Skip to content
Loading map…

Marble Slab Creamery C158

122 - 11988 Symons Valley Road NW Calgary AB T3P 0A3 · Food - General

Official record from Alberta →

Inspection summary

Marble Slab Creamery C158 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 2, 2025. The most recent inspection, on October 16, 2026, found no infractions.

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

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 2 times on October 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded once on June 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 on October 15, 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?

  • 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 June 2, 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution buckets were measured at 0 ppm.Fresh sanitizer solution buckets were prepared at 100 ppm for the front service and back food handling area.Ensure fresh sanitizer solution buckets are prepared at 100 ppm every 2 hours.How to Mix an Approved Sanitizing Solution was provided.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual 3-compartment sink dishwashing procedures are in use. The food handler indicated that dishes are first pre-rinsed in the middle sink to remove food debris, then washed in the left sink, and finally sanitized in the right sink for two (2) minutes before air-drying. It was observed that the dishwashing process did not include a rinse step between washing and sanitizing, resulting in dishes being placed directly into the sanitizer after washing. The food handler was educated on the proper wash-rinse-sanitize procedure for using a 3-compartment sink.3 Sink Dishwashing Poster was provided.
    • 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. Boxes were stored on the floor resulting in the debris buildup on the floor.2. Chemical supplies containers were stored underneath the 3-compartment sink resulting in the accumulation of debris on the floor.Ensure adequate shelving are supplied in order that all materials may be stored at least 6 inches off the floor to facilitate the cleanliness of the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris buildup was noted underneath the sink and hard to reach areas.Deep clean the indicated areas.
  3. Risk Management Inspection

    0 infractions

  4. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Diced pineapple on the slab in the front service area measured 14.9°C.Food discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) The waffle makers were accumulated with grease and other residues build-up.2) Grime build-up was noted underneath the counters and hard-to-reach areas in the facility.The owner had already contacted a cleaning service agent to deep clean the kitchen, and the agent was onsite cleaning the washroom at the time of the inspection.Clean the indicated areas.
Own this business? Add a badge to your website