Marble Slab Creamery & Poko Popcorn
4 - 277 Shawville Boulevard SE Calgary AB T2Y 3H9 · Food - General
Inspection summary
Marble Slab Creamery & Poko Popcorn has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 15, 2024. The most recent inspection, on January 30, 2026, recorded 1 infraction.
1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.
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 5 times across 4 separate inspections, most recently on January 30, 2026. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
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 December 30, 2024. For example:
Are chemicals stored and handled in a safe manner?
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 9 times across 3 separate inspections, most recently on December 30, 2024. 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?
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 2 times across 2 separate inspections, most recently on December 30, 2024. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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.
5 inspections
- Monitoring Inspection
1 infraction
- 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 strips were provided to verify concentration of quat in sanitizer solution.Requirement:Provide quat test strips.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Risk Management Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 0 ppm in sanitizer solution of pail located in front prep area.Requirement: Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
- 09. Are chemicals stored and handled in a safe manner?
- "Disinfectant "label" was provided on spray bottle containing cleaning chemical located in back prep area.Requirement: Provide correct label on spray bottle to identify its contents.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towels were provided at hand washing sink located in back prep area.(Repeat violation from previous inspection)Requirement:Provide paper towels in the dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hot water tap at hand washing sink in back prep area was dripping.(repeat violation from previous inspection)Requirement:Repair/replace hot water tap to stop dripping.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cold water tap located at three compartments sink in back prep area was leaking.(repeat violation from previous inspection)Requirement:Repair/replace the tap to stop leakage.
- 23. Is the facility maintained in a clean and sanitary condition?
- Toilet in staff/customer washroom was still not draining completely.Requirement:Repair plumbing asap to clear the backup in the toilet.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Concentration of quat measured 100 ppm in sani-pail located in front prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No ready to use sanitizer solution was provided for surfaces in back prep area.Requirement:Provide ready to use sanitizer solution for the surfaces in back prep area.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towels were provided at hand washing sink located in back prep areaRequirement:Provide paper towels in the dispenser.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hot water tap at hand washing sink in back prep area was dripping.(repeat violation from previous inspection)Requirement:Repair/replace hot water tap to stop dripping.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Cold water tap located at three compartments sink in back prep area was leaking.Requirement:Repair/replace the tap to stop leakage.
- 23. Is the facility maintained in a clean and sanitary condition?
- Toilet in staff/customer washroom was clogged, and sign was posted out of order.Requirement:Repair plumbing asap to clear the backup in the toilet.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth was kept on prep counter after use.Requirement:Soak cleaning cloth in sanitizer solution in between use.
- 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 available at hand washing sink located in back prep area as water supply was turned off from the valve below.Requirement:Ensure that hot/cold water supply is available all the time at the hand washing sink. Do not turn off water supply from the valve.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Hot water tap at hand washing sink in back prep area was leaking.Requirement:Repair/replace hot water tap.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food buildup on plastic curtains located at walk in freezer door.Requirement:Clean the plastic curtains.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?