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Patisserie Du Soleil

205 - 500 Centre Street SE Calgary AB T2G 1A6 · Food - General

Official record from Alberta →

Inspection summary

Patisserie Du Soleil has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 15, 2024. The most recent inspection, on April 27, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 17, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on April 17, 2026. For example: Do food handlers at the facility have adequate food safety training?

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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer solution in the front sanitizer bucket was tested to be 0ppm. The solution was dumped and remixed. The new solution was tested to be 200ppm. Please ensure that the quat sanitizers are remixed frequently though the day and tested each time to ensure the correct concentration is obtained.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) The chlorine test strips had expired in January 2026. Please obtain new chlorine test strips to ensure the dishwashers rinse cycle is mixing at the correct concentration (100ppm). 2) The color chart was not available for the Quat test strips. Please either locate the color chart or obtain new quat test strips with the color chart to ensure the quat sanitizer is mixed properly (200ppm).
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate(s) were not available for review on-site. The Alberta Food Regulation (AR 31/2006) requires that at least one person in care and control of a food facility be certified in food safety. When six or more food handlers are working on-site (this includes serving staff) a certified person must be at the facility. When five or fewer food handlers are working on-site, the certified person may be off-site. Please ensure food safety certificates are available on-site for review.
  3. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the QUATs sanitizer solution in the spray bottle measured 150ppm. The concentration of the QUATs solution must be maintained at 200ppm to effectively sanitizer food contact surfaces. Ensure a new solution is made regularly and test with the appropriate test strips. The operator made a new QUATs solution and measured 200ppm at the time of the inspection.
  4. Monitoring Inspection

    0 infractions

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