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Porch

730 17 Avenue SW Calgary AB T2S 0B7 · Food - General

Official record from Alberta →

Inspection summary

Porch has been inspected 8 times by Alberta Health Services (Environmental Public Health) since May 7, 2024. The most recent inspection, on May 19, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 3 separate inspections, most recently on May 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 May 8, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 7, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 May 11, 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 5 times across 3 separate inspections, most recently on June 26, 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • There was no paper towel dispenser at the back hand wash sink (west side of the kitchen). Install a paper towel dispenser at this sink.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the sautee cooler on the cookline measured 15 degrees Celsius.The cooler had been pushed too close to the wall, limiting ventilation. Cooler was moved back from the wall. Monitor temperature and if the cooler can't maintain food temperatures at 4 degrees Celsius or less, do not use until it can.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the walk in cooler measured between 9 to 10 degrees Celsius. Internal food temperatures ranged from 8 to 11 degrees Celsius. Operator had checked the temperature and had temperature log from earlier in the day. Service technician was called immediately. If an immediate fix is not possible, discussed the option of moving food into the other walk-in cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual concentration of chlorine at the dish level during the sanitize cycle for the low temperature dishwasher was undetectable.Have the dishwasher serviced/repaired. Service technician was called during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser at the back hand wash sink (west side of the kitchen). Install a paper towel dispenser at this sink.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Drawer cooler on the north side of the kitchen (cookline) had an ambient air temperature of 10 degrees Celsius. Internal food temperatures measured:(lower drawers) raw steak= 9 degrees Celsius; raw burgers= 9 degrees Celsius(upper drawers) chicken skewers= 8 degrees CelsiusStaff will monitor the temperature of this cooler. If temperature doesn't drop within the next hour food will be moved out and refrigeration technician called in.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, soil and/or food debris accumulation was present on the floor under equipment on the cookline as well as the wall behind equipment on the cookline.Enhance cleaning on floors and walls in the cookline.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 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?
      • The floor of the walk-in freezer close to the door was damaged. There was an area where the flooring material was missing, exposing the raw wood floor underneath.Repair or replace the damaged area of floor of the walk-in freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were some dusty ceiling tiles adjacent to air vents in the kitchen.Clean the dusty ceiling tiles and ensure ceiling tiles are cleaned on a regular basis.
  8. Monitoring Inspection

    10 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Utensils in the kitchen were being stored in quat based sanitizer between uses. Don't store utensils in sanitizer solution, as unless the sanitizer solution dries completely before the utensil is used, there will be chemical residual on utensils that can then be transferred to food. Options for utensils include: storing in ice water, storing in hot water (temperature greater than 60 Celsius, so in an insert on the grill, for example), or changing utensils frequently (every 2 hours or less).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the four drawer located on the west side of the kitchen measured 15 degrees Celsius. The internal temperature of food in the cooler measured:Hummus= 14 degrees Celsius"O-dip"= 15 degrees CelsiusRaw beef= 15.2 degrees CelsiusRaw shell eggs= 15 degrees CelsiusStaff stated that the cooler had been unplugged to clean behind the cooler, and that it was accidentally left unplugged too long. Instructed all perishable food in this cooler to be discarded. Do not use this food for perishable food storage until it can maintain 4 degrees Celsius or less 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?
      • The hand wash sink located at the entrance to the kitchen/ by the expo station was obstructed by a table.Relocate the table so that it is not obstructing access to the hand wash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the hand wash sink on the cookline was empty. A roll of paper towels was on top of the dispenser.Ensure that paper towel dispensers are refilled when emptied. Ensure that the paper towel roll is installed in the dispenser to help protect the roll of paper towels from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The water to the hand wash sink for the west food preparation space had been turned off due to stripped taps. The soap dispenser was empty and the paper towel dispenser was empty. Repair the hand wash sink. Ensure that all hand wash sinks are fully functional and fully stocked with handwashing supplies 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?
      • The west bar hand wash sink was missing a paper towel dispenser.A counter top paper towel dispenser, stocked with paper towels was placed at the hand wash sink during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the coffee station hand wash sink was empty of paper towels.The paper towel dispenser was refilled during inspection. Ensure that all hand wash sinks are stocked with handwashing supplies at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor of the walk-in freezer close to the door was damaged. There was an area where the flooring material was missing, exposing the raw wood floor underneath.Repair or replace the damaged area of floor of the walk-in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board for the food preparation cooler opposite the pizza oven was damaged. Burn marks were present on the cutting board, which made for areas that could not be properly cleaned.Either discard, resurface, or remove this cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were some dusty ceiling tiles adjacent to air vents in the kitchen.Clean the dusty ceiling tiles and ensure ceiling tiles are cleaned on a regular basis.

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