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Rehabilitation Society of Calgary

7 11 Street NE Calgary AB T2E 4Z2 · Food - General

Official record from Alberta →

Inspection summary

Rehabilitation Society of Calgary has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 3, 2024. The most recent inspection, on December 18, 2025, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Chemicals and toxic substances.

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.

  • 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 December 10, 2025. 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 2 times across 2 separate inspections, most recently on December 10, 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?

  • 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 July 10, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 10, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 once on July 10, 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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable foods stored in the double glass door cooler in the old Eagles room measured 14-15C. Cakes were mouldy and there was a jug of milk with best before date of May 31st. Please discard all perishable foods including open containers of condiment that state refrigerate after opening. Store perishable foods at or below 4C at all times.2) Many coolers and freezers throughout the facility were missing thermometers. Please ensure that all coolers and freezers for food storage are equipped with thermometers.3) A probe thermometer for monitoring food cooking, cooling, handling was not provided. Please obtain.
    • 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) Several live insects (what appeared to be grain beetles) were noted on the floor in the pantry. Please eliminate/clean all insects from the food storage area and ensure only noncontaminated foods are received.2) Mouse droppings and loose insulation was noted in the corner under the window of the BBQ storage room in the old Eagles room. Please clean and sanitize areas contaminated by mouse droppings. Seal off all entry ways where mice can enter into facility.3) Live ants were noted around bags of empties in front of the women's bathroom in the common/TV area. Please remove empties and eliminate insects.4) The door leading to the dumpster was left open without a screen in place. Either keep the door closed at all times or install a tight fitting screen. Door was immediately closed (corrected).5) There was a large gap in a corner under the overhead single garage door. Please repair/replace the seal to eliminate all gaps.December 10/25: All corrected except for mouse droppings still noted in old Eagles room.
  3. Monitoring Inspection

    7 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer in chemical spray bottle was concentrated and unsafe to be used around food. Please dilute solution to 100 ppm and monitor concentration with the use of a chlorine test strip (corrected).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Perishable foods stored in the double glass door cooler in the old Eagles room measured 14-15C. Cakes were mouldy and there was a jug of milk with best before date of May 31st. Please discard all perishable foods including open containers of condiment that state refrigerate after opening. Store perishable foods at or below 4C at all times.2) Many coolers and freezers throughout the facility were missing thermometers. Please ensure that all coolers and freezers for food storage are equipped with thermometers.3) A probe thermometer for monitoring food cooking, cooling, handling was not provided. Please obtain.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) Unable to locate sanitizer test strips for chlorine. Please obtain.2) There were no means to monitor sanitizing temperature of the high temperature dishwasher. Recommend obtaining a waterproof min/max probe thermometer that can also be used to monitor temperatures of food.
    • 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) Several live insects (what appeared to be grain beetles) were noted on the floor in the pantry. Please eliminate/clean all insects from the food storage area and ensure only noncontaminated foods are received.2) Mouse droppings and loose insulation was noted in the corner under the window of the BBQ storage room in the old Eagles room. Please clean and sanitize areas contaminated by mouse droppings. Seal off all entry ways where mice can enter into facility.3) Live ants were noted around bags of empties in front of the women's bathroom in the common/TV area. Please remove empties and eliminate insects.4) The door leading to the dumpster was left open without a screen in place. Either keep the door closed at all times or install a tight fitting screen. Door was immediately closed (corrected).5) There was a large gap in a corner under the overhead single garage door. Please repair/replace the seal to eliminate all gaps.
    • 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 wooden storage shelves in the dry goods room were contaminated with old food spillage and were difficult to clean as they were unfinished. Please ensure shelves are smooth, impervious to moisture, and easy to clean. Recommend first cleaning, priming, then painting shelves a white or light colour.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Condenser located above top shelf in double door cooler in kitchen was leaking and a bowl was placed below to catch the leak. Please repair the leak. All foods stored in the cooler must be protected from contamination.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • The outdoor dumpster lids were left open and birds were picking up garbage and scattering them around area. Please place garbage back into bin and ensure dumpster lids are kept closed.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

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