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Multi Generational Housing and Community Centre - Food

120 Skyview Ranch Drive NE Calgary AB T3N 1S3 · Food - General

Official record from Alberta →

Inspection summary

Multi Generational Housing and Community Centre - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on September 24, 2026, recorded 1 infraction.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Protecting food from contamination and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 23, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on September 23, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 20, 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?

  • 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 27, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on September 24, 2026. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. The dishwashing 2 compartment sink tap was leaking. Repair sink. 2. The grease trap had a foul odour. Was recently serviced on September 18th. Evaluate the seal of the grease trap to prevent odour release.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 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. Main kitchen: The tap was leaking on the 3 compartment sink.-Please repair the leak.2. 3rd floor serving kitchen: The tap was leaking on the counter sink.-Please repair the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Main kitchen: There was some food debris build up in the corners, along walls behind equipment, in some of the drawers, on the transport crate, on lights in the walk-in cooler, and in the cart cleaning area.-Please thoroughly clean the noted areas in the main kitchen.2. Serving kitchens and dining rooms: There was some food debris build up on the dining room chairs, in the cupboards in the dining rooms, and in corners.-Please conduct more frequent thorough cleaning in the dining rooms.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Two cans of Dole tropical fruit salad had major dents on the can. These cans were removed from stock and will not be served.REQUIREMENT: When taking stock, ensure that severely dented cans are removed from stock which will ensure they are not used by staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The refrigerator on the 2nd floor servery was malfunctioning and was maintaining food items inside at 11C.Dairy items were relocated to another fridge. The remaining items were low-risk due to having low pH. No foods were discarded.REQUIREMENT: Repair and monitor the temperature of this fridge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dishwasher logs in both the serveries and main kitchen had the following issues:- The high-temperature log was not checking for the sanitizing rinse temperature.- the servery dishwasher (chemical) dishwasher log was for a high-temperature log.REQUIREMENT:- Write down the final rinse temperature and ensure it is greater than 180F at the manifold.- Create and maintain a dishwashing log for a chemical dishwasher.
  7. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A used/ dirty apron was hanging near the dry storage shelving units in the kitchen. ** Please store used/dirty aprons in it's designated spot after use for laundering. This was corrected during the inspection. 2. Knives, a fork, and a rolling pin were being stored in a sanitizing solution that was also holding dirty cloths used to sanitize kitchen surfaces.** Please do not store kitchen utensils in the same sanitizing solution used for dirty cleaning cloths. This was corrected during the inspection.

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