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Glory Gourmet / Stackville

210 - 2066 18 Avenue NE Calgary AB T2E 8N5 · Food - General

Official record from Alberta →

Inspection summary

Glory Gourmet / Stackville has been inspected 2 times by Alberta Health Services (Environmental Public Health) since September 21, 2026. The most recent inspection, on October 14, 2026, found no infractions.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 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 3 times on September 21, 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 September 21, 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 September 21, 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.

2 inspections

  1. Initial Inspection

    0 infractions

  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food surface sanitizer available to test.- Prepare a food surface sanitizer solution for next inspection and ensure it is either 100ppm for chlorine or 200ppm for QUAT.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Coolers and freezer units were not turned on at time of inspection. Could not assess temperature.- Ensure unit is turned on and running at correct operating temperatures for next inspection.2. Hot holding units were not set up. Could not assess temperature.- Ensure unit is turned on and running at correct operating temperatures for next inspection.3. No thermometer available to check internal temperature of food.- Ensure a probe thermometer is available.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Operator was unable to describe dishwashing procedures to operator. - Please review dishwashing procedures and steps for next inspection.2. No drain plugs for manual dishwashing.- Acquire drain plugs.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips for testing manual dishwashing sanitizer or food surface sanitizer.- Acquire either chlorine or QUAT test strips depending on which sanitizer solution you choose to use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap or paper towel available at hand wash sink.- Acquire soap and paper towel and ensure ample supply is available.

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