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Templemont Gardens 64471

244 Templemont Drive NE Calgary AB T1Y 6G5 · Food - General

Official record from Alberta →

Inspection summary

Templemont Gardens 64471 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 22, 2025. The most recent inspection, on October 13, 2026, recorded 7 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 16 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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 3 times across 3 separate inspections, most recently on October 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on October 13, 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?

  • 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 2 times across 2 separate inspections, most recently on October 13, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 2 times on October 13, 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?

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.

3 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ALL SERVERIES:1) Accel INTERvention wipes (1 min) were used on dining tables and disinfectant not rinsed off. These disinfectant wipes are not safe to be used around food and when used on food surfaces, must be rinsed off. Recommended using foodgrade sanitizer such as the D10 provided by the kitchen. Keep bottle of foodgrade sanitizer in serveries. During outbreak, the wipes can be used but must be rinsed off with clean water.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1S SERVERY:1) Thermometer was missing in the cooler. Please provide.1NSERVERY:1) Thermometer was missing in the cooler. Please provide.
    • 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?
      • 1S SERVERY:1) Several small flies flew out of the sink drain when water was turned on. Please clean lines and eliminate flies.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sewer odour was detected in the dishpit around the grease trap. It was likely that the odour was escaping from the improperly sealed grease trap. Please address.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Unable to determine if kitchen manager who is the person in care and control of all food service areas holds a certificate in a recognized food safety course. Please provide a copy of the certificate.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 3S SERVERY:1) The wall behind the garbage container next to the hand sink was damaged. Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • MAIN KITCHEN:1) There was a buildup of grime along floor/wall joints in a few areas. Please clean.
  2. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Trays of uneaten, perishable foods consisting of fish, salad, cooked vegetables, and soup were left out at room temp on dining tables after meal service. Staff stated residents had not yet come for lunch (inspection time was 1:30PM). Temp of foods ranged 25-27C (destroyed). Store cold perishable foods at or below 4C, and hot perishable foods at or above 60C.
    • 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?
      • Pest control records were not provided. Please provide pest control records for the facility to also include the kitchen.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sewer odour was detected in the dishpit around the grease trap. It was likely that the odour was escaping from the improperly sealed grease trap. Please address.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lids for the in-floor grease trap were badly rusted and gaps between the lid and floor were taped up to prevent flies and odour. Please replace with new lids to surfaces are easy to clean and gaps are sealed.
  3. Initial Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not provided to monitor temperatures of food. Please obtain a probe thermometer can monitor temperatures between 0C and 100C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no means to monitor the sanitizing temperatures of the high temp dishwasher. Recommend obtaining a waterproof min/max probe thermometer that can also be used to monitor food temperaturs.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handsink near the dish pit was out of order. Please repair.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Sewer odour was detected in the dishpit around the grease trap. It was likely that the odour was escaping from the improperly sealed grease trap. Please address.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The lids for the in-floor grease trap were badly rusted and gaps between the lid and floor were taped up to prevent flies and odour. Please replace with new lids to surfaces are easy to clean and gaps are sealed.

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