Summit Start Cityscape - Kitchen
210 - 800 Cityscape Square NE Calgary AB T3N 2A8 · Food - General
Inspection summary
Summit Start Cityscape - Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on September 17, 2026, found no infractions.
5 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 2 times across 2 separate inspections, most recently on August 13, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 February 28, 2024. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on February 20, 2025. For example:
Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-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.
8 inspections
- Monitoring Inspection
0 infractions
- Demand Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used cleaning rags were observed on the kitchen shelf.Discussed with staff members to store used cleaning clothes in sanitizing bucket.If using the spray for sanitizing surfaces, please use single use paper towels.Operator confirmed to follow the discussed practices.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Monitoring Inspection
0 infractions
- Demand Inspection
1 infraction
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Dishwasher temperature is not being checked daily to ensure the efficacy of the sanitizing cycle. This program has over 200 children and supplies food to another program. Please add this critical control point to your food safety plan.
- 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The QUAT Sanitizer was tested and measured to be 100 ppm. It appears that the dispenser is not properly calibrated to dispense 200 ppm QUAT.REQUIREMENT: Maintain QUAT Sanitizer at 200 ppm. Contact a repair technician to service the sanitizer dispenser.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some items, including kitchen tongs and a knife, were visibly dirty but was stored in the clean storage areas.REQUIREMENT: Ensure all utensils and equipment are properly and thoroughly cleaned.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions