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Pathway Church Cambrian

240 Cardiff Drive NW Calgary AB T2K 1S2 · Food - General

Official record from Alberta →

Inspection summary

Pathway Church Cambrian has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 24, 2025. The most recent inspection, on May 5, 2026, recorded 3 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food source, labelling and allergens and Protecting food from contamination.

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 on April 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on May 5, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on April 8, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on April 8, 2026. 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?

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. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Many commercially bagged and re-packaged, in-house frozen foods were not labelled to indicate their source and contact information.**May 5, 2026: rice in Ziploc bags and frozen hashbrowns were not labelled. Ziploc bags also do not always provide proper seals and can be easily re-opened.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Volunteers had limited food safety knowledge. Please have person in care and control of food bank complete a recognized course in food safety.**May 5, 2026: one volunteer has completed a recognized course. Persons in care and control will complete as well. Facility plans to have all volunteers certified in food safety.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a hole in the wall under a sorting table in the hamper room. Please seal/finish so wall is smooth, impervious to moisture, and easily cleanable.
  2. Initial Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Many commercially bagged and re-packaged, in-house frozen foods were not labelled to indicate their source and contact information.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • 1) Many cardboard hamper boxes were chewed through by mice and foods stored inside were compromised by mice. Boxes of food were chewed by mice and/or contaminated by droppings. Please thoroughly inspect all foods and discard foods compromised by mice.2) Many cans were rusted, badly dented, and/or labels were severely contaminated. Please inspect and sort, and discard as necessary.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Both perishable and non-perishable foods were re-packaged in the basement kitchen and prep surfaces and equipment/utensils were not sanitized. Please ensure surfaces are cleaned and sanitized.2) A sanitizer was not provided. Please obtain. Recommend obtaining unscented, household bleach.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The food hampers storage room was disorganized, and foods were stored on the floor among mouse droppings. Inspect, sort, and organize the food storage room. Discard foods compromised by mice and store foods at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable foods stored in cooler near kitchen entrance measured 8-9C. Store cold perishables at or below 4C.2) Cooler near kitchen entrance was missing a thermometer. Please provided.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Both perishable and non-perishable foods were re-packaged in the basement kitchen and prep surfaces and equipment/utensils were not sanitized. Ensure manual dishwashing at a 2 compartment sink includes: wash with detergent and rinse with clean water in the 1st comp, then sanitize by complete immersion in an approved sanitizer in the 2nd comp
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips were not provided. Please obtain test strips for the sanitizer selected.
    • 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?
      • Mouse droppings were noted on food shelves, inside food hampers, on canned foods, and under shelves in the food hamper storage room. Immediately inspect all foods and discard foods compromised by mice. Thoroughly clean the entire storage room and pull shelving units away from walls for easy cleaning/inspection. Clean and sanitize surfaces (floor, shelves) contaminated by mice. Implement strict pest control measures. There was a large volume of food hampers that were not sorted and it appeared they sat in the storage room for an extended period of time. Only take in food hampers as needed. Re-organize the room.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food bank had been operating for a few years without first obtaining health approval.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Volunteers had limited food safety knowledge. Please have person in care and control of food bank complete a recognized course in food safety.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of freezer compartments of the domestic refrigerators was contaminated with food debris. Please clean.
  3. Demand Inspection

    0 infractions

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