Skip to content
Loading map…

Greedy Donuts

106 - 6008 Macleod Trail SW Calgary AB T2H 0K1 · Food - General

Official record from Alberta →

Inspection summary

Greedy Donuts has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 8, 2024. The most recent inspection, on July 27, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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 3 times across 3 separate inspections, most recently on July 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on July 16, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 March 8, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 8, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 times across 2 separate inspections, most recently on February 13, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the display cooler was measured at 12C.Ensure the cooler is able to maintain below 4C.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the display cooler was measured at 12C.Ensure the cooler is able to maintain below 4C.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mice droppings were observed in the back storage room.Remove the mice droppings. Clean and sanitize all areas contaminated by mice droppings.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic spatulas were observed in poor condition, with worn surfaces and jagged edges.Ensure all utensils are maintained in good repair and in a condition that allows for effective cleaning and sanitizing. Discard and replace any utensils with worn, damaged, or deteriorated surfaces. Utensils must be smooth, non-absorbent, and easily cleanable.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of flours and sugar were stored directly on the floor and then placed on a prep table.- Store foods minimum 6 inches off the floor to avoid pest and dirty floor contamination
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the display cooler was measured at 6.4C.- Ensure the cooler is able to maintain below 4C.No display thermometer available at the display cooler.- Equip a display thermometer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Duct tapes were used to repair a prep cooler corner and the display fridge's sliding glass door.- Remove duct tapes as it is not cleanable and not smooth
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in the spray bottles were measured over 400ppm.- Ensure Quat sanitizer is in 200ppm per manufacturer's instruction. Corrected 100 ppm bleach is required if operator wishes to switch.100ppm = 1 liter of water with 1/2 tsps
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A tray of donuts was placed on top of the display without sneeze guards. - Ensure all foods are protected.Corrected
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal belongings were stored on top of container boxes.- Ensure personal items are stored separated from store use items.Container boxes were stored directly on the floor.- Ensure all items are stored 6 inches off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles of Quat sanitizers were not labeled in accordance with the contents.- Ensure all chemical bottles are labeled correctly
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • A gap is found on the bottom of the back door.- Ensure the gap is sealed.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The ventilation hood is overdue for service.- Ensure the service is up to date.
    • 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?
      • A valid food handling permit was not posted.- Ensure the permit is posted for display.

Nearby inspected facilities

Own this business? Add a badge to your website