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Nomad

1134 - 12 Royal Vista Way NW Calgary AB T3R 0N2 · Food - General

Official record from Alberta →

Inspection summary

Nomad has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 30, 2025. The most recent inspection, on August 19, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 19 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 4 separate inspections, most recently on July 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 April 13, 2026. 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 7 times across 5 separate inspections, most recently on July 9, 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 2 times across 2 separate inspections, most recently on July 9, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 July 9, 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • April 24, 2026: Mechanical dishwasher on-site is missing the upper spray arm and lots of scale build-up. - Do not use the mechanical dishwasher until it is fully fixed operational and inspected. Do not use re-usable customer utensils until then. - Manual dishwashing procedure was satisfactory.April 14, 2026: A mechanical dishwasher was observed on-site; however, it had been installed without prior notification to or approval from the District Health Inspector. At the time of inspection, no dishwasher detergent was available, and the dishwasher was not in use. Staff on duty were unable to demonstrate or explain the proper procedure for manual dishwashing.- Ensure appropriate dishwasher detergent is provided and readily available at all times. Do not use the mechanical dishwasher until it is fully equipped, operational, and inspected. Do not use re-usable customer utensils until in the interim.- Immediately train all food handling staff on proper manual dishwashing procedures (wash, rinse, sanitize, air dry) and ensure procedures can be demonstrated upon request. Maintain written dishwashing procedures on-site for staff reference.- Information provided to staff at the time of inspection.
    • 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 customer washroom was in disrepair. The paper towel roll was stored on the diaper changing table at the time of inspection.Please fix. Paper towels must be in stored in a dispenser to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The preparation cooler was making a strange noise. Investigate the issue and fix the cooler. Temperature was satisfactory at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The out of order washroom is being used for storage of miscellaneous items. - Do not use for storage unless toilet is removed and plumbing is capped.
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine in the sanitizer container used for sanitizing the steam wand was measured below 100 ppm. The spray bottle and sanitizer container had 50 ppm written on them. Ensure the chlorine solution is changed at adequate intervals. Chlorine solution must be used at 100 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • April 24, 2026: Mechanical dishwasher on-site is missing the upper spray arm and lots of scale build-up. - Do not use the mechanical dishwasher until it is fully fixed operational and inspected. Do not use re-usable customer utensils until then. - Manual dishwashing procedure was satisfactory.April 14, 2026: A mechanical dishwasher was observed on-site; however, it had been installed without prior notification to or approval from the District Health Inspector. At the time of inspection, no dishwasher detergent was available, and the dishwasher was not in use. Staff on duty were unable to demonstrate or explain the proper procedure for manual dishwashing.- Ensure appropriate dishwasher detergent is provided and readily available at all times. Do not use the mechanical dishwasher until it is fully equipped, operational, and inspected. Do not use re-usable customer utensils until in the interim.- Immediately train all food handling staff on proper manual dishwashing procedures (wash, rinse, sanitize, air dry) and ensure procedures can be demonstrated upon request. Maintain written dishwashing procedures on-site for staff reference.- Information provided to staff at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The containers in the preparation cooler had a build-up food debris.2) The grill handle had an accumulation of dried food residue. Requirement: Clean and maintain in a clean and sanitary manner at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) An accumulation of food debris observed on counter surfaces in the back preparation area and on flooring in the hard-to-reach areas of the kitchen, beneath and behind kitchen equipment. - Deep clean and maintain in a clean and sanitary manner at all times.2) The out of order washroom is being used for storage of miscellaneous items. - Do not use for storage unless toilet is removed and plumbing is capped.
