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Egg & Spoon

7729 Macleod Trail SW Calgary AB T2H 0M6 · Food - General

Official record from Alberta →

Inspection summary

Egg & Spoon has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 29, 2023. The most recent inspection, on October 7, 2026, found no infractions.

6 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 October 28, 2025. 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 October 28, 2025. 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 once on October 28, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 October 28, 2025. 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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution available for use at the preparation table. Cleaning clothes were sitting on the counter and inside one of food handler's pocket. Instructions provided to prepare a sanitizer solution and store the cleaning clothes inside it between use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ice scoops at the front area were stored directly in the ice, with the handles touching the ice. Staff were instructed to store ice scoops separately in a clean container, or if stored in the ice, ensure the handle does not come into contact with the ice."
    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the bottles on the front tables were not labeled. Please ensure all the chemicals/bottles are labeled with content to avoid chemical misuse/contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test papers for iodine were expired. Sink and surface sanitizer test papers were expired. Please purchase new supplies.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives at the front preparation area were stored in the gaps between equipment. The operator was instructed to store knives in a designated knife holder to prevent cross-contamination of food.
  3. Monitoring Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

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