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Jen's Happy Bun

10089 Hidden Valley Drive NW Calgary AB T3A 5Z7 · Food - General

Official record from Alberta →

Inspection summary

Jen's Happy Bun has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 21, 2025. The most recent inspection, on August 26, 2026, recorded 4 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 18 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 August 26, 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 3 times across 2 separate inspections, most recently on March 4, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8 times across 5 separate inspections, most recently on August 26, 2026. 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 6 times across 3 separate inspections, most recently on August 26, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 January 28, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Used disposable gloves were stored on the counter at the dishwasher and at the cook line.Gloves discarded.Disposable gloves should only be used once.Guidelines for proper gloves use in a food establishment was provided.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was an opened can of leftover oyster sauce stored on the food preparation counter.Food discarded.Do not store leftover food in the can. Store food in another clean food grade container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Six beef patties were left on the counter by the cookline with a temperature between 23.1°C to 30°C.Food discarded.2. Mushroom soup in the walk-in cooler measured 18.6°C.Food discarded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Platforms used to store flour bags and flour mixer were untreated.Ensure the untreated wooden platforms are stained so surfaces are smooth, non-absorbent and easy to clean.
  2. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet used cleaning cloths were stored on the counter.Cleaning cloths were washed and stored in the sanitizer bucket at 100 ppm.2. Sanitizer bucket at the ventilation canopy did not detect any sanitizer solution with the chlorine test strip.3. Sanitizer bucket at the front prep area did not detect any sanitizer solution with the chlorine test strip.Fresh sanitizer bucket was prepared and measured at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The flour mixer was stored directly on the floor.Ensure items are stored 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit used to hold the shaomai was measured at 53°C.The hot holding unit was adjusted and measured 60°C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser in the washroom was empty.Equip paper towel dispenser with paper towel.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Washroom door in the kitchen area was not properly closing itself.Fix the washroom door hinge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Flour buildup was noted on the flour mixer.2. Debris was noted underneath the ventilation canopy and prep cooler.3. There was no cleaning schedule checklist available.1 to 2: Clean the indicated areas.3: Develop a cleaning schedule checklist.
  3. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution bucket stored in the 3-compartment sink did not detect any colour changes with the chlorine sanitizer test strips.New sanitizer solution was promptly prepared and clean wiping cloths were stored therein.Ensure sanitizer solution buckets are stored at each food handling and preparation area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Flour bags were stored on the floor in all the kitchen area.2. Flour bags were opened throughout the kitchen area.3. Opened flour bags were stored underneath the paper towel dispenser.4. Food items were stored on the floor of the walk-in cooler.5. New unused kitchen equipment was stored in the washroom.6. The flour mixer was stored directly on the floor.Ensure items are stored 6 inches off the floor.Ensure flour bags are covered to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Broth was left sitting on the counter at the kitchen area with the temperature measuring17.3°C.2. Shaomai in the hot holding unit measured 45°C.Food items were discarded.3. Frozen chicken was stored in the 2-compartment sink to thaw with a temperature of 3.7°C.The chicken was stored in the walk-in cooler.4. Soy milk stored in the EUHOMY mini fridge measured 6.3°C. The soy milk was stored in the prep cooler while the pop drinks were left in the EUHOMY fridge.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no sanitizer solution prepared in the sanitizer compartment sink.Sanitizer solution was promptly prepared at 100 ppm.
    • 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 not soap in the staff washroom in the kitchen area.Additional soap was available and the staff washroom was equipped with soap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Washroom door in the kitchen area was not properly closing itself.Fix the washroom door hinge.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment, utensils, and chemical were stored on the floor underneath the 2-compartment sink.Ensure items are stored 6 inches off the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Underneath the 2-compartment sink was disorganized.2. Underneath the 3-compartment sink was disorganized.3. Flour buildup was noted on the flour mixer.4. Debris build up was noted throughout the kitchen area.5. Food debris was noted on the floor of the walk-in cooler.6. The handwashing sink faucet was dirty.7. Grease buildup was noted on the floor by the ventilation canopy and prep cooler.8. Debris was noted underneath the ventilation canopy and prep cooler.9. Food debris buildup was noted on the hot holding unit.10. The staff washroom in the kitchen area was disorganized.11. There was no cleaning schedule checklist available.1 to 10: Clean the indicated areas.11: Develop a cleaning schedule checklist
  4. Initial 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?
      • 1) Acoustic ceilings were observed to be installed in the back kitchen. Acoustic ceilings are not easily cleanable, smooth, impervious surfaces.Please install tiles that are easily cleanable, smooth, and impervious to contaminants.2) The wall above the knife magnet was observed to be chipped with dry wall exposed. Dry wall is not easily cleanable, smooth, and impervious to contaminants.Please patch and paint the wall to ensure the surfaces are smooth, easily cleanable and impervious to contaminants.3) The light switch in the walk-in cooler was observed to be malfunctioning, intermittently turning on and off.Please repair or replace the light switch.4) The lighting throughout the facility was very dim.Please consider installing brighter bulbs or lighting fixtures to improve visibility in the workspace.
  5. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Acoustic ceilings were observed to be installed in the back kitchen. Acoustic ceilings are not easily cleanable, smooth, impervious surfaces.Please install tiles that are easily cleanable, smooth, and impervious to contaminants.2) The wall above the knife magnet was observed to be chipped with dry wall exposed. Dry wall is not easily cleanable, smooth, and impervious to contaminants.Please patch and paint the wall to ensure the surfaces are smooth, easily cleanable and impervious to contaminants.3) The light switch in the walk-in cooler was observed to be malfunctioning, intermittently turning on and off.Please repair or replace the light switch.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Ceiling vents and surrounding tiles throughout the kitchen were observed to be covered in dust and loose debris, posing a potential risk of physical contamination.Please clean the indicated areas.2) The walls, floor, and the wire storing units located in the walk-in cooler were observed to be covered in grime and food debris.Please clean the indicated area.3) The floors throughout the facility and hard to reach areas behind all kitchen equipment (prep tables, prep coolers, standing coolers, cookline) were observed to be covered in dirt, grime, and food debris.Please clean the indicated area4) The commercial canopy unit and the vents were observed to be greasy and coated with dust and food debris. Grease was observed dripping from the vents, potentially becoming a contaminant during food processing.Please thoroughly clean the commercial canopy and the greasy vents.

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