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Adhoc Sandwiches & Smoothies

208 - 332 6 Avenue SW Calgary AB T2P 0B2 · Food - General

Official record from Alberta →

Inspection summary

Adhoc Sandwiches & Smoothies has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 20, 2026. The most recent inspection, on April 1, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 separate inspections, most recently on March 30, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 2 separate inspections, most recently on March 30, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on March 30, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

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.

3 inspections

  1. Initial Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The mop sink is open into a food preparation area. Please install a door on the mop sink to protect from contamination. The door must be smooth, durable, impervious to moisture, and cleanable.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature mechanical dishwasher did not exceed 64C when tested.Please ensure the dishwasher is operating properly and able to reach a minimum temperature of 71C at the plate level.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An outlet cover was missing on the wall in the back kicthen area near the walk-in freezer. Please install an outlet cover.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Protective plastic covering is still on the stainless-steel walls. Please remove.
  3. Demand Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The mop sink is open into a food preparation area. Please install a door on the mop sink to protect from contamination. The door must be smooth, durable, impervious to moisture, and cleanable.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature mechanical dishwasher did not exceed 64C when tested.Please ensure the dishwasher is operating properly and able to reach a minimum temperature of 71C at the plate level.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility was only equipped with one drain plug. Please obtain a second drain plug to facilitate proper dishwashing in the two-compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A waterproof thermometer was not available at the time of the inspection. Please obtain a waterproof thermometer with a max/min function to be able to test the sanitizer rinse temperature of the mechanical dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel for both hand washing sinks was not stored in a proper dispenser. Please ensure that paper towels for the hand-washing sinks are stored in a dispenser that protects it from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An outlet cover was missing on the wall in the back kicthen area near the walk-in freezer. Please install an outlet cover.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Mudding and sanding on the walls has been completed but painting has not. Please ensure all the walls are painted such that they are smooth, cleanable, and impervious to moisture. 2) The bulkhead above the wall-in cooler has raw wood and drywall. Please paint these areas.3) A large hole was observed in the wall under the two-compartment sink. Please seal this hole and ensure the wall is smooth, cleanable, and impervious to moisture. 4) Protective plastic covering is still on the stainless-steel walls. Please remove.

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