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Maesie's Nook

1414 20 Avenue Didsbury AB T0M 0W0 · Food - General

Official record from Alberta →

Inspection summary

Maesie's Nook has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 8, 2024. The most recent inspection, on September 2, 2026, recorded 2 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 5 times across 5 separate inspections, most recently on September 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on August 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 11, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 29, 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?

  • 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 12 times across 7 separate inspections, most recently on September 2, 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?

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.

9 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cabinet cooler in the kitchen was measured at a temperature of 10C. Use alternate available storage coolers to store potentially hazardous foods, then service cooler to ensure that it is capable of maintaining a temperature of 4C or lower.
    • 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 makeshift crate surface in the kitchen used to store customer dishware is difficult to clean due to its design.Modify this surface to be flat, smooth, and easily cleanable.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer available for use in the kitchen was measured at a concentration far in excess of 200ppm chlorine. One of the containers of diluted bleach intended for use as a no-rinse sanitizer contained detergent soap. Sanitizer was replaced during inspection and diluted to a concentration of 100ppm during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles of chemical solutions stored in the kitchen were not correctly labelled with their contents.Bottles were labelled during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The cabinet cooler in the kitchen was measured at a temperature of 10C. Use alternate available storage coolers to store potentially hazardous foods, then service cooler to ensure that it is capable of maintaining a temperature of 4C or lower.
    • 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 makeshift crate surface in the kitchen used to store customer dishware is difficult to clean due to its design.Modify this surface to be flat, smooth, and easily cleanable.
    • 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 edges of shelving surfaces in the kitchen prep area and beside the cooking area are damaged, rendering these surfaces difficult to clean. Cover or repair shelving edges to render surfaces smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The utensil used on the flattop in the kitchen had a damaged handle, making it difficult to be properly clean and sanitize.Utensil was disposed of during inspection.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A large portion of meat was observed being stored in stagnant water for thawing, measured at a temperature of 12C at the time of inspection. Meat was moved into a suitable cooler during inspection.Use alternate means of thawing which maintain exterior of food at a temperature of 4C or lower during process.
    • 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 edges of shelving surfaces in the kitchen prep area and beside the cooking area are damaged, rendering these surfaces difficult to clean. Cover or repair shelving edges to render surfaces smooth and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The hood vents and fire suppression hoses directly above the cooking line require cleaning. Clean indicated area.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 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?
      • The openable door at the end of the kitchen leading directly outside does not have a screen to prevent pest entry. Install a screen door or other suitable barrier to prevent the entry of flies or other pests.
    • 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 of the counter at the end of the cooking line adjacent to the stovetop has a section that is peeling, making the area more difficult to clean. Cover or repair area to render this surface smooth and easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the knives identified in the utensil storage drawer had a damaged handle with peeling surfaces, making it difficult to be washed and sanitized as needed.Utensil was disposed of by operator during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The top utensil storage drawer below the counter used for food preparation in the kitchen has a build-up of food residue and debris.Clean indicated area.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The egg cooler was not observed to have a display thermometer. Provide an accurate display thermometer for this cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. No waterproof thermometer available to measure the dishwasher temperature. **July 10, 2024: Staff were unable to locate thermometer. COMPLETE THE FOLLOWING:1. Please purchase a thermometer. Regularly check the dishwasher to ensure it is meeting a minimum 71*C at dish level.
    • 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 in the kitchen was blocked.Handwashing sink was cleared during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An electrical outlet behind the smaller prep cooler on the coved floor wall was missing, creating a gap that would be difficult to clean as needed. Install suitable electrical outlet cover or otherwise render wall section to be easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A knife block was observed being used to store utensils. The design of this block makes it difficult to properly clean and sanitize.Replace utensil storage with method that can be easily cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was a significant buildup of grease and debris on the hood vent filters.**July 10, 2024: grease build up observed again on filters.  COMPLETE THE FOLLOWING:1. Please clean filters. Cleaning should be done as often as necessary, so grease, smoke, and odours are vented out and to prevent fire hazards.
  8. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Eggs on counter measured 35*C and had been sitting out at room temperature for more than 2 hours. Eggs were discarded 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)?
      • **OUTSTANDING**1. No waterproof thermometer available to measure the dishwasher temperature. **July 10, 2024: Staff were unable to locate thermometer. COMPLETE THE FOLLOWING:1. Please purchase a thermometer. Regularly check the dishwasher to ensure it is meeting a minimum 71*C at dish level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Soap was not available in a dispenser at the hand sink. COMPLETE THE FOLLOWING:1. Please ensure soap is available in a dispenser or soap bottle has a hand pump.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **OUTSTANDING**1. There was a significant buildup of grease and debris on the hood vent filters.**July 10, 2024: grease build up observed again on filters.  COMPLETE THE FOLLOWING:1. Please clean filters. Cleaning should be done as often as necessary, so grease, smoke, and odours are vented out and to prevent fire hazards.
  9. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Bleach sanitizer measured greater than 200ppm and bleached out the test strips. Solution was diluted to reduce the concentration to 100ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Observed food handler crack raw eggs and not wash hands after. COMPLETE THE FOLLOWING:1. Hands must be washed after handling raw eggs to prevent cross contamination of surfaces and food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Boxes of to go cups stored on floor in dry storage room. 2. Bag of onions stored in milk crate on floor. More separation is required to protect food from contamination.COMPLETE THE FOLLOWING:1. Please ensure all food and food related items are stored off the ground to protect from contamination and facilitate cleaning in the area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Staff open drink stored in food preparation area. Drink was moved to another location that was separate from the food area.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No waterproof thermometer available to measure the dishwasher temperature. COMPLETE THE FOLLOWING:1. Please purchase a thermometer. Regularly check the dishwasher to ensure it is meeting a minimum 71*C at dish level.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. A plastic bag was stored on the handsink faucet, and a mug stored in the sink basin.COMPLETE THE FOLLOWING:1. Do not store items on sink or in basin. Handwash sink must be kept cleared and unobstructed, so food handlers can easily wash their hands.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • 1. Front of house:The cloth sanitizer bucket contained both bleach and soap. COMPLETE THE FOLLOWING:1. Do not mix soap and bleach together, as it can produce toxic gases. Use separate buckets for soapy water and bleach 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?
      • 1. Front of house:Fluorescent lightbulbs in room next to cashier are not covered. 2. Fluorescent lightbulbs in kitchen back storage room are not covered. COMPLETE THE FOLLOWING:1. Please replace the light covers or replace bulbs with shatterproof bulbs.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was a significant buildup of grease and debris on the hood vent filters.COMPLETE THE FOLLOWING:1. Please clean filters. Cleaning should be done as often as necessary, so grease, smoke, and odours are vented out and to prevent fire hazards.
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