Marble Slab Creamery
315 - 150 Crowfoot Crescent NW Calgary AB T3G 3T2 · Food - General
Inspection summary
Marble Slab Creamery has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 3, 2024. The most recent inspection, on September 21, 2026, recorded 1 infraction.
None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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 once on September 3, 2024. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 5 times across 3 separate inspections, most recently on September 21, 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 2 times across 2 separate inspections, most recently on November 3, 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 November 3, 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.
3 inspections
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **** Outstanding Violation ****The hand sink hot water tap could not be turned. The plumber is scheduled to fix the tap in October 2026.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- **** Outstanding Violation ****The hand sink hot water tap could not be turned. Seems that this issue has not been resolved since the last routine inspection. -Fix the issue. All handwashing sinks must be supplied with hot and cold water at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- "Outstanding violation" from 2023-04-01The spray faucet for the 3-compartment sink was leaking. Staff had turned off the hot water to the sink.-Repair faucet.-Ensure hot water remains turned on at all times to facilitate proper cleaning and sanitizing of utensils.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The handle of the back cooler was duct taped.-Please remove the duct tape as it cannot be cleaned and sanitized. The handle has to be made of impervious material which can be easily cleaned and sanitized.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The bleach solution when tested was reading nothing (0ppm). The operator immediately prepared a new solution and after testing, it was found to be 100ppm.-Ensure that the bleach solution is changed at regular intervals and the concentration is 100ppm.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1)The staff uniforms were being stored in the staff washroom.2)Personal items like jackets and shoes were being stored with the food storage racks.3)The sugar bags were being stored on the floor.-Please ensure that the uniforms are stored in clean area and the personal items are stored in a separate area. Ensure that the food is not being stored on the floor but is stored at least 6 inches above the floor.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- In the kitchen,The hand sink water flow had been shut off because of a leakage issue.-The operator was asked to turn on the water supply of the hand sink and it was found out that only tap was dripping.-Please ensure that the hand sink water supply is always turned on because food preparation was being undertaken, and have a plumber fix the dripping issue.
- 20. Do food handlers at the facility have adequate food safety training?
- The food safety certificate displayed was expired.-Ensure that the food training certificate is updated
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- "Outstanding violation" from 2023-04-01The spray faucet for the 3-compartment sink was leaking. Staff had turned off the hot water to the sink.-Repair faucet.-Ensure hot water remains turned on at all times to facilitate proper cleaning and sanitizing of utensils.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The handle of the back cooler was duct taped.-Please remove the duct tape as it cannot be cleaned and sanitized. The handle has to be made of impervious material which can be easily cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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