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Marble Slab Creamery

106 - 338 Aspen Glen Landing SW Calgary AB T3H 0N5 · Food - General

Official record from Alberta →

Inspection summary

Marble Slab Creamery has been inspected 9 times by Alberta Health Services (Environmental Public Health) since November 27, 2023. The most recent inspection, on August 13, 2026, recorded 1 infraction.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 22 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 14 times across 7 separate inspections, most recently on August 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on August 12, 2026. 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?

  • 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 7 times across 7 separate inspections, most recently on August 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 7 times across 4 separate inspections, most recently on March 11, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 4 separate inspections, most recently on August 12, 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

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Front cooler was not working. Remove or repair cooler unit
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer made available at the 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)?
      • Pipes under the 3-compartment dishwashing sinks were either leaking or disconnectedFix sinks
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strip was available.- Obtain bleach test strips to confirm sanitizer solution concentration.*This has been a repeat infraction from previous inspections*
    • 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?
      • House fly observed in facility
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pooling of water by the window across from the dishwashing sinksIndicate where water is coming from and fix leak
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Front cooler was not working. Remove or repair cooler unit
  3. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strip was available.- Obtain bleach test strips to confirm sanitizer solution concentration.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The third ice cream freezer cover was fixed with duct tape.- Remove duct tape as it is not cleanable. Repair the cover properly to meet smooth, non-porous, and easily cleanable surface requirements.
  4. Demand Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strip was available.- Obtain bleach test strips to confirm sanitizer solution concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front handwashing station's soap dispenser was in disrepair.- Supply a functional hand soap dispenser. The back handwash station ran out of paper towels. - Supply paper towels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The third ice cream freezer cover was fixed with duct tape.- Remove duct tape as it is not cleanable. Repair the cover properly to meet smooth, non-porous, and easily cleanable surface requirements.
  5. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer was prepared during operator.- Ensure sanitizer is prepared and sanitize the surface regularly.100ppm bleach solution mixed
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop for the corn mix bin was stored inside the foods.- Ensure the scoop is stored in a manner that hand protection is supported, ie outside of the bin.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Reviewed the 3 comp sink dishwashing method with operator, they indicated that utensils are rinsed after washing and sanitizing, and operator does not aware the food safe sanitizer concentration is.- Education provided. Utensils should be air-dried without rinsing. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdfplease post the dishwashing procedure and provide training.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strip was available.- Obtain bleach test strips to confirm sanitizer solution concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front handwashing station's soap dispenser was in disrepair.- Supply a functional hand soap dispenser. The back handwash station ran out of paper towels. - Supply paper towels.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The mop sink room do not have a door, and the mop sink was directly facing cleaned utensil storage.- Install a door/barrier to the mop sink room to avoid over-splash contamination.
    • 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?
      • The permit posted was expired in 2024March 10, 2026Closure Order Posted for non-payment
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A pool of clear water was noted under the flour bin, operator indicated that the drain was clogged/overflowed and led to pooling of water.- Ensure the drain is serviced and repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The third ice cream freezer cover was fixed with duct tape.- Remove duct tape as it is not cleanable. Repair the cover properly to meet smooth, non-porous, and easily cleanable surface requirements.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Small flies were noted at the back near the 3 compartment sink. Mutiple locations were dirty and covered with dried sugar or dough mix. - 3 compartment sink wall- The lid of the flour mix bin- the outside of the ice cream machine- the mixer and its table- the speaker on the table- the stainless steel table and its drawer- the chocolate warmer unit, the wall near the warmer, the gap between the warmer and the glasswall- the grey stool ladder Ensure the whole facility is deep cleaned.
  6. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer was prepared during operator.- Ensure sanitizer is prepared and sanitize the surface regularly.100ppm bleach solution mixed
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop for the corn mix bin was stored inside the foods.- Ensure the scoop is stored in a manner that hand protection is supported, ie outside of the bin.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Reviewed the 3 comp sink dishwashing method with operator, they indicated that utensils are rinsed after washing and sanitizing, and operator does not aware the food safe sanitizer concentration is.- Education provided. Utensils should be air-dried without rinsing. https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-3-sink-dishwashing.pdfplease post the dishwashing procedure and provide training.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strip was available.- Obtain bleach test strips to confirm sanitizer solution concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front handwashing station's soap dispenser was in disrepair.- Supply a functional hand soap dispenser. The back handwash station ran out of paper towels. - Supply paper towels.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The mop sink room do not have a door, and the mop sink was directly facing cleaned utensil storage.- Install a door/barrier to the mop sink room to avoid over-splash contamination.
    • 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?
      • The permit posted was expired in 2024
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A pool of clear water was noted under the flour bin, operator indicated that the drain was clogged/overflowed and led to pooling of water.- Ensure the drain is serviced and repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The third ice cream freezer cover was fixed with duct tape.- Remove duct tape as it is not cleanable. Repair the cover properly to meet smooth, non-porous, and easily cleanable surface requirements.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Small flies were noted at the back near the 3 compartment sink. Mutiple locations were dirty and covered with dried sugar or dough mix. - 3 compartment sink wall- The lid of the flour mix bin- the outside of the ice cream machine- the mixer and its table- the speaker on the table- the stainless steel table and its drawer- the chocolate warmer unit, the wall near the warmer, the gap between the warmer and the glasswall- the grey stool ladder Ensure the whole facility is deep cleaned.
  7. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet/used cleaning cloths were kept on the counter.No sanitizer bucket was prepared in the back prep area.Fresh sanitizer bucket was prepared at 100 ppm and new cleaning cloths were kept therein.Ensure the sanitizer bucket are replaced every 2 hours and obtainer a timer to monitor the 2 hours timeline.
  8. Risk Management Inspection

