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The Dorian and Courtyard Calgary Downtown - Events

525 5 Avenue SW Calgary AB T2P 1P7 · Food - Special Event

Official record from Alberta →

Inspection summary

The Dorian and Courtyard Calgary Downtown - Events has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 18, 2024. The most recent inspection, on August 23, 2026, recorded 2 infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 2 separate inspections, most recently on August 23, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on October 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 on October 18, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

6 inspections

  1. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in sanitizer solutionCorrective action:Ensure concentration of quat is maintained at 200 ppm
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of quat in sanitizer solution.Corrective action:Obtain quat test strips and verify concentration in the sanitizer solution
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat and cooked squash products that arrived in sealed bags were measured at 24.8C and 25.8C. Container for transport was a plastic bin with no insulation or ice packs.-Instructed operator not to use this product and bring new product from main kitchen. Hazardous foods must be transported <4C or >60C
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Wrong test strips onsite.-Ensure to bring test strips matching the sanitizing chemical (sink & surface)
  4. Demand Inspection

    0 infractions

  5. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Same issue noted as during last year's event except a different food product. Pork & short rib dishes were being re-heated on the front table, directly in front of where customers would be standing. Foods must be protected from potential customer contamination at all times. Previous violation from October 13, 2023 -Area where oysters will be displayed and area where cooked meat will be displayed are too close to customer access and are not protected by a sneeze guard.Either rearrange booth so that food is away from customer access or use sneeze guards to protect food from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no temporary hand wash sink present in the area where food service would be taking place.Same violation noted at same event in October of 2022.A sink is required in the booth. The vendor notification form had indicated a temporary hand wash station would be present inside the booth.
  6. Risk Management Inspection

    0 infractions

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