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Marble Slab Creamery

104 - 505 Main Street SW Airdrie AB T4B 3K3 · Food - General

Official record from Alberta →

Inspection summary

Marble Slab Creamery has been inspected 12 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on September 3, 2026, recorded 2 infractions.

1 of 12 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 21 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 9 times across 6 separate inspections, most recently on July 16, 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 2 times on October 31, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 16 times across 9 separate inspections, most recently on July 30, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 5 separate inspections, most recently on September 3, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 4 times across 4 separate inspections, most recently on September 3, 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.

12 inspections

  1. Demand Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Displayed permit expired in 2021. Display valid permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboards under three compartment sink have come off. Repair.
  2. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Notebooks and items not related to food preparation were stored on top of waffle irons. These were moved during the inspection. Ensure personal items and items not related to food processing are stored away from food preparation areas. 2. A shop vac was stored on top of bins used for ingredients. It was moved during the inspection. Ensure cleaning supplies are not stored on top of or directly next to food storage containers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at back hand sink was not working when inspector arrived. Operator repaired it during inspection. Ensure paper towel dispenser is kept stocked and is operational at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand soap had been diluted with water. Refill dispenser with undiluted soap.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Displayed permit expired in 2021. Display valid permit.
    • 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. Baseboards under three compartment sink have come off. Repair.2. There was cardboard placed on counter under waffle makers. Remove cardboard. All work surfaces must be smooth, non-porous and easy to clean.
  3. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Waffle cones were stored in cardboard box. Cardboard is not suitable for storage as it cannot be easily cleaned. Store food in proper cleanable containers with lids.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items including phone and backpack were stored on prep surfaces in food handling area. Ensure personal items are stored away from prep surfaces in designated area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink in washroom did not have soap. 2. Hand sink in back did not have paper towels. Ensure hand sinks are stocked with soap and paper towels at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • 1. Permit fee payment is overdue. Facility is operating without valid permit. Pay food handling permit fee. 2. Displayed permit expired in 2021. Display valid permit.
    • 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. Baseboards under three compartment sink have come off. Repair.2. There was cardboard placed on counter under waffle makers. Remove cardboard. All work surfaces must be smooth, non-porous and easy to clean.
  4. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloth used for cleaning was obvserved on counter. Ensure cloths are stored in sanitizer solution when not in use. Cloth was placed into sanitize solution during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal items including phone and backpack were stored on prep surfaces in food handling area. Ensure personal items are stored away from prep surfaces in designated area.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Waffle cones were stored in cardboard box. Cardboard is not suitable for storage as it cannot be easily cleaned. Store food in proper cleanable containers with lids.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink in washroom did not have soap. 2. Hand sink in back did not have paper towels. Ensure hand sinks are stocked with soap and paper towels at all times.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • 1. Permit fee payment is overdue. Facility is operating without valid permit. Pay food handling permit fee. 2. Displayed permit expired in 2021. Display valid permit.
    • 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. Baseboards under three compartment sink have come off. Repair.2. There was cardboard placed on counter under waffle makers. Remove cardboard. All work surfaces must be smooth, non-porous and easy to clean.
  5. Demand Inspection

    1 infraction

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility was operating without a valid food handling permit. Payment was overdue. Multiple reminder emails and phone calls had been made to operator. Operator paid permit fee during inspection. Annual permit fees must be paid prior to due date, or facility may be closed by public health inspector.
  6. 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?
      • 1. There was no paper towel in dispenser at hand sink in back area. Staff replaced it during the inspection. 2. Paper towel in washroom was not placed into dispenser. Ensure paper towel is placed inside dispenser. 3. There was a jug in hand sink at back. This was removed during the inspection. Staff removed jug during the inspection. Ensure hand sink is kept clear.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dipper well was not running and there were used ice cream scoops in water. Ensure dipper well is kept running during operating hours if re-using scoops.
  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used sanitizer cloths were not stored in sanitizer solution. Ensure cloths are stored in sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bins containing cones stored on top of coolers did not have lids. Ensure all bins have lids to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test strips on-site for testing sanitizing solution. Please ensure chlorine test strips are available and staff know how to use them.*Cited again May 7, 2024 *Cited again May 23, 2024
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at hand sink in back. Ensure hand sink is stocked with soap and paper towel.
  9. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bins containing cones stored on top of coolers did not have lids. Ensure all bins have lids to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test strips on-site for testing sanitizing solution. Please ensure chlorine test strips are available and staff know how to use them.*Cited again May 7, 2024
  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine sanitizer bucket at front measured greater than 200pm and was mixed with soap. Ensure sanitizer is made to 100ppm chlorine. 2. Sanitizer cloths were not stored in sanitizer solution. Ensure the cloths are stored in the solution at all times to prevent cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bins containing cones stored on top of coolers did not have lids. Ensure all bins have lids to prevent contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test strips on-site for testing sanitizing solution. Please ensure chlorine test strips are available and staff know how to use them.*Cited again May 7, 2024
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops that had been used were submerged in water in the dipper well, but water to dipper well had been turned off. Ensure dipper well is kept running.
  11. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Staff were mixing chlorine with soap for sanitizing solution. Do not mix sanitizer and soap. Ensure chlorine sanitizer is 100ppm. Staff remixed sanitizer during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no chlorine test strips on-site for testing sanitizing solution. Please ensure chlorine test strips are available and staff know how to use them.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in back did not have soap and paper towel. Ensure hand sink is stocked with soap and paper towel at all times.
  12. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The sanitation bucket and spray bottle used to clean surfaces and equipment was measured to have a very high concentration of bleach. Please reduce the amount of bleach used to 100 ppm2. The facility only had quats test strips but were using bleach to clean and sanitize dishes, equipment and surfaces. Please ensure that the facility has chlorine test strips stocked at all times to test sanitizing solutions.
    • 09. Are chemicals stored and handled in a safe manner?
      • The spray bottle containing a bleach solution used for sanitizing equipment and surfaces was not labeled. Please label this bottle to ensure that staff members know what is in the bottle before using it.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemicals in back storage area were stored on top of freezers, and close to ice cream cones. Please move these to a lower area, preferrably on the floor or on a shelf away from food products.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sink was not equipped with a paper towel dispenser, instead, paper towel was found on a roll on the counter. Please ensure that hand sinks are equipped with paper towel in an enclosed dispenser to avoid any cross contamination following hand washing.

Nearby inspected facilities

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