Skip to content
Loading map…

La Societe Pommes De Reinette NE - Kitchen

2 - 199 Martindale Boulevard Calgary AB T3J 3G4 · Food - General

Official record from Alberta →

Inspection summary

La Societe Pommes De Reinette NE - Kitchen has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 13, 2023. The most recent inspection, on August 31, 2026, found no infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 4 times across 3 separate inspections, most recently on August 20, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 23, 2025. 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 once on December 13, 2023. 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?

  • 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 5 times across 3 separate inspections, most recently on August 20, 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 2 times across 2 separate inspections, most recently on December 20, 2023. 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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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)?
      • The dishwasher was not functional at the time of the inspection.Please repair the high-temperature mechanical dishwasher, ensure it is sanitizing dishes at a minimum of 71C. The facility will be using the three-compartment sink method temporarily until the dishwasher is repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The receptacle between the handwash sink and the two-compartment sink was not secured and hanging from the wall.Please secure the receptacle to the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cardboard boxes were stored directly on the floor, making it difficult to adequately clean around them.Please store items at least six inches off the floor or relocate the cardboard boxes to an appropriate storage area.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The small fridge in the Aventuriers room, measured up to 9.3 degrees Celsius. There was yoghurt stored in the fridge.**Adjust the temperature of the fridge and ensure it is able to measure 4 degrees celsius or less. **Sept 23 2025 reinspection: temperature of the fridge was lower, measuring up to 7 degrees celsius but not at 4 degrees celsius or less. There was milk stored in the fridge at the time of the inspection. -
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The quat sanitizer solution in the kitchen measured 0 ppm. ** Ensure the quat sanitizer solution measures 200 ppm quats. Staff should be checking sanitizer solutions regularly and changing solution when needed. ** Staff replenished the solution at the time of the inspection and solution then measured 200 ppm- CORRECTED** -
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The small fridge in the Aventuriers room, measured up to 9.3 degrees Celsius. There was yoghurt stored in the fridge.**Adjust the temperature of the fridge and ensure it is able to measure 4 degrees celsius or less. -
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -Some single use disposable knives were being stored with the reusable children knives in the kitchen. ** Single use disposable knives must be disposed of after use, and cannot be reused. Keep the single use disposable knives separate as to not confuse staff and do not try to clean/ reuse. ** This was corrected at the time of the inspection. The single use disposable knives were moved to the staff area. -
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT Sanitizer concentrations were initially not detectable in a spray bottle, but upon replenishing, the solution was tested to be between 200-400 ppm.REQUIREMENT: Maintain QUAT sanitizer at a concentration of 200 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility was overfilling the mechanical high-temperature dishwasher so that large items (e.g. bins) would not be properly washed and sanitized or would block smaller items from being sprayed from top to bottom.REQUIREMENT: Do not overfill the dishwasher. Wash larger items separately to ensure a decent spray on the equipment.
  7. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Loose sheets of single-use paper towels are stored in a container next to the kitchen handsink. -Dispenser purchased, awaiting installation
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water observed on the floor along the baseboard of wall ( outside the kitchen) where plumbing for dishwasher and handsink are located. Facility has notified management for water leak to identify source of leak. Ensure leak is identified, repaired and any water damaged wall surfacing is completely dried or removed/replaced with new drywall.
  8. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Loose sheets of single-use paper towels are stored in a container next to the kitchen handsink. Provide a suitable dispenser for storing paper towels for the designated handwash sink.
    • 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?
      • Rodent droppings were observed in the bottom cabinet below the designated handsink and behind the upright refrigerator/freezer. Ensure areas are properly cleaned up and monitor for activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water observed on the floor along the baseboard of wall ( outside the kitchen) where plumbing for dishwasher and handsink are located. Facility has notified management for water leak to identify source of leak. Ensure leak is identified, repaired and any water damaged wall surfacing is completely dried or removed/replaced with new drywall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floor below upright freezer had spilled liquid. Clean floor area regularly to remove dried spills.

Nearby inspected facilities

Own this business? Add a badge to your website