10307 Eamon Road NW · ROCKY RIDGE
February 19, 2026
PassCounter cloth behind food kiosk was not stored in a sanitizing solution between use.
Observed food handler/client aide rinsing hands under water and drying hands on cloth towel at food kiosk. Please wash hands with hand soap and dry hands on paper towels. Staff stated same towel was also used to clean/wipe counters. Remove towels for hand drying. Store counter cloths in a sanitizing solution between use.
1) Bags of previously frozen soup were stored in a box on the floor between a garbage container and recycling box. Temp ranged 1-6C. Store foods at least 6 inches off the floor and in a sanitary manner away from sources of contamination. Store perishable foods at or below 4C, or at or above 60C., 2) A loaf of bread was stored inside the sink basin. Next sink over was used for washing hands. Store foods out of sink and away from immediate area where grey water splash out can occur.
1) Bags of previously frozen soup were stored in a box on the floor between a garbage container and recycling box. Temp ranged as high as 6C. Store foods at least 6 inches off the floor and in a sanitary manner away from sources of contamination. Store perishable foods at or below 4C, or at or above 60C., 2) A probe thermometer was not provided at the food kiosk or kitchen. Please provide probe thermometers that can monitor foods between 0C and 100C in all food preparation areas where perishable foods are handled.
Utensils and food equipment at the food kiosk were soaked in a bucket of sanitizer. This process does not allow for complete immersion of utensils. Approved manual dishwashing process at a 2 compartment sink includes: wash with detergent and rinse with clean water in the 1st compartment, then sanitize by complete immersion in an approved sanitizer in the 2nd compartment.
Sanitizer test strips for chlorine were not provided. Please obtain.
Food handlers had limited food safety knowledge. It is strongly recommended that all food handlers complete the AHS Food Safety Basics Course. There is no charge for this course. A person in care and control of the food service area must also be certified in a recognized food safety course.
A cabinet panel was missing under the 2 comp sink at the kiosk. Please repair.
Journey Church - Food is in the ROCKY RIDGE neighbourhood. ROCKY RIDGE, Calgary has 14 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of April 10, 2026, there are 7 (50%) that have passed their most recent inspection, with no closures.
This restaurant has been inspected 4 times since December 5, 2024, with 4 passes and 0 closures on record.
Counter cloth behind food kiosk was not stored in a sanitizing solution between use.
Observed food handler/client aide rinsing hands under water and drying hands on cloth towel at food kiosk. Please wash hands with hand soap and dry hands on paper towels. Staff stated same towel was also used to clean/wipe counters. Remove towels for hand drying. Store counter cloths in a sanitizing solution between use.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
Alberta records each visit as either a routine inspection (with any violations noted) or a closed order. If you see violations listed without a closed order, the operator was allowed to continue while addressing them. A closed order means the inspector required the kitchen to stop serving customers until the issues were corrected.
TUSCANY
1) Bags of previously frozen soup were stored in a box on the floor between a garbage container and recycling box. Temp ranged 1-6C. Store foods at least 6 inches off the floor and in a sanitary manner away from sources of contamination. Store perishable foods at or below 4C, or at or above 60C., 2) A loaf of bread was stored inside the sink basin. Next sink over was used for washing hands. Store foods out of sink and away from immediate area where grey water splash out can occur.
1) Bags of previously frozen soup were stored in a box on the floor between a garbage container and recycling box. Temp ranged as high as 6C. Store foods at least 6 inches off the floor and in a sanitary manner away from sources of contamination. Store perishable foods at or below 4C, or at or above 60C., 2) A probe thermometer was not provided at the food kiosk or kitchen. Please provide probe thermometers that can monitor foods between 0C and 100C in all food preparation areas where perishable foods are handled.
Utensils and food equipment at the food kiosk were soaked in a bucket of sanitizer. This process does not allow for complete immersion of utensils. Approved manual dishwashing process at a 2 compartment sink includes: wash with detergent and rinse with clean water in the 1st compartment, then sanitize by complete immersion in an approved sanitizer in the 2nd compartment.
Sanitizer test strips for chlorine were not provided. Please obtain.
Food handlers had limited food safety knowledge. It is strongly recommended that all food handlers complete the AHS Food Safety Basics Course. There is no charge for this course. A person in care and control of the food service area must also be certified in a recognized food safety course.
A cabinet panel was missing under the 2 comp sink at the kiosk. Please repair.
No sanitizer was available for counters and dishwashing. , , Provide a sanitizer for the counters and dishwashing., Bleach = 100pm Chlorine (1/2 teaspoon bleach per L water), Quaternary Ammonia Solution (QUATS) Follow manufacturer’s instructions 200 ppm
1) Staff had partial hair control. , , 2) Staff was not wearing an apron or uniform for food handling. , , Ensure staff have proper hair control and wear an apron or uniform.
No probe thermometer to monitor the food or cooler., , Provide a probe thermometer that can measure from 0 to 100 degrees C.
Dishes were not sanitized after washing and no rack to dry the dishes., , Follow the three steps manual dishwashing method. , 1) Wash with soap and warm water. , 2) Rinse with warm water, 3) Sanitize with sanitizer by submerging for 2 minutes and then air day. , , Provide a drain rack to dry the dishes.