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Cupcake Stories

52 Evansfield Gardens NW Calgary AB T3P 0K7 · Food - General

Official record from Alberta →

Inspection summary

Cupcake Stories has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 14, 2023. The most recent inspection, on November 26, 2025, found no infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

The last 3 inspections in a row found no infractions. 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 2 times on December 14, 2023. 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 December 14, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 December 14, 2023. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 14, 2023. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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

    0 infractions

  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no sanitizer solution available during the inspection. There was food preparation during the inspection. The inspector informed the operator that a sanitizer solution must be prepared and readily available at all times during food operations. A sanitizer solution was prepared during the inspection.However, the bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured above 200-ppm (bleaching out on the test strip). The operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer solution was not properly labelled to indicate contents. The inspector informed the operator to ensure that all chemicals used in the facility must be properly labelled. The sanitizer bottle was labelled on-site during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The plug for the 2-compartment sink was missing. The plug is required for proper manual dishwashing purposes. The operator had to go to their residential kitchen sink to get the plug. The inspector informed the operator that all utensils and equipment for the commercial kitchen in the basement must be completely separate from the utensils and equipment for the residential household kitchen. Moving forward, please ensure that all commercial items are not used for residential purposes.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing station was blocked during the inspection and being used for dishwashing. The inspector informed the operator that the handwashing station must be free and readily available for handwashing at all times. Moving forward, please designate the sink for handwashing use only.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The Food Handling Permit was not displayed. The operator mentioned that they have it on their email. To ensure that the facility is operating with a valid permit at all times and to allow customers to verify the permit when visiting the facility, please ensure to have a valid permit displayed in a conspicuous location in the facility easily seen by the patrons/customers or have it readily available when requested. If a Food Handling Permit is needed, please contact [email protected] immediately to obtain one.**DISPLAY A VALID FOOD HANDLING PERMIT IN A CONSPICUOUS LOCATION IN THE FACILITY.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no valid Food Safety Training Certificate provided during the inspection. The operator mentioned that their certificates were expired. The inspector informed the operator that at least one person must have a certification from one of the recognized and approved Food Safety courses in Alberta by the Minister of Health to meet Section 31 of the Food Regulation. A list of recognized Food Safety Courses in Alberta will be provided with this report. Please obtain a valid food safety training certificate.**OBTAIN A VALID FOOD SAFETY TRAINING CERTIFICATE.

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