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Amihan Grill + Bakeshop - Events

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

Official record from Alberta →

Inspection summary

Amihan Grill + Bakeshop - Events has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 1, 2024. The most recent inspection, on September 5, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 August 29, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on August 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 2 separate inspections, most recently on August 29, 2025. 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 August 30, 2024. For example: Is the temporary food establishment properly constructed, configured and maintained?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were no test strips for the QUATS sanitizer solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUATS (quaternary ammonium compounds) sanitizer solution was not food safe.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot-holding station was measured at 46°C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap was not placed in a dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel was not placed in a dispenser.
  4. Risk Management Inspection

    0 infractions

  5. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the spray bottle measured 100 ppm.200 ppm quat sanitizer was prepared during the inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • There was hair on the chest freezer.Hair was removed from the equipment. Ensure to demonstrate proper hair control.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open foods under the heat lamp were being displayed without protection from customer contamination.Protect displayed foods using proper covers or sneeze guards.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) The deep fryer with food in the baskets were stored directly under hanging plants from the park.The deep fryer was relocated during the inspection.2) Personal items were stored with pre-packaged food.Personal items were removed from the food service area during the inspection.3) The rice scoop handle was stored in contact with rice in the hot holding unit.The rice scoop was removed from the hot holding container during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Fried quail eggs measured 39.1C under the heap lamp.The operator will lower the heat lamp. Store perishable foods at 60C or higher during hot holding.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mango skewers were stored without temperature control. Mangoes measured 24C.Mango skewers were placed in a cooler during the inspection.
    • 22. Is the temporary food establishment properly constructed, configured and maintained?
      • There was no barrier between the BBQ grill and the public area.Provide a barrier to separate the public from cooking equipment.
  6. Demand Inspection

    0 infractions

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