14500 Bannister Road SE
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
October 2, 2025
Internal temperature of chili stored in the warmer was 52 C and noodles were at 51 C, , Requirement:, , Ensure that perishable foods under hot holding are stored at 60 C and higher., , Noodles and chili were reheated before storing back in the warmer., Temperature of the warmer was raised during inspection.
Scoop for ice was stored directly on top of chest freezer lid., , Requirement:, Keep scoop in a clean container before storing on top of chest freezer to prevent contamination of ice.
Visionary Catering is in the MIDNAPORE neighbourhood. MIDNAPORE, Calgary has 85 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 18, 2026, there are 73 (86%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
This restaurant has been inspected 5 times since September 9, 2024, with 2 in compliance, 2 not in compliance, and 1 closure on record.
2 violations
Internal temperature of chili stored in the warmer was 52 C and noodles were at 51 C, , Requirement:, , Ensure that perishable foods under hot holding are stored at 60 C and higher., , Noodles and chili were reheated before storing back in the warmer., Temperature of the warmer was raised during inspection.
Scoop for ice was stored directly on top of chest freezer lid., , Requirement:, Keep scoop in a clean container before storing on top of chest freezer to prevent contamination of ice.
No violations
No violations
3 violations
Temperature of prep cooler was 9.9 C and internal temperature of perishable foods stored in this cooler were sliced turkey meat was at 13.9C and shredded cheese was at 12.8C, meat in subs were at 9.8C, other perishable foods were at 8C, , Requirement:, Do not store any perishable food in this cooler until temperature is maintained at 4C or less., , - Turkey meat and shredded cheese were discarded., - Remaining perishable foods were moved to other cooler.
a) Maximum temperature achieved at dish level during sanitizer cycle was 26 C, , b) Staff could not explain correct method of manual dish washing., , Requirement:, a) Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle., , b) Ensure that following method is followed to wash and sanitize manually, a) wash in first sink with soap, b) rinse under running water in second sink, c) soak in sanitizer solution for two minutes followed by air drying.
6 violations
Concentration of chlorine measured 50 ppm in sanitizer solution of spray bottle and 10 ppm in pail located in prep area., , Requirement:, Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
Label was completely faded on sanitizer spray bottle., , Requirement:, Provide label on spray bottle to identify its contents.
Temperature of prep cooler was 9.9 C and internal temperature of perishable foods stored in this cooler were sliced turkey meat was at 13.9C and shredded cheese was at 12.8C, meat in subs were at 9.8C, other perishable foods were at 8C, , Requirement:, Do not store any perishable food in this cooler until temperature is maintained at 4C or less., , - Turkey meat and shredded cheese were discarded., - Remaining perishable foods were moved to other cooler.
No hot water supply was available at plumbing fixtures., , Requirement:, Ensure that hot water supply is restored asap.
a) Maximum temperature achieved at dish level during sanitizer cycle was 26 C, , b) Staff could not explain correct method of manual dish washing., , Requirement:, a) Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle., , b) Ensure that following method is followed to wash and sanitize manually, a) wash in first sink with soap, b) rinse under running water in second sink, c) soak in sanitizer solution for two minutes followed by air drying.
Hand washing sink was blocked by a container of boiled eggs kept in sink basin for cooling under running cold water., , Requirement:, Hand washing sink must be available for use all the time and it must not be blocked.
No hot water supply was available at plumbing fixtures., , Requirement:, Ensure that hot water supply is restored asap.