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Mr. Pretzels

Z011 - 3625 Shaganappi Trail NW Calgary AB T3A 0E2 · Food - General

Official record from Alberta →

Inspection summary

Mr. Pretzels has been inspected 2 times by Alberta Health Services (Environmental Public Health) since May 20, 2026. The most recent inspection, on June 2, 2026, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 on May 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on June 2, 2026. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on May 20, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 2 separate inspections, most recently on June 2, 2026. For example: Do food handlers ensure that food is protected from contamination (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 2 times across 2 separate inspections, most recently on June 2, 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.

2 inspections

  1. Risk Management Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • May 20, 2026, inspection:Container of melted butter is still store next to handwashing sink due to lack of storage space. Staff stated that they are not using the handwashing sink. Provide a splash guard between the handwash sink and food storage area. Handwash sink must be available for handwashing when the dishwashing sink are occupied. Previous inspection:Container of melted butter 4-6 inches from the hand washing sink (within the splash zone of the sink)Keep all foods at least one foot from the perimeter of sinks or install splash guards to a suitable height at the sides of the sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink is not being used due to melted butter stored within the splash zone. Provide a splash guard for the handwashing sink.
    • 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?
      • No pest reports available for review.Provide pest reports.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No records of coolers temperatures or food surface sanitizer. Check and record coolers temperatures and food surface sanitizer daily.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • May 20, 2026, inspection.Grease noted on the paper towel roll on a domestic counter paper towel holder. This holder doesn't protect the paper towel. Previous inspectionLoose paper towel roll used for cleaning food contact surface. To protect the paper towel, it must be contained in/on a dispenser or holder. Provide a paper towel dispenser/holder for all paper towels used on the premises.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • May 20, 2026, inspection:Container of melted butter is still store next to handwashing sink due to lack of storage space. Staff stated that they are not using the handwashing sink. Provide a splash guard between the handwash sink and food storage area. Handwash sink must be available for handwashing when the dishwashing sink are occupied. Previous inspection:Container of melted butter 4-6 inches from the hand washing sink (within the splash zone of the sink)Keep all foods at least one foot from the perimeter of sinks or install splash guards to a suitable height at the sides of the sink.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two bottles of drink syrups were stored directly on the floor. Store all food at least 6 inches of the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Quat sanitizer in the spray bottle was measured greater than 500ppm. Test strips turned blue instantly. Use 200ppm quat sanitizer and verify with quat sanitizer test strips.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes were not properly cleaned and sanitizer. There was stains and calcium build-up on the two-compartment sinkClean the sink Ensure dishes are manually washed and sanitized with the three-step method below:1) Wash with soap and warm water2) Rinse with warm water3) Sanitize with 200ppm quat sanitizer for 2 minutes and then air dry.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • May 20, 2026, inspection:Quat sanitizer test strips were expired since September 15, 2021. Previous inspection:No test strips available for sanitizer mixing. Test strips are essential to ensuresanitizing solutions are mixed to the correct concentration. provide test strips and ensure all staff know how to use them.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwash sink is not being used due to melted butter stored within the splash zone. Provide a splash guard for the handwashing sink.
    • 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?
      • 1) Few mouse droppings were found in the storage room.Clean the mouse droppings and increase pest control. 2) No pest reports available for review.Provide pest reports.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Stains and calcium build-up on the two-compartment sink. Clean the sink2) No records of coolers temperatures or food surface sanitizer. Check and record coolers temperatures and food surface sanitizer daily.

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