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Exceptional Gourmet Foods / EG Foods

2 - 4312 Ogden Road SE Calgary AB T2G 4V3 · Food - General

Official record from Alberta →

Inspection summary

Exceptional Gourmet Foods / EG Foods has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 14, 2024. The most recent inspection, on October 9, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 5 times across 5 separate inspections, most recently on October 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on October 9, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on July 29, 2024. 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 9 times across 5 separate inspections, most recently on October 7, 2026. 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 8 times across 4 separate inspections, most recently on July 29, 2024. 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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gaps noted under the bottom of the back door.- Seal the gaps
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food safe sanitizer was prepared.- Ensure a food safe sanitizer including 100ppm bleach is prepared for repacking.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap was not provided at the handwashing station.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Gaps noted under the bottom of the back door.- Seal the gaps
  3. Initial Inspection

    0 infractions

  4. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was an accumulation of items that were not associated with or required for the operation or maintenance of the food establishment being stored in the food establishment. Household furniture and other items were being stored in the food establishment.Remove any and all items (i.e. household furniture and other household items) not associated with or required for the operation or maintenance of the food establishment from food/equipment storage and preparation areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One chest freezer had malfunctioned and product inside the freezer had thawed.Discard the thawed food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was insufficient equipment available for proper manual dishwashing. There were no drain plugs available for the two compartment dishwashing sinks.Ensure that all equipment required for manual dishwashing is available.
    • 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?
      • Operating without a valid and subsisting food handling permit from Alberta Health Services.Obtain a valid food handling permit from Alberta Health Services.
    • 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?
      • Multiple mobile food vending units associated with the business have not been approved by Alberta Health Services and are therefore operating without valid and subsisting food handling permits from Alberta Health Services.- Provide a complete list that identifies all vehicles/mobile food vending units associated with the food establishment. Provide a complete description of how the mobile units operate inclusive of the food safety plan.- Obtain valid food handling permits from Alberta Health Services for all mobile food vending units associated with the food establishment.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The owner of the business has not completed a food safety course recognized by the Health Minister.Provide the owners certificate of successful completion of a food sanitation and hygiene training program approved by the Health Minister.
    • 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 were unfinished wood surfaces on the base of the table holding the two-compartment sink and handwashing sink, as well as on a table in the receiving area.Apply a smooth, impervious and easy to clean finish to the base of the table holding the two-compartment sink and handwashing sink, as well as the surfaces of the table in the receiving area.
  5. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was an accumulation of items that were not associated with or required for the operation or maintenance of the food establishment being stored in the food establishment. Household furniture and other items were being stored in the food establishment.Remove any and all items (i.e. household furniture and other household items) not associated with or required for the operation or maintenance of the food establishment from food/equipment storage and preparation areas.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was insufficient equipment available for proper manual dishwashing. There were no drain plugs available for the two compartment dishwashing sinks.Ensure that all equipment required for manual dishwashing is available.
    • 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?
      • Operating without a valid and subsisting food handling permit from Alberta Health Services.Obtain a valid food handling permit from Alberta Health Services.
    • 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?
      • Multiple mobile food vending units associated with the business have not been approved by Alberta Health Services and are therefore operating without valid and subsisting food handling permits from Alberta Health Services.- Provide a complete list that identifies all vehicles/mobile food vending units associated with the food establishment. Provide a complete description of how the mobile units operate inclusive of the food safety plan.- Obtain valid food handling permits from Alberta Health Services for all mobile food vending units associated with the food establishment.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The owner of the business has not completed a food safety course recognized by the Health Minister.Provide the owners certificate of successful completion of a food sanitation and hygiene training program approved by the Health Minister.
    • 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 lack of food preparation space/surfaces available in the food establishment.Ensure that there is sufficient food preparation space/surfaces available in the food establishment.
    • 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 were unfinished wood surfaces on the base of the table holding the two-compartment sink and handwashing sink, as well as on a table in the receiving area.Apply a smooth, impervious and easy to clean finish to the base of the table holding the two-compartment sink and handwashing sink, as well as the surfaces of the table in the receiving area.
  6. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was an accumulation of items that were not associated with or required for the operation or maintenance of the food establishment being stored in the food establishment. Household furniture and other items were being stored in the food establishment.Remove any and all items (i.e. household furniture and other household items) not associated with or required for the operation or maintenance of the food establishment from food/equipment storage and preparation areas.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was insufficient equipment available for proper manual dishwashing. There were no drain plugs available for the two compartment dishwashing sinks.Ensure that all equipment required for manual dishwashing is available.
    • 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?
      • Operating without a valid and subsisting food handling permit from Alberta Health Services.Obtain a valid food handling permit from Alberta Health Services.
    • 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?
      • Multiple mobile food vending units associated with the business have not been approved by Alberta Health Services and are therefore operating without valid and subsisting food handling permits from Alberta Health Services.- Provide a complete list that identifies all vehicles/mobile food vending units associated with the food establishment. Provide a complete description of how the mobile units operate inclusive of the food safety plan.- Obtain valid food handling permits from Alberta Health Services for all mobile food vending units associated with the food establishment.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The owner of the business has not completed a food safety course recognized by the Health Minister.Provide the owners certificate of successful completion of a food sanitation and hygiene training program approved by the Health Minister.
    • 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 lack of food preparation space/surfaces available in the food establishment.Ensure that there is sufficient food preparation space/surfaces available in the food establishment.
    • 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 were unfinished wood surfaces on the base of the table holding the two-compartment sink and handwashing sink, as well as on a table in the receiving area.Apply a smooth, impervious and easy to clean finish to the base of the table holding the two-compartment sink and handwashing sink, as well as the surfaces of the table in the receiving area.
  7. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was an accumulation of items that were not associated with or required for the operation or maintenance of the food establishment being stored in the food establishment. Household furniture and other items were being stored in the food establishment.Remove any and all items (i.e. household furniture and other household items) not associated with or required for the operation or maintenance of the food establishment from food/equipment storage and preparation areas.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was insufficient equipment available for proper manual dishwashing. There were no drain plugs available for the two compartment dishwashing sinks.Ensure that all equipment required for manual dishwashing is available.
    • 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?
      • Operating without a valid and subsisting food handling permit from Alberta Health Services.Obtain a valid food handling permit from Alberta Health Services.
    • 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?
      • Multiple mobile food vending units associated with the business have not been approved by Alberta Health Services and are therefore operating without valid and subsisting food handling permits from Alberta Health Services.- Provide a complete list that identifies all vehicles/mobile food vending units associated with the food establishment. Provide a complete description of how the mobile units operate inclusive of the food safety plan.- Obtain valid food handling permits from Alberta Health Services for all mobile food vending units associated with the food establishment.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The owner of the business has not completed a food safety course recognized by the Health Minister.Provide the owners certificate of successful completion of a food sanitation and hygiene training program approved by the Health Minister.
    • 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 lack of food preparation space/surfaces available in the food establishment.Ensure that there is sufficient food preparation space/surfaces available in the food establishment.
    • 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 were unfinished wood surfaces on the base of the table holding the two-compartment sink and handwashing sink, as well as on a table in the receiving area.Apply a smooth, impervious and easy to clean finish to the base of the table holding the two-compartment sink and handwashing sink, as well as the surfaces of the table in the receiving area.

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