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Black Apron Cuisine

A-9C - 6120 2 Street SE Calgary AB T2H 2L8 · Food - General

Official record from Alberta →

Inspection summary

Black Apron Cuisine has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 27, 2023. The most recent inspection, on July 2, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on May 5, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 2, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Splash guards for front of house handwash sink are required given the current setup as there is a flat press grill and food prep directly to the left of the sink and clean utensils storage to the right and directly under paper towel dispenser.- Install splash guards or relocate the food prep and utensils away from the handwash sink to prevent potential contamination from splashing and/or dripping hands.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was tested >200ppm.- Ensure sanitizer solution is tested after preparing and tested at 100ppm.- Operator remade the solution and was retested at 100ppm (1/2 teaspoon bleach + 1 litre of water).
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops for bulk dry ingredients were brittle plastic containers with no handles stored inside the bulk ingredient container.- Please remove and acquire food grade scoops with handles and ensure storage of scoops are either handle facing up or in separate clean storage area outside of the bulk ingredient container.2. Canned food products were not decanted after opening.- Ensure leftover canned products are transferred to a food grade container after opening.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Splash guards for front of house handwash sink are required given the current setup as there is a flat press grill and food prep directly to the left of the sink and clean utensils storage to the right and directly under paper towel dispenser.- Install splash guards or relocate the food prep and utensils away from the handwash sink to prevent potential contamination from splashing and/or dripping hands.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths in the kitchen were stored directly on food prep. counters. As discussed, store all cleaning cloths in a container of sanitizer during use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk food bags were stored openly without a container. Food debris was noted around the bulk food area. Close all bulk food bags thoroughly (with clips, etc) or keep them in a sealed container. Maintain the bulk food area in a clean manner.

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