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Swan Evergreen Village by Origin - Food

2635 Eversyde Avenue SW Calgary AB T2Y 5G9 · Food - General

Official record from Alberta →

Inspection summary

Swan Evergreen Village by Origin - Food has been inspected 11 times by Alberta Health Services (Environmental Public Health) since November 24, 2023. The most recent inspection, on August 17, 2026, recorded 3 infractions.

6 of 11 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 3 times across 3 separate inspections, most recently on August 5, 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 once on November 24, 2023. 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?

  • 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 7 times across 5 separate inspections, most recently on August 17, 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?

  • 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 2 times across 2 separate inspections, most recently on August 17, 2026. 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.

11 inspections

  1. Risk Management Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was no splash guard around the hand wash sink in the Phase 2 main floor serving kitchen.-Please install a splash guard.
    • 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. Phase 2, main floor serving kitchen: The floor and wall were unfinished, and baseboard was missing where the dishwasher will be installed.-Please finish the floor and wall so that all surfaces are smooth, durable, impervious to moisture, and easy to clean.2. Phase 2: There were gaps/holes in the walls around the plumbing pipes in all bistros.-Please seal the gaps/holes in the walls to prevent pest harborage.3. Main floor bistro: Baseboard was missing along the wall and there were gaps in the wall around the plumbing pipes.-Please install baseboard and seal the gaps in the noted areas.4. Main kitchen: The wall was unfinished and there were gaps around the plumbing pipes under the sink by the grill, making the area hard to clean.-Please refinish the wall in this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Morning Star kitchen: There was a buildup of dust on the vents in the serving kitchen and dining room.-Please clean the vents.
  2. Monitoring Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A min/max dishwasher safe digital thermometer was not available onsite for testing the maximum temperature of the dishwasher.-Please obtain a min/max dishwasher safe digital thermometer and use to test the dishwasher on a daily basis rather than relying on the reading from the gauges.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There was no splash guard around the hand wash sink in the Phase 2 main floor serving kitchen.-Please install a splash guard.
    • 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. Phase 2, main floor serving kitchen: The floor and wall were unfinished, and baseboard was missing where the dishwasher will be installed.-Please finish the floor and wall so that all surfaces are smooth, durable, impervious to moisture, and easy to clean.2. Phase 2: There were gaps/holes in the walls around the plumbing pipes in all bistros.-Please seal the gaps/holes in the walls to prevent pest harborage.3. Main floor bistro: Baseboard was missing along the wall and there were gaps in the wall around the plumbing pipes.-Please install baseboard and seal the gaps in the noted areas.4. Main kitchen: The wall was unfinished and there were gaps around the plumbing pipes under the sink by the grill, making the area hard to clean.-Please refinish the wall in this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Main kitchen: There was some debris build up in corners and under racks in the dry storage room.-Please clean the dry storage room.2. Morning Star kitchen: There was a buildup of dust on the vents in the serving kitchen and dining room.-Please clean the vents.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. 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)?
      • The dishwasher in the main kitchen was only reaching a maximum of 65 degrees Celsius for sanitizing.-Please ensure the dishwasher reaches a minimum of 71 degrees Celsius dish temperature for sanitizing. Until the dishwasher is repaired, please sanitize dishes manually in the 3 compartment sink as discussed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris build up under the dishwasher and around the grease trap in the main kitchen.-Please clean the noted areas.
  9. Monitoring 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)?
      • The dishwasher in the main kitchen was only reaching a maximum of 65 degrees Celsius for sanitizing.-Please ensure the dishwasher reaches a minimum of 71 degrees Celsius dish temperature for sanitizing. Until the dishwasher is repaired, please sanitize dishes manually in the 3 compartment sink as discussed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris build up under the dishwasher and around the grease trap in the main kitchen and in the corners under the steam table in the Morning Star serving kitchen.-Please clean the noted areas.
  10. Risk Management Inspection

    0 infractions

  11. Demand Inspection

    2 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?
      • Fruit flies were noticeable around the dishwashing area and grease trap. -Pest Control Operator conducted a treatment - Keep the area clean and eliminate any moisture accumulation
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease and moisture accumulation around the grease trap in the main kitchen. - Regularly clean the area around the grease trap. A storage container with miscellaneous items on top of grease trap was dirty. - Clean and organize the storage container

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