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Cookies by George

1148 - 6455 Macleod Trail SW Calgary AB T2H 0K8 · Food - General

Official record from Alberta →

Inspection summary

Cookies by George has been inspected once by Alberta Health Services (Environmental Public Health), on February 27, 2026. The most recent inspection, on February 27, 2026, recorded 3 infractions.

In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 on February 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 27, 2026. For example: Are chemicals stored and handled in a safe manner?

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.

1 inspection

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No prepared sanitizing solution on site.Ensure fresh sanitizing solutions are prepared and readily available during operation. If using regular bleach, use 1/2 tsp in 1 L of water to create a 100ppm solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle not labelled.Ensure chemicals are labelled to indicate their contents.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips on site.Obtain test strips and use them to check sanitizer concentration.

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