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Stacked Pancake and Breakfast House

17 - 25 Quarry Street W Cochrane AB T4C 0W5 · Food - General

Official record from Alberta →

Inspection summary

Stacked Pancake and Breakfast House has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 9, 2025. The most recent inspection, on August 10, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 July 29, 2026. 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 once on July 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 13, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 February 2, 2026. For example: Do food handlers ensure that food is protected from contamination (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 on May 13, 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?

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.

5 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes used at prep cooler were noted to be unclean and not kept in sanitizer solution. Staff prepared QUAT sanitizer at 200 ppm in a Sani bucket using available test strips. Routinely clean/replace cleaning clothes, and keep cloth in sanitizer solution while it is not used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable food items such as milk packets, cooked sausage and bacon, pancake batter, and uncooked bacon were left at room temperature. The internal temperature of cooked sausage was measured at 17 degrees Celsius. Staff discarded milk packets and cooked meat products, and moved pancake batter and raw bacon back into cooler for cold-holding. Keep all perishable foods either at or below 4 degrees Celsius, or at or above 60 degrees Celsius. Staff may also track time during which food was left at room temperature, keep records, and discard all unused items after 2 hours.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No testing device is available to monitor dishwasher's high-temperature sanitization cycle. Obtain heat-proof and water-proof thermometer that can record maximum temperature. Monitor dishwasher temperature daily before first use of the dishwasher to ensure adequate sanitization temperature. Include sanitizer concentration monitoring as part of written records.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Waffle station, pre cooler compartment was not covered with their lids on them. Corrected during the inspection. * Please make sure prep cooler each compartment is kept covered after the prep.Staff personal items noted that they were kept in the food prep area. Corrected during the inspection. Please make sure personal items are stored in designated area, away from food storage and food handling, prep area.
  4. Demand Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Blue color on the meat item in the prep cooler. Corrected during the inspection. Discarded by the operator onsite.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some of the Quat sanitizer bottles - solution concentrations were too high. Corrected during the inspection. Operator prepared new solution with 200ppm concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Bread racks were left on the food prep cooler cutting board. Corrected during the inspection. Operator moved the bread racks and cleaned and sanitized the surface.* Drink containers and water pitchers were left under the paper towel dispenser by the hand sink. Corrected during the inspection. Please make sure there is no food, food items, or food containers stored under the paper towel or soap dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Due to condensation (due to the plumbing) issue under the prep table by the walk-in cooler was water accumulation on the floor - Please make sure it is properly repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Cooler in the service area was out of order - no food stored -noted during the inspection. Please make sure it is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required under the prep cooler - hard-to-reach areas, and walk-in cooler.
  5. Initial Inspection

    0 infractions

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