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Potential Place

210 - 308 11 Avenue SE Calgary AB T2G 0Y2 · Food - General

Official record from Alberta →

Inspection summary

Potential Place has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 18, 2023. The most recent inspection, on September 24, 2026, recorded 3 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 3 times across 2 separate inspections, most recently on September 24, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 September 24, 2026. For example: Do food handlers at the facility have adequate food safety training?

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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A soiled cleaning cloth was observed stored on top of a Lysol bottle. Please ensure that wet, used cleaning cloths are stored in an approved sanitizing solution when not in use to prevent contamination. Approved sanitizer concentrations are:Chlorine: 100 ppm, Quaternary ammonium compounds (QUATS): 200 ppm, Iodine: 12.5 ppm2. No food-grade sanitizer was available in the kitchen at the time of inspection. Please ensure that an approved food-grade sanitizer is readily available in the kitchen for use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the sanitizing solution were not available in the kitchen at the time of inspection. Please obtain the appropriate test strips for the sanitizer being used and ensure the sanitizer concentration is routinely monitored to verify that it is maintained at the required strength.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator was unable to provide proof of Advanced Food Safety Training certification during the inspection. Please ensure that at least one food handler holds a valid Advanced Food Safety Training certificate, as required, and that the certificate is available for review upon request.
  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine-based surface sanitizer was tested to have a concentration of 400ppm. A chlorine-based surface sanitizer should be mixed to 100ppm to be food safe. Please dilute the solution to 100ppm and test frequently to ensure it is mixed to a satisfactory concentration.
  4. Monitoring Inspection

    0 infractions

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