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Miss P's Gluten Free

3126 - 3000 Glenmore Court SE Calgary AB T2C 2E6 · Food - General

Official record from Alberta →

Inspection summary

Miss P's Gluten Free has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 6, 2025. The most recent inspection, on April 23, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 2 separate inspections, most recently on April 23, 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)?

  • 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 March 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 4 times across 2 separate inspections, most recently on March 18, 2025. For example: Do food handlers at the facility have adequate food safety training?

  • 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 April 23, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Low temperature chemical dishwasher testing logs are not being maintained. - Ensure to check dishwasher sanitizer concentration atleast once a day to ensure proper operation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling vents and the wall by the dishwashing area had significant dust buildup. - Clean the vents and the wall.
  2. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • **Outstanding**Staff lack basic food safety training. **Please ensure staff is retrained on basic food safety.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**Sanitizer solution was not available onsite. - Operator made the chlorine sanitizer solution and tested 100 ppm. **Ensure sanitizer solution is present at all times for effective sanitization of food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Corrected**Single use containers were observed in the flour in the back kitchen. - Operator removed the container during inspection. **Use scoops with handle and store it in a separate clean food grade container. **Do not use single use container.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Corrected**1. 4 trays of eggs were observed at room temperature. Staff stated that the eggs were there from Monday (i.e. March 3, 2025). - Operator discarded the eggs during inspection. 2. Butter was measured at 22*C. Staff mentioned that the butter was outside at room temperature for the entire day. - Operator discarded the butter during inspection. **Ensure high risk food, such as eggs and butter, are stored at 4*C or below at all times to prevent bacterial growth.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Low temp dishwasher had no sanitizer connected to it. - Facility will be performing manual dishwashing with 100 ppm chlorine solution until the dishwasher has the appropriate sanitizer.
    • 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 not present in the dispenser. **Ensure paper towel is present in the dispenser at all times for handwashing.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff lack basic food safety training. **Please ensure staff is retrained on basic food safety.

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