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Mount Pleasant Vintage & Provisions YYC

A - 1207 1 Street SW Calgary AB T2R 0V3 · Food - General

Official record from Alberta →

Inspection summary

Mount Pleasant Vintage & Provisions YYC has been inspected 10 times by Alberta Health Services (Environmental Public Health) since December 11, 2023. The most recent inspection, on August 6, 2026, found no infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 4 times across 3 separate inspections, most recently on January 27, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 July 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 14 times across 7 separate inspections, most recently on August 4, 2026. 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 3 times across 3 separate inspections, most recently on January 27, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on January 27, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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?
      • July 30, 2026:The water damaged drywall in the ceiling in the dish pit area has been removed. The area is awaiting painting.July 24, 2026:An area of ceiling in the kitchen above the dishwasher was water damaged.Remove water damaged building materials. Replace with new building materials that are smooth, non-absorbent to moisture, easy to clean, and intended for the purpose.
  3. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • January 27, 2026:Tiles in front of the upright oven are broken. Please repair. Ensure that all surfaces are smooth, cleanable and non absorbent to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • July 30, 2026:The water damaged drywall in the ceiling in the dish pit area has been removed. The area is awaiting painting.July 24, 2026:An area of ceiling in the kitchen above the dishwasher was water damaged.Remove water damaged building materials. Replace with new building materials that are smooth, non-absorbent to moisture, easy to clean, and intended for the purpose.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the walk-in cooler in the kitchen measured between 12-13 degrees Celsius.The majority of the food in this cooler was non-perishable food. The small amount of perishable food was either discarded (cooked rice internal temperature measured 12,5 degrees), or relocated to the other walk-in cooler. Have this cooler serviced/repaired, or adjusted. Do not use this cooler for perishable food storage until it can maintain food at 4 degrees Celsius or less at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An area of ceiling in the kitchen above the dishwasher was water damaged.Remove water damaged building materials. Replace with new building materials that are smooth, non-absorbent to moisture, easy to clean, and intended for the purpose.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • January 27, 2026:Tiles in front of the upright oven are broken. Please repair. Ensure that all surfaces are smooth, cleanable and non absorbent to moisture.
  5. Monitoring 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)?
      • 0ppm sanitizer was measured in the rinse cycle of the downstairs bar glasswasher. Please repair.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The soap dispenser at the hand wash station next to mop sink in the kitchen, was empty. 2. The hand wash station next to the dishwasher did not have a paper towel dispenser. 3. There was no soap at the hand wash station in the upstairs bar. There was no paper towel at the hand wash station in the downstairs bar. Ensure that all hand wash stations are stocked with soap and single-use paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The lighting in the kitchen was dim as one of the light fixtures had burnt out bulbs. Ensure that there is a sufficient amount of light in the kitchen to facilitate safe food handling and cleaning. 2. Some of the light bulbs in the kitchen were not equipped with shatterproof covers. Ensure that lights in all food handling areas are equipped with shatterproof bulbs. 3. Tiles in front of the upright oven are broken. Please repair. Ensure that all surfaces are smooth, cleanable and non absorbent to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Detailed cleaning is needed on the floor and shelves of the walk-in cooler, roof of alcohol cooler and top/inside of dishwasher as an accumulation of grime or food debris was noted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning is needed below the equipment on the cooking line, walls, ceiling and shelves as dust accumulation was noted.
  6. Monitoring Inspection

    0 infractions

  7. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility was unable to locate both the chlorine test strips and the quat test strips. Please obtain both test strips to be able to test the dishwasher sanitizer cycle concentrations (100ppm Chlorine) and the surface sanitizer concentration (200ppm Quat).OUTSTANDING VIOLATIONDuring the reinspection on December 3, 2024, quat test strips were still unavailable. The operator at the time was able to provide chlorine test strips for the dishwasher.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple floor tiles are cracked throughout the kitchen. Some tiles are heavily cracked and have missing pieces. The cracks and missing pieces allow for dirt and debris to build up and render the floor difficult to clean. Please repair/replace the cracked tiles such that the floor in the kitchen is smooth, impervious to moisture, and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clumps of dust and loose debris were observed on the ceiling of the kitchen on top of food handling stations. Loose debris and dust from the ceiling could become a physical hazard by contaminating food underneath.***Please clean the indicated areas and ensure the ceiling is free of dust and loose debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grime, dirt, and food debris was observed under the dishwasher in the kitchen, the wire shelving in the walk-in cooler, and along the other hard to reach areas under and behind equipment.OUTSTANDING VIOLATIONDuring the routine inspection on December 3, 2024, a build-up of grime, dirt, and food debris were observed under the dishwasher located in the kitchen, wire racks in the walk-cooler, and other hard to reach areas like under and behind kitchen equipment.
  8. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The main floor glass dishwasher located closest to the entrance of the facility was tested and 0ppm chlorine was detected. The other main floor bar dishwasher was tested and was sanitizing properly (100ppm chlorine). Please have the bar dishwasher serviced such that it is sanitizing at 100ppm. Do not use this dishwasher until it is sanitizing properly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility was unable to locate both the chlorine test strips and the quat test strips. Please obtain both test strips to be able to test the dishwasher sanitizer cycle concentrations (100ppm Chlorine) and the surface sanitizer concentration (200ppm Quat).
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The bar hand washing sink was not equipped with paper towels and a paper towel dispenser. A dispenser and paper towel were added to the bar hand washing sink. Please ensure that all hand washing sinks are stocked with paper towels in a proper dispenser, liquid hand soap, and running hot/cold water to allow for proper and frequent hand washing by food handlers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple floor tiles are cracked throughout the kitchen. Some tiles are heavily cracked and have missing pieces. The cracks and missing pieces allow for dirt and debris to build up and render the floor difficult to clean. Please repair/replace the cracked tiles such that the floor in the kitchen is smooth, impervious to moisture, and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The red pop nozzles are the bar had a build-up of grime. Please clean and sanitize the pop nozzles and add them to a regular cleaning schedule.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grime, dirt, and food debris was observed under the dishwasher in the kitchen, the wire shelving in the walk-in cooler, and along the other hard to reach areas under and behind equipment.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. The tap at the hand sink in the dishwashing area was leaking. Repair the leak. 2. The handwashing sink in the dishwashing area and the handwashing sink in the main floor bar were missing paper towel dispensers. Soap was missing from the hand washing sink in the upstairs bar. Ensure that all hand wash stations are always equipped with soap and single-use paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A shatterproof light cover was missing from the light near the pizza oven.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop was stored with handle in the bulk ice in the main floor bar. Corrected during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning is needed in the kitchen, under the cooking line, walls, ceilings and door of the walk-in cooler.

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