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Calgary Chocolate Factory

14 - 3200 14 Avenue NE Calgary AB T2A 6J4 · Food - General

Official record from Alberta →

Inspection summary

Calgary Chocolate Factory has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 5, 2024. The most recent inspection, on August 24, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Pests and 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on August 19, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 July 2, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on August 19, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 2 times across 2 separate inspections, most recently on August 19, 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 once on July 2, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • **OUTSTANDING**1. When asked, no pest control records were available for review.COMPLETE THE FOLLOWING:1. Complete the Alberta Health Services pest control checklist on a monthly basis.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. There was unfinished wood on the bottom of a prep table **August 19, 2026: the Operator stated a cover has been purchased. COMPLETE THE FOLLOWING:1. Ensure the prep table is smooth, non-absorbent and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **OUTSTANDING**1. The table-sized cutting board in the packing area had deep grooves and scratches. **August 19, 2026: the Operator stated attempts were made to sand down the board and are ordering a cover. COMPLETE THE FOLLOWING:1. Ensure the surface is smooth and cleanable.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The sanitizer dispenser located in the Dragée room was empty and sanitizer bottles had a concentration of 0ppm.**Operator had an adequate amount of back-up quat sanitizer concentrate and remade a new sanitizer bottle. Solution was tested at 200ppm. **Have the quat dispenser serviced and maintained regularly.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were no quat test strips to test the quat sanitizer solution being dispensed. **Obtain appropriate test strips to ensure adequate sanitizer concentrations are achieved.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bag of sugar was stored directly on the ground in the dry storage room. **All food items must be stored at least 6 inches off the ground.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1. There were mice droppings observed in several areas, namely:a. The dry storage areab. The dragée areac. The finished product storage aread. The receiving area**Have these droppings cleaned. To safely clean mice droppings soak them with a bleach solution before cleaning them using paper towels and wearing appropriate PPE. Do not vacuum/sweep the droppings.2. When asked, no pest control records were available for review.**Develop a consistent written pest control program to monitor for pests or seek and follow the recommendations of a pest control operator. 3. There was a significant gap under the fire exit door.**Install weatherstripping to ensure that the premises remain vermin proof.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was unfinished wood on parts of the ceilings, walls in the chocolate area. 2. There was unfinished wood on the bottom of a prep table **Have these areas re-finished/painted to ensure they remain smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The table-sized cutting board in the packing area had deep grooves and scratches. **Resurface the board to ensure that the surface remains smooth and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was plastic wrap on the bottom of a prep table in the chocolate area. 2. There was plastic wrap on the walls in the chocolate area. **Remove all plastic wrap to ensure surfaces remain smooth and cleanable. 3. Chocolate molds had chocolate residue on them from previous uses. When asked the operator advised that they clean chocolate casing mold trays once every 2 weeks. **Increase the frequency of cleaning to reduce risks of contamination and attracting pests.4. The ventilation system in the demolding area was observed to have dust buildup.5. The ceiling in the demolding area had food splatters. **Clean the above areas and increase their cleaning frequency.
  4. Monitoring Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Pest control records were not being maintained.Establish a pest control monitoring system and maintain records.
  6. Initial Inspection

    0 infractions

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