The Candy Shack
305 10 Avenue S Carstairs AB T0M 0N0 · Food - General
Inspection summary
The Candy Shack has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 2, 2024. The most recent inspection, on October 2, 2026, found no infractions.
6 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.
The number of infractions per inspection has stayed roughly the same over time.
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.
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 3 times across 2 separate inspections, most recently on October 1, 2026. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
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 once on February 2, 2024. 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.
9 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 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 countertop adjacent to the stove has unfinished raw wood edges, making this surface difficult to clean.Cover or finish indicated surface to render it smooth and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- A gap is present between the back of the baking counter and wall, making the area more difficult to clean.Cover or fill this gap to render surfaces smooth and easily cleanable.
- 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 baseboard is peeling from the side wall in the popcorn preparation area. A gap was present in the wall near the floor of the drink preparation area.Cover or seal noted gaps to ensure surfaces are smooth and easily cleanable.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- 1. Staff washroom:Paper towel was not stored in a holder.COMPLETE THE FOLLOWING:1. Please purchase a holder for the paper towel.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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