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Ronald McDonald House - Kitchen

111 West Campus Place NW Calgary AB T3B 2R6 · Food - General

Official record from Alberta →

Inspection summary

Ronald McDonald House - Kitchen has been inspected 11 times by Alberta Health Services (Environmental Public Health) since April 18, 2024. The most recent inspection, on June 8, 2026, found no infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 3 separate inspections, most recently on April 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 3 separate inspections, most recently on May 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on May 3, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 May 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 May 2, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

11 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice build-up was noted in one of the refrigerated equipment in the resident kitchen.-Please repair and clean the identified freezer to ensure good working condition.
  3. Monitoring Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher rinsing temperature was measured at 68 degrees Celsius.-Please repair and ensure the dishwasher rinsing temperature reaches 71'C or above for proper cleaning and sanitizing of food utensils.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There was no food or probe thermometer available in the resident kitchen to monitor food temperature.-Please provide functional and well-calibrated probe thermometer to ensure food safety.2. Temperature of the help-yourself fridge was measured at 16 degrees Celsius at the time of the inspection.-Please adjust the temperature or repair the indicated fridge and ensure its temperature is maintained at or below 4 degrees Celsius.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Hand drying paper towels are kept in open container, which could result in bulk contamination.-Please ensure the paper towels are provided in a suitable dispenser so that they can only be accessed one sheet at a time to prevent bulk contamination.
  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There was no food or probe thermometer available in the resident kitchen to monitor food temperature.-Please provide functional and well-calibrated probe thermometer to ensure food safety.2. Temperature of the help-yourself fridge was measured at 16 degrees Celsius at the time of the inspection.-Please adjust the temperature or repair the indicated fridge and ensure its temperature is maintained at or below 4 degrees Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no soap or paper towels at the hand washing stations in the resident kitchen.-Please provide soap and paper towels in suitable dispensers at all hand washing stations in the resident kitchen.2. There was no hot and cold running water available at the designated hand washing sink in the resident kitchen.-Please provide hot and cold running water at the indicated hand sink.
  7. Demand Inspection

    0 infractions

  8. Risk Management Inspection

    0 infractions

  9. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2 of the 4 sanitizers are not achieving a 100ppm chlorine - they are at 50 ppm or less; Repair and provide supporting documentation.
  10. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooler temperatures and dishwasher chemical efficacy are not monitored and recorded daily.Ensure to record and monitor cooler temperatures and dishwasher chemical efficacy.
  11. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Remove the cardboard off the shelves in the pantry. Ensure that if a liner on shelving is used it must be cleanable and impervious to moisture.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Cooler temperatures and dishwasher chemical efficacy are not monitored and recorded daily.Ensure to record and monitor cooler temperatures and dishwasher chemical efficacy.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler unit 2 had a range of temperature in different areas of the cooler between 4.8 - 7.1 degrees C.Remove all perishable food items from the cooler and store it an a cooler that is maintaining temperature at 4C or less.

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