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Les Moulins La Fayette

140 - 8400 Blackfoot Trail SE Calgary AB T2J 7E1 · Food - General

Official record from Alberta →

Inspection summary

Les Moulins La Fayette has been inspected 2 times by Alberta Health Services (Environmental Public Health) since August 20, 2024. The most recent inspection, on December 9, 2025, recorded 5 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 2 separate inspections, most recently on December 9, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 9, 2025. 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?

  • 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 20, 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 3 times across 2 separate inspections, most recently on December 9, 2025. 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on December 9, 2025. For example: Is solid and liquid waste being managed in a suitable manner?

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.

2 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine (bleach) sanitizer solution in the spray bottles, initially prepared for use in the kitchen was tested at 10 ppm. Staff prepared chlorine sanitizer solution during inspection and concentration was tested at 100 ppm.- As discussed, ensure that sanitizer concentration is periodically checked using the available test strips.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Wall-mounted QUAT sanitizer dispenser near two-compartment sink was empty and not operational.- Refill or repair dispenser to ensure proper sanitizer is available for dishwashing.
    • 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?
      • Mouse droppings noted in the front area behind the tabletop slice near prep cooler.- Operator is to ensure to remove droppings using appropriate methods and thoroughly clean and sanitize all the areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Hand sink at the food preparation area of back kitchen was slow to drain at the time of inspection. Water leak was observed from the pipe at the bottom of the sink.- Ensure the hand sink is repaired to improve drainage and fix the leak.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Garbage bin in kitchen was full and lacked a tight-fitting lid.- Empty garbage bins regularly and maintain it in a sanitary condition.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bucket of QUAT sanitizer had a concentration of 0ppm. Corrected during inspection
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical bottles were not labeled as to their content
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The spa and pool test strips in the facility was not appropriate for the quat sanitizer in use.- Obtain valid quat test strips, and verify the concentration of 200-400ppm daily. Update: No test strips available upon request
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Part of the wall by the kitchen hand sink was removed to add piping. Cover missing wall piece and ensure all surfaces are smooth, non-porous, and easy to clean
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris accumulation around water tank and hard to reach areas

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