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Bonjour Sandwich Shop

101 - 1909 34 Avenue SW Calgary AB T2T 2C2 · Food - General

Official record from Alberta →

Inspection summary

Bonjour Sandwich Shop has been inspected 8 times by Alberta Health Services (Environmental Public Health) since August 23, 2024. The most recent inspection, on April 15, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

The last 4 inspections in a row found no infractions. 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.

  • 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 May 8, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on May 20, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 8, 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 3 times across 3 separate inspections, most recently on May 20, 2025. 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.

8 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles did not have a label on the bottle to indicate the contents inside.REQUIREMENT: Add a label to ensure there is no confusion amongst staff.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler's cutting board was significantly discoloured and damaged, which would prevent staff from maintaining the surface (i.e. cannot be kept clean and sanitary).REQUIREMENT: Repair or replace the cutting board.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT Sanitizer located in a spray bottle had an undetectable concentration of sanitizer. This was corrected by replenishing the sanitizer solution which increased the concentration to 200 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles did not have a label on the bottle to indicate the contents inside.REQUIREMENT: Add a label to ensure there is no confusion amongst staff.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Over twelve cartons of eggs were left out overnight; eggs were room temperature on their surface. Operator was unaware that eggs required to be refrigerated and discarded all eggs which were left out.REQUIREMENT: All perishable food items need proper temperature control; do not leave foods in the temperature 'danger zone' (4C to 60C) for times greater than 2 hours.2) Fridge not working containing ready-to-eat meats. Fridge had a temperature of 14C. Foods were relocated to a working refrigerator which measured 4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep cooler's cutting board was significantly discoloured and damaged, which would prevent staff from maintaining the surface (i.e. cannot be kept clean and sanitary).REQUIREMENT: Repair or replace the cutting board.
  7. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of quat sanitizer was too potent, testing at 400 ppm. Correct concentration of quat sanitizer should be 200 ppm. Excessively high concentrations of quat sanitizer can be harmful when ingested and irritate the skin.Operator was instructed on how to properly mix and accurately test quat sanitizer solution. Operator was informed to test the quat sanitizer mixture every time it is made.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used/wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution.Cleaning cloths not in use must be submerged in the correct sanitizer solution to kill harmful bacteria.Operator set up sanitizer buckets with quat sanitizer solution measured at 200 ppm and submerged their cleaning cloths in the solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inserts from the sandwich cooler were noted to be overfilled, resulting in insufficient cooling. Food must be kept out of the danger zone (4°C - 60°C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment.Please remove the excess food to the fill line and ensure the insert is not overfilled in the future for adequate refrigeration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Tongs from the hot holding station were observed to be resting on the lids of inserts. The tongs can pick up or spread contaminates from the surface of the insert lid and contaminate food the tong is in contact with.Please store tongs from the hot holding station in an ice water bath, or sanitizer solution measuring at 100 ppm for chlorine, 200 ppm for quat, or switch out used tongs with new ones.2) Tongs from the pastry station were observed to be in contact with the counter surface.Please store pastry tongs on a clean and sanitized food grade container when the utensil is not in use.
  8. Initial Inspection

    0 infractions

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