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Le Comptoir

110 - 1928 34 Avenue SW Calgary AB T2T 2C1 · Food - General

Official record from Alberta →

Inspection summary

Le Comptoir has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 21, 2024. The most recent inspection, on January 21, 2026, found no infractions.

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

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 January 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 January 10, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 21, 2024. For example: 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?

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. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. There was a wet cloth on the front counter. Ensure these cloths are placed in a sanitizer solution when not in use.2. The quat sanitizer solution at the front counter measured over 500ppm. Ensure quat solutions are between 200-400ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese cake stored at room temperature. Ensure all savory and perishable baked goods are stored at or below 4C.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet cleaning cloths were stored on the edge of the handwashing sink.Fresh sanitizer solution buckets were prepared at 200 ppm and the cleaning cloths were stored there in.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Used serving utensils were stored on the counter at room temperature.The serving utensils were watched and stored in a sanitizer solution at 200 ppm.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.2) Staff was using the same rubber gloves to handle dirty and clean dishes.Staff was instructed to use a different glove to handle clean dishes
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) French onions soup was stored on the Cuisinart cooker measured 36.6°C. It was indicated that the Cuisinart cooker was turned off.2) Cheese was stored on the counter at 17°C.Food items were discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing procedure observed. Staff were seen washing, sanitizing, rinsing, and air-drying the dishes. The staff was instructed to follow the correct manual dishwashing method: wash, rinse, sanitize for 2 minutes, and then air-dry the dishes.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A cleaning cloth for cleaning the milk steamer ward was not submerge in sanitizer in between use.- Ensure the cloth is submerged in sanitizer to prevent bacterial growth.Corrected
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Mutiple trays of baked goods were displayed at the till without covers.- Ensure food displayed to the customers are protected.Corrected
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A pot of tomato soup was measured at 38C.- Ensure the soup is kept out of 4-60C danage zone.Soup reheated and hot held at minimum 60C
    • 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?
      • A food handling permit was not posted for the public.

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