Skip to content
Loading map…

The Lunch Lady

94 Nolanfield Crescent NW Calgary AB T3R 0L6 · Food - General

Official record from Alberta →

Inspection summary

The Lunch Lady has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on April 10, 2026, recorded 1 infraction.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 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 2 times across 2 separate inspections, most recently on April 4, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 31, 2024. 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 7 times across 7 separate inspections, most recently on April 8, 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 5 times across 5 separate inspections, most recently on April 8, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 3 separate inspections, most recently on April 4, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

9 inspections

  1. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • PHI arrived for routine inspections based on food safety plan schedule but did not gain entry as kitchen no longer operated daily. Please update food safety plan and ensure all changes are included in the revised plan. Please provide AHS with revised food safety plan.**April 10, 2026: owner advised that new daycare had been added to schedule. Please update food safety plan.
  2. Demand Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • PHI arrived for routine inspections based on food safety plan schedule but did not gain entry as kitchen no longer operated daily. Please update food safety plan and ensure all changes are included in the revised plan. Please provide AHS with revised food safety plan.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Boxes of food containers were stored on the floor. Store food containers at least 6 inches off the floor and in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUTSTANDING VIOLATION:Please update the charts by adding food surface and dishwashing sanitizer.Check and record temperatures and sanitizer daily. - Coolers- Foods-food surface sanitizer-Dishwashing sanitizerHave a separate chart for temperature of food at the time of delivery. -Delivery food temperature
  3. Demand Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Boxes of food containers were stored on the floor. Store food containers at least 6 inches off the floor and in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUTSTANDING VIOLATION:Please update the charts by adding food surface and dishwashing sanitizer.Check and record temperatures and sanitizer daily. - Coolers- Foods-food surface sanitizer-Dishwashing sanitizerHave a separate chart for temperature of food at the time of delivery. -Delivery food temperature
  4. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Boxes of food containers were stored on the floor. Store food containers at least 6 inches off the floor and in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUTSTANDING VIOLATION:Please update the charts by adding food surface and dishwashing sanitizer.Check and record temperatures and sanitizer daily. - Coolers- Foods-food surface sanitizer-Dishwashing sanitizerHave a separate chart for temperature of food at the time of delivery. -Delivery food temperature
  5. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Food was stored under/among chemicals on a small shelf in the kitchen. Please store chemicals separately/away from food/food utensils (corrected).2) Several bags of food were left open/not protected against contamination in the chest freezer. Seal/tie up bags and protect foods in storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food equipment and utensils were not always rinsed between wash and sanitize steps. Please ensure wash, rinse, and sanitize steps are conducted at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) Cardboard and porous building materials were used to raise/support the bottom of the grease trap and legs of the dishwashing sinks. All surfaces in the kitchen must be smooth, nonabsorbent, and easily cleanable. Please remove/replace risers.2) A few bar soaps were provided at the hand sink in the bathroom (removed). Please use liquid hand soap from dispenser unit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Boxes of food containers were stored on the floor. Store food containers at least 6 inches off the floor and in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUTSTANDING VIOLATION:Please update the charts by adding food surface and dishwashing sanitizer.Check and record temperatures and sanitizer daily. - Coolers- Foods-food surface sanitizer-Dishwashing sanitizerHave a separate chart for temperature of food at the time of delivery. -Delivery food temperature
  6. Monitoring Inspection

    6 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Food was stored under/among chemicals on a small shelf in the kitchen. Please store chemicals separately/away from food/food utensils (corrected).2) Several bags of food were left open/not protected against contamination in the chest freezer. Seal/tie up bags and protect foods in storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Food equipment and utensils were not always rinsed between wash and sanitize steps. Please ensure wash, rinse, and sanitize steps are conducted at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the hand sink was empty. Please ensure it is properly stocked at all times.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1) Cardboard and porous building materials were used to raise/support the bottom of the grease trap and legs of the dishwashing sinks. All surfaces in the kitchen must be smooth, nonabsorbent, and easily cleanable. Please remove/replace risers.2) A few bar soaps were provided at the hand sink in the bathroom (removed). Please use liquid hand soap from dispenser unit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Boxes of food containers were stored on the floor. Store food containers at least 6 inches off the floor and in a sanitary manner.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • OUTSTANDING VIOLATION:Please update the charts by adding food surface and dishwashing sanitizer.Check and record temperatures and sanitizer daily. - Coolers- Foods-food surface sanitizer-Dishwashing sanitizerHave a separate chart for temperature of food at the time of delivery. -Delivery food temperature
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please update the charts by adding food surface and dishwashing sanitizer.Check and record temperatures and sanitizer daily. - Coolers- Foods-food surface sanitizer-Dishwashing sanitizerHave a separate chart for temperature of food at the time of delivery. -Delivery food temperature
  8. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Three large bags of pasta were stored on the floor. Store all food at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • REPEAT VIOLATION:Sliced cheese, small of meat sauce, spaghetti with meat balls, cookie dough and pot of ground beef were left out at room temperature while owner went for a break. Sliced cheese @ 17 degrees C. Spaghetti with meat balls and cookie dough @ 23 degrees C Ground beef @ 7 degrees C. DISCARDED THE CHEESE, SPAGHETTI AND COOKIE DOUGH.Please put away all perishable food before taking a break.Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Last temperature checks were done in October 2023.Check and record temperatures daily. - Coolers- Foods-Delivery food temperature-food surface sanitizer-Dishwashing sanitizer
  9. Risk Management Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website