Myhre's Deli
1411 11 Street SW Calgary AB T2R 1G7 · Food - General
Inspection summary
Myhre's Deli has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 9, 2024. The most recent inspection, on December 30, 2025, recorded 2 infractions.
None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.
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.
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 3 times across 2 separate inspections, most recently on December 9, 2025. 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?
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 2 times across 2 separate inspections, most recently on December 9, 2025. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 3 times across 2 separate inspections, most recently on December 30, 2025. 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 2 times across 2 separate inspections, most recently on December 30, 2025. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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
- Risk Management Inspection
2 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel dispenser at the hand wash sink.Install a paper towel dispenser at the hand wash sink.
- 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 counter on the north side, mid counter (to the west of the hand wash sink) was damaged. The surface of the counter was missing in this area. Repair or replace this area of counter.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Reusable wiping cloths were being stored on the counter top (not in sanitizer solution) between uses.Wiping cloths must be stored in sanitizer solution in a wiping cloth bucket when not being used.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no paper towel dispenser at the hand wash sink.Install a paper towel dispenser at the hand wash 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?
- * September 09, 2024: Outstanding Violation: The back door was propped open. Keep the door closed or install a tight-fitting screen door to avoid the entry of pest (mice, flies, etc.)May 08, 2023: The back door to the facility was propped open at the time of inspection.Keep the door closed to prevent entry of pests (mice, flies, etc).
- 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?
- Some mouse droppings were observed in the cupboard containing the beverage container recycling box.Safely clean up mouse droppings and monitor for further activity. Ensure that adequate pest control is taking place in the facility.
- 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 counter on the north side, mid counter (to the west of the hand wash sink) was damaged. The surface of the counter was missing in this area. Repair or replace this area of counter.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris and/or soil accumulation was present in cupboards throughout the kitchen.Clean within the cupboard of the kitchen.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Dirty cleaning clothes were kept on the counter.*Violation was corrected onsite. To avoid the growth of germs in the dirty, wet cleaning clothes, keep them thoroughly soaked in the sanitizer solution or store them away in the laundry basket.
- 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?
- * September 09, 2024: Outstanding Violation: The back door was propped open. Keep the door closed or install a tight-fitting screen door to avoid the entry of pest (mice, flies, etc.)May 08, 2023: The back door to the facility was propped open at the time of inspection.Keep the door closed to prevent entry of pests (mice, flies, etc).
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?