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Seasons of Bowness Park

8900 48 Avenue NW Calgary AB T3B 2B2 · Food - General

Official record from Alberta →

Inspection summary

Seasons of Bowness Park has been inspected 6 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on March 27, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 5 times across 5 separate inspections, most recently on February 12, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 4 separate inspections, most recently on August 23, 2024. 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 4 times across 4 separate inspections, most recently on August 23, 2024. 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?

  • 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 March 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 13 times across 4 separate inspections, most recently on August 23, 2024. 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.

6 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket for the wiping clothes was not set up.Ensure to store kitchen food contact surfaces in sanitizer between uses.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The walk-in cooler fan cover was dirty. Some ice build-up was also observed along the back of the fan unit inside the walk-in cooler.Clean.
  2. Monitoring Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle in the kitchen was not labeled. Label all chemical bottles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The edge of the interior plastic divider inside the ice machine was dirty.Remove the ice. Clean and sanitize the interior surface of the ice machine.
  3. Risk Management Inspection

    8 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle at the Wading Pool Concession was not labeled. Previous ReportNo labels on the chemical bottles. Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of creme fraiche, feta cheese and other perishable foods were placed on top of a large prep cooler inserts. These items were not getting the direct cold air from the cooler, so they were not stored at 4 degrees C or below. Creme fraiche was measured between 9.0 to 12.0 degrees C and feta cheese was measured 9.7 degrees C. Store all cold perishable food at 4 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Wading Pool Concession:No hot water at the handwashing sink. Provide hot and cold water for handwashing.2) Soap dispenser was broken. Provide a new soap dispenser.
    • 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) Black flies in the premise. 2) Both Entrance doors were propped open.1 to 2) Remove flies and close the doors.3) Debris build-up on the tin can traps. Clean or replace the traps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen walls were pitted and plastered. Finish the kitchen walls so it can be easliy clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sugar bin lid was repaired with duct tape. Replace the lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Coffee Bar:Ceiling fans and lights were covered with dust and cobwebs.Clean these areas
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule, coolers and freezers and dishwasher records.Provide cleaning schedule and dishwasher records.
  4. Risk Management Inspection

    8 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle at the Wading Pool Concession was not labeled. Previous ReportNo labels on the chemical bottles. Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of creme fraiche, feta cheese and other perishable foods were placed on top of a large prep cooler inserts. These items were not getting the direct cold air from the cooler, so they were not stored at 4 degrees C or below. Creme fraiche was measured between 9.0 to 12.0 degrees C and feta cheese was measured 9.7 degrees C. Store all cold perishable food at 4 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Wading Pool Concession:No hot water at the handwashing sink. Provide hot and cold water for handwashing.2) Soap dispenser was broken. Provide a new soap dispenser.
    • 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) Black flies in the premise. 2) Both Entrance doors were propped open.1 to 2) Remove flies and close the doors.3) Debris build-up on the tin can traps. Clean or replace the traps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen walls were pitted and plastered. Finish the kitchen walls so it can be easliy clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sugar bin lid was repaired with duct tape. Replace the lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Coffee Bar:Ceiling fans and lights were covered with dust and cobwebs.Clean these areas
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule, coolers and freezers and dishwasher records.Provide cleaning schedule and dishwasher records.
  5. Risk Management Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Farmers Fresh Mushrooms box was placed on top of the French fries. Do not store dirty boxes on top of food.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle at the Wading Pool Concession was not labeled. Previous ReportNo labels on the chemical bottles. Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of creme fraiche, feta cheese and other perishable foods were placed on top of a large prep cooler inserts. These items were not getting the direct cold air from the cooler, so they were not stored at 4 degrees C or below. Creme fraiche was measured between 9.0 to 12.0 degrees C and feta cheese was measured 9.7 degrees C. Store all cold perishable food at 4 degrees C or below.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several packages of frozen salmon were thawing at room temperature. Salmon was measured at 14.0 degrees C.Discarded the salmon.Thaw frozen foods in cooler overnight, under cold running water or in a microwave.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips. Provide quat sanitizer test strips and test daily.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Wading Pool Concession:No hot water at the handwashing sink. Provide hot and cold water for handwashing.2) Soap dispenser was broken. Provide a new soap dispenser.
    • 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) Black flies in the premise. 2) Both Entrance doors were propped open.1 to 2) Remove flies and close the doors.3) Debris build-up on the tin can traps. Clean or replace the traps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen walls were pitted and plastered. Finish the kitchen walls so it can be easliy clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Sugar bin lid was repaired with duct tape. Replace the lid.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Coffee Bar:Ceiling fans and lights were covered with dust and cobwebs.Clean these areas
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No cleaning schedule, coolers and freezers and dishwasher records.Provide cleaning schedule and dishwasher records.
  6. Demand Inspection

    9 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • No labels on the chemical bottles. Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Containers of creme fraiche, feta cheese and other perishable foods were placed on top of a large prep cooler inserts. These items were not getting the direct cold air from the cooler, so they were not stored at 4 degrees C or below. Creme fraiche was measured between 9.0 to 12.0 degrees C and feta cheese was measured 9.7 degrees C. Store all cold perishable food at 4 degrees C or below. 2) No probe thermometer was available. Provide a probe thermometer to monitor food and coolers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips. Provide quat sanitizer test strips and test daily.
    • 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) Black flies in the premise. 2) Both Entrance doors were propped open.1 to 2) Remove flies and close the doors.3) Debris build-up on the tin can traps. Clean or replace the traps.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) One of the grease trap was not maintained. Grease and solid layers filled 60 % of the trap.Grease and solid layers should only be 25 % of the trap volume. Clean grease trap more often. 2) Service handwash sink tap was leaking. Fix the tap. 3) Kitchen walls were pitted and plastered. Finish the kitchen walls so it can be easliy clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Mold and debris build-up on the green walk-in cooler racks and slight dust around the fan unit.2) Stains build-up on both walk-in cooler and freezer doors. Grime and rust noted on the walk-in cooler floor.1 to 2) Clean these items. 3) Utensils were stored in stagnant water. Store them in ice water (4 degrees C or below) or hot water) 60 degrees C or higher) or sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Coffee Bar:Ceiling fans and lights were covered with dust and cobwebs.Clean these areas
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and debris build-up on the pipes and floor's hard to reach areas.2) Grime build-up underneath the 2 compartment sink and dishwasher.1 to 2) Please clean these areas. 3) No cleaning schedule, coolers and freezers and dishwasher records.Provide cleaning schedule and dishwasher records.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust build-up above the walk-in cooler and freezer and ceiling around the vents. 2) Grease and char build-up on the canopy filters. 1 to 2) Clean these areas.
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