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Stacked Pancake House

220 - 350 Shawville Boulevard SE Calgary AB T2Y 3S4 · Food - General

Official record from Alberta →

Inspection summary

Stacked Pancake House has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 21, 2024. The most recent inspection, on June 1, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 5 times across 5 separate inspections, most recently on June 1, 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 5 times across 4 separate inspections, most recently on June 1, 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 5 times across 4 separate inspections, most recently on May 19, 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 once on May 19, 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.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Update on June 1/2026 Cleaning clothes were kept on prep counters after use throughout the prep areas.(Repeat violation from previous inspection)Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of partially cooked bacons stored on the counter without temperature control was 19.6CRequirement:Ensure that perishable foods are stored at 4C or less OR at 60 C or higherStaff was instructed to discard the bacons. DONE
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Update on May 19/2026a) Cleaning cloth was hanged on the sanitizer spray bottle after use, staff took it off, wiped the counter and put it on the counter, located in beverage prep area.b) Concentration of chlorine in sani -pail located in the kitchen was 50 ppm(Repeat violations from previous inspection)Requirement:a) Soak cleaning clothes in sanitizer solution in between use.b) Ensure that concentration of chlorine in sanitizer solution is maintained at 100 ppm
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Staff's jacket was stored touching bananas and pancake-waffle mix boxes located in the kitchenb) Shoes were stored along with food in the kitchenRequirement:Store personal and miscellaneous items separately from food and food areas to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of raw shelled eggs stored on the counter without temperature control was 20.8 C, located in the kitchen.Requirement:Ensure that raw shelled eggs are stored at 7C or less.Staff was instructed to discard the eggs. DONE
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of dirt and debris under and behind equipment.Requirement:Clean the above noted areas.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) Cleaning clothes were kept on prep counters after use located in the kitchen and beverage prep area.b) Concentration of chlorine in sani -pail located in the kitchen was 0 ppmRequirement:a) Soak cleaning clothes in sanitizer solution in between use.b) Ensure that concentration of chlorine in sanitizer solution is maintained at 100 ppm
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Clean utensils were kept under paper dispenser in beverage prep area.b) Staff's bag was kept on prep counter along with food in beverage prep area.Requirement:a) Do not store clean utensils under hand washing supplies to prevent contamination.b) Store personal and miscellaneous items separately from food and food contact surfaces to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of perishable foods stored in inserts of prep cooler were: sausage meat at 8C, sliced meats 7.1C and 7.3CRequirement:Ensure that perishable foods under refrigeration are stored at 4C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • a) Access to hand washing sink located in the kitchen was blocked with empty boxes kept in front of the sink.b) Paper dispenser located at hand washing sink in the kitchen was empty.Requirement:a) Ensure that access to hand washing sink is not blocked at any time.b) Provide paper towels in the dispenser.
  4. Risk Management Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use in the kitchen and in beverage prep area.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink in beverage prep area was blocked with dirty dishes kept in sink basin.Requirement:Ensure that hand washing sink is available for use all the time and it must not be blocked.
  5. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Staff's jackets and bags were stored on take-out boxes in front prep area.b) Onion bag was stored next to mop sink touching its door.Requirement:a) Do not store personal and miscellaneous items on dishes /utensils to prevent contamination.b) Do not store any food close to mop sink area.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of creamers moved from customer tables to the glass door cooler was between 18C-19.6C.b) No thermometer was provided in this glass door cooler.Requirement:a) Ensure that creamers are stored at 4 C or less.Creamers between 18C-19.6C were discarded.b) Provide thermometer in this cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of hot dogs stored in separate inserts of prep cooler were 7.1C, 9.1CC, 17 C, sliced meat at 8C, 9.6C, ham at 11 C at the top and 5.8C at the bottom, ham at 9.6C.b) Inserts were overfilled, and lids were not on the inserts.Requirement:a) Do not store any perishable food in the inserts of this prep cooler until temperature is maintained at 4C or less.Hot dogs at 17C and ham at 11 C were discardedMove the remaining perishable foods to the bottom of this cooler or walk in cooler.b) Do not overfill the inserts and keep lids on to prevent temperature abuse.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Maximum temperature achieved at dish level during sanitizer cycle was 67 CRequirement: Manually sanitize dishes until minimum 71 C temperature is achieved at dish level during sanitizer cycle.Repair dish washer asp.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

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