.3) Thermometer in refrigerator was not accurate. Please double check for accuracy and replace as necessary.BISTRO:1) Milk and perishable foods in the small cooler measured 10C (destroyed). Repair unit/adjust temp so perishable foods are stored at or below 4C.2) Thermometer in refrigerator was not accurate. Please double check for accuracy and replace as necessary.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 3RD FLOOR COMMON AREA:Paper towel holder did not facility easy use - paper towel unrolled easily and did not tear without user having to handle entire roll. Please install suitable paper towel dispenser that properly dispenses and tears away without user having to directly handle the roll of paper towels each time it is used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • MEMORY CARE SERVERY:Utensils and other food related items were stored in drawers that were badly worn and difficult to clean/sanitize. Please store utensils in a clean and sanitized manner. Repair the drawer interiors to they are smooth, nonporous and easy to clean.**Jan 12, 2026: interior of drawers were lined with sticky liners. Sticky liners only provide a temporary solution - please properly refinish so surfaces are smooth, nonporous and easily cleanable.
  3. Monitoring Inspection

    5 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • MEMORY CARE SERVERY:Accel Intervention solution (spray application) was used on food counters/surfaces. This product is not safe to be used on food contact surfaces and care must be taken with thorough rinse with clean water. Please replace solution with food safe quats from kitchen dispenser.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • MEMORY CARE SERVERY:A probe thermometer is not provided. Please provide a probe thermometer that can be used to monitor internal food temperatures between 0C and 100C.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • 3RD FLOOR COMMON AREA:There were unlabeled, resident personal foods stored in the refrigerator. Please appropriately label.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • MAIN KITCHEN:Wooden shelf on wall across from cook line was dusty and not finished to promote easy cleaning. Please clean and seal/paint unfinished wood. If paint, use white/light coloured paint.MEMORY CARE SERVERY:Wooden shelf (aka microwave shelf) was warped/water damaged and finish was worn in a few areas. Please replace or repair/re-seal so surface is smooth, nonporous and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • MAIN KITCHEN:1) The handle of the ice cream scoop was damaged and difficult to clean. Please replace the utensil.2) Clean bowls were stored directly next to the prep line hand sink. Please install a suitable barrier between clean dishes and sink.MEMORY CARE SERVERY:Utensils and other food related items were stored in drawers that were badly worn and difficult to clean/sanitize. Please store utensils in a clean and sanitized manner. Repair the drawer interiors to they are smooth, nonporous and easy to clean.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One tile was broken on the wall and grout was missing between tiles in the dishwashing area.-Please re-finish the tiles in the dishwashing area in order to prevent water damage and allow for easier cleaning.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths were sitting on counters in the main kitchen-Please store wiping cloths in a sanitizer solution when not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were some expired bottles of hand sanitizer and other items as well as some food splashed on the cupboards and on the hand sanitizer dispenser in the 2nd floor serving kitchen.-Please thoroughly clean the 2nd floor serving kitchen.

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