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The Orion - Food

1118 16 Avenue SW Calgary AB T2R 0T6 · Food - General

Official record from Alberta →

Inspection summary

The Orion - Food has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 28, 2024. The most recent inspection, on June 5, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination and Cleaning and sanitizing.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 23, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 June 18, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 across 2 separate inspections, most recently on September 5, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on May 23, 2025. 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?

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. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • *Mouldy produce was found in the storage room (several onions and potatoes)*Corrected during inspection - produce was discarded
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Some of the drywall was missing/damaged in the basement food storage room*Ensure the drywall is repaired or covered where missing or damaged
  3. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No liquid hand soap or paper towel available.-Operator must ensure soap and paper towel are available at all times. As contracted cleaners only come twice a week and operator cannot open paper towel dispenser or soap dispenser to refill, operator must have own supplies----------Operator reports they do not have access to open paper towel dispenser, and that building operator only has staff onsite 3x a week. Roll of paper towel on the counter.-Paper towel must be dispensed in a sanitary manner, and operator must be able to refill dispenser at all times
  4. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility had 1:9 bleach for use in the kitchen.-Surface sanitizer to be made between 100-200 ppm. This would be 1/2 tsp bleach in 1L water. Recommended to write this on the spray bottles used in the kitchen
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Operator reports they do not have access to open paper towel dispenser, and that building operator only has staff onsite 3x a week. Roll of paper towel on the counter.-Paper towel must be dispensed in a sanitary manner, and operator must be able to refill dispenser at all times
  5. Demand Inspection

    0 infractions

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