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The Cheesecake Cafe

7600 Macleod Trail SE Calgary AB T2H 0L9 · Food - General

Official record from Alberta →

Inspection summary

The Cheesecake Cafe has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 18, 2024. The most recent inspection, on July 17, 2026, recorded 4 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 18 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 7 times across 6 separate inspections, most recently on July 17, 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?

  • 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 July 17, 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)?

  • 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 13 times across 6 separate inspections, most recently on July 17, 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 2 times across 2 separate inspections, most recently on July 24, 2025. 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.

6 inspections

  1. Demand Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) The sanitizer levels of the dishwasher are not being measured and recorded.- Ensure to regularly check the chlorine concentration of the dishwasher.2) The concentration of surface sanitizer was not being tested and recorded.- Ensure to regularly check the surface sanitizer and record the concentration.
    • 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?
      • **Violation pending**The weatherstripping at the back door was damaged on one side, creating a gap which would allow for easy pest entry. Repair weatherstripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Violation pending**The flooring in the kitchen, especially the dishwashing area, was deteriorated and damaged.-all floors must be in good repair, smooth, durable, non-absorbent and easily washable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **violation pending**The floor under the cooking equipment was dirty with food, oil/grease, debris.-move the equipment and clean the floor, walls, equipment, etc on a regular (weekly) basis.
  2. Demand Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) The sanitizer levels of the dishwasher are not being measured and recorded.- Ensure to regularly check the chlorine concentration of the dishwasher.2) The concentration of surface sanitizer was not being tested and recorded.- Ensure to regularly check the surface sanitizer and record the concentration.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • The facility was operating without running water. -Cease all open food handling until running water is restored at all plumbing fixtures with adequate pressure. -Flush taps. -Discard all food that was prepared during the water disruption.
    • 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?
      • **Violation pending**The weatherstripping at the back door was damaged on one side, creating a gap which would allow for easy pest entry. Repair weatherstripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Violation pending**The flooring in the kitchen, especially the dishwashing area, was deteriorated and damaged.-all floors must be in good repair, smooth, durable, non-absorbent and easily washable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **violation pending**The floor under the cooking equipment was dirty with food, oil/grease, debris.-move the equipment and clean the floor, walls, equipment, etc on a regular (weekly) basis.
  3. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) The sanitizer levels of the dishwasher are not being measured and recorded.- Ensure to regularly check the chlorine concentration of the dishwasher.2) The concentration of surface sanitizer was not being tested and recorded.- Ensure to regularly check the surface sanitizer and record the concentration.
    • 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?
      • **Violation pending**The weatherstripping at the back door was damaged on one side, creating a gap which would allow for easy pest entry. Repair weatherstripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Violation pending**The flooring in the kitchen, especially the dishwashing area, was deteriorated and damaged.-all floors must be in good repair, smooth, durable, non-absorbent and easily washable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **violation pending**The floor under the cooking equipment was dirty with food, oil/grease, debris.-move the equipment and clean the floor, walls, equipment, etc on a regular (weekly) basis.
  4. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was measured at 0 ppm chlorine. The chlorine container was running low. The facility did not have a backup. - The operator was asked to move to manual sanitization of the equipment using quat based sanitizer until more chlorine is acquired.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1) The sanitizer levels of the dishwasher are not being measured and recorded.- Ensure to regularly check the chlorine concentration of the dishwasher.2) The concentration of surface sanitizer was not being tested and recorded.- Ensure to regularly check the surface sanitizer and record the concentration.
    • 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?
      • **Violation pending**The weatherstripping at the back door was damaged on one side, creating a gap which would allow for easy pest entry. Repair weatherstripping.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Violation pending**The flooring in the kitchen, especially the dishwashing area, was deteriorated and damaged.-all floors must be in good repair, smooth, durable, non-absorbent and easily washable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **violation pending**The floor under the cooking equipment was dirty with food, oil/grease, debris.-move the equipment and clean the floor, walls, equipment, etc on a regular (weekly) basis.
  5. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser in the cake/pastry area was not operational as the batteries were dead.-ensure all handwash sink have soap and paper towel in suitable dispensers.
    • 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?
      • The weatherstripping at the back door was damaged on one side, creating a gap which would allow for easy pest entry. Repair weatherstripping.
    • 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 flooring in the kitchen, especially the dishwashing area, was deteriorated and damaged.-all floors must be in good repair, smooth, durable, non-absorbent and easily washable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under the cooking equipment was dirty with food, oil/grease, debris.-move the equipment and clean the floor, walls, equipment, etc on a regular (weekly) basis.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer concentration across both dispensers was measured at 100ppm quats. Have the concentration of quats sanitizer dispensed adjusted to 200ppm.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food hander was noted as having a finger ring which would make proper hand washing difficult. Hand covering was removed during inspection. Ensure staff and conducting thorough hand washing at a frequency necessary to prevent cross-contamination and refraining from touching pants or other areas of the body while handling food.
    • 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?
      • Written records on onsite pest control were not available for review at the time of inspection. Provide recent records of pest control measures implemented at this facility.
    • 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?
      • The weatherstripping at the back door was damaged on one side, creating a gap which would allow for easy pest entry. Repair weatherstripping.
    • 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 ceiling tile was missing over an area used for open container and utensil storage, beside the entrance to the walk-in cooler. Replace missing ceiling tile.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas were noted as requiring cleaning:-The overhead fans in the walk-in cooler-The dessert prep cooler in the barClean indicated areas.

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