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Amihan Grill + Bakeshop

208 - 3132 26 Street NE Calgary AB T1Y 6Z1 · Food - General

Official record from Alberta →

Inspection summary

Amihan Grill + Bakeshop has been inspected 11 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on June 4, 2026, recorded 2 infractions.

4 of 11 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on May 28, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on May 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on May 28, 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?

  • 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 3 separate inspections, most recently on June 4, 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?

  • 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 3 times across 3 separate inspections, most recently on July 31, 2024. 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.

11 inspections

  1. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Basin of hand sink was used to store a container of food. Action required:Do not store equipment in the hand wash sinks. Keep one basin of the two compartment sink in the bakery area clear for hand washing. Ensure that that all hand wash stations are accessible at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint is peeling from the shelves in the bakery area. Please refinish the shelves. Ensure that all surfaces are smooth and cleanable.
  2. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. 2 door prep cooler is the kitchen was 7C internal food temperature and 8C to 9C air temperature. Ensure that the cooler is maintaining 4 C or below 2. Ensaymada’s and Ube mamon, that had cheese on the top were stored at room temperature. Store in the cooler at 4 C or less. All baked good that have cheese added to the top must be held in a cooler at 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Only 1 sink plug was available for the 2 compartment sink. Ensure that 2 sink plugs are available for manual dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Basin of hand sink was used to store dishes, a knife, plate, and was not accessible for hand washing. 2. Both sinks in the bakery area were blocked with equipment and were not accessible for hand washibg. Action required:Do not store equipment in the hand wash sinks. Keep one basin of the two compartment sink in the bakery area clear for hand washing. Ensure that that all hand wash stations are accessible at all times.
    • 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?
      • Kitchen exit door was propped open and is not equipped with a screen. Install a tight fitting screen/screen door or keep door closed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Duct tape was noted on the side of the prep cooler. Please remove as it is not cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint is peeling from the shelves in the bakery area. Please refinish the shelves. Ensure that all surfaces are smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is needed on out of way areas, food containers and shelves in the bakery area.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ensure that the 2-door rich-in cooler is repaired and able to maintain the temperature at 4 C or below
  8. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature inside the 2-door reach-in cooler was measured at 12 C. Probed food showed the same result. Move all perishables to other cold holding units and call for service immediately. Do not store high risk foods in this cooler until is able to maintain the temperature at 4 C or below
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ensure that the 2-door rich-in cooler is repaired and able to maintain the temperature at 4 C or below
  9. Monitoring Inspection

    1 infraction

    • 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?
      • Post the most recent Food Handling Permit.
  10. 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?
      • Post the most recent Food Handling Permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean the wall above the 2-compartment sink. Also, the top of the mechanical washer
  11. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean the interior of the microwave

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