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Made From Scratch

209 - 401 9 Avenue SW Calgary AB T2P 3C5 · Food - General

Official record from Alberta →

Inspection summary

Made From Scratch has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on July 29, 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 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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.

  • 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 May 26, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 separate inspections, most recently on May 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 3 separate inspections, most recently on May 26, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat was found stored adjacent to ready-to-eat vegetables in the walk-in cooler, creating a risk of cross-contamination. Storing raw meat next to vegetables can lead to cross-contamination through drips, contact, or improper handling.**The vegetables were relocated to a different section of the cooler during the inspection.
    • 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 could not be verified as they did not have an expiration date. Ensure test strips are properly labeled or packaged with verifiable expiration to confirm their effectiveness.**Please obtain test strips with a verifiable expiration date
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **OUTSTANDING on 5/26/2026 - cloths found soaked in the handwashing sink.The cleaning cloth sanitizer bucket was placed inside the front handwashing sink.*Please ensure that handwashing sinks are used solely for handwashing, kept empty, and remain accessible at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING on 5/26/2026 - Clean required in the mentioned areas below.- Cleaning is required in the following areas:1) Below the microwave2) The dishwashing sinks
  3. Monitoring 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?
      • - The cleaning cloth sanitizer bucket was placed inside the front handwashing sink.*Please ensure that handwashing sinks are used solely for handwashing, kept empty, and remain accessible at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • - Cleaning is required in the following areas:1) Below the microwave2) The dishwashing sinks
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was observed to be stored directly on the floor in the walk-in cooler. Please ensure all food is stored elevated off of the floor to reduce the risk of contamination and to allow for easy cleaning.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a chlorine-based surface sanitizer but only had Quat test strips on-site. Please obtain chlorine test strips to be able to test and verify the concentration of the chlorine surface sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cupboard veneers are becoming chipped and lifting from the wood below. Please refinish/repair/replace the cupboard finishes such that all surfaces are smooth, cleanable, and impervious to moisture.

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