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Miss P's Gluten Free

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

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.