Marble Slab Creamery
534 - 261055 Crossiron Boulevard Rocky View County AB T4A 0G3 · Food - General
Inspection summary
Marble Slab Creamery has been inspected 6 times by Alberta Health Services (Environmental Public Health) since August 1, 2024. The most recent inspection, on May 14, 2026, recorded 1 infraction.
None of the 6 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 7 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 2 times on April 14, 2025. 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 once on April 14, 2025. 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 5 times across 5 separate inspections, most recently on May 8, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 3 times across 3 separate inspections, most recently on May 8, 2026. For example:
Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
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 2 times across 2 separate inspections, most recently on May 14, 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?
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
- Risk Management 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?
- Permit posted is from 2018. DO THE FOLLOWING:1. Ensure that a copy of the most recent permit is posted.
- 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?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- ** Repeat violation from April 2025: 1. Open baskets of waffle cone bowls stored next to the back door. COMPLETE THE FOLLOWING:1. Cover the waffle cone bowls with a food grade cover to protect them from contamination.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water was observed at the facility. Facility has a leaking hot water tank that needs repairing. DO THE FOLLOWING:1. Repair or replace the tank to ensure there is hot water available for dishwashing and handwashing.
- 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?
- Permit posted is from 2018. DO THE FOLLOWING:1. Ensure that a copy of the most recent permit is posted.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
2 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Open baskets of waffle cone bowls stored next to the back door. COMPLETE THE FOLLOWING:1. Cover the waffle cone bowls with a food grade cover to protect them from contamination.
- 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
- No hot water was observed at the facility. Facility has a leaking hot water tank that needs repairing. DO THE FOLLOWING:1. Repair or replace the tank to ensure there is hot water available for dishwashing and handwashing.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Open baskets of waffle cone bowls stored next to the back door. COMPLETE THE FOLLOWING:1. Cover the waffle cone bowls with a food grade cover to protect them from contamination.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- **CORRECTED**1. The sanitizer in the spray bottles at the dishwashing sink measured 0ppm chlorine. Replaced with 100ppm bleach sanitizer during the inspection.2. The bucket of sanitizer at the front area was too strong, as it bleached out the test strip, and contained dish detergent. The sanitizer was discarded during inspection and replaced with a 100ppm bleach sanitizer. COMPLETE THE FOLLOWING:1. Ensure the sanitizer concentration for both the spray bottles and cloth bucket is always maintained at 100ppm for adequate sanitizing of surfaces in the food area. If concentration is less than 100ppm, it needs to be replaced. Ensure to check with available test strips.2. Do not mix soap and bleach together, as it can produce harmful gases.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- 1. Open baskets of waffle cone bowls stored next to the back door. COMPLETE THE FOLLOWING:1. Cover the waffle cone bowls with a food grade cover to protect them from contamination.
- 09. Are chemicals stored and handled in a safe manner?
- **CORRECTED**1. A spray bottle of sanitizer was missing a label. Label replaced during the inspection.COMPLETE THE FOLLOWING:1. Ensure spray bottles are always labeled to prevent misuse of chemicals.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- **CORRECTED**1. Observed several ice cream scoops stored next to the handwashing sink. When asked where scoops were being washed, the staff stated they were being washed in the handwashing sink. Staff informed the hand sink is for handwashing only.COMPLETE THE FOLLOWING:1. Do not use the handwash sink for washing scoops. All dishes must be washed and sanitized in the dishwashing sink in the back.2. Use either the dipper well to rinse ice cream scoops between uses, otherwise scoops must be washed and sanitized in the dishwashing sink between uses.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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?
- Ice cream scoops are being washed in the front handwash sink. Please ensure the handwash sink is used solely for the purpose of washing hands. Ice cream scoops were moved to the dishwashing sink during the inspection.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Dipper well had a steady leak in the piping. Please repair.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?