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Egg & Us

521 3 Avenue NE Airdrie AB T4B 1R8 · Food - General

Official record from Alberta →

Inspection summary

Egg & Us has been inspected 8 times by Alberta Health Services (Environmental Public Health) since March 19, 2025. The most recent inspection, on May 19, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 8 times across 5 separate inspections, most recently on May 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on July 31, 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 6 times across 3 separate inspections, most recently on December 30, 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 4 times across 4 separate inspections, most recently on May 14, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on May 14, 2026. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher's dispensed chlorine was measured at a concentration of 10-50ppm. Service dishwasher to ensure that it is capable of reliably dispensing a concentration of 100ppm chlorine. Manually sanitize dishes until this concern is resolved.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The available chlorine test strips do not have a colour guide available to confirm the concentration of chlorine measured.Acquire a suitable colour guide for chlorine test strips in use.
    • 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 for this facility was not posted onsite. Post food handling permit in a publicly visible area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of dust and debris is present on the fan guard in the back upright cooler.Clean indicated area.
  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The interior of the chest freezer near the front service area of the kitchen is damaged, exposing insulation material which could pose a risk of contamination to stored open food. Tape or seal damaged interior sections to prevent contamination of stored open food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher onsite was measured at a sanitizer concentration of 10-50ppm chlorine. Sanitizer was replaced during inspection and re-measured at a concentration of 100ppm chlorine.
    • 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 sinks in the kitchen area were missing suitable liquid hand soap dispensers. Liquid hand soap was provided during inspection. Ensure that any sinks used for handwashing are suitably equip with necessary supplies.
    • 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 for this facility was not posted onsite. Post food handling permit in a publicly visible area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Gaps were identified in between the Stainless steel panels installed behind the kitchen cooking line, creating areas that would be difficult to properly and easily clean.Seal gaps behind cooking line to render these surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A wooden knife block was observed being used to store knives and other food handling utensils. This storage method is not suitable due to the difficulty in cleaning and sanitizing the surfaces of knife inserts, which are likely made from an untreated wood material.Remove knife block and use an alternate suitable equipment storage method.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution in the bucket measured 200ppm chlorine and in the spray bottle measured above 200ppm at the hand sink found at the front area. - Ensure the sanitizing solution measure 100ppm chlorine so it can be food safe.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Ice scoop was stored improperly. Ice scoop was stored directly on the surface of the chest freezer and then moved into ice machine and stored in the ice with the handle in direct contact with the ice.2. A bottle of wine was stored inside the ice in the ice machine. Operator removed the bottle during the inspection and discarded the ice from the machine.- Ensure food (ice) is protected from contamination by not storing anything in it-Ice scoops should be stored in a clean and sanitized container when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The tomato juice kept in the prep freezer had mold growth at the sides of its cover. Operator stated it was kept in the prep freezer for dry storage as the freezer was not working properly. Tomato juice was discarded. Operator moved all food items out of the freezer.2. The ambient temperature of the prep cooler at the front area was 11.9 degrees Celsius. Perishable food in it were:Milk - 13.3 degrees C Whipped cream-14.8 degrees C, Whipped butter- 16.6 degrees C, tomato juice, tapioca pearls, opened tin can of condensed milk. All perishable items were discarded.-Repair/Replace cooler and freezer-Do not use cooler and freezer to store food until cooler and freezer are repaired or replaced-All high-risk foods must be stored and maintained at/ below 4 degrees C n the cooler and at/ below -18 degrees C in the freezer at all times.3. Some whipped butters were found swollen on the counter, not refrigerated according to manufacturer's instructions. Operator discarded them.-Ensure food items are stored according to manufacturer's instructions. -Only take out small amount per time as needed by consumers.
