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Whollygreen

1090 - 2600 Portland Street SE Calgary AB T2G 4M6 · Food - General

Official record from Alberta →

Inspection summary

Whollygreen has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 8, 2024. The most recent inspection, on August 18, 2026, found no infractions.

2 of 7 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, Food temperature control and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 7 times across 5 separate inspections, most recently on July 31, 2026. 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 3 times across 3 separate inspections, most recently on July 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 13, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 3 times across 3 separate inspections, most recently on July 31, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 January 13, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • July 31, 2026Parts ordered to repair the dishwasher. The mechanic dishwasher was connected to sanitizer only. - Ensure all adequate supplies, including detergent and rinse aid, must be connected.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The owner was unable to demonstrate adequate food safety knowledge, including proper reheating procedures and the appropriate use of temperature measuring devices to verify food temperatures. The owner stated that a food safety course had been completed approximately 20 years ago but was unable to provide a certificate of completion.- Additional food safety training is required for one food handler who is in care and control of the food operation.Approved food safety course list sent via email.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chili with beef was observed being reheated in the hot holding unit. Internal temperatures measured between 55°C and 58°C.- High-risk foods must be reheated to a minimum internal temperature of 71°C prior to service.A functional probe thermometer was not available on site.- Ensure a functional probe thermometer is available and used to verify that foods are reheated to the required internal temperature.Boiled vegetables were kept on top of the cold prep cooler at room temperature, the internal temperature was measured at 22.7C. - Time as public health control measure shall be taken to ensure high-risk food is not kept at room temperature for longer than 2 hours, for example timer countering down or written time label on the container.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A one-compartment sink was observed.- Ensure a minimum of a 2-compartment sink is installed. The mechanic dishwasher was connected to sanitizer only. - Ensure all adequate supplies, including detergent and rinse aid, must be connected.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The owner was unable to demonstrate adequate food safety knowledge, including proper reheating procedures and the appropriate use of temperature measuring devices to verify food temperatures. The owner stated that a food safety course had been completed approximately 20 years ago but was unable to provide a certificate of completion.- Additional food safety training is required.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Outstanding Violation - noted January 13, 2025***Test strips for the quats sanitizer used could not be identified onsite at the time of inspection. Acquire suitable quats test strips.
  6. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Red peppers were stored in an open can in the freezer. The can had rust throughout the top portion. Food should not be stored in cans once opened as they can corrode over time, and they are not easily cleanable. Once the can is open, use all the food content inside or discard it. The operator discarded the can at the time of the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Outstanding Violation - noted January 13, 2025***Quats sanitizer was measured at a concentration in excess of 500ppm. Adjust quats sanitizer concentration to 200ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of food are stored underneath the hand sink in the back area. Food should not be stored underneath hand sinks or near plumbing to prevent contamination in the event of a leak. The operator moved the food at the time of the inspection to a suitable place where contamination from the plumbing of the hand sink is less likely to occur.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***Outstanding Violation - noted January 13, 2025***A working thermometer capable of measuring food temperatures could not be identified onsite during inspection. The probe thermometer onsite was found to not be operating correctly. Acquire suitable probe and/or infrared thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ***Outstanding Violation - noted January 13, 2025***Test strips for the quats sanitizer used could not be identified onsite at the time of inspection. Acquire suitable quats test strips.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • ***Outstanding Violation - noted January 13, 2025***The food handling permit for this facility was not visible from a publicly viewable area.Post food handling permit in a conspicuous place within the food facility.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer was measured at a concentration in excess of 500ppm. Adjust quats sanitizer concentration to 200ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A working thermometer capable of measuring food temperatures could not be identified onsite during inspection. The probe thermometer onsite was found to not be operating correctly. Acquire suitable probe and/or infrared thermometer.
    • 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 for the quats sanitizer used could not be identified onsite at the time of inspection. Acquire suitable quats test strips.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The food handling permit for this facility was not visible from a publicly viewable area.Post food handling permit in a conspicuous place within the food facility.

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