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Sugar Marmalade

1120 Centre Street NE Calgary AB T2E 2R2 · Food - General

Official record from Alberta →

Inspection summary

Sugar Marmalade has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 18, 2024. The most recent inspection, on January 19, 2026, found no infractions.

1 of 3 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: Pests and Cleaning and sanitizing.

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.

  • 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 December 29, 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?

  • 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 September 18, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 2 separate inspections, most recently on December 29, 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?

  • 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 on December 29, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Numerous bulk containers contained plastic containers used as scoops.Obtain scoops with adequate handles.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink located near the staff washroom did not have hand soap or paper towels. Hand sinks must be equipped with hand soap and paper towels at all times to ensure staff are performing sufficient hand hygiene. The operator placed a roll of paper towels and hand soap at the time of the inspection.
    • 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?
      • 1. There was a mouse in the tin cat trap located near the walk-in cooler. The facility must be free of pests. Remove the mouse. Ensure all food is stored at least six inches above the floor and covered when not in use. Dispose food in appropriate waste receptacles and conduct regular and frequent cleaning.Other traps were checked, and no pests were found inside.2. There is a gap on the bottom of the front and back exit door and the black double doors.The facility must be constructed in a manner that prevents the entry of pests. Seal the gap. Replace the weatherstripping and ensure no light is visible.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There is a hole on the left wall near the entrance to the kitchen. 2. There is a hole on the right side of the mop sink. 3. There is a gap between the floor and wall in the women's washroom. 4. There are several gaps between the floor and wall throughout the kitchen area.The facility must be maintained in good repair to prevent pest harborage and to facilitate cleaning. Repair the structural issues indicated above. Replace/install baseboards to seal the gaps.5. The surface in the front area is covered with a plastic lining and duct tape. Duct tape should not be used as it can accumulate dust and debris and cannot be easily cleaned and sanitized. Remove the plastic lining and duct tape and ensure the food contact surfaces are smooth, durable, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is grease. grime, and food debris underneath the grill, fryer, and two-compartment sink. 2. There was grease and grime accumulated on the walls throughout the kitchen area. The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests. Thoroughly clean the indicated areas.3. There was clutter in the back storage area and in the closet near the washrooms. Miscellaneous items, garbage bags and unused equipment were stored. The facility must be organized in a manner that facilitates cleaning and monitoring for pest. Reorganize the back storage area and remove any items that are not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding - noted on December 29, 2025***Hard to reach areas especially around the dishwashing area were dirty.Clean.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket for the wiping clothes was 0ppm.Corrected on site. Ensure to replace the sanitize solution every 2 hours or as needed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas especially around the dishwashing area were dirty.Clean.

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