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Patisserie Du Soleil

309 - 2525 Woodview Drive SW Calgary AB T2W 4N4 · Food - General

Official record from Alberta →

Inspection summary

Patisserie Du Soleil has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 5, 2023. The most recent inspection, on November 14, 2025, recorded 6 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 5 times across 4 separate inspections, most recently on November 14, 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 4 times across 3 separate inspections, most recently on March 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on November 14, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on October 10, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 11, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

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.

8 inspections

  1. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Over-stacking of containers on the preparation tables: Freshly cut vegetables were stored in containers, and the bottom of one container was touching the vegetables in the container below. Corrected onsite.2. Personal items on preparation counters: Coffee cups were found on the preparation counter. Staff were instructed to use designated areas for breaks and beverages. The cups were removed, and the area was cleaned and sanitized. Corrected onsite. 3. Inside the walk-in freezer, some of the prepackaged meats were directly stored on the ground, some containers were directly lying on the ground. Staff was instructed to store all the items above the ground (at least 6 inches).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Small prepackaged butter cups were stored at room temperature. The surface temperature was measured at 25°C. The butter cups were discarded. Instructions were provided to either use the ice immersion method or store them inside the cooler.2. Temperature of one display cooler inside the kitchen (Cooler 17) was measured at 8°C. This cooler contained buns, cheese, yogurt, etc. Staff were instructed to immediately remove all perishable items and transfer them to another cooler. Correction was completed onsite. Instructions were provided not to use the cooler until repaired (must be maintained at 4°C or below). Staff were also instructed to regularly monitor the temperatures of all temperature-controlling equipment.
    • 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?
      • Mice droppings were observed on two sites. Mice droppings (10-12) observed on the floor, behind the display cooler 17. 5-8 observed below the handwashing sink at the front area. Both areas were shown to staff member onsite. *Please clean and sanitize the affected areas. Wear proper PPE. Continue to work with the pest control company and take corrective actions to control/eliminate pest problem. Look throughout the facility and seal all the possible entry points such as holes, gaps. Continue to work on your cleaning and sanitation schedule.
    • 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. A hole was observed in the wall under the handwashing sink in the front area. Please seal or repair this hole.2. Some baseboards throughout the kitchen were loose and had gaps. Please seal the baseboards to the wall.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Display cooler 17 was measured at 8C. Please ensure that the cooler is set at 4C or below, get the repairs if needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleanliness of the kitchen is not satisfactory, please increase the frequency of cleaning and continue to work on your cleaning schedule. Additional deep cleaning is required especially,the back bakery part floor, shelvesdishwashing areaWalk-in freezer requires organization, floor and shelves cleaning.Ceiling panels
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • **Corrected**Pineapple can stored in the dry storage area was damaged from two sides. - Operatror discarded the can during inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**Cleaning cloths were observed on the counter throughout the facility. - Operator moved the cleaning cloths back to the sanitizer bucket. **Ensure cleaning cloth are submerged in sanitizer solution at all times if reusing or discarded after every use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**1. Chlorine sanitizer spray bottle measured 50 ppm in the back kitchen area. 2. Chlorine sanitizer spray bottle measured 1000 ppm in the front kitchen area. - Operator remade the sanitizer solution and measured 100 ppm. **Ensure chlorine sanitizer is maintained at 100 ppm at all times.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **Corrected**Containers without handle were observed in the bulk food containers throughout the facility. - Operator removed the container to prevent cross contamination. **Ensure scoops with handles are used and stored in a separate, clean, food-grade container at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Corrected**Hand sink in the back kitchen area was obstructed with utensils. - Operator removed the utensils during inspection. **Ensure hand sink remain accessible at all times for hand washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Can opener in the back kitchen area was visibly dirty. **Please clean to prevent cross contamination.
  4. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubber gasket of one upright cooler located in the kitchen was broken.(Repeat violation from previous inspection)Requirement:Repair/replace the rubber gasket.
  5. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was not provided in upright cooler located in front bakery sale area.Requirement:Provide thermometer in the cooler.
    • 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 control records were provided.(Repeat violation from previous inspection)Requirement:Maintain adequate pest control records.
    • 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?
      • House flies and fruit flies were noted in the facility.Requirement:Implement control measures to resolve flies' issue.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard located on wall in the kitchen in front of office was loose leading to a gap.Requirement: Repair the baseboard.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubber gasket of one upright cooler located in the kitchen was broken.(Repeat violation from previous inspection)Requirement:Repair/replace the rubber gasket.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine in sanitizer spray bottle located in bakery prep area measured 0 ppm.(Repeat violation from previous inspection)Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoop handles were kept in food in bulk bins in back storage area.Requirement:Store scoop handles out of food to prevent contamination. Store scoops vertically with handle up.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on one spray bottle located in the kitchen.(Repeat violation from previous inspection)Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were not provided in cooler#8 and in upright cooler located in front bakery sale area.Requirement:Provide thermometers in the these coolers.
    • 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 control records were provided.Requirement:Maintain adequate pest control records.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing was leaking under hand washing sink located in cooking area. (Repeat violation from previous inspection)Requirement:Repair the plumbing to stop leakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubber gasket of one upright cooler located in the kitchen was broken.(Repeat violation from previous inspection)Requirement:Repair/replace the rubber gasket.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine in sani pail located in cooking area measured 0 ppm.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tomato sauce and sliced olives were left in cans after opening.Requirement:Transfer food to plastic/glass/ stainless steel containers after opening cans.
    • 09. Are chemicals stored and handled in a safe manner?
      • a) No label was provided on spray bottle located in the kitchen.b) No label was provided on spray bottle containing bleach disinfectant for tables located in front prep area.Requirement:Provide labels on spray bottles to identify their contents.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing was leaking under hand washing sink located in dish cooking area. Requirement:Repair the plumbing to stop leakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rubber gasket of one upright cooler located in the kitchen was broken.Requirement:Repair/replace the rubber gasket.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt buildup on floor in between equipment in cooking and bakery prep area.b) Accumulation of loose dust on the hood located above ovens in bakery prep area.Requirement:Clean the above noted areas.
  8. Demand Inspection

    6 infractions

    • 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?
      • House flies and fruit flies were noted in prep areas.Requirement:Implement control measures to eradicate flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor in dish washing area was damaged having rough surface trapping dirt.(this was repeat violation from previous inspection)Requirement:Repair the floor to have smooth, washable surface.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard had come off the wall in dry storage room.(Repeat violation from previous inspection)Requirement:Repair the baseboard.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor throughout the prep areas was rough trapping dirt.Requirement:Repair the floor to have smooth washable floor.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing was leaking under two comp sink in dish washing area.Requirement:Repair the plumbing to stop leakage.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Many extra items not required in daily operation were stored in the facility making place clutter and difficult to clean.b) Cleaning has been done but some areas like dish washing area, under and behind equipment still needs attention.Requirement:a) Declutter the facility.b) Clean the above noted areas.

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