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The Inn on Officers Garden

150 Dieppe Drive SW Calgary AB T3E 7L4 · Food - General

Official record from Alberta →

Inspection summary

The Inn on Officers Garden has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on January 8, 2026, recorded 3 infractions.

None of the 4 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, Food temperature control and Pests.

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 3 times across 2 separate inspections, most recently on December 3, 2024. 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 2 times across 2 separate inspections, most recently on January 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on January 8, 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?

  • 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 8 times across 4 separate inspections, most recently on January 8, 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 8 times across 3 separate inspections, most recently on January 15, 2025. 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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 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?
      • The back door to the kitchen has a small gap at the bottom which will allow for mice to enter.REQUIREMENT: Repair the weatherstripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor underneath the cook line has worn away, leaving a hole which is not able to be kept in a clean and sanitary condition.REQUIREMENT: Properly repair the damaged flooring. Ensure that food contact surfaces are not contaminated if any construction or repair work is needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several utensils and cooking equipment, such as the inside of a blender's food cup, has debris/residue on the surface, indicating that some tools are not being thoroughly cleaned and sanitized.REQUIREMENT: Ensure all tools, utensils, and surfaces which food or hands contact in the kitchen are routinely and thoroughly washed, rinsed, and sanitized.
  2. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Drinks were stored on the floor in the Flanders storage room.Provide proper shelving and store foods including beverages at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The medium-to rare pork chop cooked is cooked to an internal temperature of 63°C (145°F),Ensure pork chop is cooked to an internal temperature of 71°C (160°C)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was stored on the counter in the bar area.Place paper towel in a suitable paper towel dispenser.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No pH test strip to measure the hollandaise sauce pH.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:Mold and water damaged noted on the window ledge above the dishwasher area. Previous violation:Mold and water damaged noted on the window ledge above the dishwasher. Fix the ledge.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the prep cooler cutting boards adjacent the stove grill.Resurface or replace the cutting boards as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:There were Christmas items, utensils and equipment stored on the floor in the basement storage rooms.Clean and organize the storage room in the basement and store items 6 inches off the floor.Provide proper shelving and store foods items at least 6 inches off the floor.Previous violations:1. Hard to reach areas and underneath the racks in the storage room were accumulated with dirt and food debris.2. Corner of the walk-in freezer behind the yellow container around the pipes hand dirt and food debris buildup. 3. Basement wine storage room was cluttered with wine boxes.4. Ventilation canopy filters were accumulated with grease deposits and other residues.Ensure the indicated areas are cleaned, organized and maintained in a sanitary condition.
  3. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet cleaning cloths were kept on the counter.Cleaning cloths were kept on the sanitizer bucket.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Oasis 137 Orange force multi-surface degreaser and multi-surface cleanser were used to clean and sanitize food contact surfaces.Do not use non-food grade sanitizer on food contact surfaces.Use the sink and surface sanitizer for food contact surfaces.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler did not wash their hands after handling their phone.The food handler was instructed to wash their hands.Food handlers are to thoroughly wash their hands before commencing work specifically, wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become contaminated.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Drinks were stored on the floor in the Flanders storage room.Provide proper shelving and store foods including beverages at least 6 inches off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was stored on the counter in the bar area.Place paper towel in a suitable paper towel dispenser.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No pH test strip to measure the hollandaise sauce pH.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:Mold and water damaged noted on the window ledge above the dishwasher area. Previous violation:Mold and water damaged noted on the window ledge above the dishwasher. Fix the ledge.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the prep cooler cutting boards adjacent the stove grill.Resurface or replace the cutting boards as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:There were Christmas items, utensils and equipment stored on the floor in the basement storage rooms.Clean and organize the storage room in the basement and store items 6 inches off the floor.Provide proper shelving and store foods items at least 6 inches off the floor.Previous violations:1. Hard to reach areas and underneath the racks in the storage room were accumulated with dirt and food debris.2. Corner of the walk-in freezer behind the yellow container around the pipes hand dirt and food debris buildup. 3. Basement wine storage room was cluttered with wine boxes.4. Ventilation canopy filters were accumulated with grease deposits and other residues.Ensure the indicated areas are cleaned, organized and maintained in a sanitary condition.
  4. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used/wet cleaning cloths were kept on the counter.Fresh sink & surface sanitizing solution was prepared and the cleaning cloths were stored therein.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Food handlers were wearing rings while handling food.Food handlers should remove their watches, rings and jewelry before working with food.2. A food handler did not have their hair restrained.3. A food handler had medium beard around the chin and did not wear beard net.Personnel involved in food preparation and any person entering a food preparation or storagearea should wear hair restraints such as clean hats or a hair net. Where required, beards shouldbe completely covered with beard nets.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cell phones and car keys were kept on food contact surface and prep cooler top counter.2. A black winter jacket was hung on the left corner shelf in the dry storage room.3. Cup of coffee was stored on the dishwasher.The coffee cup was discarded.All articles and materials in a commercial food establishment that are not associated with or required for the operation or maintenance of the food areas must be stored separately from the food and the food areas and in a manner that contaminates neither.4. Canola oil was stored on the floor in the dry storage room.5. Boxes of tomato were staked on each other on the floor.6. A black container with coffee cups and two on demand hot water dispenser were stored on the floor at the basement.All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets. Adequate shelving should be supplied in order that all materials may be stored off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Turkey thighs, shrimps, ground beef, salmon fish were kept in the two-compartment sink area close to the mop sink station. Temperatures were all below 4°C.Operator noted that the walk-in coolers were being cleaned.Ensure the high-risk food items are being stored in a separate cooler to prevent temperature abuse.2. Prep cooler lids were measured between 10°C to 15°C. Prep cooler lids were later measured at 4°C.Ensure prep cooler lids are closed when not in use.3. Scallop and meat were measured at 11.9°C and 18°C.Foods were discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at the Flanders market handwashing station was empty.Additional soap was available, and the soap dispenser was promptly restocked.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No pH test strip to measure the hollandaise sauce pH.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:Mold and water damaged noted on the window ledge above the dishwasher area. Previous violation:Mold and water damaged noted on the window ledge above the dishwasher. Fix the ledge.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Funnels, measuring cups, brushes and molds, random things containers had dust and debris buildup.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violation:No coolers and freezers temperatures, dishwasher and sanitizer charts were available for review.Operator noted to keep up with the temperature log.Previous violation:No coolers and freezers temperatures, dishwasher and sanitizer charts were available for review.Check and record temperatures, dishwasher and sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Hard to reach areas and underneath the racks in the storage room were accumulated with dirt and food debris.2. Corner of the walk-in freezer behind the yellow container around the pipes hand dirt and food debris buildup. 3. Basement wine storage room was cluttered with wine boxes.4. Ventilation canopy filters were accumulated with grease deposits and other residues.Ensure the indicated areas are cleaned, organized and maintained in a sanitary condition.

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