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Cheese Challet

221 - 4307 130 Avenue SE Calgary AB T2Z 3V8 · Food - General

Official record from Alberta →

Inspection summary

Cheese Challet has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 14, 2024. The most recent inspection, on April 15, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 8 times across 4 separate inspections, most recently on April 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 April 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 5, 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 2 times on August 14, 2024. 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.

4 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The meat slicer was dirty with debris from the previous day(s).-breakdown the meat slicer; clean and sanitize it after each use.2) The large can opener was dirty with previous food/sauce.-clean and sanitize the can opener after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter was stored at room temperatures (21Celsius). The label on the item also stated to keep refrigerated AND reheat to 74C prior to use.-store garlic butter at 4C or less, OR 60C or above.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Obtain sanitizer test strips to measure concentration.
  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) The meat slicer was dirty with debris from the previous day(s).-breakdown the meat slicer; clean and sanitize it after each use.2) The large can opener was dirty with previous food/sauce.-clean and sanitize the can opener after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Garlic butter was stored at room temperatures (21Celsius). The label on the item also stated to keep refrigerated AND reheat to 74C prior to use.-store garlic butter at 4C or less, OR 60C or above.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Obtain sanitizer test strips to measure concentration.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer prepared for surfaces at the time of inspection.**Please ensure sanitizer is prepared for surfaces during operation (bleach or a quat solution)
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff indicated during interview that a sanitize step was not being performed during dishwashing.Staff stated dishes are washed with soap and water.**Dishes must be washed/rinsed then followed by a sanitize step (bleach or a quat solultion)
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no bleach test strips onsite for preparing a sanitizer solution.**if bleach is the intended sanitizer, please ensure to obtain test strips for checking the strength of the solution
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needed on top of the pizza oven. Accumulation of dust and crumbs.- Clean this area and ensure regular cleaning is done.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A blue plastic container had a broken/cracked lid in the freezer.- Replace the container and ensure it is in good condition.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer dispenser at 3-compartment sink was tested and reading 0ppm. Staff also tried their own test strips and read 0ppm.- Get dispenser repaired and ensure correct concentration of sanitizer for proper dishwashing and use for surface sanitizer buckets.- Staff was able to make bleach and water mix sanitizer solution as an interim for both dishwashing and surface sanitizer solution buckets until dispenser is fixed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand wash sink close to front of house is blocked by stacks of beverages.- Remove the beverages and ensure all hand wash sinks are not blocked and restricted from access.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning needed on top of the pizza oven. Accumulation of dust and crumbs.- Clean this area and ensure regular cleaning is done.

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