Skip to content
Loading map…

Swiss Chalet

265 Shawville Boulevard SE Calgary AB T2Y 3H9 · Food - General

Official record from Alberta →

Inspection summary

Swiss Chalet has been inspected 15 times by Alberta Health Services (Environmental Public Health) since February 12, 2024. The most recent inspection, on October 15, 2026, found no infractions.

3 of 15 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 16 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and 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.

  • 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 7 times across 5 separate inspections, most recently on October 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on February 4, 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?

  • 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 April 15, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 9 times across 6 separate inspections, most recently on October 9, 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?

  • 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 5 times across 5 separate inspections, most recently on October 9, 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.

15 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update on Oct 9/2026a) Shelf located under hand washing sink in front prep area of the kitchen was rusted trapping dirt.b) One wall tile in cooking area was damagedc) Lighting level in walk in cooler was inadequateCorrective action:a) Refinish the shelf to have smooth surfaceb) Replace the damaged wall tilec) Ensure that lighting intensity is adequate to enable safety operation and maintenance of walk-in cooler
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Update on Oct 9/2026Covers of one soap dispenser located at hand washing sink was missing in dish washing area and was detached at another hand-washing sink located in front of walk in cooler.Corrective action:Repair the soap dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update on Oct 9/2026a) Accumulation of dirt and debris on rubber gasket of small prep freezer located in the kitchenb) Dirt and debris near the wall in walk in coolerc) Accumulation of dirt and debris between ice machine and the wall.d) Accumulation of dirt and debris behind cooking equipmente) Floor was sticky throughout the kitchenCorrective action:Clean the above noted areas and equipment
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Temperature of cooler located in side storage room was 11 C and internal temperature of Cole slaw stored in this cooler was between 12 .3C -13.3C.b) No thermometer was provided in this cooler.Corrective action:a) Do not store any perishable food in this cooler until temperature is maintained at 4C or less.Staff was instructed to discard coleslaw. DONEb) Provide thermometer in the cooler
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) Shelf located under hand washing sink in front prep area of the kitchen was rusted trapping dirt.b) One wall tile in cooking area was damagedc) Lighting level in walk in cooler was inadequateCorrective action:a) Refinish the shelf to have smooth surfaceb) Replace the damaged wall tilec) Ensure that lighting intensity is adequate to enable safety operation and maintenance of walk-in cooler
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Covers of one soap dispenser located at hand washing sink was missing in dish washing area and was detached at another hand-washing sink located in front of walk in cooler.Corrective action:Repair the soap dispensers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt and debris on rubber gasket of small prep freezer located in the kitchenb) Dirt and debris near the wall in walk in coolerc) Accumulation of dirt and debris between ice machine and the wall.d) Accumulation of dirt and debris behind cooking equipmente) Floor was sticky throughout the kitchenCorrective action:Clean the above noted areas and equipment
  4. Risk Management Inspection

    0 infractions

  5. 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 noted in bar area and in the dining room.Requirement: - Implement control measures to eliminate fruit fly's issue. Install fly traps in nonfood areas.- Contact pest control company for the treatment to eliminate fly's issue.- Provide pest control inspection report done after the treatment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) One soap dispenser located at hand washing sink in women's washroom was emptyb) Both ceiling vents in women's washroom were cloggedRequirement:a) Provide soap in the dispenserb) Clean the ceiling vents for proper ventilation.
  6. Risk Management Inspection

