Skip to content
Loading map…

Maisies Eatery

632 13 Avenue SE Calgary AB T2G 1C5 · Food - General

Official record from Alberta →

Inspection summary

Maisies Eatery has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 9, 2026. The most recent inspection, on September 25, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 3 separate inspections, most recently on September 25, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 September 16, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 16, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on September 16, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on April 15, 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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Main dishwasher was not reaching the required temperature for sanitizing of dishes.Unit continued to run for extended time without switching into the sanitizing cycle.Detergent container connected to dishwasher was also empty.Service dishwasher. The front of house dishwasher must be used for all dishes until the main (large) unit is fixed.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sink and surface sanitizer in spray bottles measured 0ppm.Fresh solution from dispenser measured 0ppm.Ecolab representative contacted during inspection, arrived and replaced a part.Solution then measured within the acceptable range.Use test strips to check sanitizer concentration regularly.
    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottles were not labelled.Ensure spray bottles are labelled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A variety of sandwiches and a flatbread pizza were stored on top of boards that were on top of a "refrigerated" slab in the front display case.Sandwiches and flatbread measured 10 degrees Celsius.The "refrigerated" slab is not capable of maintaining food at 4 degrees Celius or less (as required).Do not store any perishable food in this area.Display case can be used to store and display non-perishable foods and to show examples of what the perishable foods look like.Products moved to cooler at time of inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Main dishwasher was not reaching the required temperature for sanitizing of dishes.Unit continued to run for extended time without switching into the sanitizing cycle.Detergent container connected to dishwasher was also empty.Service dishwasher. The front of house dishwasher must be used for all dishes until the main (large) unit is fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips are not being used to check the strength of sanitizing solutions.Use the strips to ensure the sanitizers are at sufficient concentrations.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Black mold was present on the back wall surface of the ice machine.Empty the machine and clean and sanitize surfaces.Continue to monitor and clean as needed.
  3. Demand Inspection

    0 infractions

  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Both kitchen dishwashers were not functioning properly. The low temperature countertop dishwasher was non-functional, and the maximum water temperature at the plate level for the undercounter high temperature dishwasher measured 58 degrees Celsius.- Residual chlorine concentration at the dish level for low temperature dishwashers must measure 100 ppm.- Water temperature at the dish level during the sanitize cycle for high temperature dishwashers must measure greater than 71 degrees Celsius. Repair/adjust/replace the dishwasher(s).
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Strong sewer gas odour permeating from the kitchen.Resolve the issue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Food debris accumulation was observed within hard to clean areas of the meat slicer.Fully disassemble, clean, and sanitize the meat slicer. Ensure this takes place after each use.
  6. Demand Inspection

    1 infraction

    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Strong sewer gas odour permeating from the kitchen.Resolve the issue.

Nearby inspected facilities

Own this business? Add a badge to your website