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My Place Diner

1313 36 Street NE Calgary AB T2A 6P9 · Food - General

Official record from Alberta →

Inspection summary

My Place Diner has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on June 5, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 13 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 times across 3 separate inspections, most recently on June 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (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 6 times across 4 separate inspections, most recently on May 26, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 on April 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on April 29, 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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. No waterproof thermometer available for checking the dishwasher temperature.COMPLETE THE FOLLOWING:1. Please purchase a waterproof thermometer with maximum temperature function to test the dishwasher and ensure it is meeting a minimum 71*C at the dish level for adequate sanitizing of dishes. 2. Test the dishwasher daily and record the temperature on a log sheet.
  2. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. No waterproof thermometer available for checking the dishwasher temperature.COMPLETE THE FOLLOWING:1. Please purchase a waterproof thermometer with maximum temperature function to test the dishwasher and ensure it is meeting a minimum 71*C at the dish level for adequate sanitizing of dishes. 2. Test the dishwasher daily and record the temperature on a log sheet.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Dust and grease build-up on ventilation hood in the kitchen. **April 29, 2026: grease noted on the underside of the hood vent and the filters. Grease was pooling on some areas of the hood vent. COMPLETE THE FOLLOWING:1. Please clean ventilation hood and include regular cleaning in cleaning schedule. In addition to the professional cleaning, the equipment needs to be cleaned as often as necessary to maintain it in a visibly clean condition and to protect food and the cooking equipment below from contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Dust observed on the air duct in the kitchen.COMPLETE THE FOLLOWING:1. Please clean area noted above.
  3. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Flats of eggs and packaged raw chicken stored above lettuce in the cooler at the front of the kitchen.COMPLETE THE FOLLOWING:1. Store raw foods below fresh in the cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Plastic customer utensils stored beside the handwashing sink. Utensils relocated during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No waterproof thermometer available for checking the dishwasher temperature.COMPLETE THE FOLLOWING:1. Please purchase a waterproof thermometer with maximum temperature function to test the dishwasher and ensure it is meeting a minimum 71*C at the dish level for adequate sanitizing of dishes. 2. Test the dishwasher daily and record the temperature on a log sheet.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel roll not stored in a holder.COMPLETE THE FOLLOWING:1. Please purchase a holder to protect the bulk supply from contamination when reaching for paper towel.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Observed two white cutting boards that were discoloured.COMPLETE THE FOLLOWING:1. Scrub the cutting boards to remove the stains. If they cannot be removed, the boards should be resurfaced or replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust observed on the air duct in the kitchen.COMPLETE THE FOLLOWING:1. Please clean area noted above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. Dust and grease build-up on ventilation hood in the kitchen. **April 29, 2026: grease noted on the underside of the hood vent and the filters. Grease was pooling on some areas of the hood vent. COMPLETE THE FOLLOWING:1. Please clean ventilation hood and include regular cleaning in cleaning schedule. In addition to the professional cleaning, the equipment needs to be cleaned as often as necessary to maintain it in a visibly clean condition and to protect food and the cooking equipment below from contamination.
  4. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stand-up cooler in the back kitchen was measured between 10-13.4 degrees Celsius. As per operator, food being stored in the cooler does not require refrigeration.- Operator is to ensure that cooler is not used for storing perishable/potentially hazardous food items unless it is repaired and maintaining temperature of 4 degrees Celsius or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and grease build-up on ventilation hood in the kitchen. As per operator, deep cleaning has been scheduled.- Please clean ventilation hood and include regular cleaning in cleaning schedule.
  5. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Stand-up cooler in the back kitchen was measured between 10-13.4 degrees Celsius. As per operator, food being stored in the cooler does not require refrigeration.- Operator is to ensure that cooler is not used for storing perishable/potentially hazardous food items unless it is repaired and maintaining temperature of 4 degrees Celsius or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and grease build-up on ventilation hood in the kitchen. As per operator, deep cleaning has been scheduled.- Please clean ventilation hood and include regular cleaning in cleaning schedule.
  6. Monitoring Inspection

    0 infractions

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