Skip to content
Loading map…

Butter Block & Co

110 - 908 17 Avenue SW Calgary AB T2T 0A3 · Food - General

Official record from Alberta →

Inspection summary

Butter Block & Co has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 2, 2024. The most recent inspection, on September 15, 2025, recorded 5 infractions.

3 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 on September 15, 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 once on September 15, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 15, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 September 15, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on February 28, 2024. 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. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning clothe for disinfecting surfaces were found on the counter in the bakery area. Operator placed clean clothes in buckets with 200ppm quats sanitizing solution.-Ensure all cleaning clothes are submerged in sanitizing buckets when not in use.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottles for sanitizing at cafe and bakery were not labeled. Operator labeled them.-Ensure all containers that are for storing chemicals are labeled correctly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for the sink and surface sanitizer and the test strips available had expired.-Ensure valid test strips are available for measuring the sanitizing agent concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • a scoop with handle and potion cups were stored in contact with the bulk seeds at the bakery area.-Store scoops with handles sticking out of the food for easy handling without contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were dirt and debris build up under the-dough sheeter equipment, -prep cooler and -prep freezer at the bakery area.Clean all hard to reach areas
  2. Risk Management Inspection

    0 infractions

  3. 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?
      • There was no paper towels or paper towel dispenser available. Staff were using a reusable cloth towel for drying hands.Install a paper towel dispenser in the facility. Ensure that paper towel in/on a holder/dispenser are available at the hand sink at all times.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website