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Flores & Pine

254028 Bearspaw Road Rocky View County AB T3L 2P7 · Food - General

Official record from Alberta →

Inspection summary

Flores & Pine has been inspected 12 times by Alberta Health Services (Environmental Public Health) since January 5, 2024. The most recent inspection, on July 3, 2026, found no infractions.

4 of 12 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 6 times across 4 separate inspections, most recently on October 9, 2025. 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 4 times across 2 separate inspections, most recently on June 16, 2026. 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 8 times across 4 separate inspections, most recently on June 16, 2026. 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 6 times across 5 separate inspections, most recently on June 16, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 5 times across 5 separate inspections, most recently on June 16, 2026. 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.

12 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk supply bins had plastic bowls without handles as scoops. Operator removed the plastic bowls during the inspection. Use proper scoops with handles and ensure that the handle does not come in contact with food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several coolers were noted to be missing thermometers for regular temperature monitoring. Place thermometers in coolers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bottles of perishable ingredients used in bar area were placed in a metal container without direct contact with ice bath for temperature control. Bar staff placed ice directly into the metal container and placed ingredient bottles on ice. Replace ice frequently to ensure all perishable foods are kept below 4 degrees Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the two hand-washing stations in the bar area was missing soap and paper towels. Ensure that all hand-washing stations are supplied with liquid soap and paper towels in proper dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Caulking around the dishwashing sink counter was noted to be mouldy.2. Ceiling and wall tiles have been removed in multiple areas of the kitchen.3. A hole was noted in the wall by the mechanical dishwasher.Repair areas noted above.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Damaged metal strainer was noted. Staff discarded the damaged utensil during the inspection. Repair/replace damaged utensils and equipment.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding violation: Vents had dust built up. Please ensure the vents are cleaned to prevent contamination of food.
  5. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **Outstanding violation: Ice machine had grime built up. Ensure this is cleaned to prevent mold.Please remove all the ice prior to cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **Outstanding violation: Vents had dust built up. Please ensure the vents are cleaned to prevent contamination of food.
  6. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Garbage bags were being used to cover the pizza dough. This was corrected during the inspection. Please ensure that only food grade equipment is used in the kitchen. Garbage bags are not food grade and contain chemicals that can leach into the food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic containers were being used for the bulk food containers. Please ensure that scoops with handles are used to prevent bacterial and physical contamination of the food. Scoops must be stored with the handle side up.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the cooler in the back was observed to be 9.1 degree Celsius. This was corrected during the inspection. Operator moved the foods into a different cooler. Temperature was observed to be decreasing. Final temperature measured was 7.2 degree Celsius. Please ensure that the temperature of the cooler is maintained at 4 degrees Celsius or lower to prevent bacterial growth.*OUTSTANDING: Please ensure a thermometer is provided.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Meat items were observed thawing at room temperature. This was corrected during the inspection and the meat items were stored back in the cooler. Please ensure that foods are thawed in cold running water, in the cooler or the microwave to prevent bacterial contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher temperature ranged between 30-69 degrees Celsius. This was corrected during the inspection. Corrected temperature was 71 degrees Celsius. Please ensure that dishwasher temperature is maintained at 71 degrees Celsius and the dishwasher is run prior to usage to reach temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink at the front was obstructed with bottle caps and straws. This was corrected during the inspection.2. Handwash station in the kitchen did not have hot water as it was turned off. This was corrected during the inspection and the hot water was turned back on. Please ensure that all handwash stations are accessible at all times and only used for handwashing. Please ensure that handwash stations always have hot water available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice machine had grime built up. Ensure this is cleaned to prevent mold.Please remove all the ice prior to cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Vents had dust built up. Please ensure the vents are cleaned to prevent contamination of food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Area under the shelves in the dry storage area had debris. 2. Area under the shelves, by the receiving door, had debris. 3. Area by the chemical storage had stains. Please ensure these heard to reach areas are cleaned routinely to avoid pest harbourage.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. The maximum temperature the dishwasher reached was 62.5*C after several cycles.COMPLETE THE FOLLOWING:1. Repair the dishwasher so it is reaching a minimum 71*C at dish level for adequate sanitizing of dishes.2. Manually sanitize dishes in the sink until dishwasher is repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No QUATS test strips for kitchen. COMPLETE THE FOLLOWING:1. Please purchase additional test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Kitchen: No paper towel in the dispenser at the handwash station in the bakery area. COMPLETE THE FOLLOWING:1. Ensure paper towel dispensers are always stocked.
  9. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Roasterie:- The two large cutting boards at the prep stations were scored and not easily cleanable.**November 20, 2024: the Operator is in contact with a professional company and carpenter that does resurfacing. A resurfacing tool was purchased to use on the boards until they can be sent for servicing. 2. Pizza area:- Gasket on stand-up cooler in disrepair. **November 20, 2024: replacement part has been ordered. COMPLETE THE FOLLOWING:1. Resurface or replace the cutting boards.2. Repair the gasket on the stand-up cooler, so it is able to better maintain temperatures.
  10. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Wet cleaning cloths left on prep tables in main kitchen. Cleaning cloths removed during the inspection.COMPLETE THE FOLLOWING:1. Keep cloths stored in sanitizer when not in use to prevent the growth and spread of bacteria to food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bar:Blue cloths used for storing mint are being changed every 5 days. COMPLETE THE FOLLOWING:1. Cloths must be changed daily to prevent the contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Fly tape was stored above the deep fryer. Fly tape removed during the inspection.2. Open staff drink stored on clean dish rack in dish pit. Drink removed during the inspection.COMPLETE THE FOLLOWING:1. Do not hang the fly tapes in the food area. They must be stored in separate locations outside the food area to protect food and equipment from contamination.2. Please designate an area for staff personal items in the dish pit that is separate from clean dishes.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Bar:No iodine detected in the glasswasher. Several cycles were run during the inspection.COMPLETE THE FOLLOWING:1. Ensure the glasswasher is able to maintain an iodine concentration of 12.5 - 25ppm for adequate sanitizing of dishes. 2. Until the glasswasher is repaired, use the high temperature dishwasher in the kitchen.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Roasterie:- The two large cutting boards at the prep stations were scored and not easily cleanable.2. Pizza area:- Gasket on stand-up cooler in disrepair. COMPLETE THE FOLLOWING:1. Resurface or replace the cutting boards.2. Repair the gasket on the stand-up cooler, so it is able to better maintain temperatures.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Pizza area:- Debris noted in corner behind standup cooler and dough press.2. Bar:- Debris noted under glasswasher and ice wells. COMPLETE THE FOLLOWING:1. Please clean areas noted above more thoroughly to prevent attracting pests into the facility. In addition, the areas should be cleaned as often as necessary to maintain them in a visibly clean and sanitary condition.
  11. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature mechanical dishwasher was reaching a maximum temperature of 65 degrees C. The operator on-site contacted maintenance personnel during the inspection and reset the dishwasher. The dishwasher was then tested again and was able to reach a temperature of 71 degrees C as required.
  12. Monitoring Inspection

    0 infractions

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