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Madison's 12|12

1212 9 Avenue SE Calgary AB T2G 0T1 · Food - General

Official record from Alberta →

Inspection summary

Madison's 12|12 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 17, 2025. The most recent inspection, on July 28, 2026, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction 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 3 times across 3 separate inspections, most recently on July 28, 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)?

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

  • 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 September 9, 2025. 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. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No iodine test kit on-site. Chlorine test strips were expired.
  2. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were being ran through the glasswasher.Mechanically launder washing cloths using a washing machine.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The bottom shelf on the rolling table located beside the kitchen dishwasher was rusted.Clean the shelf and resurface/remove the rust or replace the rolling table.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was pooling water and hard water mineral accumulation on the floor behind the Rational oven.Repair the oven to stop the leaking and clean up the accumulated water and hard water mineral buildup.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles adjacent to air vents in the kitchen had grease and dust accumulation.Clean ceiling tiles adjacent to air vents. Ensure these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was heavy grease, soil and/or food debris accumulation on the floor beside and behind the grease interceptor.Clean the floor beside and behind the grease interceptor. Ensure this area is cleaned on a regular basis.
  3. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths were being ran through the glasswasher.Mechanically launder washing cloths using a washing machine.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The bottom shelf on the rolling table located beside the kitchen dishwasher was rusted.Clean the shelf and resurface/remove the rust or replace the rolling table.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was pooling water and hard water mineral accumulation on the floor behind the Rational oven.Repair the oven to stop the leaking and clean up the accumulated water and hard water mineral buildup.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ceiling tiles adjacent to air vents in the kitchen had grease and dust accumulation.Clean ceiling tiles adjacent to air vents. Ensure these areas are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was heavy grease, soil and/or food debris accumulation on the floor beside and behind the grease interceptor.Clean the floor beside and behind the grease interceptor. Ensure this area is cleaned on a regular basis.
  4. Initial Inspection

    0 infractions

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