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Wingate Inn

400 Midpark Way SE Calgary AB T2X 3S4 · Food - General

Official record from Alberta →

Inspection summary

Wingate Inn has been inspected once by Alberta Health Services (Environmental Public Health), on November 17, 2025. The most recent inspection, on November 17, 2025, recorded 6 infractions.

In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 4 times on November 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 17, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 November 17, 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.

1 inspection

  1. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of quat measured very high (more than 500 ppm) in sanitizer solution of spray bottle located in the kitchen.Requirement:Overuse of chemicals on food contact surfaces will contaminate food.Ensure that concentration of quat is maintained at 200 ppm
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of sausages stored on the counter in the kitchen without temperature control was between 14 C-16 Cb) Internal temperature of creamers stored with one ice pack, located on the counter in breakfast service area was 10 Cc) Internal temperature of yellow sliced cheese stored on the counter without temperature control in breakfast service area was 20 CRequirement:a) Ensure that perishable foods are stored at 4C or less OR at 60 C or higher.Sausages were discarded.b) Creamers were moved to the cooler during inspection.c) Sliced cheese was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of sausages stored in the warmer located in breakfast area was 44C and omelets were at 43CRequirement:Ensure that perishable foods under hot holding are stored at 6O C or higher.Sausages and omelets were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) No thermometer was provided in the small cooler located in breakfast service area.b) No probe thermometer was provided to verify reheating and hot holding temperatures.Requirement:a) Provide thermometer in the cooler.b) Provide probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of one prep cooler located in the kitchen was 10 C.Requirement:Adjust the temperature of the cooler to 4 c or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) Floor in dishwasher area was damaged and missing floor covering making surface rough.b) Baseboard located at wall in dish washer area was coming off the wall leading to a gap.Requirement:a) Repair the floor to have smooth surfaceb) Repair the baseboard Requirement

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