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Newport Harbour Care Centre - Food

10 Country Village Cove NE Calgary AB T3K 5T9 · Food - General

Official record from Alberta →

Inspection summary

Newport Harbour Care Centre - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on December 19, 2025, recorded 4 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 2 separate inspections, most recently on December 19, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 December 19, 2025. 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 5 times across 3 separate inspections, most recently on December 19, 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 1, 2023. 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 once on November 1, 2023. 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.

5 inspections

  1. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler in servery between 7.2-7.4 Perishables moved to walk in cooler.Ensure that temps are monitored daily and that the cooler temps do not exceed 4 degrees Celsius.Ensure that a thermometer is easily visible for daily monitoring.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizing rinse temperature was at 63C. Facility has reached out to contractor to repair and in the interim is manually sanitizing with a chlorine solution 100ppm and using disposable dishware.Ensure that a waterproof thermometer with a max hold temperature feature is used to monitor the dishwasher daily; ensuring calibration as stipulated by the manufacturer.
    • 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. Cupboards and countertops are wearing in several areas throughout the facility including resident kitchenettes and servery.2. Dishwashing area remove buildup and reseal as necessary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas require additional cleaning.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management 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?
      • The floor was lifting by the grate in the dishwashing area.-Please repair the flooring to prevent water damage.Note from March 8, 2024: Floor repair has been scheduled.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wiping cloths were sitting on the counters in the serving kitchen and kitchenettes on some units.-Please store wiping cloths in a sanitizer while not in use.2. The sanitizer solution in one pail used to store wiping cloths in the main kitchen was measured at 100 ppm quats.-Please change the sanitizer solution more frequently to ensure it maintains 200ppm quats. Recommend changing at least every 2 hours.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of oats was sitting directly on the floor and the bottom of the bag was wet.-Discard the compromised food product and do not store food items directly on the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A min/max dishwasher safe digital thermometer was not onsite for testing the maximum temperature of the dishwasher.-Please obtain a min/max dishwasher safe digital thermometer and use to test the maximum temperature of the dishwasher on a daily basis.
    • 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. One light cover was missing in the kitchen.-Please replace the light cover.2. The floor was lifting by the grate in the dishwashing area.-Please repair the flooring to prevent water damage.3. There was mildew on the silicone behind the 2 comp sink.-Please replace the silicone.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The plastic utensil holders were broken in the Northside and Portside kitchenettes and one crisper was broken in the fridge in the Portside kitchenette.-Please replace the broken crisper and utensil holders.2. The steamer in the main kitchen was leaking and water was accumulating on the floor.-Parts have been ordered for repair.3. Plastic bowls were used to scoop dry food products and there was food debris on the bowls.-Please obtain proper scoops for scooping dry food products and clean the scoops after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The cupboards and drawers in the kitchenettes in all units/neighborhoods had some food debris build up as well as miscellaneous items stored in the drawers.-Please clean and organize all kitchenettes.2. The containers storing straws and condiments in the 2nd floor serving kitchen had some food debris build up.-Please clean the straw holder and condiment holders. 3. The cereal containers in the 2nd floor serving kitchen were dirty and tape was being used on the corners to cover cracks.-Please replace any damaged cereal containers and clean the containers regularly.4. The tables in the 2nd floor dining room had some food debris build up.-Please thoroughly clean tables after each meal sitting.

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