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Sector 17

304 - 3770 Westwinds Drive NE Calgary AB T3J 5H3 · Food - General

Official record from Alberta →

Inspection summary

Sector 17 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on June 8, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection 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 once on August 28, 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 once on August 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 3 separate inspections, most recently on June 8, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 4 times across 3 separate inspections, most recently on June 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 August 28, 2025. 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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front hand sink did not have hot water. Staff indicated that a plumber had been contacted.The back hand sink did not have paper towels in the dispenser by the hand sink. Please ensure paper towel is accessible and kept clean in a suitable dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning in hard to reach areas (ie under sinks, shelves and equipment) is needed.The walls in the sink area in the back need to be deep cleaned and painted a light colour.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were placed on food contact surfaces besides the cooking equipment.- Operator was advised to store washcloths in sanitizer solution at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items (stapler, cellphone) were placed on food preparation tables in back kitchen.- Store personal items away from food and food preparation tables.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Food inserts in the food prep-line coolers were observed to be overfilled. Temperature was noted between 8-12 degrees Celsius.- As discussed, make sure that food containers are only filled to the fill line.- Ensure to keep food out of the danger zone of 4-60 degrees Celsius.
    • 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. There was tape holding ceiling tiles in place above the cookline.- Remove the tape. Install proper fitting ceiling tiles.2. Ceiling tiles above the dry storage area near the walk-in cooler were missing.- Please install ceiling tiles.
    • 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. Laminate and metal piece was peeling off from counter edges near the dishwashing sink.- Ensure to clean and repair the counter edges.2. Oil and grease build-up on ventilation hood in the back kitchen. Protective film on the side of the ventilation hood was visibly soiled and was peeling off.- Please remove the protective film and clean ventilation hood and include routine cleaning in cleaning schedule.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Cutting board stored had several score marks, were discolored, and not easily cleanable.- Please resurface or replace.2. There was an accumulation of old food debris on and besides prep line coolers. Food stains noted on cooler door fronts and handles. - Please clean equipment and handles.3. Prep line cooler door was in disrepair. Rubber strip was broken and peeling off the door.- Please repair.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff jackets and personal belongings were stored on top of the white deep freezer.Remove staff belongings from this area. Ensure that these items are stored in a designated area away from food handling and storage.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the kitchen did not have hot water.Repair the hand sink. Ensure that there is a supply of hot and cold running water.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was tape holding ceiling tiles in place above the cookline.Remove the tape. Install proper fitting ceiling tiles.
  4. Monitoring Inspection

    0 infractions

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