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Old Spaghetti Factory

108 - 472 36 Street NE Calgary AB T2A 5W8 · Food - General

Official record from Alberta →

Inspection summary

Old Spaghetti Factory has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on July 8, 2026, recorded 2 infractions.

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

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 2 times across 2 separate inspections, most recently on July 4, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on July 4, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 July 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 3 separate inspections, most recently on July 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 2 times on July 4, 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?

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

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice machine beside the handwashing sink in first prep area was left uncovered making it a risk for food (ice) contamination. Operator covered the ice machine with its cover.- Ensure the ice machine is covered at all times, OR, put a splash guard in place.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A speaker was stored on top of the customers knives container in the front area. The speaker was removed from the storage container during the inspection.- Do not store personal items within customer utensil storage areas or other food handling areas.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning clothes for wiping surfaces were found on the counters and tables in the prep area.The cleaning clothes were placed in santizing buckets. 2. The sanitizing solution in the sanitizing bucket measured 170ppm of DDBSA and 452ppm of lactic acid for the sink and surface sanitizer.The sanitizing solution was replaced and measured.-Ensure all cleaning clothes are submerged in sanitizing buckets when not in use.-Ensure the concentration of sink and surface sanitizer is maintained at 272-700ppm of DDBSA and 704-1875ppm of lactic acid.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The ice machine beside the handwashing sink in first prep area was left uncovered making it a risk for food (ice) contamination. Operator covered the ice machine with its cover.-Ensure the ice machine is covered at all times and a splash guard is put in place for both first prep area and bar area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Some food items were not covered in the prep cooler.2. Some of the food items packed and stored in walk-in coolers were not labeled.-Ensure all food items are labeled and covered to prevent cross-contamination in the refridgerator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The chicken thawed under running water was at above 4 degrees Celsius and another at 15 degrees Celsius for breaded chicken.The chicken was discarded.-Ensure the thawed chicken is used at/below 4 degrees to prevent bacteria growth and toxin.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing station in the bar area had no handwashing soap. Operator provided soap for the handwashing station.-Ensure all hand washing stations are equipped with soap, paper towel and cold and hot running water.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Light was seen underneath the door of the back prep area.-Ensure door is pest and weatherproof to prevent entering of vermin.
    • 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. The lighting levels of the walk-in cooler was very low, making it difficult to see corners and dirty shelves.2. There was low lighting level in dry storage area of the kitchen.3. The hot running water tap in the back prep area was not working.-Ensure the lighting level in the walk-in cooler and dry storage area are improved.-Replace the tap and ensure hot running water is available for staff use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelves on the right-hand side of the walk-in cooler were not maintained in clean, sanitary manner.-Ensure the shelves were maintained in clean and sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor of the walk-in freezer was not maintained in clean, sanitary condition.-Ensure the floor of the walk-in freezer is kept clean and in sanitary manner daily.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet and dirty washcloths were observed on the handwashing sink and on food contact surfaces.- Staff promptly removed cleaning cloths from the above noted areas.CLEANING CLOTHS MUST BE SUBMERGED IN SANITIZER BUCKET SOLUTION AT ALL TIMES
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • On the food prep table, dirty knife was touching the raw chicken meat placed in a food tray.- Knife was immediately removed from the meat tray and placed in the dishwashing area.ENSURE FOOD IS PROTECTED FROM CONTAMINATION AT ALL TIMES.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Tongs were found inside the salad container and handle was touching the food.- Staff removed tongs from the food immediately.2. Food items in the stand-up cooler by the service station were found not covered. - Staff covered food containers to prevent cross-contamination of the food during storage.FOOD MUST BE PROTECTED FROM CONTAMINATION AT ALL TIMES.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. The back exit door in the prep area was found open at the time of the inspection. Door was voluntarily closed by the operator.- Ensure that the back door is properly closed. IF YOU WISH TO KEEP THE BACK DOOR OPEN IN THE WARMER MONTHS THE BACK DOOR MUST HAVE A TIGHT-FITTING SCREEN IN PLACE. 2. The weather stripping on the back door is not in good condition - some light can be seen coming through cracks. REPLACE WEATHER STRIPPING ON BACK DOOR.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water faucet for the dipper well was observed to be turned off at the time of inspection.- Staff was asked to change the water in the dipper well and keep the faucet running at all times.
  5. Monitoring Inspection

    0 infractions

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