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Cheburek House

F1 - 8330 Macleod Trail SE Calgary AB T2H 2V2 · Food - General

Official record from Alberta →

Inspection summary

Cheburek House has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 29, 2024. The most recent inspection, on December 8, 2025, recorded 7 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 December 8, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 December 8, 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 once on January 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 3 separate inspections, most recently on December 8, 2025. 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 2 times across 2 separate inspections, most recently on December 8, 2025. 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.

3 inspections

  1. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some dry dough for cake was left uncover on the top of the shelve at the main kitchen.-Store dough in a clean food grade container with tight fitting lid
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Carrot in bags were stored on floor at the separate kitchen. Operator placed food on a pellet.-Ensure food is stored at least 6 inches of the floor in the freezer to enable easy cleaning and prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle for sanitizing the food prep area in the kitchen was unlabeled. Operator labeled the bottle as sanitizer.-Ensure all spray bottles are labeled correctly to prevent incorrect use of chemicals
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips available had expired.-Ensure valid test strips are available for measuring the sanitizing agent concentration
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel in dispenser at the handwashing station at the front area and staff washroom.-Ensure there is a paper towel in dispenser for hand drying at handwashing station.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils were stored after use in handwashing sink at the front area.-Do not store dirty utensils in handwashing sink to prevent cross contamination.-Store dirty utensils in a container, clean and sanitize after use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas had debris or dirt build-up:1. Floor behind the cookline (stove) at the main kitchen2. Inside of the microwave at the separate and main kitchen.-Clean the indicated areas
  2. Monitoring Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used disposable gloves were left on the front counter with cooking utensils placed on topThrow away disposable gloves after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Various savory pastries left out at room temperature to cool. Surface temperature measured at 23C. Hot foods are to be cooled in a quick manner. Do not leave perishable foods out at room temperature for long periods of time
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Cooking utensils placed directly in the front hand sink. All hand sinks are to be kept free and easily accessible at all times2) Soap dispenser in the back hand wash station was emptyEnsure hand wash stations are equipped with hot and cold running water, liquid soap, disposable paper towels, and a garbage bin
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Surface sanitizer was not prepared. Corrected during inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Small bag of raw carrots placed directly on the floor
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cutting board and knife placed directly on top of hand sink in the back kitchen. Ensure all hand wash stations are free and easily accessible at all times
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation on ceiling tiles in the middle cooking room

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