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Garbanzo's Chickpeas Ltd.

617 Meredith Road NE Calgary AB T2E 2W5 · Food - General

Official record from Alberta →

Inspection summary

Garbanzo's Chickpeas Ltd. has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 9, 2024. The most recent inspection, on May 11, 2026, found no infractions.

3 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control.

The last 2 inspections in a row found no infractions. 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.

  • 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 February 12, 2025. 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 2 times on February 12, 2025. 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 once on February 12, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic container with no handle is used as a scoop and stored inside the bulk supply of the sugar. Scoops should have a proper handle to avoid touching the surface where food comes into contact with and to prevent contamination of the bulk supply. Obtain proper scoops with a handle. The operator removed the plastic container at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the chicken stored in the hot holding unit measured 50C. The water level was too low to come into contact with the insert. The hot holding unit must be maintained at 60C or above to prevent the growth of bacteria. Ensure the water level is high enough to be in contact with the inserts and regularly verify the temperature of the food with a thermometer. The operator filled the hot holding unit with more hot water and the chicken measured 67C at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bucket and a jug of soap was placed inside the hand sink near the dishwasher. The designated hand sink must be accessible at all times for staff to perform hand hygiene. Refrain from placing any articles inside the hand sink and using it for any other purposes other than performing hand hygiene. The operator removed the soap jug and the bucket at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is buildup of food debris on top of the dishwasher. Clean and remove the buildup of food debris surrounding the dishwasher.  2. The wall near the dishwasher is visibly soiled. Clean the walls and ensure walls are maintained in a clean and sanitary manner.
  4. Monitoring Inspection

    0 infractions

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