Amihan Grill and Bakeshop
100 - 1011 1 Street SW Calgary AB T2R 1J2 · Food - General
Inspection summary
Amihan Grill and Bakeshop has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on July 9, 2026, found no infractions.
6 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
The last 2 inspections in a row found no infractions. Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 3 times across 2 separate inspections, most recently on January 29, 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 2 times across 2 separate inspections, most recently on January 29, 2026. 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 on January 29, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
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 once on January 29, 2026. For example:
Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
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 once on January 29, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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.
9 inspections
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 0PPM sanitizer was measured in both cleaning cloth buckets. Ensure that at least 100PPM chlorine or 200PPM quat is detectable in the cleaning cloth buckets.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Two large bags of cooked chicken were cooling in a big bowl. Ensure that safe cooling practices are in place. Ensure that food is cooled rapidly from 60C to 20C within 2 hours and from 20C to 4C within 4 hours (in the fridge). Ensure that foods are placed in shallow containers, spread out or placed in smaller portions to facilitate rapid cooling.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- A container of carrots was stacked directly on top of an open insert of cooked vegetables. There was no barrier between the food and the bottom of the food container. Do not stack food containers unless there is a food grade barrier between the containers.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Cardboard was used to line one of the shelves in the dry storage area. Remove the cardboard. Ensure that all surfaces are smooth, cleanable and non-absorbent to moisture.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were unavailable. Ensure that test strips for each type of sanitizing solution are available onsite.
- 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?
- 1. Mouse droppings were noted on the shelf in the dry storage area, beside the freezer near the cooking line and in the front serving area. Please clean as discussed.2. Pest control records were unavailable. Ensure that copies of your pest control reports are available.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Cleaning is needed on the tracks of the 2 door cooler, on top and inside the dishwasher.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Demand Inspection
1 infraction
- 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?
- Droppings were observed in the kitchen along floor-wall edges below prep table and behind upright cooler. Dropping also noted on bottom of cabinet under pull out racking for tea pots. Pest monitoring units (2) were observed stored ontop of wall heater. *Clean up all areas and monitor for activity. Ensure pest monitoring devices are placed properly along floor-wall edges.
- 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?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- No sanitizer detected in dishwasher final rinse. Sticks had been switched - changed back and 100 PPM chlorine solution attained.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions
- Initial Inspection
0 infractions
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