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Westbrook Outreach

3 - 1002 37 Street SW Calgary AB T3C 1S1 · Food - General

Official record from Alberta →

Inspection summary

Westbrook Outreach has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 11, 2026. The most recent inspection, on June 17, 2026, found no infractions.

1 of 3 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.

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 on May 11, 2026. 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 once on May 11, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on June 5, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ** Updated June 5th, 2026: temperature logs to sent; still awaiting the thermometer calibration log** no thermo-calibration logs were available. acquire a thermometer calibration sheet
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility was using sanitizers (Es364) not appropriate for food preparation areas.Please go back to using a bleach water solution with a concentration of 100ppm to clean surfaces used for food handling and prep.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature logs for the fridge and sandwich temperature were not kept up to date. Furthermore, no thermo-calibration logs were available.Please keep daily temperature logs and acquire a thermometer calibration sheet
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A probe thermometer was not onsite to verify the temperature of sandwiches.Please acquire a probe thermometer to ensure that sandwiches for the brown bagging program are 4C or lower upon receiving
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were not available to test bleach water solutions made.Please acquire chlorine test strips to ensure that the bleach water solution is at a concentration of 100 ppm.

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