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Stacked Pancake & Breakfast House

346 Mayfield Common NW Edmonton AB T5P 4B3 · 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 March 4, 2025. The most recent inspection, on August 15, 2025, recorded 4 infractions.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 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 August 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on August 15, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 once on March 7, 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?

  • 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 August 15, 2025. 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 once on August 15, 2025. 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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. During the inspection it was observed that an operator's used coffee mug was placed on the meat slicer. The operator removed the coffee mug from this location and placed it with the dirty dishes. Please ensure that personal use items are stored separately from the food prep area.2. A handleless scoop was found stored in the bulk food storage bin. The operator removed the handleless scoop from the bulk food container. Please ensure that no handleless scoops are stored inside the bulk food storage bins at any time.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • During the inspection a tray of cooked bacon was observed to be at 26.7 degrees Celsius. The operator moved the cooked bacon into cold storage during the inspection. Please ensure that all foods are cooled and stored as quickly as possible.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • During the inspection it was found that the facility did not have any QUAT test strips, the facility uses QUAT sanitizing solution. The QUAT sanitizing solution was tested to be at 400ppm. Please ensure that the facility is equipped with the test strips that correspond to the chemical sanitizer used. A QUAT sanitizer solution should be between 200-400ppm.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning is needed in these noted areas: -The grill ventilation shows grease build up-The meat slicer -The door/doorway to the customer area in the back end of the kitchen area. Please ensure these areas are maintained in a clean and sanitary manner at all times.
  2. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk in cooler - observed a pack of Cherry Pink brand Cooked Corned beef being stored along/next to raw ground beef.
  3. Initial Inspection

    1 infraction

    • 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?
      • Weatherstrip required for door near dining room.
  4. Demand Inspection

    0 infractions

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