    • 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 kitchen handwashing sink.-Ensure a dispenser is put in place with paper towels available for hand drying after handwashing.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The back door of the kitchen was propped open and there was a gap at the bottom screen door. The screen door had a large amount of dust build up.-Seal the gap beneath the screen door or keep the back door closed at all times.-Clean the screen door
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The stainless-steel wall by the cookline underneath the ventilation canopy had dust build up.2. The 2-compartment sink had stains build up on the sides3. The black fridge underneath the 2-compartment sink had sauces stain in the inside at the door and floor. 4. There was no cleaning schedule for the establishmentClean the indicated areas (1 to 3).Ensure there is a daily, weekly and monthly cleaning schedule.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning clothes were left at the counter outside the sanitizing bucket. Operator kept dirty clothes in dirty clothes bag.-Ensure dirty cleaning clothes are cleaned and kept in the sanitizing bucket when not in use to prevent bacteria growth and cross contamination of clean surfaces.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizing solution in the bucket measured 200ppm chlorine and in the spray bottle measured above 200ppm at the hand sink found at the front area. - Ensure the sanitizing solution measure 100ppm chlorine so it can be food safe.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Ice scoop was stored improperly. Ice scoop was stored directly on the surface of the chest freezer and then moved into ice machine and stored in the ice with the handle in direct contact with the ice.2. A bottle of wine was stored inside the ice in the ice machine. Operator removed the bottle during the inspection and discarded the ice from the machine.- Ensure food (ice) is protected from contamination by not storing anything in it-Ice scoops should be stored in a clean and sanitized container when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The tomato juice kept in the prep freezer had mold growth at the sides of its cover. Operator stated it was kept in the prep freezer for dry storage as the freezer was not working properly. Tomato juice was discarded. Operator moved all food items out of the freezer.2. The ambient temperature of the prep cooler at the front area was 11.9 degrees Celsius. Perishable food in it were:Milk - 13.3 degrees C Whipped cream-14.8 degrees C, Whipped butter- 16.6 degrees C, tomato juice, tapioca pearls, opened tin can of condensed milk. All perishable items were discarded.-Repair/Replace cooler and freezer-Do not use cooler and freezer to store food until cooler and freezer are repaired or replaced-All high-risk foods must be stored and maintained at/ below 4 degrees C n the cooler and at/ below -18 degrees C in the freezer at all times.3. Some whipped butters were found swollen on the counter, not refrigerated according to manufacturer's instructions. Operator discarded them.-Ensure food items are stored according to manufacturer's instructions. -Only take out small amount per time as needed by consumers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The concentration of the chlorine in the low temperature dishwasher was measured at 0ppm. Operator filled the 2-compartment sink with chlorine solution (100ppm) for manual sanitizing after manual washing and rinsing of the dishes and utensils. -Repair dishwasher and ensure chlorine is maintained at 100ppm at all times.-Monitor chemicals used for dishwashing to ensure adequate washing and sanitizing of dishes.-Ensure dishwasher check is done daily. to ensure adequate cleaning and sanitizing
    • 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 kitchen handwashing sink.-Ensure a dispenser is put in place with paper towels available for hand drying after handwashing.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The back door of the kitchen was propped open and there was a gap at the bottom screen door. The screen door had a large amount of dust build up.-Seal the gap beneath the screen door or keep the back door closed at all times.-Clean the screen door
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The stainless-steel wall by the cookline underneath the ventilation canopy had dust build up.2. The 2-compartment sink had stains build up on the sides3. The black fridge underneath the 2-compartment sink had sauces stain in the inside at the door and floor. 4. There was no cleaning schedule for the establishmentClean the indicated areas (1 to 3).Ensure there is a daily, weekly and monthly cleaning schedule.
  7. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution contained in the spray bottle used for disinfecting surfaces was measured at 10ppm. Solution was discarded and fresh solution was made during the inspection, measured at 100ppm.**Ensure that chlorine sanitizing solution used in the food prep areas is maintained at 100ppm at all times.**Verify concentration using chlorine test strip
  8. Initial Inspection

    0 infractions

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