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Ma Bonne Crepes & Sandwiches

510 77 Avenue SE Calgary AB T2H 1C3 · Food - General

Official record from Alberta →

Inspection summary

Ma Bonne Crepes & Sandwiches has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 15, 2026. The most recent inspection, on September 24, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 12 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 3 times across 3 separate inspections, most recently on September 24, 2026. 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?

  • 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 once on January 15, 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 4 times across 4 separate inspections, most recently on September 24, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on September 24, 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?

  • 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 2 times across 2 separate inspections, most recently on March 27, 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.

4 inspections

  1. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Pending**The handwashing sink lacked conveniently located paper towels, as the dispenser was positioned across a counter where food items and clean utensils were stored.- Relocate paper towel dispenser adjacent to the handwashing sink.**Update from April 30, 2026**No paper towel was provided at the hand sink.- Ensure the handwashing sink is supplied with paper towel at all times.
    • 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?
      • **Pending**Few mice droppings were observed in the cabinet under the handsink. **Please clean and ensure proper pest control measures are in place
    • 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) The counter by the handwashing sink had a crack.2) The caulking around the handwashing sink had debris build up. - Repair the counter and re-caulk the handwashing sink.
  2. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Pending**The handwashing sink lacked conveniently located paper towels, as the dispenser was positioned across a counter where food items and clean utensils were stored.- Relocate paper towel dispenser adjacent to the handwashing sink.**Update from April 30, 2026**No paper towel was provided at the hand sink.- Ensure the handwashing sink is supplied with paper towel at all times.
    • 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?
      • **Pending**Few mice droppings were observed in the cabinet under the handsink. **Please clean and ensure proper pest control measures are in place
    • 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) The counter by the handwashing sink had a crack.2) The caulking around the handwashing sink had debris build up. - Repair the counter and re-caulk the handwashing sink.
  3. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Pending**The handwashing sink lacked conveniently located paper towels, as the dispenser was positioned across a counter where food items and clean utensils were stored.- Relocate paper towel dispenser adjacent to the handwashing sink.Update from March 27,2026Knob handle for hot water was in disrepair with no supply of hot water available at hand sink. **Please repair and ensure hot water is available at all times for handwashing.
    • 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?
      • Few mice droppings were observed in the cabinet under the handsink. **Please clean and ensure proper pest control measures are in place
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tape was observed on the black drinks' cooler door.- Remove the tape and repair the door as tape is not easily cleanable.
  4. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Small containers of butter were stored at room temperature on food preparation tables. Butter packaging indicated 'keep refrigerated'. Operator instructed to store food items in cooler during inspection.- Ensure to store all food items as per manufacturer's instructions and make sure that products labeled 'keep refrigerated' are maintained at 4C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink lacked conveniently located paper towels, as the dispenser was positioned across a counter where food items and clean utensils were stored.- Relocate paper towel dispenser adjacent to the handwashing sink.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cutting boards were balanced on top of tap fixtures at the 2-comp sink. Operator placed utensils for dishwashing during inspection.- This is not a sanitary area - please conduct air dry and storage in a sanitary area.

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