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The Dorian and Courtyard - The Wilde 27th Flr

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

Official record from Alberta →

Inspection summary

The Dorian and Courtyard - The Wilde 27th Flr has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 4, 2024. The most recent inspection, on March 4, 2026, recorded 2 infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 once on March 4, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 January 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on March 4, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on January 14, 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.

5 inspections

  1. Demand Inspection

    2 infractions

    • 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 for QUAT surface sanitizer.- Acquire QUAT test strips and ensure staff are aware of the difference between sink and surface sanitizer and QUAT.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation on ceiling tiles above the area where work was done in the dish pit area.- Ceiling tiles were cleaned and received photos from operator indicating the work was done.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Prep cooler across from the cooking line was maintaining 8C to 10C air temperature. All perishable foods were moved to another cooler that was maintaining 4C.2. Two cartons of whipping cream were stored above the fill line in the top of one of the prep coolers (external temperature of 10C). Items were moved into another cooler. Don't store food above the fill line in the prep coolers.3. Perishable sauces and sliced cheese were stored in an improper ice bath (16C to 20C external). Ensure that the ice completely surrounds the container of food and goes up to the food level when storing food containers in an ice bath. Ensure that all potentially hazardous, high risk foods are stored at 4C or less.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler across from the cooking line was maintaining 10C to 12C. Please ensure that the cooler is maintaining 4C or less before it is used to store perishable foods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of dust was noted on the ceiling near the 2-compartment prep sink. An accumulation of debris was noted on corners of the floor below the 2-compartment prep sink. Please clean as discussed.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

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