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Sage Hill Retirement Residence - Food

6 Sage Hill Gardens NW Calgary AB T3R 1S3 · Food - General

Official record from Alberta →

Inspection summary

Sage Hill Retirement Residence - Food has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on April 16, 2026, found no infractions.

4 of 9 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.

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 October 16, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 16, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on January 29, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on October 16, 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot boxes are tattered and in disrepair; replace the boxes that cannot be repaired. Tape is not an acceptable solution. Ensure that all hot boxes are cleaned more frequently to ensure that their is no build up of food debris evident.Hand sink in the kitchen has a very slow drain. Repair the drain.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot boxes are tattered and in disrepair; replace the boxes that cannot be repaired. Tape is not an acceptable solution. Ensure that all hot boxes are cleaned more frequently to ensure that their is no build up of food debris evident.Hand sink in the kitchen has a very slow drain. Repair the drain.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizing solutions did not achieve 200ppm concentration. Facility is using Quats.Ensure that concentrations are monitored and dispensers are dispensing the correct concentration of solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Deserts were being stored in the hot boxes for dinner service; ensure that desert temperatures are maintained and stored in the cooler at 4 C or less.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher temperatures are not being monitored using a waterproof thermometer with a max hold temperature function; staff are recording temps using the gage on the machine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hot boxes are tattered and in disrepair; replace the boxes that cannot be repaired. Tape is not an acceptable solution. Ensure that all hot boxes are cleaned more frequently to ensure that their is no build up of food debris evident.Hand sink in the kitchen has a very slow drain. Repair the drain.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some of the hard-to-reach areas in the kitchen require more frequent cleaning. As discussed.
  5. Demand Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3 taps were dripping in the main kitchen and one sink was slow draining.-Please repair the leaks and ensure that the sink is draining properly.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wiping cloths were sitting on the counters in the serving kitchens.-Please store wiping cloths in a sanitizer while not in use.2. The D10 sanitizer dispenser was empty in the 3rd floor serving kitchen.-Please replace the sanitizer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Creamers were stored on the cart at room temperature in the 2nd floor serving kitchen.-Please store creamers on ice.

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