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Foodyard Mashup Eatery

66 Sage Hill Passage NW Calgary AB T3R 0S4 · Food - General

Official record from Alberta →

Inspection summary

Foodyard Mashup Eatery has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 20, 2026. The most recent inspection, on May 7, 2026, found no infractions.

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

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 once on April 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 April 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 once on April 16, 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?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine sanitizer solution bucket at the front service area measured above 1000 ppm.2. Chlorine sanitizer solution bucket at the back preparation area measured above 1000 ppm.3. Sanitizer spray bottle at the back kitchen preparation station was measured above 1000 ppm.The chlorine sanitizer solution buckets were discarded and fresh quat sanitizer solution was dispensed into the buckets. The concentration was measured with a quat test strip at 200 ppm.Sanitizer solution in the spray bottle was discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked white rice in the rice cooker was measured at 42.6°C.The rice was served in small portions and stored in cold water to be rapidly cooled for 30 minutes.Operator set a time to place the rice in the cooler after 30minutes.Ensure rice is stored at 60°C or above when in the rice cooker.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no hot water at the back kitchen handwashing sink. (Corrected During Inspection)The hot water valve was shut off at the bottom of the sink. The operator adjusted the hot water valve.Ensure handwashing sinks are equipped with handwashing supplies (hot and cold running water, soap, and paper towel in suitable dispensers)2. Paper towel dispenser at the back kitchen next to the 3-compartment sink was empty. Additional paper towels were available. The paper towel could not fit the dispenser. A new paper towel dispenser was available and the operator indicated to contact a contractor to have it installed.Paper towel was stored on top of the drying rack above the 3-compartment sink.
  3. Initial Inspection

    0 infractions

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