Shouldice Community - Food
4730 19 Avenue NW Calgary AB T3B 4V2 · Food - General
Inspection summary
Shouldice Community - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 8, 2023. The most recent inspection, on September 21, 2026, recorded 3 infractions.
2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
The number of infractions per inspection has stayed roughly the same over time.
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 4 times across 3 separate inspections, most recently on September 21, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 September 19, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 September 21, 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?
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 2 times across 2 separate inspections, most recently on September 19, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
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 September 21, 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.
7 inspections
- Monitoring Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Some knives are washed at the front hand sink and are sprayed with a sanitizer after wash. Please take knives to 2 comp sink where they can be properly washed, rinsed, and sanitized. The approved manual dishwashing process at a 2 comp sink includes: wash with detergent and rinse with clean water in the 1st comp, then fully immerse in sanitizer for required contact time.
- 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) The floor around the floor drain in front of the dishwasher was chipped/damaged. Please repair floor so it is smooth, nonporous, and easily cleanable.2) Many cabinet door edges of the front service line were damaged/missing laminate edges. Please repair so surfaces are smooth, nonporous, and easily cleanable.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1) There was a heavy buildup of ice on the condenser lines in the walk-in freezer. Please ensure lines are not leaking and repair.2) The sneeze guard for the portable cold table in the front service area was damaged. Please repair so surfaces are smooth, nonporous and easily cleanable.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Raw chicken was handled next to cooked bacon at the main prep table. Please place cooked/ready-to-eat foods away when raw meat is handled in its vicinity. Ensure surfaces are properly cleaned and sanitized after handling raw meat.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Perishable foods were double stacked in containers at the salad bar. Perishable foods were not stored directly in cold storage. Cut vegetables, salad, and condiments/dressings measured 16C (destroyed). Please store perishable foods at or below 4C.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizer at reading a concentration less than a 100ppm. Change the solution and ensure that it is measuring at a concentration at 200ppm.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- At the time of inspection the dishwasher the chlorine sanitizer cycle was not delivering a chlorine residual. As a result the meal service was to be with the use of fully disposable dishware for residents; all cookware and cooking prep utensils good go through the dishwasher and followed by 100ppm chlorine solution for 3 mins and then air dryed.The dishwasher was to be repaired by the end of day and the operator was to provide supporting documentation and a video of the dishwasher achieving the 100ppm chemical residual.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quats sanitizer at reading a concentration less than a 100ppm. Change the solution and ensure that it is measuring at a concentration at 200ppm.
- 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. The flooring in the dishwashing area is in disrepair. Repair the flooring.2. Seal the area around the sinks in the kitchen and coffee room.3. Some of the walls in the kitchen are in disrepair. Repair the walls.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Potato boxes were stored next to handwashing sink. Potatoes were moved during inspection so that they do not come in contact with water from handwashing.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?