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Tasty Pot

150 - 301 14 Street NW Calgary AB T2N 2A1 · Food - General

Official record from Alberta →

Inspection summary

Tasty Pot has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 1, 2024. The most recent inspection, on February 9, 2026, recorded 11 infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 18 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 6 times across 5 separate inspections, most recently on February 9, 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 February 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 9, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 4 separate inspections, most recently on February 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 3 separate inspections, most recently on February 9, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

6 inspections

  1. Demand Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no detectable chlorine in the solution for the bucket storing wiping rags from the previous day. ACTION- Prepare chlorine sanitizer solutions for use between 100-200 ppm. Solutions used for sanitizing reusable wipe cloths should be changed frequently whenever cloudy or concentration falls below 100 ppm.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Feb 09-2026- **REPEAT VIOLATION-Staff were portioning and weighing flour on weight scale in the storage room-A chopping board and butcher knife were observed in the storage roomDec 30-2025: Food preparation was occurring in the storage room. Staff was observed having chopped cabbage in large bins in this room. ACTION- NO FOOD PREPARATION IS PERMITTED INSIDE THE STORAGE ROOM.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Box of whole cabbage heads were stored in the reach in cooler below containers of raw meat. 2. Opened bags of dry foods were not stored properly in the storage room. 3. Containers storing dry noodles, spices were stored without a lid/coverACTION-Store all vegetables properly, above raw meats to prevent potential for contamination-Opened bags of dry foods (ie. flour, salt) should be stored in pest proof containers for storage-Cover all stored foods with a lid/cover
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1.Kitchen- Shelving above food prep counters have miscellaneous items not stored properly (loose paper, scissors, medication, aprons)2. Storage room- Personal items (staff outer jackets) was stored alongside boxes of dry food ingredientsACTION- -Store personal items separately from food/equipment. Jackets and personal bags can be kept covered bins or on wall hooks away from food or equipment. -Storage of items above food prep counters should be in covered containers. Do not store medication in these areas.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • FEB 09 2026- REPEAT VIOLATION- observed open tinned cans of food stored inside the cooler. AUG 13 2025-Food was being stored in opened original tin can containers inside the coolers.ACTION- Open tin-containers of food- transfer food into food grade containers after opening.
    • 09. Are chemicals stored and handled in a safe manner?
      • The prepared bottle of QUAT sanitizer for the dining room was unlabeled. ACTION- ensure all chemical bottles are clearly labeled with the chemical agent/use to prevent improper use
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Staff were using infrared thermometers only; they could not locate a probe thermometer onsite. ACTION- Obtain a probe thermometer for use to measure internal food temperatures and to also check final rinse temperature for the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Feb 09 2026-REPEAT VIOLATION- Quat Test strips were water damaged. Aug 13 2025- Quat tests strips had gotten wet.-Discard and obtain valid Quat test strips (QT-40) for testing the Quat sanitizer dispenser unit at the foodservice sink.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No food permit was displayed.-Ensure that the food permit is displayed in a conspicuous place where it is visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cookline canopy- dust/grease observed on filters of the canopy hood. 2. Shelves have dried food spills3. Storage coolers- bottom shelf had spilled liquids on surfaces4. Boxes of non-food items (gloves, containers) were stored on the storage room floorACTION- Ensure all the areas indicated above are cleaned properly. Spills should be cleaned up promptly. Store all items off the floor on shelving or on carts
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Food and debris were noticed in the hard-to-reach areas. 2)Dirt and debris were observed behind the cook line and on the walls.-Ensure that the areas mentioned above are cleaned.
  2. Demand Inspection

    7 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Dec 30-2025: Food preparation was occurring in the storage room. Staff was observed having chopped cabbage in large bins in this room. The storage room is separate from the main kitchen and does not have a handsink available for handwashing. Cabbage was discarded during inspection. ACTION: No open food handling is allowed in the storage room
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Previously observed-2025-08-12-not observed today. Food was being stored in opened original tin can containers inside the coolers.-Ensure that the food is stored in the food grade containers. - Remove the food from the tin containers and stored them in food grade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dec 30 2025- observed 2 grey bins of cut raw meat stored in the storage room floor. Meats were stated brought out for thawing. Surface temperature reading was 17 .0 deg C. All discardedACTION- No thawing of frozen foods at room temperature is allowed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Previously observed on 2025-08-12 not observed today1)Sauce containers were observed on the counters at room temperature.Spicy sauce was measured at 26 degrees C while the other sauce was measured at 6 degrees C.* The sauce found at 6 degrees C was asked to be placed inside the cooler.2) The front small cooler was measured at 10 degrees C. The perishable food was moved into the working cooler.-Ensure that the perishable food is stored at 4 degrees c or less or 60 degrees C or greater.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat tests strips had gotten wet.-Obtain valid Quat test strips.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No food permit was displayed.-Ensure that the food permit is displayed in a conspicuous place where it is visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Previously observed 2025-08-12 not observed today1)Food and debris were noticed in the hard-to-reach areas. 2)Dirt and debris were observed behind the cook line and on the walls.-Ensure that the areas mentioned above are cleaned.
  3. Demand Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food was being stored in opened original tin can containers inside the coolers.-Ensure that the food is stored in the food grade containers. - Remove the food from the tin containers and stored them in food grade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)Sauce containers were observed on the counters at room temperature.Spicy sauce was measured at 26 degrees C while the other sauce was measured at 6 degrees C.* The sauce found at 6 degrees C was asked to be placed inside the cooler.2) The front small cooler was measured at 10 degrees C. The perishable food was moved into the working cooler.-Ensure that the perishable food is stored at 4 degrees c or less or 60 degrees C or greater.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat tests strips had gotten wet.-Obtain valid Quat test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink at the front was also used for washing utensils.-Ensure that the hand wash sink is designated for hand washing only.-No paper towel dispenser was available for the front hand wash sink.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No food permit was displayed.-Ensure that the food permit is displayed in a conspicuous place where it is visible to the public.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Food and debris were noticed in the hard-to-reach areas. 2)Dirt and debris were observed behind the cook line and on the walls.-Ensure that the areas mentioned above are cleaned.
  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Three large boxes of meat were observed to be stored thawing on the floor at room temperature. Meat temperature was measured to be 3C. Two of the boxes were placed in the cooler during inspection. One box was left out to be prepped. Please ensure that meat is thawed either in cooler, under cold running water, or in the microwave only. Do not thaw meat at room temperature without controls.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Obtain chlorine testing paper.
  5. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sauce was stored in an open can in the cooler.Ensure that food items are transfered into a food grade container from the can for prollonged storage.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Obtain chlorine testing paper.
  6. Initial Inspection

    0 infractions

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