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Butter Block & Co

111 - 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 March 26, 2026, recorded 4 infractions.

4 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 once on March 26, 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 2 times on March 26, 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 once on March 26, 2026. 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. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of quat sanitizer solution in spray bottles were measured at a 0 ppm.- Operator replaced the sanitizing solution and tested at 200 ppm.Ensure to change the solution at adequate intervals and verify the concentration of the quat sanitizer at 200 ppm with test strips. Low or no concentration of sanitizing solutions are ineffective in killing microorganisms. 2. A cleaning cloth was observed on a food preparation table with no sanitizer residue detected in them/in sanitizing solution. - Ensure cleaning cloths are placed in buckets of sanitizer solution at the correct concentration between use or have adequate sanitizing solution residue in them at all times during food processing to kill harmful microbes.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Raw eggs were observed to be stored beside some ready-to-eat products on the lowest portion of the standing refrigerator beside the dishwashing sink.- Ensure not to store raw eggs in close proximity with baked products or other ready -to-eat food items.2. Scoops were noted to be stored inside different containers in the facility.-Ensure that scoops are stored in such a manner that the handles do not come in contact with food items.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The handwashing sink beside the oven was obstructed by a food trolley at the time of inspection.- The operator removed the trolley from the front of the handwashing sink.2. The handwashing sinks were observed with food dumped in them.- Use the handwashing sink to wash hands only, do not pour food in it.1,2: Ensure all handwashing sinks are clean, clear and accessible at all times during operation to facilitate hand hygiene.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Accumulation of food debris and dirt observed throughout the facility, including hard-to-reach areas such as behind refrigerators, commercial mixer, dishwashing area.- Thoroughly clean the facility.Ensure that all areas (including hard-to-reach places) in the facility are maintained in good condition to avoid attracting pests.2. The lids of bins for various food items were observed with food debris and dirt.- Clean the lids and ensure they are maintained in sanitary conditions at all times to prevent potential contamination of food.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

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