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The Cookbook Co. Cooks

722 11 Avenue SW Calgary AB T2R 0E4 · Food - General

Official record from Alberta →

Inspection summary

The Cookbook Co. Cooks has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 26, 2024. The most recent inspection, on January 13, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 across 2 separate inspections, most recently on January 8, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on September 26, 2024. For example: Are chemicals stored and handled in a safe manner?

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.

3 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food handling was occurring, but no sanitizing solution was available for immediate use. Staff mixed a 100PPM chlorine solution. Ensure that whenever food handling is occurring that an approved sanitizing solution is prepared.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available. Ensure that test strips are available for the sanitizing solution used onsite.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - The multipurpose cleaner was found in the sanitizer bottle, and staff were using the incorrect chemical to disinfect the countertop on the main floor, where herbs are handled.*This violation was corrected on-site. The multipurpose cleaner spray was replaced with a bleach water bottle placed beside the counter.**Using the wrong chemical for disinfection can lead to inadequate sanitization, increasing the risk of contamination in food preparation areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • - The multipurpose cleaner was incorrectly labeled as a sanitizer.*Staff have corrected the label.**Please ensure that all chemicals are labeled accurately. Proper labeling is crucial to prevent chemical misuse, which could lead to contamination or ineffective sanitization, posing risks to food safety.

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