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An Affair To Remember

3716 2 Street NE Calgary AB T2E 3H7 · Food - General

Official record from Alberta →

Inspection summary

An Affair To Remember has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 17, 2024. The most recent inspection, on September 29, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on October 10, 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?

  • 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 September 17, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 3 separate inspections, most recently on September 25, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 3 times across 3 separate inspections, most recently on September 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 September 25, 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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Mouse droppings were found on the storage shelf where clean dishes were stored. No further activity was noted throughout the food establishment.Safely remove and dispose the mouse droppings. Clean and sanitize the contaminated area. Ensure all food equipment are thoroughly clean and sanitized prior to usage. Monitor the area for pest activity and consult with the hired pest control company if further treatment is necessary.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were boxes of food stored directly on the floor of the walk-in freezer and walk-in cooler. Ensure food is stored at least 6 inches above the floor to protect it from contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A dented can was used to add weight on the deli meat when slicing on the meat slicer. There was food debris lodged into the crevices of the can.Refrain from using the can as a replacement to a food equipment as it cannot be easily cleaned and sanitized. Discard the can.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Mouse droppings were found on the storage shelf where clean dishes were stored. No further activity was noted throughout the food establishment.Safely remove and dispose the mouse droppings. Clean and sanitize the contaminated area. Ensure all food equipment are thoroughly clean and sanitized prior to usage. Monitor the area for pest activity and consult with the hired pest control company if further treatment is necessary.2. There was some food debris buildup observed on the storage shelves throughout the kitchen. Thoroughly clean the storage shelves and ensure they are cleaned on a regular basis to ensure food and food equipment are stored in a safe and sanitary manner.
  3. Risk Management 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?
      • Mice droppings observed on the shelf in the dry storage area. The facility must be maintained in a clean and sanitary manner. The mice droppings must be removed, and the area must be cleaned and sanitized.
  4. Risk Management 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?
      • Mice droppings observed in the hidden corner of the bakery, underneath the two-compartment sink and on the shelf in the dry storage area. The facility must be maintained in a clean and sanitary manner. The mice droppings must be removed, and the area must be cleaned and sanitized.
  5. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There are boxes of food stored directly on the floor of the walk-in freezer. Ensure food is stored at least 6 inches above the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 72°C. The inspector informed the chef/staff that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use. Please also ensure that records of daily temperature checks are readily available on site.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink by two-compartment sink was blocked by a large sheet pan rack. The hand sink must be readily accessible at all times to ensure proper hand hygiene. Remove the sheet pan rack and place in a separate area.
    • 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. No pest control records available to review. Pest control records must be readily available to review. Main pest control records onsite. 2. Mice droppings observed in the hidden corner of the bakery, underneath the two-compartment sink and on the shelf in the dry storage area. The facility must be maintained in a clean and sanitary manner. The mice droppings must be removed, and the area must be cleaned and sanitized.3. There were three decomposed mice in the trap underneath the two-compartment sink in the bakery and another mice in the trap in the dry storage area. The facility must be maintained in a manner that prevents the entry of pests and the limits the risk of a pest infestation. Address the issue with a professional pest control company. Ensure all gaps are sealed to prevent entry, cover food at all times, place food in pest proof containers, store food at least 6 inches above the floor.4. Fruit flies accumulating in the dry storage area where the onions were stored. Consult with a professional pest control to control the population of flies. Cover food at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Many empty buckets and miscellaneous items stored in the equipment storage area and is difficult to monitor for pest. Remove any clutter and reorganize to ensure the area is easy to monitor for pest.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/chef that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A bag containing raw meat was stored on the floor in the walk-in freezer. The inspector informed the staff/chef that all food must be stored at least 6 inches above the floor. The bag was moved up the shelf during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 72°C. The inspector informed the chef/staff that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use. Please also ensure that records of daily temperature checks are readily available on site.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
    • 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?
      • There was a gap on the bottom of the side door. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.

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