Mabel and Marie's
4 - 16 White Avenue Bragg Creek AB T0L 0K0 · Food - General
Inspection summary
Mabel and Marie's has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 3, 2024. The most recent inspection, on January 20, 2026, recorded 4 infractions.
None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.
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 2 times across 2 separate inspections, most recently on April 9, 2025. 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 once on January 20, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 April 3, 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 8 times across 4 separate inspections, most recently on January 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?
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 January 20, 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
- Monitoring Inspection
4 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- *Corner cooler at the front temperature was measured at 10C.It was in defrosting at time of the inspection. Please monitor temperature of the cooler- A rise to 10C is a concern when it last longer than 30-60minutes, if defrost cycles are frequent or extended, or recovery back to 4 C degrees or lower than 4 C degrees is slow.Please make sure do not store any high-risk food items in the corner cooler until to make sure it is working properly.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- * Ceiling tile at the front counter area was water damaged previously.Please make sure repairs are completed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- *Some of the small utensils had food debris on them. Corrected during the inspection. Operator put them in the dishwasher again.*Corner cooler at the front temperature was measured at 10C.It was in defrosting at time of the inspection. Please monitor temperature of the cooler- A rise to 10C is a concern when it last longer than 30-60minutes, if defrost cycles are frequent or extended, or recovery back to 4 C degrees or lower than 4 C degrees is slow.Please make sure do not store any high-risk food items in the corner cooler until to make sure it is working properly.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Staining on the corner wall by the shelf. There was no active leak during the inspection. Please monitor any leaks, and make sure cleaning is completed.*Food debris were built up on the fridge handles, and shelves in the fridges, and in the drawers where the cutleries were stored.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management 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?
- * Ceiling tile at the front counter area was water damaged previously.*Light cover in the kitchen was broken, some of the light bulbs were dead. *Leak under the dishwasher, minor leak from the pipe under the dishwasher.Please make sure repairs are completed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
5 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher Sani cycle was not operational during the inspection. There was no sanitizer coming through the pipe. Sanitizer concentration was measured at 100ppm Chlorine. Repair is required.Please make sure manual dishwashing is done until the repairs are completed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Caulking at the sink by the dishwasher was not in good repair. Please repair it.*Wall behind the waste bin the front service area was not in good repair. Please repair it.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Caulking at the hand washing sink in the front was not in good repair. * Ceiling tile at the front counter area was water damaged previously.*Light cover in the kitchen was broken, some of the light bulbs were dead. *Leak under the dishwasher, minor leak from the pipe under the dishwasher.Please make sure repairs are completed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Some of the utensils in the cupboard built up food debris on them.Corrected during the inspection. Operator cleaned and sanitized them.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following areas.*Fridge handles *Food debris built up inside the fridges,*Shelves in the back kitchen
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
4 infractions
- 09. Are chemicals stored and handled in a safe manner?
- Sanitizer bottle was not labelled. Please make sure sanitizer bottles are properly labelled.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips are for the pool water chlorines testing. Please make sure proper chlorine test strips are supplied for dishwasher sani cycle.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- *Caulking at the sink by the dishwasher was not in good repair. Please repair it.*Wall behind the waste bin the front service area was not in good repair. Please repair it.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required for the following areas.*Fridge handles *Food debris built up inside the fridges,*Shelves in the back kitchen
- 09. Are chemicals stored and handled in a safe manner?