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FitFanatics

327 - 2555 32 Street NE Calgary AB T1Y 7J6 · Food - General

Official record from Alberta →

Inspection summary

FitFanatics has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 16, 2024. The most recent inspection, on October 8, 2026, recorded 4 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 8, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on June 9, 2025. 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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available on site. The operator was instructed to obtain an approved food-contact surface sanitizer for proper cleaning and sanitizing of food contact surfaces.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Packaged food items were observed stored directly on the floor. The operator was advised to ensure that all food items, including packaged products, are stored off the floor to prevent contamination and maintain proper storage conditions.Food Retail and Foodservices Code 2003 (Amended June 2020) section 2.9(b)(I) states, "All food and food items must be maintained a minimum of 15 cm off the floor on racks, shelves or pallets."
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Employees were observed not following the proper sanitizing procedure during manual dishwashing. The Public Health Inspector demonstrated and reviewed the proper dishwashing procedure with the employee. The operator was advised to ensure that all employees consistently follow recommended method: scrape → wash & rinse → sanitize → air dry.Please review the attached document, “Two Sink Dishwashing Methods,” for additional information and guidance.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The menu includes juices, smoothies, and shakes prepared using raw ingredients. The operator is advised to obtain a food handling certificate to ensure safe food preparation and handling practices.
  2. Monitoring Inspection

    1 infraction

    • 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 must be displayed in a conspicuous location.
  3. Initial Inspection

    0 infractions

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