  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • April 24, 2026: Mechanical dishwasher on-site is missing the upper spray arm and lots of scale build-up. - Do not use the mechanical dishwasher until it is fully fixed operational and inspected. Do not use re-usable customer utensils until then. - Manual dishwashing procedure was satisfactory.April 14, 2026: A mechanical dishwasher was observed on-site; however, it had been installed without prior notification to or approval from the District Health Inspector. At the time of inspection, no dishwasher detergent was available, and the dishwasher was not in use. Staff on duty were unable to demonstrate or explain the proper procedure for manual dishwashing.- Ensure appropriate dishwasher detergent is provided and readily available at all times. Do not use the mechanical dishwasher until it is fully equipped, operational, and inspected. Do not use re-usable customer utensils until in the interim.- Immediately train all food handling staff on proper manual dishwashing procedures (wash, rinse, sanitize, air dry) and ensure procedures can be demonstrated upon request. Maintain written dishwashing procedures on-site for staff reference.- Information provided to staff at the time of inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) An accumulation of food debris observed on counter surfaces in the back preparation area and on flooring in the hard-to-reach areas of the kitchen, beneath and behind kitchen equipment. - Deep clean and maintain in a clean and sanitary manner at all times.2) The out of order washroom is being used for storage of miscellaneous items. - Do not use for storage unless toilet is removed and plumbing is capped.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth used to wipe the frothing wand was stored beneath the espresso machine and is being used without a sanitizer solution. - Store cleaning cloth in sanitizer solution in between use.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Spoiled cucumber observed in the top inserts in the preparation cooler. - Discard. Inspect ingredients daily and discard as needed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The temperature of perishable foods such as milk and dessert stored in the milk cooler below the espresso machine and in the pastry display cooler was measured between 7-9 degrees Celsius. - Perishable foods under refrigeration must be stored at or below 4C. - Service the coolers. Do not used these coolers for food storage if they cannot maintain the required temperature range.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A mechanical dishwasher was observed on-site; however, it had been installed without prior notification to or approval from the District Health Inspector. At the time of inspection, no dishwasher detergent was available, and the dishwasher was not in use. Staff on duty were unable to demonstrate or explain the proper procedure for manual dishwashing.- Ensure appropriate dishwasher detergent is provided and readily available at all times. Do not use the mechanical dishwasher until it is fully equipped, operational, and inspected. Do not use re-usable customer utensils until in the interim.- Immediately train all food handling staff on proper manual dishwashing procedures (wash, rinse, sanitize, air dry) and ensure procedures can be demonstrated upon request. Maintain written dishwashing procedures on-site for staff reference.- Information provided to staff at the time of inspection.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The manager with an approved food safety certificate is no longer employed at this facility. - Provide food safety certification for the person in care and control of the facility that meets the requirements of section 31 of the Alberta Food Regulation.- Recognized food safety courses can be viewed here: https://www.alberta.ca/system/files/custom_downloaded_images/health-recognized-food-safety-courses-alberta.pdf#search=health%2Drecognized%2Dfood%2Dsafety%2Dcourses%2Dalberta%2Epdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Carpeted floor mats were used in the kitchen. Remove. All surfaces must smooth, easy to clean and non-absorbent.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Interior of the preparation cooler, door handles on the milk storage cooler were dirty. Clean and maintain in a clean and sanitary condition.2) A buildup of milk residue was observed on the cup rinser.This unit has to be disassembled, cleaned and sanitized daily.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) An accumulation of food debris observed on counter surfaces in the back preparation area and on flooring in the hard-to-reach areas of the kitchen, beneath and behind kitchen equipment. - Deep clean and maintain in a clean and sanitary manner at all times.2) The 2-compartment sink surfaces were dirty. - Clean immediately and sanitize all sink surfaces. Maintain in a clean and sanitary manner at all times. 3) The curtains separating the front and back area were visibly dirty. - Clean and maintain clean or remove. 4) The out of order washroom is being used for storage of miscellaneous items such as empty containers and is extremely unorganized and cluttered. - Declutter and organized. Do not use for storage unless toilet is removed and plumbing is capped.
  6. Initial 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?
      • Floor tiles missing underneath the preparation table located on the back wall of the kitchen. - Please finish the flooring in this area. All surfaces must be smooth, easy to clean and impervious to moisture.
  7. Demand Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

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