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The Academy of Aging - 2 & 3 Fl Serveries

22 Shawnee Hill SW Calgary AB T2Y 0P8 · Food - General

Official record from Alberta →

Inspection summary

The Academy of Aging - 2 & 3 Fl Serveries has been inspected 9 times by Alberta Health Services (Environmental Public Health) since May 31, 2024. The most recent inspection, on June 9, 2026, found no infractions.

3 of 9 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.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 4 times across 2 separate inspections, most recently on June 4, 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 June 3, 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?

  • 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 4 times across 4 separate inspections, most recently on June 5, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 3 separate inspections, most recently on June 5, 2025. 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2nd floor serving kitchen: The tap was leaking on the hand wash and water was accumulating in the cupboard under sink.-Please repair the leak and clean the cupboard.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris build up in the cupboards and drawers (including cutlery holders) in the 2nd and 3rd floor serving kitchens and on the floor where the garbage cans are stored in the 2nd floor serving kitchen.-Please thoroughly clean the noted areas in both serving kitchens.
  5. Risk Management Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 3rd floor: Cartons of juice were stored directly under the plumbing pipes in the cupboard under the hand wash sink.-Please do not store any food products under the plumbing pipes.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2nd floor: Baseboard was missing on the wall where the garbage can was stored and there was a build up of debris in this area.-Please replace baseboard and thoroughly clean the area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. 2nd floor: The dishwasher was leaking onto the floor.-Please repair the leak.2. 3rd floor: Uncleanable cardboard was used under one side of the microwave to keep it even.-Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris build up in the cupboards and drawers in the 2nd and 3rd floor serving kitchens.-Please thoroughly clean the cupboards and drawers in both serving kitchens.
  6. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths were sitting on counters and on the top of the spray bottles in the 2nd & 3rd floor kitchens.-Either store wiping cloths in a sanitizer solution or use a new cloth each time.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 3rd floor: Cartons of juice were stored directly under the plumbing pipes in the cupboard under the hand wash sink.-Please do not store any food products under the plumbing pipes.
    • 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 3rd floor serving kitchen was only reaching a maximum dish temperature of 57 degrees Celsius.-Repair the dishwasher and ensure dish temperature reaches a minimum of 71 degrees Celsius for sanitizing.-Until the dishwasher is repaired, sanitize dishes manually as discussed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2nd floor: Baseboard was missing on the wall where the garbage can was stored and there was a build up of debris in this area.-Please replace baseboard and thoroughly clean the area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. 2nd floor: The dishwasher was leaking onto the floor.-Please repair the leak.2. 3rd floor: Uncleanable cardboard was used under one side of the microwave to keep it even.-Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris build up in the cupboards and drawers in the 2nd and 3rd floor serving kitchens.-Please thoroughly clean the cupboards and drawers in both serving kitchens.
  7. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths were sitting on counters and on the top of the spray bottles in the 2nd & 3rd floor kitchens.-Either store wiping cloths in a sanitizer solution or use a new cloth each time.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 3rd floor: Cartons of juice were stored directly under the plumbing pipes in the cupboard under the hand wash sink.-Please do not store any food products under the plumbing pipes.
    • 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 2nd floor serving kitchen was only reaching a maximum dish temperature of 67 degrees Celsius and the dishwasher in the 3rd floor serving kitchen was only reaching a maximum dish temperature of 57 degrees Celsius.-Repair the dishwashers and ensure dish temperatures reach a minimum of 71 degrees Celsius for sanitizing.-Until the dishwashers are repaired, sanitize dishes manually as discussed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2nd floor: Baseboard was missing on the wall where the garbage can was stored and there was a build up of debris in this area.-Please replace baseboard and thoroughly clean the area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. 2nd floor: The dishwasher was leaking onto the floor.-Please repair the leak.2. 3rd floor: Uncleanable cardboard was used under one side of the microwave to keep it even.-Please repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris build up in the cupboards and drawers in the 2nd and 3rd floor serving kitchens.-Please thoroughly clean the cupboards and drawers in both serving kitchens.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand wash sink in the 3rd floor serving kitchen was not working.-Please repair the sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was some food debris build up and miscellaneous items stored in the cupboards in the 2nd and 3rd floor serving kitchens.-Please thoroughly clean the cupboards in both serving kitchens.

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