Skip to content
Loading map…

WholeLifeGo

100 - 340 14 Street NW Calgary AB T2N 1Z7 · Food - General

Official record from Alberta →

Inspection summary

WholeLifeGo has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 5, 2024. The most recent inspection, on May 11, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 May 11, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 May 11, 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 11, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on May 11, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on May 7, 2025. 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. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bottle containing chlorine solution was unlabelled. Corrected onsite.*Ensure all chemical bottles are labeled to identify its use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No testing equipment onsite for checking the rinse temperature for the dishwasher (High temp dishwasher). Obtain a thermometer with min/max setting to check rinse temperature meets minimum 71 deg C at dish level during rinse cycle.
    • 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. Minor level of droppings observed in basement floor below shelving rack. -Clean the mouse droppings and monitor.2. PCO records need to be kept onsite for review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Customer eating utensils (both single-use and reusable) were stored with eating ends facing up. Ensure the utensils are stored with the handles facing the customer for use.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in the spray bottle was measured less than 100 ppm.* The operator prepared a new sanitizer solution, but it still was testing between 100-150 ppm.* Upon checking from the main dispenser, the Quat was still measuring between 100-150 ppm.* The operator was asked to make bleach solution and use it in interim till the main Qaut dispenser gets fixed.** The bleach was measured above 200 ppm in the spray bottle. The solution was diluted, and which was then tested at 100ppm.-Ensure that the Quat dispenser is fixed and the Quat sanitizer is maintained at 200ppm.-Ensure that the Bleach solution is maintained at 100ppm.
    • 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?
      • The pH test strips for ther sushi rice had expired.-Obtain valid pH test strips and maintain records for pH of sushi rice daily.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat test strips had expired.-Obtain valid Quat tests strips.
    • 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?
      • In the basement,Mouse droppings were noticed behind the chest freezer, in between the freezers, underneath the food storage racks and around the grease trap.-Clean the mouse droppings and monitor.2024-04-13: Previous inspectionSome rodent droppings were identified in the basement corners. The operator is already aware and more pest control measures have been done.Clean off the droppings. Continue to monitor. If new dropping amount increases, more pest control measures are needed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Dirty utensils were stored on top of a dirty tray.-Ensure that the dirty utensils are not used, and the utensils are cleaned and sanitized regularly.2) Knife handle was duct taped.-Ensure that the utensils or equipment are not duct taped and are in good condition and are maintained in clean and sanitary manner.
  3. Monitoring 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?
      • Some rodent droppings were identified in the basement corners. The operator is already aware and more pest control measures have been done.Clean off the droppings. Continue to monitor. If new dropping amount increases, more pest control measures are needed.

Nearby inspected facilities

Own this business? Add a badge to your website