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Sector 17

920 - 3950 Sage Hill Drive NW Calgary AB T3R 2A4 · Food - General

Official record from Alberta →

Inspection summary

Sector 17 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 17, 2025. The most recent inspection, on August 4, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Chemicals and toxic substances, Food temperature control 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.

  • 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 once on July 16, 2026. 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 once on July 16, 2026. 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 once on April 17, 2025. 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?

  • 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 3 times across 2 separate inspections, most recently on July 16, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on July 17, 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.

6 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?
      • Repeat violations cited on July 17, 2026:1. Ice cream scoops were submerged in stagnant water. There were 4 flours of ice cream: vanilla, mango, butterscotch, and chocolate. There is not dipper well installed at the facility and the sale of ice cream was after the approval inspection.Install a dipper well for the ice scoops.2. Single-use customers cups were stored underneath the soap dispenser at the front service handwashing sink, posing as a potential cross-contamination risk.Store customer's cups in a separate location.Previous violations:1. Ice cream scoops were submerged in stagnant water. There were 4 flours of ice cream: vanilla, mango, butterscotch, and chocolate. There is not dipper well installed at the facility and the sale of ice cream was after the approval inspection.Install a dipper well for the ice scoops.2. The handwashing sink at the front kitchen was dirty.Clean the handwashing sink.
  3. Monitoring Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. A food handler was washing observed washing their gloves.Staff was instructed to dispose the gloves, wash their hands before wearing new pair of gloves.Disposable gloves should only be used once.2. A food handler was using cloth to wipe hands after washing their hands and putting the same cloths in the pocket. This is an indication that the cloth is being re-used.The food handler was instructed to rewash their hands and wipe hands with paper towel.3. A used disposable glove was observed inside a stainless bowl container containing mixed salad in the top inserts of the preparation cooler, posing a potential contamination risk.The disposable glove was discarded.Disposable gloves should only be used once.Link to the guidelines for proper glove use in Food Establishments: “No Bare Hands” was sent to the operator.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There was an opened canned of leftover fruit cocktail and picked slice beets stored in the walk-in cooler. Food items were discarded.Do not store leftover food in the can. Store food in another clean food grade container.2. Dented canned kesar mango pulp was stored in the walk-in cooler.Canned food was discarded.Do not use dented canned food to prepare food.3. Single-use customers cups were stored underneath the soap dispenser t the front service handwashing sink, posing as a potential cross-contamination risk.The single-use cups were discarded and removed from under the soap dispenser.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles were not labelled to identify their content.the spray bottles were promptly labelled.Ensure chemical spray bottles are clearly labelled to identify their content.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the food preparation cooler at the back kitchen measured 5.8°C and 6.4°C respectively.2. The ambient temperature of the food preparation cooler at the front service area measured 5.9°C.The display temperature indicated 2°C, which was different from the thermometers in the coolers.Adjust the temperature or fix the food preparation coolers as needed to measure 4°C or lower.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Ice cream scoops were submerged in stagnant water. There were 4 flours of ice cream: vanilla, mango, butterscotch, and chocolate. There is not dipper well installed at the facility and the sale of ice cream was after the approval inspection.Install a dipper well for the ice scoops.2. The handwashing sink at the front kitchen was dirty.Clean the handwashing sink.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was no splash guard installed at the handwashing sink next to the 3-compartment sink at the back kitchen.Install a splash guard.
    • 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?
      • Gap was noted at the bottom of the front entrance door, which may allow the entry of pests.Install weatherstripping to prevent the entry of pests.

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