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Miss P's Gluten Free

1235 26 Avenue SE Calgary AB T2G 1R7 · Food - General

Official record from Alberta →

Inspection summary

Miss P's Gluten Free has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 25, 2024. The most recent inspection, on March 13, 2026, recorded 2 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 5 times across 3 separate inspections, most recently on March 13, 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 November 28, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on November 28, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 2 separate inspections, most recently on November 28, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 November 28, 2025. 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.

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer in the spray bottle was measured over 200ppm. - mixed a 100 ppm bleach solution. Ensure a food safe sanitizer is between 100-200ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • "Outstanding violation as March 13, 2026"Operator was not able to locate bleach test strips.- Ensure test strips are available.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared.- mixed a 100 ppm bleach solution. Ensure a food safe sanitizer is prepared during operation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the display cooler was measured at 19C, and the internal temperature of the beef pie was measured at 19.7C. - The high-risk foods were made less than 6 hours ago, moved all high-risk foods to the freezer. The ambient temperature of the back prep cooler was measured at 9.5C. - Discarded the whipped cream - unknown when it was made. moved all high-risk foods to the freezer. Do not store or serve any fresh high-risk foods until the coolers are repaired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Operator was not able to locate bleach test strips.- Ensure test strips are available.
    • 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 towel was equipped at the handwashing sink. - Provide paper towels.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Mice droppings noticed at the inner corner of the prep table.- Properly remove the droppings. Pour bleach solution over the droppings. Wipe the dropping with wet disposable towels with proper Personal protective equipment - gloves, masks. Dispose the towels immediately following with hand washing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Implement a start up checklist, including temperature check, food safety check (handwashing equipment, sanitizer test strips preparation.)
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Initial Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The display fridge was not turn on. - Ensure the fridge is able to maintain 4C or lower, and monitor the temperature with a display thermometer.
  6. Demand Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwashing sink was not yet installed.- Install the dishwashing sink and connect it to the water system.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel and soap were not available at the handwashing station.- Ensure supplies are provided at the handwashing station and in dispenser form.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no worktable set up for icing.- Put in a worktable that is smooth, non-porous, and easily cleanable.There was no drying rack available for storing clean equipment. - Install sufficient drying racks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The display fridge was not turn on and no display thermometer was available. - Ensure the fridge is able to maintain 4C or lower, and monitor the temperature with a display thermometer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust and construction debris were all over the kitchen, including but not limited to the wooden shelves, display fridge, front counters. - Clean and sanitize the kitchen.

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