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The Apron

924 7 Avenue SW Calgary AB T2P 1A4 · Food - General

Official record from Alberta →

Inspection summary

The Apron has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 1, 2024. The most recent inspection, on March 19, 2026, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 5 times across 2 separate inspections, most recently on March 19, 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)?

  • 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 2 times across 2 separate inspections, most recently on January 29, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 19, 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 January 29, 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 6 times across 3 separate inspections, most recently on March 19, 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?

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

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The two-compartment sink was full of meat in stagnant water (one side squid, one side pork). Staff explained it was taken out in the morning to thaw (approximately 6-7 hours ago). the squid was still cold (4-6C) but the pork was at 16C. The pork was discarded and the squid moved to a cooler at the time of the inspection. Food cannot be thawed in stagnant water. If you wish to thaw food in the sink it must be done under cold running water. Alternatively food can be safely thawed in the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a chlorine-based surface sanitizer, but chlorine test strips could not be located. Please obtain chlorine test strips to be able to test and verify the concentration of the surface sanitizer solutions (100ppm). Please ensure staff know where they are stored and how to use them.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front eastern side hand-washing sink was not stocked with liquid hand soap. Please ensure that all hand-washing sinks are always stocked with liquid hand soap, paper towels in a proper dispenser, and running hot/cold water to facilitate proper hand washing by food handlers.Handwashing is the critical, primary defense against foodborne illness outbreaks in restaurants, preventing the transfer of bacteria from staff to food. All staff must be trained on proper hand washing and ensure the practice is implemented.
  2. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One chlorine-based surface sanitizer was tested and was mixed too strong (bleached test strips). Another chlorine-based surface sanitizer was tested and was mixed correctly (100ppm). Please ensure all surface sanitizer are mixed correctly to 100ppm. Ensure the solutions are tested after mixing to ensure the correct concentration was achieved.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed left sitting on food preparation surfaces. Please ensure that cleaning cloths are always stored in an approved surface sanitizer when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as bulk scoops throughout the facility. Please ensure that all bulk scoops are equipped with a handle to protect from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • One chlorine-based surface sanitizer solution bottle was unlabeled. Please ensure that all chemical bottles including surface sanitizers are labeled such that the contents can be identified and safely used.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Only one drain plug could be located for the two-compartment sink. Please obtain a second drain plug so proper manual dishwashing can occur in the event the dishwasher is not operating properly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a chlorine-based surface sanitizer, but chlorine test strips could not be located. Please obtain chlorine test strips to be able to test and verify the concentration of the surface sanitizer solutions (100ppm). Please ensure staff know where they are stored and how to use them.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both the back kitchen hand-washing sink and the front eastern side hand-washing sink were not stocked with liquid hand soap. Please ensure that all hand-washing sinks are always stocked with liquid hand soap, paper towels in a proper dispenser, and running hot/cold water to facilitate proper hand washing by food handlers.Handwashing is the critical, primary defense against foodborne illness outbreaks in restaurants, preventing the transfer of bacteria from staff to food. All staff must be trained on proper hand washing and ensure the practice is implemented.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The back kitchen hand washing sink was obstructed as a large dish soap bottle was in the basin. 2) The front eastern hand-washing sink was completely obstructed by items in the basin along with a cart and buckets in front of the sink. When staff were asked where they wash their hands they stated they wash them in the washroom. The washroom hand sink is to be used after using the washroom and not as a kitchen hand washing sink. The kitchen is equipped with two working hand-washing sinks that must be free from obstruction and used by food handlers.
    • 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?
      • Pest control records were unavailable. Pest control monitoring records must be kept on-site for review. Please email the undersigned PHI copies of the last three months of pest control reports.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Zip ties holding foam on the handles of knives was observed in the kitchen. The zip ties and foam are not cleanable, please remove.If the knife handles are damaged, please discard the knives and replace.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • The chlorine sanitizer bottle in the kitchen was unlabeled. Please ensure all chemical bottles are labeled to be able to properly identify the contents and safely use the product.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A bag was being stored in the basin of the front hand sink. The bag was removed at the time of the inspection. Please do not store anything in the hand sink to allow for easy access and use by food handlers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel was available at the front hand sink. Please ensure all hand sinks are equipped with paper towel, liquid hand soap, and running hot/cold water to allow for proper hand washing by food handlers.
    • 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 front hand sink was draining very slowly at the time of the inspection. The operators stated they have called a plumber to address the issue. Please repair the hand sink to ensure it can drain properly and be used for hand washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The mechanical ventilation canopy had a build-up of grease on the canopy and filters. Please clean regularly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of grease and debris was observed behind the cook line/stove.Please clean the indicated area.

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