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Stacked Pancake & Breakfast House

170 - 2797 Main Street SW Airdrie AB T4B 3S6 · Food - General

Official record from Alberta →

Inspection summary

Stacked Pancake & Breakfast House has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 6, 2024. The most recent inspection, on March 17, 2026, recorded 5 infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 across 2 separate inspections, most recently on March 17, 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)?

  • 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 March 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times on April 10, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 17, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on March 17, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

4 inspections

  1. Demand Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the hollandaise sauce was 53-55 degrees Celsius. This was discarded during the inspection. DO THE FOLLOWING:1. Ensure that high risk items are kept at 60 degrees Celsius or at or below 4 degrees Celsius to prevent bacterial growth.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats sanitizer test strips were expired. DO THE FOLLOWING:1. Ensure that new test strips are acquired.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Permit posted expired in October 2025. DO THE FOLLOWING:1. Ensure that a copy of the updated permit is posted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ceiling vents had dust built up. DO THE FOLLOWING:1. Ensure the vents are cleaned to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Area under the deep fryer/grill had debris and grease built up. 2. Area under the prep cooler had debris 3. Area under the dishwasher had grease4. Area under the shelves in the freezer had debris DO THE FOLLOWING:1. Clean the following areas and ensure that hard to reach areas are cleaned routinely.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **CORRECTED**1. Observed food handler crack a raw egg and then rinse their hands in the dishwashing sink without using soap and drying hands with paper towel. Discussed proper food handling and handwashing procedures with them, and they washed their hands at the handwash station afterwards.2. Observed food handler wearing a watch while preparing food. Discussed with staff that watches should be removed before working with food, as food handlers must be able to wash their hands and up to their wrists.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Leftover food debris noted on the meat slicer.COMPLETE THE FOLLOWING:1. Ensure the meat slicer is cleaned and sanitized more thoroughly to protect food from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bags of refundables stored next to boxes of crepe mix and to go containers in the back area. COMPLETE THE FOLLOWING:1. Store refundables in an area that is separate from any customer items.
    • 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 waterproof probe thermometer did not have a maximum temperature function.COMPLETE THE FOLLOWING:1. Purchase a waterproof probe thermometer with maximum temperature function to test the dishwasher and ensure it is reaching a minimum temperature of 71*C during the cycle for adequate sanitizing of dishes. Include temperature check in log.
  4. Initial Inspection

    0 infractions

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