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Egg Club

1 - 140 11 Avenue SW Calgary AB T2R 0B8 · Food - General

Official record from Alberta →

Inspection summary

Egg Club has been inspected 11 times by Alberta Health Services (Environmental Public Health) since March 27, 2024. The most recent inspection, on April 7, 2026, recorded 1 infraction.

3 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 8 times across 7 separate inspections, most recently on November 5, 2025. 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 7 times across 5 separate inspections, most recently on April 7, 2026. 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 March 4, 2025. 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.

11 inspections

  1. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no paper towel dispenser in the staff washroom.Either install a paper towel dispenser or another sanitary hand drying method (ie air dryer).
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • November 5, 2025:Internal temperature of mashed potatoes stored at room temperature measured 49 degrees Celsius. Potatoes were discarded. Perishable food being held hot must measure 60 degrees Celsius or higher. Ensure hot holding equipment is adequate enough to hold food at required temperatures.March 27, 2025:Internal temperature of cooked mashed potatoes being held hot under the heat lamp measured 36 degrees Celsius.These potatoes were discarded during inspection. Perishable food being held hot must measure 60 degrees Celsius or higher. Ensure hot holding equipment is adequate enough to hold food at required temperatures.March 4, 2025:Cooked mashed potatoes were being stored at room temperature. Internal temperature measured 36.3 degrees Celsius.Cooked mashed potatoes are a perishable food and must be stored either hot (60 degrees Celsius or higher) or cold (4 degrees Celsius or lower).
  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • March 27, 2025:Internal temperature of cooked mashed potatoes being held hot under the heat lamp measured 36 degrees Celsius.These potatoes were discarded during inspection. Perishable food being held hot must measure 60 degrees Celsius or higher. Ensure hot holding equipment is adequate enough to hold food at required temperatures.March 4, 2025:Cooked mashed potatoes were being stored at room temperature. Internal temperature measured 36.3 degrees Celsius.Cooked mashed potatoes are a perishable food and must be stored either hot (60 degrees Celsius or higher) or cold (4 degrees Celsius or lower).
  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • March 27, 2025:Internal temperature of cooked mashed potatoes being held hot under the heat lamp measured 36 degrees Celsius.These potatoes were discarded during inspection. Perishable food being held hot must measure 60 degrees Celsius or higher. Ensure hot holding equipment is adequate enough to hold food at required temperatures.March 4, 2025:Cooked mashed potatoes were being stored at room temperature. Internal temperature measured 36.3 degrees Celsius.Cooked mashed potatoes are a perishable food and must be stored either hot (60 degrees Celsius or higher) or cold (4 degrees Celsius or lower).
  5. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • March 27, 2025:Internal temperature of cooked mashed potatoes being held hot under the heat lamp measured 36 degrees Celsius.These potatoes were discarded during inspection. Perishable food being held hot must measure 60 degrees Celsius or higher. Ensure hot holding equipment is adequate enough to hold food at required temperatures.March 4, 2025:Cooked mashed potatoes were being stored at room temperature. Internal temperature measured 36.3 degrees Celsius.Cooked mashed potatoes are a perishable food and must be stored either hot (60 degrees Celsius or higher) or cold (4 degrees Celsius or lower).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - There was a sewer gas odour by the staff washroom toilet.- The staff washroom toilet was blocked off and unavailable for use.- Investigate the source of and abate the sewer gas odour.- Have the toilet repaired to restore use.
  6. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • March 27, 2025:Internal temperature of cooked mashed potatoes being held hot under the heat lamp measured 36 degrees Celsius.These potatoes were discarded during inspection. Perishable food being held hot must measure 60 degrees Celsius or higher. Ensure hot holding equipment is adequate enough to hold food at required temperatures.March 4, 2025:Cooked mashed potatoes were being stored at room temperature. Internal temperature measured 36.3 degrees Celsius.Cooked mashed potatoes are a perishable food and must be stored either hot (60 degrees Celsius or higher) or cold (4 degrees Celsius or lower).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - There was a sewer gas odour by the staff washroom toilet.- The staff washroom toilet was blocked off and unavailable for use.- Investigate the source of and abate the sewer gas odour.- Have the toilet repaired to restore use.
  7. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • March 27, 2025:Internal temperature of cooked mashed potatoes being held hot under the heat lamp measured 36 degrees Celsius.These potatoes were discarded during inspection. Perishable food being held hot must measure 60 degrees Celsius or higher. Ensure hot holding equipment is adequate enough to hold food at required temperatures.March 4, 2025:Cooked mashed potatoes were being stored at room temperature. Internal temperature measured 36.3 degrees Celsius.Cooked mashed potatoes are a perishable food and must be stored either hot (60 degrees Celsius or higher) or cold (4 degrees Celsius or lower).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - There was a sewer gas odour by the staff washroom toilet.- The staff washroom toilet was blocked off and unavailable for use.- Investigate the source of and abate the sewer gas odour.- Have the toilet repaired to restore use.
  8. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Take out containers were being stored in the cupboard below the front hand wash sink.Food, dishes, utensils, containers and food equipment must be protected from contamination. Storing under waste plumbing can result in contamination from plumbing leaks. Relocate the containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked mashed potatoes were being stored at room temperature. Internal temperature measured 36.3 degrees Celsius.Cooked mashed potatoes are a perishable food and must be stored either hot (60 degrees Celsius or higher) or cold (4 degrees Celsius or lower).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer available for use stated at 50 degrees Celsius.Obtain a probe thermometer that measures the range of at least 0 to 100 degrees Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser at the front hand wash sink.Install a paper towel dispenser at the front hand wash sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - There was a sewer gas odour by the staff washroom toilet.- The staff washroom toilet was blocked off and unavailable for use.- Investigate the source of and abate the sewer gas odour.- Have the toilet repaired to restore use.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A large gap was present to the right of the two compartment sink between the sink and the wall. Water from use of the two compartment sink was leaking into this space and pooling on the floor below the sinks.Fill this gap or otherwise prevent water from leaking.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles adjacent to air vents had dust accumulation.Clean dusty ceiling tiles and ensure they are cleaned on a regular basis.
  9. Initial Inspection

    0 infractions

  10. Demand Inspection

    0 infractions

  11. Demand Inspection

    0 infractions

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