North East Centre of Community Society
7555 Falconridge Boulevard NE Calgary AB T3J 0C9 · Food - General
Inspection summary
North East Centre of Community Society has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 3, 2025. The most recent inspection, on September 2, 2026, recorded 6 infractions.
None of the 5 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 17 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 September 2, 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 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 8 times across 5 separate inspections, most recently on September 2, 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?
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 3 separate inspections, most recently on September 2, 2026. 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 September 2, 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.
5 inspections
- Risk Management Inspection
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not in good working condition.-Please repair and ensure good working condition.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Prep Kitchen: Install soap and paper towel dispensers by the hand washing sink.**From previous inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Loading Bay 3:1) Fixture head of sink was not properly secured. Please repair.2) Soap and paper towels were not provided at the sink. Please provide in suitable dispensers and ensure they are properly stocked at all times.**From previous inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Loading Bay 3:1) Cabinets were damaged. Please repair.**From previous inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Kitchen canopy was observed with layer of grease and oil.-Please clean to ensure sanitary conditions.2. Microwave was observed with old food residue/debris.-Please clean and maintain in sanitary condition.3. Filter exhaust was also dirty.-Please clean and maintain in sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Loading Bay 3:1) The cabinets were cluttered and disorganized. Please remove clutter, organize, and clean.**From Previous inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
6 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was not in good working condition.-Please repair and ensure good working condition.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Prep Kitchen: Install soap and paper towel dispensers by the hand washing sink.**From previous inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Loading Bay 3:1) Fixture head of sink was not properly secured. Please repair.2) Soap and paper towels were not provided at the sink. Please provide in suitable dispensers and ensure they are properly stocked at all times.**From previous inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Loading Bay 3:1) Cabinets were damaged. Please repair.**From previous inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Kitchen canopy was observed with layer of grease and oil.-Please clean to ensure sanitary conditions.2. Microwave was observed with old food residue/debris.-Please clean and maintain in sanitary condition.3. Filter exhaust was also dirty.-Please clean and maintain in sanitary condition.
- 23. Is the facility maintained in a clean and sanitary condition?
- Loading Bay 3:1) The cabinets were cluttered and disorganized. Please remove clutter, organize, and clean.**From Previous inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Loading Bay 3:1) Fixture head of sink was not properly secured. Please repair.2) Soap and paper towels were not provided at the sink. Please provide in suitable dispensers and ensure they are properly stocked at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Prep Kitchen: Install soap and paper towel dispensers by the hand washing sink.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Loading Bay 3:1) Cabinets were damaged. Please repair.
- 23. Is the facility maintained in a clean and sanitary condition?
- Loading Bay 3:1) The cabinets were cluttered and disorganized. Please remove clutter, organize, and clean.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Prep Kitchen: Install soap and paper towel dispensers by the hand washing sink.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring 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)?
- The dishwasher was not operational at the time of inspection. The dishwasher was turned on but did not go through wash or rinse cycle.- Repair the dish washer.- Ensure to use two compartments sink for equipment washing and use single use disposable utensils for serving food.
- 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 dispensers at hand washing sink were empty.- The staff refilled the paper towel dispenser during inspection.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?