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Heaven Artisan GF Cuisine

119 - 1013 17 Avenue SW Calgary AB T2T 0A7 · Food - General

Official record from Alberta →

Inspection summary

Heaven Artisan GF Cuisine has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 21, 2024. The most recent inspection, on January 13, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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 4 times across 4 separate inspections, most recently on January 13, 2026. 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 January 13, 2026. 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 2 times across 2 separate inspections, most recently on June 14, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 3 separate inspections, most recently on December 5, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 5 times across 3 separate inspections, most recently on December 5, 2024. 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.

5 inspections

  1. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Several containers of raw chicken were stored at room temperature. Staff was breading chicken but was doing other tasks. Ensure excess is stored in the cooler until staff is ready to use it. 2. Used utensils were stored in water and vinegar. Ensure utensils are stored in ice was or a sanitizer solution when not in use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was adding chlorine to the soapy water to wash and sanitize dishes. Ensure dishes are washed with soap and water, rinsed, soaked in 100-200ppm chlorine sanitizer for 2 minutes then air dried. Reviewed dishwashing procedures onsite. Do not add chlorine to the soapy water. Please review with staff.
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no probe thermometer available for use.Obtain a functional probe thermometer that measures at least the range of 0 to 100 degrees Celsius.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water source for the hand wash sink in the kitchen had been turned off due to a leak.Have the handwash sink repaired. Ensure that hot and cold water are available at all hand wash sinks at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was duct tape on the floor at the transition between the front service area and the kitchen.Duct tape is not a cleanable surface. Install a proper floor transition.
  4. Demand Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The concentration of bleach water in the spray bottle used for sanitizing food contact surfaces measured >200 ppm.Solution was diluted during inspection and then concentration measured 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Vacuum sealed bags of frozen cooked beef and pork were being thawed in a container of standing water. Food was not capable of being fully submerged in the containers being used.Food was moved to a larger container and was moved into the sink under cold running water. Acceptable thawing methods include: thawing in the refrigerator, thawing under cold running water, thawing as part of the cooking/reheating process.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water source was initially turned off to the hand wash sink in the kitchen.The hot water source was turned back on during inspection. Ensure that all hand wash sinks are equipped with hot and cold water at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was duct tape on the floor at the transition between the front service area and the kitchen.Duct tape is not a cleanable surface. Install a proper floor transition.
  5. Monitoring Inspection

    10 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The concentration of chlorine in the bleach water prepared in a sanitizer spray bottle was too strong (>200 ppm).Solution was diluted during inspection. Bleach water solution must measure between 100-200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff stated that food was not reheated before being placed in hot holding. Internal temperature of cooked beef in the hot holding unit measured 38 degrees Celsius; the internal temperature of cooked pork in the hot holding unit measured 45 degrees Celsius.Food must be fully reheated to 74 degrees Celsius or greater before being placed into hot holding. Food was reheated during inspection and then moved back into hot holding.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff stated that dishes are washed by: washing with soap and water, then rinsing with fresh water, then air dried.Proper manual dishwashing technique is:- Scrape food remaining on dishes- Wash with soap and water- Rinse with fresh water- Sanitize. If using the chlorine based sanitizer available at the time of inspection, use 1/2 a teaspoon to 1 teaspoon of bleach per litre of water (100 ppm). Submerge dishes for 2 minutes. - Air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser for the front service area hand wash sink was empty of paper towels.Paper towels were refilled during inspection. Ensure that all hand wash sinks are stocked with handwashing supplies at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand wash sink was not draining well.Repair the kitchen hand wash sink to improve draining.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser installed at the kitchen hand wash sink.Install a paper towel dispenser at the kitchen hand wash sink to help protect the paper towel from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were falling off the wall in the front service area.Replace falling off baseboards.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards were missing in the back food preparation area.Replace missing baseboards.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a two-basket deep fryer that was located outside of the ventilation canopy.Deep frying and grease producing cooking must take place under the ventilation canopy.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was duct tape on the floor at the transition between the front service area and the kitchen.Duct tape is not a cleanable surface. Install a proper floor transition.

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