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Nutri-Go Ltd.

2 & 3 - 5524 1A Street SW Calgary AB T2H 0E7 · Food - General

Official record from Alberta →

Inspection summary

Nutri-Go Ltd. has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 10, 2024. The most recent inspection, on September 24, 2026, recorded 2 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.

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.

  • 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 5 separate inspections, most recently on September 24, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 24, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 May 13, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In Bay 3, water was observed leaking from the walk-in cooler and pooling on the floor outside the unit.In Bay 2, water was observed leaking inside the walk-in cooler along the wall shared with the walk-in freezer.Identify and repair the source of both leaks. Ensure all equipment is maintained in good repair and that water does not accumulate on floors
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The floors throughout Bay 3 had an accumulation of food debris and dirt and were not being maintained in a sanitary condition.Thoroughly clean the floors throughout Bay 3 and implement a cleaning schedule to ensure they are maintained in a clean and sanitary condition at all times.2. The stainless-steel storage table located across from the dishwashing sinks in Bay 3 had a buildup of soil and residue on its legs, indicating inadequate cleaning.Thoroughly clean and sanitize the storage table, including all legs and hard-to-reach surfaces.
  2. Monitoring Inspection

    3 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?
      • Some light fixtures in the back storage area were not functioning, resulting in inadequate lighting.Repair or replace the non-functioning light fixtures and ensure sufficient lighting is provided throughout the storage area to facilitate cleaning and organization.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In Bay 3, water was observed leaking from the walk-in cooler and pooling on the floor outside the unit.In Bay 2, water was observed leaking inside the walk-in cooler along the wall shared with the walk-in freezer.Identify and repair the source of both leaks. Ensure all equipment is maintained in good repair and that water does not accumulate on floors
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The floors throughout Bay 3 had an accumulation of food debris and dirt and were not being maintained in a sanitary condition.Thoroughly clean the floors throughout Bay 3 and implement a cleaning schedule to ensure they are maintained in a clean and sanitary condition at all times.2. The stainless-steel storage table located across from the dishwashing sinks in Bay 3 had a buildup of soil and residue on its legs, indicating inadequate cleaning.Thoroughly clean and sanitize the storage table, including all legs and hard-to-reach surfaces.
  3. Monitoring 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?
      • A hole was noted in the baseboard to the left of the grill. - Seal the hole.
  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?
      • A hole was noted in the baseboard to the left of the grill. - Seal the hole.
  5. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink in the kitchen was shared with the 2 compartment vegetable washing sink. - The handwashing sink must be available at all time and not be used for purposes other than handwashing. The facility will designated 1 of the sink as handwashing only, a separate handwashing sink with splash guard will be installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A hole was noted in the baseboard to the left of the grill. - Seal the hole.
  6. Monitoring Inspection

    0 infractions

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