    0 infractions

  9. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning cloths was kept on the counter at the back kitchen.2. No sanitizing bucket was available at the back kitchen. 3. Sanitizer bucket at the retail area was measured less than 50 ppm.Fresh sanitizer solution was prepared at 100 ppm and cleaning cloths was kept therein.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violations:1. Staff indicated that waffle cones in the front and back kitchen area are covered with a garbage bag.Operator noted that they have a food grade cover.Ensure food grade covers are used to cover the waffle cones.2. Carton of biscuit was stored on the floor.Food was promptly kept off the floor.Ensure food s are kept 6 inches off the floor at all times.Previous violation:Staff indicated that waffle cones in the back kitchen area are stored in the aisle and covered with a garbage bag. As discussed, store the waffle cones in a closed container and/or cover them with a food safe cover (not garbage bags).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper use of 3-compartment sink. Soapy water with dishes were kept in the sanitizer compartment. Water was drained, cleaned and rinsed.Ensure sanitizer compartment is prepared with 100 to 200 ppm of bleach solution.
    • 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 dispenser at the back kitchen was empty. Additional soap was available and soap dispenser was promptly restocked.2. Paper towel dispenser at the washroom was empty.Additional paper towel was available and paper towel dispenser was promptly restocked.3. Operator noted that the front retail area handwashing sink was not used for handwashing.Handwashing sink was equipped with handwashing supplies.Ensure handwashing sink at the front retail area is used for handwashing.
    • 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?
      • No pest control record available.
    • 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?
      • Food handling permit was not displayed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violation:Waffle makers stationed at the front retail area had food debris buildup.Ensure waffle makers are cleaned and kept sanitary.Previous violation:Waffle makers have an accumulation of debris and require cleaning.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1. There was a considerable amount of food debris accumulating in the drawer used to store cake decorating materials such as scoops, spoons, waffle stamps, etc.2. Underneath the 3-compartment sink had food debris and other residues buildup.3. Behind and around the grease trap.4. Bulk food container lids were accumulated with food debris.5. Underneath the standing refrigerating units at the back kitchen had food debris buildup.Ensure the indicated areas are cleaned, sanitized and kept sanitary at all times.Previous violation:The drawer storing cake decorating utensils requires cleaning as there is some minor accumulation of debris in it.

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