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Snow Palace

1B - 5403 Crowchild Trail NW Calgary AB T3B 4Z1 · Food - General

Official record from Alberta →

Inspection summary

Snow Palace has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 17, 2025. The most recent inspection, on September 17, 2026, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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.

  • 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 2 separate inspections, most recently on October 17, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 17, 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 once on January 17, 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 5 times across 5 separate inspections, most recently on September 17, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 September 11, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and stains build-up on the floor's hard to reach areas and on equipment handles.Clean these areas.
  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Knives on the cooking line were stored in the gap between prep counter. Store knives and utensils in a sanitary manner.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sewer smell was very noticeable by the back kitchen hand sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and stains build-up on the floor's hard to reach areas and on equipment handles.Clean these areas.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping clothes were not detected with any chlorine sanitizer residual and were stored directly on the cutting boards.Store wiping clothes in 100ppm chlorine sanitizer solution between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • One knife was stored in the gap between line cooler and the table.Store utensils in a sanitary manner to prevent cross contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips on site were already ineffective.Obtain new chlorine test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The business end of the can opener was soiled.Clean and sanitize after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and stains build-up on the floor's hard to reach areas and on equipment handles.Clean these areas.
  4. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food stains build-up on the stand-up freezer door and bottom shelf. Clean the freezer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and stains build-up on the floor's hard to reach areas. Clean these areas.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Numerous cleaning cloths were scattered throughout the kitchen. Many of the cleaning cloths were covered with stains and grease. Store cleaning cloths in a container and replace dirty cleaning cloths.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Cooler handles were covered with grease. Staff wash gloved hands underneath the sink and not removing when they get dirty. Remove and dirty gloves when they get dirty. Wash hands before putting a new pair of gloves on. Observed staff with long fingernails.Practice proper personal hygiene.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Tin cans were used to store sweet and sour and chili sauces. Do not use tin cans. Use a food grade container to store sauces. 2) Small bags of meats were stored directly in on the walk-in freezer. Store all food at least 6 inches off the floor.3) Newspaper and garbage bags were used to cover food. Newspapers were scattered throughout the kitchen. Remove newspaper from kitchen and use garbage bags for garbage only.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chlorine sanitizer in the bucket was measured at 1000ppm.Use 100ppm chlorine (1/2 teaspoon bleach per L water).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Egg mixture, rice noodles and container of deep-fried meat were stored at room temperature without temperature control.Staff placed all the perishable food back into the coolers. (CDI)Store perishable food at 4 degrees C or below or at 60 degrees C or higher. 2) Frozen ducks were being thawed in stagnant water. Thaw frozen food under cold running water, in cooler overnight or in a microwave.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Grease build-up on the prep cooler handles. 2) Food stains build-up on the stand-up freezer door and bottom shelf. 1 to 2) Clean these items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Saran wrap was used to cover the kitchen top shelves. Please remove wrap and clean when the shelves get dirty. 2) Food debris and stains build-up on the floor's hard to reach areas. 1 to 2) Clean these areas.

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