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Apple Eatery

+15 - 777 8 Avenue SW Calgary AB T2P 3R5 · Food - General

Official record from Alberta →

Inspection summary

Apple Eatery has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on February 4, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 4 times across 3 separate inspections, most recently on February 4, 2026. 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 once on November 26, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 4 separate inspections, most recently on February 4, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 December 13, 2023. 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 once on November 26, 2025. 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

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility is mixing water, bleach, and soap together. Please do not mix bleach with anything else besides water. Mix a bleach surface sanitizer to a concentration of 100ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Egg cartons were being reused as hot plates. These are not reusable items and cannot be cleaned/sanitized. Please discard the egg cartons.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility is mixing water, bleach, and soap together. Please do not mix bleach with anything else besides water. Mix a bleach surface sanitizer to a concentration of 100ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet wiping cloths were left on food preparation surfaces when not in use. Please keep sanitizers in an approved sanitizer when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut vegetables were stored over the fill line in the prep cooler inserts. Please store perishable food items below the fill line in the prep cooler such that the food can be held at a temperature of 4C or below.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Egg cartons were being reused as hot plates. These are not reusable items and cannot be cleaned/sanitized. Please discard the egg cartons.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the walk-in cooler was encrusted in grease and debris. Please clean and sanitize.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage room is cluttered and disorganized. Please clean and organize this room such that proper cleaning and pest control can be conducted.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was observed stored directly on the floor and uncovered in the walk-in cooler. Please ensure that all food is stored elevated off of the floor and covered to prevent cross-contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was observed on the handle of the chest freezer located in the back storage room. Please remove the duct tape and repair/replace the handle such that the freezer lid is in good condition and cleanable. Duct tape is not considered a cleanable surface and can harbor dirt and pathogens.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was observed stored directly on the floor and uncovered in the walk-in cooler. Please ensure that all food is stored elevated off of the floor and covered to prevent cross-contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a chlorine-based surface sanitizer but no chlorine test strips were available. Please obtain chlorine test strips to be able to test and verify the concentration of the chlorine surface sanitizers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bowls were observed being used as bulk scoops for bulk food items. Please replace the bowls with proper scoops that have handles to prevent food handlers from coming in contact with the bulk food items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tape was observed on the handle of the chest freezer located in the back storage room. Please remove the duct tape and repair/replace the handle such that the freezer lid is in good condition and cleanable. Duct tape is not considered a cleanable surface and can harbor dirt and pathogens.

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