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Say Cheese

1235 26 Avenue SE Calgary AB T2G 1R7 · Food - General

Official record from Alberta →

Inspection summary

Say Cheese has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 2, 2024. The most recent inspection, on March 20, 2026, found no infractions.

1 of 3 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: Food source, labelling and allergens 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.

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on February 20, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 February 20, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 February 20, 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Observed Feb 20, 2026Stored repacked products must have label of date to support first in first out. The re-packaged cheese products were found without labelling.- Ensure labeling is provided including but not limited to the manufacturer, contact information, and the original best before/expired date/production date.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Drain stoppers were not available at the time of inspection. All equipment and tools were washed and sanitized in a bucket that doesn't fit the slicer. - Provide appropriate drain stoppers for the sink to allow slicers to be fully submerged for effective sanitization.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Mice droppings noted under the sink washing sink.- Clean out the droppings and monitor for pest activity and notify the market.
  3. Initial Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • The re-packaged cheese products were found without labelling.- Ensure labeling is provided including but not limited to the manufacturer, contact information, and the original best before/expired date/production date.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The bleach test strips were discolorized.- Obtain valid test strips for bleach sanitizer.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Mice droppings were noted in the basement storage room (miscellaneous items and containers).- Clean out the droppings, and organize the storage room for easy access.
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