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Sprinkles & Co.

D426 - 12445 Lake Fraser Drive SE Calgary AB T2J 7A4 · Food - General

Official record from Alberta →

Inspection summary

Sprinkles & Co. has been inspected once by Alberta Health Services (Environmental Public Health), on March 20, 2025. The most recent inspection, on March 20, 2025, recorded 2 infractions.

No inspections are on record from the past 12 months. The higher-risk findings here relate to: 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.

  • 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 on March 20, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

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.

1 inspection

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **Corrected**Chlorine sanitizer spray bottle measured 1000 ppm. - Operator remade the chlorine sanitizer solution and tested 100 ppm. **Ensure chlorine sanitizer is maintained at 100 ppm at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Manual dishwashing procedure discussed with operator. Operator stated that after washing and rinsing, dishes are sanitized with hot water. **Ensure that 100 ppm chlorine or 200 ppm QUATS sanitizer solutions are used for sanitizing because it is difficult for hot water to maintain required temperature, resulting in inadequate sanitization. Notes: 1. Regular bottle of bleach was present onsite. 2. Operator was provided with dilution ratio for bleach to make 100 ppm chlorine sanitizer.3. Proper manual dishwashing procedures were sent to the facility.
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