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Seahood

C - 919 Centre Street NW Calgary AB T2E 2P6 · Food - General

Official record from Alberta →

Inspection summary

Seahood has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 9, 2024. The most recent inspection, on September 16, 2026, recorded 8 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 16 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 September 16, 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 2 times across 2 separate inspections, most recently on September 16, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 September 9, 2026. 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?

  • 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 4 separate inspections, most recently on September 16, 2026. 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?

  • 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 4 times across 4 separate inspections, most recently on September 16, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A food preparation table was located directly beside the mop sink, creating a risk of contamination from splash and cleaning activities.- Install a self-closing door for the mop sink enclosure to prevent contamination of food preparation areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were several personal items, including cups, jugs, and a coffee maker, stored in the front service area alongside kitchen equipment and food-service items.Remove all personal items from food preparation, storage, and service areas. Designate a separate location for staff personal belongings and ensure that only equipment and items required for food operations are stored in food-service areas
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the walk-in cooler was measured at 8.7C.- Repair the walk-in cooler immediately and ensure that it maintains an ambient air temperature of 4C or below at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Obtain chlorine test strip
    • 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 hot water for the handwashing sink in the front service area.- Repair the handwashing sink and restore hot water immediately.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles were missing in the area around the cook line.- Replace the missing floor tiles and repair the floor surface to ensure it is smooth, durable, non-absorbent, and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following food-service items were observed to be dirty:- Bulk dry storage bins- Sugar jug located in the front service area- All upright coolersClean and sanitize all indicated food-service equipment and storage containers. Maintain all equipment and food-contact surfaces in a clean sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dust accumulation was observed on the ceiling.2. The area under the two-compartment sink was dirty. Grease and food debris were observed accumulating under the sink.3. Shelving in the front service area was dusty and cluttered.- Clean and sanitize the indicated areas. Organize the front service area and remove any items that are not being used to facilitate effective cleaning and prevent the accumulation of dirt and debris.
  2. Demand Inspection

    3 infractions

    • 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?
      • Outstanding violation: Sept 9 2026. Pest control records were not retained onsite. The operator stated the landlord retains all the pest control records. Pest control records must be retained onsite and readily available upon the request of a Public Health Inspector. Obtain the pest control records from the landlord and ensure they are retained onsite for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Outstanding violation: Sept 9 2026.1. There was grease accumulation in the ventilation canopy. All equipment must be maintained in a clean and sanitary manner to protect food from contamination where it is prepared below. Thoroughly clean the ventilation canopy. 2. There was food debris accumulated inside of the white standing cooler and freezer. Food must be protected from contamination at all times even during storage. Thoroughly clean the interiors of the standing freezer and cooler. 3. Several food containers were soiled on the interior and exterior. Food containers must be regularly cleaned and sanitized to remove contamination. Thoroughly clean and sanitize the food containers. Ensure it is cleaned and sanitized prior to placing more food inside.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Outstanding violation: Sept 9 2026.There was grease, grime and food debris accumulated underneath and behind the fryer and grill. The facility must be maintained in a clean and sanitary manner to prevent attraction of pests. Thoroughly clean the indicated areas.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer solution measured greater than 1000ppm. A chlorine sanitizer solution must be maintained between 100 to 200ppm to safely and effectively sanitize food contact surfaces. To mix a chlorine sanitizer solution, add half a teaspoon of regular household bleach to one litre of water. The operator remade the chlorine sanitizer solution at the time of the inspection and measured 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was raw meat thawing in the prep sink at room temperature and the surface temperature measured 15C. Food must be thawed in the following manner to prevent the growth of bacteria: - Thaw food under cold running water, - In the cooler overnight - Using a microwave - Cooking it directlyThe operator turned on the cold running water at the time of the inspection.
    • 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?
      • Pest control records were not retained onsite. The operator stated the landlord retains all the pest control records. Pest control records must be retained onsite and readily available upon the request of a Public Health Inspector. Obtain the pest control records from the landlord and ensure they are retained onsite for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was grease accumulation in the ventilation canopy. All equipment must be maintained in a clean and sanitary manner to protect food from contamination where it is prepared below. Thoroughly clean the ventilation canopy. 2. There was food debris accumulated inside of the white standing cooler and freezer. Food must be protected from contamination at all times even during storage. Thoroughly clean the interiors of the standing freezer and cooler. 3. Several food containers were soiled on the interior and exterior. Food containers must be regularly cleaned and sanitized to remove contamination. Thoroughly clean and sanitize the food containers. Ensure it is cleaned and sanitized prior to placing more food inside.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, grime and food debris accumulated underneath and behind the fryer and grill. The facility must be maintained in a clean and sanitary manner to prevent attraction of pests. Thoroughly clean the indicated areas.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior surfaces of the dishwasher were grimy. Clean the interior surfaces of the dishwasher. Also check the dishwasher detergent used is effective.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas were dirty with debris. Clean.

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