3503 114 Avenue SE
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 11, 2026
Not in ComplianceJune 11, 2026, inspection. , Stand up cooler was measured at 6.0 degrees C. , , Previous Inspection, Stand-up cooler was measured at 7.6 degrees C. , , Fix cooler and store cold perishable foods at 4.0 degrees C or below.
Service Plus Inns & Suites - Food is in the SHEPARD INDUSTRIAL neighbourhood. SHEPARD INDUSTRIAL, Calgary has 54 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 11, 2026, there are 32 (59%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 2 times since May 29, 2026, with 0 in compliance, 2 not in compliance, and 0 closures on record.
1 violation
June 11, 2026, inspection. , Stand up cooler was measured at 6.0 degrees C. , , Previous Inspection, Stand-up cooler was measured at 7.6 degrees C. , , Fix cooler and store cold perishable foods at 4.0 degrees C or below.
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.
Monsignor J.S. Smith School - Food
DOUGLASDALE/GLEN
5 violations
Quat sanitizer in spray bottle was measured greater than 400ppm., , Use 200ppm quat sanitizer.
Bagged eggs thawing on counter at room temperature., Frozen products must be thawed safely., Thaw in the cooler OR under continuous running cold water.
1) Eggs stand-up cooler were measured at 26. 4 degrees C . Staff left a flat of eggs out during breakfast. , , Discarded the eggs. , Store whole raw eggs at 7.0 degrees C. , , 2) Tray of eggs was placed on top of ice. Eggs on top of ice were measured at 20.0 degrees C. Eggs were not cooled down to 4.0 degrees C before placing on ice. IOGO yogurt on ice was measured at 6.6 degrees C., , Discarded the eggs. , , Store perishable foods at 4.0 degrees C. or below or at 60 degrees C or higher. , , 3) Stand-up cooler was measured at 7.6 degrees C. , , Fix cooler and store cold perishable foods at 4.0 degrees C or below., , 4) No probe thermometer to check the food and cooler temperatures. , , Provide a probe thermometer.
No test strips on site., Obtain test strips for whichever sanitizing solutions will be used on food contact surfaces and counters.
Coolers, freezers, dishwasher and food surface sanitizer were not checked daily. , , Check and record Coolers, freezers, dishwasher and food surface sanitizer daily.