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Hidden Corner

A - 100 3 Avenue SE Calgary AB T2G 0B6 · Food - General

Official record from Alberta →

Inspection summary

Hidden Corner has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 26, 2024. The most recent inspection, on July 22, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 on March 17, 2025. 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 August 26, 2024. For example: Are chemicals stored and handled in a safe manner?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on July 9, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on March 17, 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 March 17, 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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Two upright freezers had a build-up of ice on the shelves.-Defrost and clean the freezers regularly
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Concentration of chlorine sanitizer was too potent, testing > 200 ppm. Correct concentration of chlorine sanitizer should be measured at 100 ppm. Excessively high concentrations of chlorine sanitizer can be harmful when ingested and irritate the skin.The operator adjusted the chlorine sanitizer to ensure the concentration of the solution was measured at 100 ppm.2) Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.Please ensure that a chlorine sanitizer solution with a concentration of 100 ppm, along with submerged cleaning cloths, are available at all times during food processing. The operator promptly prepared a bucket of chlorine sanitizer solution at 100 ppm and submerged the cleaning cloths in it.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The plexiglass in front of a display was less than 152 cm (5 feet).To protect against customer contamination (coughing, sneezing etc), the height of the display case must either be at least 183 cm (6 feet) in height, or at least 152 cm (5 feet) with at least a 31 cm (1 foot) return portion. The inspector was informed that a display cabinet has been ordered to replace the plexiglass. The operator agreed to use cellophane wrap to protect the food products in the meantime.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test strips available were observed to be expired.Obtain test strips within their expiration date so that the sanitizer solution strength can be accurately tested and concentration verified.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage area located at the back of the kitchen was observed to be disorganized with single-use items and construction tools in milk crates stored on the floor.Please organize the area so personal items like tools have a distinguishable location away from items intended for the business. Ensure items are elevated at least 6 inches off the floor for visibility, accessibility and easy cleaning.
  6. Initial Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine sanitizer bottle was unlabeled. Please ensure all chemical bottles including sanitizer are labeled such that the contents can be identified and safely used.

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