    2 infractions

    • 15. Is the facility free of a pest infestation?
      • Update of Jan. 19:Flies' presence had reduced at the bar area but still present at the dining area. Operator stated cleaning and sanitizing activities was increased.Requirement:-Notify the pest control company.-Eliminate the source.-Install fly traps away from food preparation areas.-Follow all recommendations provided by the pest control company
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update of Jan. 19:The facility was cleaned. However, cleaning is still needed in the following areas:The following areas had dirt, food debris, dust or grease build up:1. high touch areas such as handles of microwave, etc at the kitchen.2. shelves where dishes are stored at the kitchen.Requirement:-Clean the indicated areas -Maintain the facility in clean and sanitary manner
  7. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The following potentially hazardous food were stored on counter or shelves at the kitchen:1. Cheese and other soups in ice water at 11.9*C within 2 hours2. whipped salted butter at 22.3*C Operator returned food items to cooler'Requirement:-Ensure potentially hazardous food stored away from danger zone of 4*C to 60*C, where microbes grow best.
    • 15. Is the facility free of a pest infestation?
      • Flies were present at the facility especially at the dining area, bar area and Expo area. Recent pest control report does not indicate any pest concern.-Notify the pest control company.-Install fly traps away from food preparation areas.-Follow all recommendations provided by the pest control company
    • 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 ceiling tiles were missing at the 3-compartment sink, adjacent to the walk-in cooler.2.The Auto Shaam for defrosting food was dripping fluid to the floor. Operator placed dirty cleaning clothes there to mop up the water.Requirements:-Replace ceiling tiles-Repair/ provide a proper drainage for the Auto Shaam to prevent pest attraction
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Dirty knife was stored with clean knives at the storage rack.2. Potato slicer had food debris build up.Operator removed dirty knife and potato slicer for washing and sanitizing.Requirement:Ensure all utensils and equipment are maintained in clean and sanitary manner
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had dirt, food debris, dust or grease build up:1. high touch areas such as handles of microwave, standup cooler, etc at trhe kitchen.2. inside of all the microwaves at the Kitchen and Expo.3. vent hood and wall of the fryers and cook stove.4. outer surfaces of the oven at the kitchen.5. shelves where dishes are stored 6. hard to reach areas such as floor under food prep island, corners and floors under the vent hood7. The ceiling tiles at the main kitchen and other areas8. Floor of the walk-in cooler for raw chicken.Requirement:Clean the indicated areas and maintain the facility in clean and sanitary manner
  8. Demand Inspection

    0 infractions

  9. Demand 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?
      • Several fruit flies were noted in bar area.Requirement:Contact pest control company for treatment to eradicate fruit flies' issue.This was not addressed during this inspection
  10. 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?
      • Several fruit flies were noted in bar area.Requirement:Contact pest control company for treatment to eradicate fruit flies' issue.
  11. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for surfaces in the bar.Requirement:Provide ready to use sanitizer solution in the bar.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Brooms were stored in the storage room touching the shelf being used to store food.b) Scoop for ice was stored directly on dusty ice machine counter.Requirement:a) Store brooms in a separate area away from food.b) Store scoop in sanitary way in a clean container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen pot pie vegetable soup was kept at room temperature for thawing and internal temperature was 7.2CRequirement:Thaw frozen foods by any of the following methods:a) under running cold waterb) in the coolerc) by heating in the microwaveDo not thaw frozen foods at room temperature.Pot pie vegetable soup was moved to the cooler during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were provided at hand washing sink located in bar area and paper roll was kept on counter at the other end of the bar.Requirement:Provide paper towels in a dispenser or on stand near hand washing sink in bar area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Table fan used to cool down hot food had accumulation of dust and dirt.Requirement:Clean the table fan
  12. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) Cleaning cloth was kept on prep counter after use.b) Concentration of quat measured 0 ppm in sani -pail located in the kitchenRequirement:a) Soak cleaning cloth in sanitizer solution in between use.b) Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of shredded cheese stored on ice was between 8.5C-9.1C located in the kitchen.Requirement:-Ensure that cheese is stored at 4C or less.- Cheese was moved to the cooler during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • a) Hand washing sink located near scoop ice -cream dispensing area was blocked with a cutting board kept on sink basin.b) No paper towels were provided at hand washing sink located in bar area.Requirement:a) Ensure that hand washing sink is available for use all the time and it must not be blocked.b) Provide paper towels at this hand washing sink.
  13. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Temperature of prep cooler drawers located under the grill was 11.5 C.Requirement: Replace/replace cooler to maintain temperature of perishable foods at 4C or less.
  14. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of perishable foods stored in prep cooler drawers located under the grill were: beef at 9.8C, 13 Wraps at 12.3C and 9.7C, burger patties at 12.3C and 13 bacons at 13 C.Requirement:- Do not store any perishable food in these prep cooler drawers until temperature is maintained at 4C or less.- Perishable foods having internal temperature 10 C and higher were discarded.- Remaining perishable foods were moved to walk in cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of baked potatoes stored in the warmer was 51 C and mashed potatoes were at 52C.Requirement:- Ensure that perishable foods under hot holding are stored at 60 C and higher.- Baked potatoes and mashed potatoes were reheated before storing back in the warmer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperatures of shredded cheese stored on melted ice and just moved to the cooler was 16.8C, Sauer cream was 19 C,19.2C.Requirement:Ensure that perishable foods are stored at 4 C or less OR at 60 C and higher.Shredded cheese and Sauer cream were discarded during inspection.
  15. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 100 ppm in all the sani -pails located in the kitchen.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Water at dipper well was turned off while scoops were stored in the well.Requirement:Do not turn off water at the dipper well while scoops are stored in the well.

Nearby inspected facilities

Own this business? Add a badge to your website