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Sucre Patisserie

1007 8 Street SW Calgary AB T2R 0Z6 · Food - General

Official record from Alberta →

Inspection summary

Sucre Patisserie has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 23, 2024. The most recent inspection, on September 23, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 7, 2026. 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 January 26, 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 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 4 times across 3 separate inspections, most recently on July 7, 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 3 times across 2 separate inspections, most recently on January 26, 2026. 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?

  • 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 January 26, 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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff were observed consuming their meals at different food preparation areas in the bakery. staff meals must be consumed at either the staff seating area in the back, or in the dining room. Eating in food preparation spaces is not permitted.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable savory baked items were observed being stored at room temperature. Items included: bacon and cheese croissant, Montreal smoked meat croissant, spinach and feta croissant.As discussed, these items must be stored either cold (4 degrees Celsius or less), hot (60 degrees Celsius or greater), or if adequate written procedures, tracking, and record keeping are in place, items may be stored at room temperature for a maximum of 2 hours.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Containers of food were stored directly on the floor in the kitchen and food storage areas. Ensure that all containers of food are stored at least 6 inches off the floor.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were unusable as they were water damaged. Purchase new test strips. Ensure that test strips for each type of sanitizing solution used in the facility are available.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the 2 compartment sink was missing a cover. Repair the paper towel dispenser. Ensure that the paper towel is protected from contamination.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall located beside the two-compartment sink and by the oven were pitted and paint was starting to peel. Please repair and refinish the damaged walls such that they are smooth, cleanable, and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Accumulation of food debris was noted on some of the tray carts and on the shelves of the walk-in cooler. Please clean. Ensure that all areas are maintained in a clean and sanitary manner.
  4. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was stored directly on the floor in the walk-in cooler. Please ensure all food is elevated off of the floor to protect from contamination and to facilitate proper cleaning.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The wall located beside the two-compartment sink and by the oven were pitted and paint was starting to peel. Please repair and refinish the damaged walls such that they are smooth, cleanable, and impervious to moisture.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • (Ongoing violation):- The west side wall (behind the sheeter and the prep coolers) had food debris accumulation.- Floors underneath equipment had food debris accumulation.Clean the west wall of the facility, and floors underneath equipment and ensure these areas are cleaned on a regular basis.

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