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Happy Veggie House

113 - 303 Centre Street SW Calgary AB T2G 2B9 · Food - General

Official record from Alberta →

Inspection summary

Happy Veggie House has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on October 1, 2025, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on September 10, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on September 10, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 February 6, 2025. 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 9 times across 4 separate inspections, most recently on October 1, 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 4 times across 3 separate inspections, most recently on September 10, 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.

6 inspections

  1. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as bulk scoops for dry food items. Please ensure all bulk scoops are equipped with a handle to protect from contamination.
  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as bulk scoops for dry food items. Please ensure all bulk scoops are equipped with a handle to protect from contamination.
  3. Demand Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two bowls of sliced cabbage were sitting on the floor in the kitchen. Food must not be stored on the floor. The bowls were removed from the floor at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knives were being stored between the two-compartment dishwashing sink and the wall.This is not an acceptable place to store knives as the space between the sink and wall cannot be cleaned.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as bulk scoops for dry food items. Please ensure all bulk scoops are equipped with a handle to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Fried lotus root stored in a cardboard transport tray that was used for oranges and was visibly soiled with grease. Cardboard should not be used to store food as it is not smooth, durable or easily cleanable. Storing food in a cardboard tray that was previously used to transport oranges cannot be guaranteed that it is clean and can contaminate food. Remove the fried lotus root and refrain from storing food in cardboard.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bowl of bean sprouts was sitting out with no temperature control. The bean sprouts were also browning and looked limp. The bean sprouts were discarded at the time of the inspection. Bean sprouts must be kept under refrigeration at all times to prevent the growth of pathogenic bacteria such as E. coli.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chlorine-based mechanical dishwasher was run and 0ppm chlorine was detected. It was discovered that the chlorine concentrate was empty. The solution was switched out for a full bottle, the line was primed, and the dishwasher was run again. After correction the dishwasher was sanitizing at 100ppm. Please ensure the dishwasher is tested daily to ensure it is sanitizing properly
    • 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?
      • Food permit is not valid and was expired in 2018. The operator provided proof of current food permit. Print the current food permit and ensure it is posted in a conspicuous place where the public can easily see it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal wire sieve was broken and had loose wires on it. The sieve was discarded at the time of the inspection as it poses as a contamination risk. The loose metal wires can break off and lodge in food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The dishwasher trays were covered in a grey/black slime. Please clean the trays such that they are clean and sanitary to put dishes on. If the trays cannot be cleaned, please discard and purchase new ones.2) The following equipment requires cleaning:- The door seals of the cooler- The interior of the coolers - The chemical dispensers above the two-compartment sink- Fabric curtains between the front and back kitchen
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall behind the prep area in the back kitchen had food splatter and debris on it. please clean and sanitize the wall.
  4. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open cans of evaporated milk and coconut milk were stored in sandwich cooler.The operator stated the cans have been open for several days. Open cans should not be kept for more than one day. Once opened, the food must be transferred to another container. Storing food in an open can for long periods may lead to corrosion and rust. The operator placed the evaporated milk and coconut milk in another container at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Fried lotus root stored in a cardboard transport tray that was used for oranges and was visibly soiled with grease. Cardboard should not be used to store food as it is not smooth, durable or easily cleanable. Storing food in a cardboard tray that was previously used to transport oranges cannot be guaranteed that it is clean and can contaminate food. Remove the fried lotus root and refrain from storing food in cardboard.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer spray bottle did not have a label.All chemical solutions must be adequately labeled with the content inside for staff awareness and safe usage of the product. The operator labeled the spray bottle at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Veggie stew measured 47C in the hot holding unit. All other dishes were above 60C. The operator stated the food was warming up in the hot holding unit. Food must be reheated to 74C prior to placing into a hot holding unit. The operator reheated the veggies stew on the cooking pan at the time of the inspection and measured 81C
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the back area was blocked by snow fungus that was soaking in water. The hand sink must always be available for staff to perform hand hygiene. The designated hand sink should not be used for any other purposes. The operator removed the snow fungus from the hand sink at the time of the inspection.
    • 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?
      • Food permit is not valid and was expired in 2018. The operator provided proof of current food permit. Print the current food permit and ensure it is posted in a conspicuous place where the public can easily see it.
  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *RECURRING INFRACTION: Two light fixtures were missing light covers. One in the back kitchen and one in the front service area. Please install light covers to prevent from contamination in the event of a light bulb breaking*
  6. 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)?
      • *No sanitizer detected in dishwasher final rinse. Repair company to visit Wednesday Nov. 29th. In the meantime, ensure that manual sanitizing occurs in one sink compartment with 100 PPM chlorine bleach in the water. All equipment and utensils must be able to be fully immersed in the water*
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *RECURRING INFRACTION: Two light fixtures were missing light covers. One in the back kitchen and one in the front service area. Please install light covers to prevent from contamination in the event of a light bulb breaking*
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *RECURRING INFRACTION: A build-up of food debris and grime was observed in the following areas:- The floors- The wall behind the hand sink and 2-compartment dishwashing sink - The stand mixer - Under the 2-compartment dishwashing sink and dishwasher - NEW: Tops of equipment and all other high surfaces Cooler/freezer doors & handles have a buildup of food debris. Items touched often by food handlers must be kept clean & sanitary throughout the day.Please clean the indicated areas*

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