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Social Grounds

11 - 3109 Palliser Drive SW Calgary AB T2V 4W5 · Food - General

Official record from Alberta →

Inspection summary

Social Grounds has been inspected 8 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on July 27, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food source, labelling and allergens.

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 5 times across 4 separate inspections, most recently on August 27, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on June 24, 2025. For example: Are chemicals stored and handled in a safe manner?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on June 24, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 December 23, 2024. 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.

8 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Labels were not provided on packaged sandwiches located in front display cooler.Requirement:Provide labels on packaged food indicating name of the product, packaged by (business name and address), packaging date, ingredients list, keep refrigerated.
    • 09. Are chemicals stored and handled in a safe manner?
      • Labels were not provided on both sanitizer spray bottles located in front and back pep areas.Requirement:Provide labels on spray bottles to identify their contents.
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the scoops kept in dipper well had signs of corrosion making surface rough.Requirement:Food contact surfaces must be smooth.Scoop having corrosion was discarded during inspection.
  4. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Reusable dishes were used for the customers and only two compartment sink was available onsite as dish washer was out of order and out of service.Requirement:Three compartment sink or functional dish washer is required to wash and sanitize reusable customer dishes.i) Use single use disposable dishes for the customers. ii) Wash and sanitize prep utensils in two compartment sink, by the following methoda) wash in first sink with soap.b) Rinse under running water in the first sinkc) Sanitize in second sink by soaking in sanitizer solution (bleach at 100 ppm) for two minutes, followed by air drying.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dish washer was out of order and out of serviceRequirement:Repair/replace dish washer to achieve minimum 71 C temperature at dish level during sanitizer cycle.
  5. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Maximum temperature achieved at dish level during sanitizer cycle was 61 C for high temperature dish washer.(Repeat violation from previous inspection) Requirement:- Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.-Use single disposable dishes for the customers. -Wash and sanitize prep utensils in two compartment sink, by the following methoda) wash in first sink with soap.b) Rinse under running water in the first sinkc) Sanitize in second sink by soaking in sanitizer solution (bleach at 100 ppm) for two minutes, followed by air drying.- Follow the above-mentioned procedure until dish washer is repaired.-Repair dish washer asap.Repair dish washer asap.
  6. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Maximum temperature achieved at dish level during sanitizer cycle was 61 C for high temperature dish washer.(Repeat violation from previous inspection) Requirement:Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.Wash dishes in the dish washer and sanitize manually by soaking in sanitizer solution in the sink for two minutes, followed by air drying, until dish washer is repaired. Repair dish washer asap.
  7. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of chlorine was so high that test strip faded immediately after dipping in the in-sanitizer solution of spray bottle located in back area.Requirement:Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Maximum temperature achieved at dish level during sanitizer cycle was 62 C for high temperature dish washer.Requirement:Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.Wash dishes in the dish washer and sanitize manually by soaking in sanitizer solution in the sink for two minutes until dish washer is repaired. Repair dish washer asap.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were provided to verify concentration of chlorine in sanitizer solution.Requirement: Provide chlorine test strips.
  8. Risk Management Inspection

    0 infractions

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