23 McDougall Court NE
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
Margaret Chisholm Resettlement Centre - Food is in the BRIDGELAND/RIVERSIDE neighbourhood. BRIDGELAND/RIVERSIDE, Calgary has 131 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 80 (61%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since April 21, 2025, with 1 in compliance, 3 not in compliance, and 0 closures on record.
No violations
3 violations
1) Perishable foods stored in the dining room refrigerator measured 9-10C (milk destroyed). Please store perishable foods at or below 4C, or at or above 60C. Staff adjust temperature setting and inspector checked unit at end of inspection and it was satisfactory (corrected)., 2) Plated meals were left at room temp on dining tables. Temp measured approx 38C. Staff indicated residents would be returning for the meals. Please store perishable foods hot at or above 60C, or cold at or below 4C until residents are ready to consume foods. Residents may use microwave to reheat as necessary if meals are placed into cooler. Staff immediately placed food into refrigerator (corrected)., 3) Foods stored in the cooler next to the cook line in the kitchen measured 7C. Please adjust temperature so perishable foods are maintained at or below 4C. Ensure thermometer inside cooler is accurate.
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.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Hopping Bunny Daycare Centre - Food
BRIDGELAND/RIVERSIDE
1) The wooden platform for dry ingredient bins was constructed of bare/unfinished wood. Please seal/paint so surfaces are smooth, nonporous and easily cleanable., 2) The laminate on the edge of the counter next to the stove in the Green Room was no longer secured. Please repair.
Dried water stain present behind light shield above the sink in the Green Room. Staff indicated previous leak was repaired. Please clean the light shield.
2 violations
Sanitizer test strips for quats were not provided. Please obtain.
The cook on-site had limited food safety knowledge. Recommend having all food handlers including the kitchen manager complete the AHS basic food safety course. There is no cost to complete this course.
9 violations
Cook consistently touched face and mouth with gloved hand and did not wash hands. PHI observed cook rinse hands with water and did not use hand soap. Cook also dried hands on cloth towel. Please educate all food handlers on proper glove use and hand washing procedures and frequency.
1) Food was stored on the floor, under the 2 comp dishwashing sinks and directly next to chemicals. This is not a sanitary area - store foods at least 6 inches off the floor and in a safe manner., 2) Foods including open cereal boxes and single-use coffee stir sticks were stored under the drain pipe in the side 2 comp sink that doubled as a hand washing station.
1) Cooked meat was stored on counter and measured 39C. Immediately reheat to 74C and ensure perishable foods are maintained at 4C or lower, or 60C or higher., 2) Cut vegetables (tomatoes, cucumber, bell pepper) were left unattended on counter at room temp (destroyed)., 3) A probe thermometer was not provided. Please obtain a thermometer that can be used to monitor foods between 0C and 100C. Recommend obtaining a waterproof thermometer that can also be used to monitor sanitizing temp of dishwasher.
1) Personal items were stored in both compartments of the double compartment sink for hand washing. Please do not obstruct hand wash stations. Also store personal items separately so they do not contaminate food prep and storage areas., 2) A dish rack of clean food equipment and cleaning supplies was stored directly below and blocking hand soap and paper towel dispensers at the 2 comp sink dishwashing sink. Items stored in this manner can be easily contaminated by use of dispensers and/or can block access to hand washing supplies. Recommend relocating dispensers or drying rack.
1) Personal food, bags, keys, cell phone, and other effects were stored in the kitchen on food prep surfaces and inside cooler next to public food. Store personal food and items separately and in area that will not contaminate food storage and prep areas., 2) A dish rack of clean food equipment was stored directly below and blocking hand soap and paper towel dispensers at the 2 comp sink dishwashing sink. Dry/store cleaned items in a sanitary manner.
1) Sanitizer test strips for quats were not provided. Please obtain., 2) There were no means to monitor the sanitizing temp of the high temp dishwasher. Recommend obtaining a waterproof probe thermometer with min/max capabilities that can also be used for food temp monitoring.
1) It was unknown if the person in care and control of the kitchen had completed and was certified in a recognized food safety course. Please provide food safety certificate and/or complete a recognized food safety course., 2) The cook on-site had limited food safety knowledge. Recommend having all food handlers including the kitchen manager complete the AHS basic food safety course. There is no cost to complete this course.
The kitchen floor in front of the dishwashing area was damaged and missing several planks. Please repair/replace so floor is smooth, nonabsorbent and easily cleanable.
Cooking pots were stored directly on the floor. Baking sheets were stored on a wire rack approx. half inch off the floor. Store all food equipment at least 6 inches off the floor and in a sanitary manner.