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The Alley

3941 University Avenue NW Calgary AB T3B 6K3 · Food - General

Official record from Alberta →

Inspection summary

The Alley has been inspected 2 times by Alberta Health Services (Environmental Public Health) since March 6, 2026. The most recent inspection, on April 13, 2026, recorded 4 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 3 times on March 6, 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 once on March 6, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 March 6, 2026. 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?

  • 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 2 separate inspections, most recently on April 13, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on April 13, 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.

2 inspections

  1. Risk Management Inspection

    4 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?
      • 4/13/2026 OUTSTANDING - Written plan is still outstanding. Please provide the plan as discussed Boba pearls are being prepared by facility without temperature control or record keeping and contrary to permit conditions. Please provide a written plan for the preparation and storage of the boba pearls
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 4/13/2026 OUTSTANDING - Disposable paper towels not in dispenser1. Paper towel was not present at the handwash sink in the back prep areaEnsure handwash stations are fully stocked at all times
    • 20. Do food handlers at the facility have adequate food safety training?
      • 4/13/2026 OUTSTANDING - Food safety training certificate not provided upon request.Staff require education in food safety. Please provide the food safety certificate for staff on-site who have completed the course and a plan for educating staff moving forward
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water leak repairs required in the following areas:- 2-compartment sink tap- Black electric water boiler**Please repair the water leaks
  2. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was not located in the back prep and dish area. Sanitizer was prepared during inspection. Please ensure that sanitizer is available at all times during operating hours. Please educate staff members on how to prepare and test sanitizer
    • 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?
      • Boba pearls are being prepared by facility without temperature control or record keeping and contrary to permit conditions. Please provide a written plan for the preparation and storage of the boba pearls
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Boba pearls that were recently prepared were stored at room temperature. Measured 48C. Pearls were placed in cooler during inspection. Please provide a food safety plan for this product- storage at either 4C or lower or 60C or higher or discarding after 2 hours2. One of the coolers in the front service area measured 12C. Please repair and ensure a temperature of 4C or lower is maintained at all times
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A drain plug could not be located for the 2 compartment dishwashing sink. Please obtain a drain plug to ensure sinks can be filled and dishes can be washed and sanitized
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for sanitizer could not be located. Please obtain and ensure staff are sanitizing food contact surfaces and dishes
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Paper towel was not present at the handwash sink in the back prep area2. Hand soap was not present at the handwash sink in the back prep areaEnsure handwash stations are fully stocked at all times
    • 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?
      • A copy of the most recent pest control report was not available at time of inspection. Please provide
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff require education in food safety. Please provide the food safety certificate for staff on-site who have completed the course and a plan for educating staff moving forward

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