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Menchie's Frozen Yogurt

248 - 4820 Northland Drive NW Calgary AB T2L 2L4 · Food - General

Official record from Alberta →

Inspection summary

Menchie's Frozen Yogurt has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 17, 2025. The most recent inspection, on January 16, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on December 1, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 once on October 17, 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?

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. Demand Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The staff member on-site could not explain the manual dishwashing procedures correctly. Staff member noted that sanitizing takes place first, followed by rinsing and washing afterwards. The concentration of Quat sanitizer was also below 50 ppm. - All re-usable equipment and utensils must be washed with detergent and water at a temperature of not less than 45°C; and rinsed in the second sink using clean water maintained at not less than 45°C; and sanitized in the third sink by immersion for at least two minutes or as directed by the manufacturer of the sanitizer solution. - A Quat sanitizer solution was prepared at 200 ppm at the time of inspection.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Walk-in cooler light was not functional.Replace the broken bulb with a functional one.The kitchen ceiling near the walkin cooler was without light cover.Use a shatterproof bulb or install a light cover.

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