210 - 75 Cornerstone Way NE
In Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
October 8, 2025
-, , The dedicated handwashing sink was being used to soak oranges, therefore obstructing the use of the sink. , ** Do not use the handwashing sink for food prep purposes as it must be kept clear / accessible for staff handwashing purposes. , **This was corrected at the time of the inspection. , , -
Willowbrae Academy Cornerstone - Food is in the CORNERSTONE neighbourhood. CORNERSTONE, Calgary has 59 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 13, 2026, there are 39 (66%) 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.
Singh Vegetarian Bakery
CORNERSTONE
This restaurant has been inspected 7 times since December 1, 2023, with 3 in compliance, 4 not in compliance, and 0 closures on record.
1 violation
-, , The dedicated handwashing sink was being used to soak oranges, therefore obstructing the use of the sink. , ** Do not use the handwashing sink for food prep purposes as it must be kept clear / accessible for staff handwashing purposes. , **This was corrected at the time of the inspection. , , -
1 violation
-, , The eating ends of many of the forks used by the children were badly damaged. , **Please remove all damaged forks and replace with new., , -
2 violations
-, , Staff informed inspector that the two compartment sink method is mainly being used for sanitizing client dishes/ cooking equipment, and not the dishwasher on-site., Some pots/ pans used for cooking were observed to be larger than the sink basin itself, therefore the pan is not being properly sanitized as it cannot be fully immersed in a sanitizer solution. , - Please switch to smaller pans that can fit in the basin so it can be fully immersed in solution or use the dishwasher for larger items. , - If the dishwasher is to be used, the dishwasher will need to be confirmed it meets requirements. , , -
-, , The eating ends of many of the forks used by the children were badly damaged. , **Please remove all damaged forks and replace with new., , -
1 violation
A child's drinking water cup was found to contain mould around the lid portion of the cup. This concern was promptly addressed during the inspection., , REQUIREMENT: All utensils, cups, and cutlery must be washed, rinsed, and sanitized on a regular basis.
4 violations
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
The staff was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the staff/operator on how to properly use the sink for sanitization. As discussed, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The staff/operator demonstrated adequate understanding of the proper dishwashing method afterwards.
1 violation
Counter top near the sink and the cabinet underneath is warped from water damage. Ensure the counter and cabinet are repaired and in good condition.
2 violations
Counter top near the sink and the cabinet underneath is warped from water damage. Ensure the counter and cabinet are repaired and in good condition.
Several utensils such as cups and bowls were being used as dry food scoops. Some of these utensils were fully stored inside the food, and areas where the hands touch could contaminate the dry foods., , REQUIREMENT: Obtain proper scoops with handle, and ensure the part that hands touch does not enter and contaminate the food item.
The handwashing sink was being used for washing fruits. The inspector informed the staff/operator that the handwashing sink must be designated and cannot be used for any other purposes besides handwashing. The operator committed to educating the staff with keeping the handwashing sink readily available at all times for handwashing purposes.
Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container, then cleaned and sanitized daily, to prevent the risk of contamination of the bulk ingredients. The scoops were removed.