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Actually Pretty Good

2509 14 Street SW Calgary AB T2T 3T8 · Food - General

Official record from Alberta →

Inspection summary

Actually Pretty Good has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on August 18, 2026, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 4 times across 3 separate inspections, most recently on September 17, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 6, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 9 times across 7 separate inspections, most recently on August 18, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on September 10, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded once on September 10, 2025. For example: Is the facility maintained in a clean and sanitary condition?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

7 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Update Aug 18, 2026: - Issue still present. Please ensure wooden prep table is smooth, non-absorbent, and easily cleanable.Gouges and food debris build up in the wooden prep table. Ensure these are cleaned and sealed.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gouges and food debris build up in the wooden prep table. Ensure these are cleaned and sealed.
  3. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 64C internally. Several cycles ran. Ensure dishwasher is able to reach 71C internally.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gouges and food debris build up in the wooden prep table. Ensure these are cleaned and sealed.
  4. Monitoring Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 64C internally. Several cycles ran. Ensure dishwasher is able to reach 71C internally.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Gouges and food debris build up in the wooden prep table. Ensure these are cleaned and sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • (Outstanding violation)The handle for the freezer was broken.Repair or replace the freezer handle.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris on bins and shelving under wooden prep table. Ensure these areas are cleaned.
  5. Monitoring Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities expired Food Handling Permit was posted. Please print and post a copy of your valid 2024 Food Handling Permit in a location that is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • (Outstanding violation)The handle for the freezer was broken.Repair or replace the freezer handle.
  6. Risk Management Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities expired Food Handling Permit was posted. Please print and post a copy of your valid 2024 Food Handling Permit in a location that is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • (Outstanding violation)The handle for the freezer was broken.Repair or replace the freezer handle.
  7. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine-based food contact surface sanitizer being used in the kitchen was mixed too strong (1000ppm when tested). A chlorine solution must be mixed to a concentration of 100ppm to be considered food safe. When using household bleach Mix one to two tablespoons (½ - 1 ounce) bleach into 1 gallon water to make a 100ppm chlorine solution and be sure to verify the concertation with the appropriate test strips,.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • (Outstanding violation)Bowls/Tupperware containers were observed being used as bulk scoops. Please ensure all bulk scoops have handles to protect from food handlers coming in contact with the food items.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bottle was unlabeled. Please ensure all chemical bottles are labeled such that they can be properly identified and safely used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility was using a chlorine (bleach) sanitizer solution but did not have chlorine test strips available on-site. Please obtain chlorine test strips if you will be using a chlorine surface sanitizer.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities expired Food Handling Permit was posted. Please print and post a copy of your valid 2024 Food Handling Permit in a location that is visible to the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • (Outstanding violation)The handle for the freezer was broken.Repair or replace the freezer handle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal sieve was broken and had loose metal wires. The sieve was discarded at the time of the inspection.Please ensure all equipment is in good condition and free from loose parts that could contaminate food.

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