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Tempo - Food

120 Scenic Acres Boulevard NW Calgary AB T3L 1S8 · Food - General

Official record from Alberta →

Inspection summary

Tempo - Food has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 19, 2024. The most recent inspection, on May 22, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 6 times across 3 separate inspections, most recently on May 22, 2026. 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 6 times across 3 separate inspections, most recently on May 22, 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

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food surface sanitizer was available. Provide food surface sanitizer.-- Bleach- 100ppm chlorine (1/2 teaspoon bleach per L water)--Quat -200ppm follow manufacturer's instructions.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer strips available.Provide sanitize test strips and test daily.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Mold noted on the wall above the mop sink.Fix the wall.
  2. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No drainboard or air drying rack at the 3 compartment sink. Please provide a suitable rack for air drying items that are washed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water stains on the ceiling tiles above the mop sink. Repair the leak and replace the ceiling tiles.
    • 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) Mold noted on the wall above the mop sink. 2) Few baseboard tiles were missing along the wall by the washroom entrance. 1 to 2) Fix these items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damaged drywall at the 3 compartment sink. (Hole in wall and outer cardboard covering peeled off in areas. Please repair this drywall and ensure the surface is made impervious and washable. (Tile or similar material would be acceptable in a high moisture area such as this)
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer was detected in the counter sanitizer bottle. Use 100ppm chlorine or 200ppm quat sanitizer for food surfaces/counters.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No drainboard or air drying rack at the 3 compartment sink. Please provide a suitable rack for air drying items that are washed.
    • 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 sanitizer test strips. Provide chlorine test strips and test daily.
    • 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) Mold noted on the wall above the mop sink. 2) Few baseboard tiles were missing along the wall by the washroom entrance. 1 to 2) Fix these items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Damaged drywall at the 3 compartment sink. (Hole in wall and outer cardboard covering peeled off in areas. Please repair this drywall and ensure the surface is made impervious and washable. (Tile or similar material would be acceptable in a high moisture area such as this)

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