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Verve Aspen Woods - Food

10 Aspenshire Drive SW Calgary AB T3H 0T2 · Food - General

Official record from Alberta →

Inspection summary

Verve Aspen Woods - Food has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 24, 2024. The most recent inspection, on October 13, 2026, recorded 1 infraction.

2 of 7 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: Pests 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.

  • 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 3 times across 3 separate inspections, most recently on October 13, 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?

  • 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 September 24, 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 2 times across 2 separate inspections, most recently on August 20, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on August 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 August 20, 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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • Flies were observed at multiple locations within the kitchen at the time of inspection.*Contact a pest control company and implement appropriate measures to control the fly population and prevent further infestation.
  2. Risk Management Inspection

    1 infraction

    • 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?
      • 1) Gaps were observed beneath the following doors at the time of inspection:a) The door leading from the garbage room to the hallway that provides access to the kitchen. b) The food receiving/loading dock door.*Repair or replace the weather stripping to eliminate the gaps and prevent the entry of pests.2) Flies were observed at multiple locations within the kitchen at the time of inspection.*Contact a pest control company and implement appropriate measures to control the fly population and prevent further infestation.
  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Boiled eggs were observed stored uncovered on the bottom shelf of the cooler at the time of inspection.*Staff covered the eggs immediately during the inspection.
    • 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?
      • 1) Gaps were observed beneath the following doors at the time of inspection:a) The door leading from the garbage room to the hallway that provides access to the kitchen. b) The food receiving/loading dock door.*Repair or replace the weather stripping to eliminate the gaps and prevent the entry of pests.2) Flies were observed at multiple locations within the kitchen at the time of inspection.*Contact a pest control company and implement appropriate measures to control the fly population and prevent further infestation.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - Dried flour and dough residue were observed on the dough mixer at the time of inspection.*Clean and sanitize the dough mixer using clean in place method thoroughly after use to prevent the accumulation of food residues and the growth of bacteria.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some hard-to-reach areas of the kitchen such as underneath the cook line, and dishwasher area were dirty. Please clean/sanitize thoroughly.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some hard-to-reach areas of the kitchen such as underneath the cooler, dishwasher area were dirty. Please clean/sanitize thoroughly.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Cooked shrimp were stored in ambient water after cooking which measured 22Ceslius.-After cooking, ensure shrimp are stored at 4C or less.2) Frozen chicken, beef, pork, etc were thawing at room temperature (still frozen). -ensure all perishable foods, (i.e. meat) are thawed in the cooler or under cold, running water. 3) The stand-up cooler in the dining area measured 20Celsius and had an error code.-All perishable foods in cooler must measure no greater than 4Celsius. Perishable foods were moved to a different cooler.

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