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Olive Garden

333 36 Street NE Calgary AB T2A 7R4 · Food - General

Official record from Alberta →

Inspection summary

Olive Garden has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 10, 2025. The most recent inspection, on July 8, 2026, recorded 1 infraction.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on July 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on July 4, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 4, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on July 4, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • DESCRIPTION:1. A container of cheese in the garnish area stored on top of ice measured 16.1°C. The cheese was discarded by the Operator during the inspection. A new container of cheese was brought out from the walk-in cooler and water was added to the ice bath. Temperature was checked again and cheese measured 3.1*C.2. Pasta sauce in the saute area measured 14.8°C. The sauce was discarded by the Operator during the inspection. A new batch of sauce was brought out from the walk-in cooler and ice-bath was refilled. Temperature was checked again and pasta measured 3.6*C.REQUIRED ACTIONS:1. All high-risk foods must be maintained at 4°C or below to prevent bacterial growth.2. Fill ice baths with water and ice and ensure the container is fully submerged in it for effective cold-holding temperatures. Monitor ice baths frequently and replace ice as soon as it melts.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The sanitizer concentration for quat was below 200ppm in the sanitizing bucket for Kitchen and front serving area. The bucket was refilled and retested to appropriate concentration of 200ppm. Please ensure that all sanitizer concentrations are maintained at 200 ppm QUAT.2. Cleaning clothes were kept out of sanitizing buckets for cleaning or preventing food stains on counters. The cleaning cloths were placed in the sanitizer buckets afterwards. Ensure all cleaning clothes are submerged in sanitizing buckets when not in use or use a single use clothes or paper towel for preventing stains.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese was kept at room temperature on the counter in the prep kitchen.-Ensure high risk foods like cheese are kept at temperature at or below 4 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The scoops in dry storage were kept in the dry storage containers. -Ensure scoops are kept clean and out of food containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back surfaces of the kitchen cooking equipment were dirty, dusty, and greasy. The inspector informed the manager to ensure that all kitchen surfaces, including the back of kitchen equipment, are maintained in a clean and sanitary condition. Ensure proper cleaning is done for the back of the vent and equipment, and to include back surfaces of kitchen equipment in a cleaning schedule.
  3. Initial Inspection

    0 infractions

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