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Amato Gelato Cafe

7 - 2104 Kensington Road NW Calgary AB T2N 3R7 · Food - General

Official record from Alberta →

Inspection summary

Amato Gelato Cafe has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 4, 2024. The most recent inspection, on October 13, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 8 times across 4 separate inspections, most recently on October 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on May 2, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 times across 2 separate inspections, most recently on October 5, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 October 5, 2026. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The food surface bleach solution when tested had a concentration of 10-25ppm. ** Bleach solutions were discarded and remade by the operator. When new solutions were tested, they were at 100ppm.**Test sanitizer solutions more frequently to ensure adequate concentration and efficiency in sanitizing.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • When asked about manual dishwashing steps in the 2-compartment sink, the employee did not mention a sanitization step for dishware and stated that the pre-wash stage is done using a mix of bleach and dish soap. **Manual dishwashing must follow the procedure of wash, rinse and sanitize. Sanitization must be done using a sanitizer according to the manufacturer's instructions. If using bleach solution, immerse dishware in a solution at 100ppm for a minimum of 2 minutes, allow all dishware to air dry. **Do not mix chemicals such as soap and bleach. They could result in harmful fumes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The high temperature dishwasher was measuring at 48.8 degrees C. Fix the dishwasher.*Reoccurring violation*The high temperature dishwasher was measured at 60 degrees C at dish level.*The operator was asked to use the 2-compartment sink method until the dishwasher gets fixed.-Ensure that the high temperature dishwasher measures at least 71 degrees C with a thermometer at dish/plate level.-Fix the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no soap at the handwashing station located at the front of the store. ** Handwashing stations must be fully equipped with soap, running water, and paper towels at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The areas underneath the dishwashing sink and in the mop bucket area had dirt, food, and grease accumulation. **Clean and disinfect these areas.
  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)?
      • The high temperature dishwasher was measuring at 48.8 degrees C. Fix the dishwasher.*Reoccurring violation*The high temperature dishwasher was measured at 60 degrees C at dish level.*The operator was asked to use the 2-compartment sink method until the dishwasher gets fixed.-Ensure that the high temperature dishwasher measures at least 71 degrees C with a thermometer at dish/plate level.-Fix the dishwasher.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The bottom weatherstripping for the back door was in disrepair in a few spots.Replace the weatherstripping.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer in spray bottles was measured over 200ppm. *The operator made new solutions for the spray bottles which were tested to be at 100ppm. Ensure the chlorine sanitizer is mixed to achieve 100ppm.
    • 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 dishwasher was measured at 60 degrees C at dish level.*The operator was asked to use the 2-compartment sink method until the dishwasher gets fixed.-Ensure that the high temperature dishwasher measures at least 71 degrees C with a thermometer at dish/plate level.-Fix the dishwasher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink at the front was not used for washing hands but only for rinsing scoops.-Ensure that the hand sink is only used for washing hands and for no other use.-Use the front hand sink for washing hands.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The bottom weatherstripping for the back door was in disrepair in a few spots.Replace the weatherstripping.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer used was over 200ppm. Ratio information was provided on site.Ensure the chlorine sanitizer is mixed to achieve 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine sanitizer test strips were not available.Obtain chlorine sanitizer test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The bottom weatherstripping for the back door was in disrepair in a few spots.Replace the weatherstripping.

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