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Clay Pot

2122 Crowchild Trail NW Calgary AB T2M 3Y7 · Food - General

Official record from Alberta →

Inspection summary

Clay Pot has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 16, 2024. The most recent inspection, on December 29, 2025, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 3 times across 3 separate inspections, most recently on December 29, 2025. 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 once on March 24, 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 3 times across 3 separate inspections, most recently on December 29, 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 once on March 24, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 April 16, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine spray bottle sanitizer solution was measured at 800 ppm. - Staff member made a new sanitizer solution for the spray bottle which measured at 100ppm. Have the sanitizer solution tested when new solution is made.2. Wet reusable cleaning cloth was on the food prep counter. - A fresh sanitizer bucket was prepared, measured at 100 ppm, and the cleaning cloths were kept in it.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of Japanese cake filled with sweet red bean were on the floor of the walk-in freezer. - All food must be at least 6" off the ground.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food safe surface sanitizer was prepared during inspection. Please ensure that sanitizer is prepared at all times during operating hours
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Insert of garlic was moved to cooler during inspection. Garlic measured 11C2. Line cooler lid was closed during inspection. Items (shrimp, cut vegetables) in the top of the cooler measured between 9-12C)3. A large insert of raw meat stored at room temperature was moved to the cooler during inspection. Meat measured 12CPlease ensure that all items requiring refrigeration are maintained at a temperature of 4C or less at all times
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Metal bowls were stored in the hand wash sink. Bowls were removed and sent to dish during inspection. Please ensure that the hand wash sink remains unblocked at all times
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Areas of the ceiling over the cook and prep lines had an accumulation of dust2. The back prep and storage areas are clutteredPlease clean and organize the kitchen areas and remove clutter
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of chlorine sanitizer in bucket was way too strong. - Mix 1/2 teaspoon of unscented household bleach per liter of water. Chlorine sanitizers must be used at 100 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Utensils placed in handwashing sink in the kitchen at the time of inspection. - Do not use the handwashing sink for anything other than handwashing. Ensure the handwashing sink is accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The interior of the dishwasher is greasy and requires cleaning. - Clean and maintain in a clean and sanitary manner.

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