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Eggsmart

1 - 208 Midpark Way SE Calgary AB T2X 1J6 · Food - General

Official record from Alberta →

Inspection summary

Eggsmart has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on May 22, 2026, recorded 2 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 5 times across 5 separate inspections, most recently on August 29, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 3 separate inspections, most recently on August 29, 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 2 times across 2 separate inspections, most recently on January 23, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 separate inspections, most recently on May 22, 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 4 times across 3 separate inspections, most recently on August 29, 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.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Update on May 22/2026No door provided in front of mop sink.Requirement:Provide door in front of mop sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update on May 22/2026Dish washing area was cluttered having several chemical pails stored directly on floor, dirt buildup on the floor in this area.(Repeat violations from previous inspection.Requirement:a) Clean the above noted areab) Declutter dish washing area. Store all items off the floor.
  2. Monitoring Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Update on April14/2026No door provided in front of mop sink.Requirement:Provide door in front of mop sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Food spills and dirt under inserts of sandwich prep cooler.b) Food debris and dirt on inserts stand of prep cooler located under the grill.c)Accumulation of grease and dirt under cooking equipmentd) Dirt buildup at number of places on the floor in the back dish washing and prep area.e) sanitizer spray bottle located in back prep area was sticky and dirtyRequirement:Ensure that facility is deep cleaned in addition to above noted areas and equipment
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update on April14/2026a) Dirt buildup on rubber gasket of prep cooler.c) Dish washing area was cluttered having several chemical pails stored directly on floor(Repeat violations from previous inspection.Requirement:a) Clean the above noted areasb) Declutter dish washing area. Store all items off the floor.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use.Requirement:Ensure that cleaning clothes are soaked in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bananas were stored in contact with dirty cleaning clothes located on prep counter in the kitchen.Requirement:Do not store food in contact with used cleaning clothes to prevent from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of melon stored in insert of prep cooler was 15Cb) Internal temperature of egg sauce stored on the counter without temperature control was 21 CRequirement: a) Ensure that perishable foods under refrigeration are stored at 4 C or less.Melon was discarded.b) Ensure that perishable foods are stored at 4C or less OR at 60 C or higher.Egg sauce was discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is door between beverage prep area and location of hand washing sink.Requirement:Keep the door open between beverage prep area and hand washing sink location during operation.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No door provided in front of mop sink.Requirement:Provide door in front of mop sink.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of loose dust on the ceiling in the kitchen.b) Dirt buildup on rubber gasket of prep cooler.c) Dish washing area was cluttered having several chemical pails stored directly on floorRequirement:a) Clean the above noted areasb) Declutter dish washing area. Store all items off the floor.
  4. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • a) Concentration of chlorine in spray bottle was more than 200 ppm located in the kitchen.b) Label on sanitizer spray bottle was completely faded.Requirement:a) Ensure that concentration of chlorine is maintained at 100 ppm.b) Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of raw shelled eggs just moved to the cooler was 18.6CRequirement:Ensure that shelled raw eggs are stored at 7C or less.Eggs were discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is door between beverage prep area and location of hand washing sink.Requirement:Keep the door open between beverage prep area and hand washing sink location during operation.
  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine in sanitizer solution of spray bottle located in dining area measured 0 ppm.Requirement: Ensure that concentration of chlorine in sanitizer solution is maintained at 100 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle located in dining area.Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of egg yolk stored on the counter without temperature control was 15C.b) Internal temperature of milk creamers stored on ice in beverage prep area was 8CRequirement: a) Ensure that egg yolk is stored at 4C or less.-Egg yolk was discarded.b) Ensure that milk creamers are stored at 4C or less.Milk creamers were moved to the cooler during inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There is door between beverage prep area and location of hand washing sink.Requirement:Keep the door open between beverage prep area and hand washing sink location.
  6. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of shelled raw eggs stacked on prep cooler inserts in the kitchen was 14C.b) Internal temperature of creamers stored on ice in front area was 8CRequirement:a) Ensure that shelled raw eggs are stored at 7C or less.Shelled eggs at 14 C were discarded during inspection.b) Ensure that creamers are stored at 4C or less. Creamers were moved to the cooler.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use in the kitchen.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of raw Peameal bacons stored in insert of prep cooler was 10.5C, sliced ham and salmon were at 7C.Requirement: - Adjust the cooler temperature to maintain temperature of perishable foods at 4C or less.-Peameal bacons were discarded.

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