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Taste Alley

123 3 Avenue SE Calgary AB T2G 0B7 · Food - General

Official record from Alberta →

Inspection summary

Taste Alley has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 24, 2025. The most recent inspection, on May 8, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 13 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 separate inspections, most recently on May 4, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 4, 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 2 times across 2 separate inspections, most recently on May 4, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times on April 13, 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cloths were stored in soap solutions.-Ensure cloths are stored in sanitizer-Staff changed the solutions and rinsed the cloths
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Onions and potatoes were stored in a box directly on the ground, under a 3-compartment sink.-Store food off the ground and not beneath the sink
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher sanitizing cycle had no chlorine detected.-Test dishwasher daily before use-Staff primed the line for longer to remove a visible air bubble, then the sanitizing cycle had 100 ppm chlorine
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Ventilation canopy filters are caked in grease. Operator said they are cleaned every 2 weeks. This is not frequent enough based on the amount of accumulated grease.2) Ground behind Coke fridge (between two grease interceptors) has a pool of grease.-Clean
  3. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. There were several boxes of food stored directly on the floor of the walk-in freezer. Food must be stored at least 6 inches above the floor to protect it from contamination. Store the box of food on the shelf or on the pallets.2. There were several uncovered food items stored in the walk-in cooler. Food must be protected from contamination during storage. Ensure food is covered when not in use to protect it from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were no test strips to test the quats sanitizer solution. Obtain quats test strips to test the food surface sanitizer solution.
  4. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were stored on the counter when not in use. Cleaning cloths must be stored in a sanitizer solution of either 100ppm of chlorine or 200ppm of quats to prevent the growth of bacteria. Ensure the cleaning cloths are stored in the sanitizer solution when not in use. The operator placed the cloths in the sanitizer solution of 100ppm of chlorine at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There were food containers stacked on top of uncovered food. Food must be protected from contamination at all times. Refrain from stacking food containers on top of uncovered food as the bottom may be contaminated. The operator unstacked the food at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Open cans of food were stored in the display cooler and walk-in cooler. The operator stated the cans have been open for several days. Open cans should not be kept for more than one day. Once opened, the food must be transferred to another container. Storing food in an open can for long periods may lead to corrosion and rust.Store the food in clean durable food containers.2. There were several boxes of food stored directly on the floor of the walk-in freezer. Food must be stored at least 6 inches above the floor to protect it from contamination. Store the box of food on the shelf or on the pallets.3. There were several uncovered food items stored in the walk-in cooler. Food must be protected from contamination during storage. Ensure food is covered when not in use to protect it from contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. There were no test strips to test the quats sanitizer solution. Obtain quats test strips to test the food surface sanitizer solution. 2. There were no test strips to test the chlorine sanitizer solution.Obtain chlorine test strips to test the dishwasher and the food sanitizer solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was grease accumulation in the filters of the ventilation canopy.All equipment must be maintained in a clean and sanitary manner to prevent contamination of food.Thoroughly clean the filters of the ventilation canopy and ensure they are cleaned on a regular basis.\2. There were several woks stored directly on the floor underneath the wok station. Food equipment must be stored at least 6 inches above the floor to protect it from contamination. Place the woks on the shelf or on pallets.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several serving utensils were stored in the hand sink. Food equipment must be stored in a manner that protects it from contamination. Refrain from storing the utensils in the hand sink. The operator removed the utensils and placed them in the dishwasher at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease accumulation underneath the wok station. The facility must be maintained in a clean and sanitary manner to prevent the attraction of pests. Thoroughly clean the grease underneath the wok station and ensure hard-to-reach areas are regularly cleaned.
  5. Initial Inspection

    0 infractions

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