Skip to content
Loading map…

My Piknic

1222 58 Avenue SE Calgary AB T2H 2E9 · Food - General

Official record from Alberta →

Inspection summary

My Piknic has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 15, 2024. The most recent inspection, on September 10, 2025, found no infractions.

2 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Protecting food from contamination and Food temperature control.

The last 2 inspections in a row found no infractions.

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 October 15, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 15, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 October 15, 2024. 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 once on October 15, 2024. 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

    0 infractions

  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • There were leftover foods from the previous operation without clear dates on the packages.- Ensure foods without clear best date/expiry date are discarded.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was prepared. - Ensure food safe sanitizer is prepared.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding table was not turn on to 60C for inspection. - Ensure the temperature reach minimum requirement. The thermometer at the cold prep fridge was broken.- Obtain a functional thermometer.A probe thermometer was not available during the inspection.- Obtain a probe thermometer, and or an infrad thermometer for the hot holding table.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher was not turned on for testing.- Ensure the dishwasher is available for testing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Testing equipment such as thermo-labels or a maximum-registering thermometer was not available. - Obtain the test equipment to confirm the sanitizing temperature of the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required for the bulk food containers (flour, rice, sugar)

Nearby inspected facilities

Own this business? Add a badge to your website