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Simply Elegant Catering

6 - 3600 19 Street NE Calgary AB T2E 6V2 · Food - General

Official record from Alberta →

Inspection summary

Simply Elegant Catering has been inspected 11 times by Alberta Health Services (Environmental Public Health) since December 15, 2023. The most recent inspection, on September 24, 2026, recorded 3 infractions.

6 of 11 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, Pests 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 5 times across 3 separate inspections, most recently on September 24, 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 3 times across 3 separate inspections, most recently on September 24, 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?

  • 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 3 times across 2 separate inspections, most recently on June 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 14, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 4 separate inspections, most recently on September 24, 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.

11 inspections

  1. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available for Keystone Surface Cleaner and Sanitizer RTU. - Test strips were ordered during the inspection. Ensure to monitor sanitizer concentrations 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?
      • No pest control records were available onsite.- Operator was informed to perform monthly pest control checks and maintain record onsite. AHS monthly pest control checklist to be emailed to operator.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Ongoing Violation*Unpackaged single use utensils were stored in the warehouse.- Protect single use food service supplies from contamination during storage.
  2. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A spray bottle of quat sanitizer measured above 400ppm. - Quat sanitizer was diluted to 200ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. A food handler was observed rubbing her nose with gloved hands without replacing gloves or washing hands. - The food handler was instructed to remove her disposable gloves, wash hands and put on a new pair of gloves.2. The dishwasher was observed washing his hands with gloves on. - The dishwasher was instructed to remove his gloves for proper handwashing.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** The violation still exists**There was no temperature control for cold, perishable foods during transportation. Perishable foods such as sandwiches, feta cheese and sliced cucumbers arrived at approximately 14C at the venue. Transport perishable foods at a temperature of 4C or less or at 60C or higher. Discussed the use of ice or ice packs for transporting cold foods.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available for Keystone Surface Cleaner and Sanitizer RTU. Test strips were ordered during the inspection. Ensure to monitor sanitizer concentrations daily.
    • 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 shelf for dry foods and take out supplies located under the staircase in the kitchen was constructed with untreated wood.Seal untreated wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) The equipment shelf in the loading/ receiving area was lined with cardboard.Remove cardboard liners. Shelf liners that are smooth and washable can be used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The black rubber component of the food slicer was teared.Properly repair or replace the damaged part of the food slicer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Unpackaged single use utensils were stored in the warehouse.Protect single use food service supplies from contamination during storage.
  3. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in a spray bottle measured above 400 ppm.Quat sanitizer was diluted to 200 ppm during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff lunch bag was placed on a container of food in the walk-in cooler.The staff lunch bag was placed on a separate shelf during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1) A spray bottle that contained quat sanitizer was not labeled to indicate its content.The spray bottle was labeled during the inspection.2) A spray bottle that contained concentrated bleach was not properly labeled to indicate its content.The spray bottle was properly labeled to indicate its content and usage (for cleaning the floor only) during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packets of whipped salted butter on the prep table measured 29C. The storage instruction stated "keep refrigerated".Butter was discarded during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no temperature control for cold, perishable foods during transportation. Perishable foods such as sandwiches, feta cheese and sliced cucumbers arrived at approximately 14C at the venue. Transport perishable foods at a temperature of 4C or less or at 60C or higher. Discussed the use of ice or ice packs for transporting cold foods.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available for Keystone Surface Cleaner and Sanitizer RTU. Test strips were ordered during the inspection. Ensure to monitor sanitizer concentrations daily.
    • 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 shelf for dry foods and take out supplies located under the staircase in the kitchen was constructed with untreated wood.Seal untreated wood. Surfaces must be smooth, non-absorbent to moisture and easy to clean.2) The equipment shelf in the loading/ receiving area was lined with cardboard.Remove cardboard liners. Shelf liners that are smooth and washable can be used.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The black rubber component of the food slicer was teared.Properly repair or replace the damaged part of the food slicer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Unpackaged single use utensils were stored in the warehouse.Protect single use food service supplies from contamination during storage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) There was a build-up of dust on the ceiling and light covers by the dishwasher and cook line.2) There was a build-up of dust and grease on the baffle filters of the ventilation hood.Clean the ceiling, light covers and baffle filters.
  4. Risk Management Inspection

    1 infraction

    • 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?
      • Facility has placed a few pest monitoring devices in certain areas, but more is required in order to cover all areas of the facility. - Please implement additional measures. Maintain records on-site.
  5. Monitoring 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?
      • 1) No pest monitoring program in place. - Please implement a pest monitoring program or hire a pest control operator. Maintain records on-site. 2) Gap observed alongside the bottom of exit doors in Bay 6 and 8. - Please seal and or replace the weatherstripping to prevent the entry of pests into the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a buildup of ice on shelf, foods stored on the shelf and flooring below the condenser unit in walk-in freezer 1.- Please service and store food away from this area to prevent contamination.- Temperature was measured adequately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Rubber marks observed from the saran wrap dispenser on the wooden preparation table in the dishwashing area. - Corrected during inspection. - Please maintain in a clean condition at all times.
  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Monitoring Inspection

    0 infractions

  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

  11. Monitoring Inspection

    0 infractions

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