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The Apron - CUPBOP

364 - 315 8 Avenue SW Calgary AB T2P 4K1 · Food - General

Official record from Alberta →

Inspection summary

The Apron - CUPBOP has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 22, 2024. The most recent inspection, on October 1, 2026, recorded 1 infraction.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 October 1, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times on November 20, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 once on November 20, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Rice stored in the walk-in cooler had an internal temperature of 45°C. The operator indicated that the rice had just been cooked and placed in the cooler to cool. Ensure acceptable rapid-cooling methods are used to cool the rice from cooking temperature to 20°C within 2 hours and to 4°C within an additional 4 hours. Appropriate methods include placing the rice container in an ice bath or portioning the rice into shallow pans.**The rice was removed from the cooler and placed in an ice bath during the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw chicken and raw whole shell eggs were being stored above vegetables and ready-to-eat foods. Please store all raw meat and raw whole shell eggs below/away from vegetables and ready-to-eat foods to avoid cross-contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Food was being prepared directly next to the hand washing sink in the back kitchen. Please either install a splash guard for the hand washing sink or discontinue the practice of preparing food next to the hand washing sink to avoid cross-contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The rice paddles were being stored in room temperature stagnant water. Please store the rice paddles in an ice bath to limit pathogen growth and cross-contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Drippings/juice from raw meat was observed on the floor in the walk-in cooler. A staff member began cleaning up the drippings at the time of the inspection. Please keep the cooler clean and sanitary.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

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