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Marble Slab Creamery

510 - 20 Longview Common SE Calgary AB T2X 4S8 · Food - General

Official record from Alberta →

Inspection summary

Marble Slab Creamery has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 11, 2024. The most recent inspection, on October 6, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on April 21, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 6, 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 October 6, 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 once on March 11, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 11, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were observed stored directly inside ingredient bins. The issue was discussed with the operator, as scoop handles may become contaminated when retrieving food from bins. During the inspection, all scoops were repositioned to designated storage areas within the bins.Ensure that scoops are stored either in a designated area within the food bin with handles kept out of contact with food or in a clean, covered container outside the bin to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The shelving unit beneath the freezer line was covered with duct tape, which can be difficult to clean and may harbor dirt, germs or pests. The operator indicated that the tape had been applied to protect the wooden shelf from ice cream crumbs and food particles falling from the freezers. During the inspection, all duct tape was removed from the shelving unit.Ensure the indicated area is kept clean through regular cleaning and maintenance if food debris or particles accumulate on the surface.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine measured 0 ppm in sani pail located in front prep area.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Paper dispenser was empty located in the washroom.Requirement:Provide paper towels in the dispenser.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff's jacket was kept on rack along with food and utensils.Requirement:Store personal and miscellaneous items separately from food and utensils. to prevent contamination.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper roll was kept on top of paper dispenser in washroom.RequirementStore paper roll in the dispenser.
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