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The Cookie Jar

A - 128 28 Street SE Calgary AB T2A 6J9 · Food - General

Official record from Alberta →

Inspection summary

The Cookie Jar has been inspected 3 times by Alberta Health Services (Environmental Public Health) since September 6, 2024. The most recent inspection, on October 13, 2026, recorded 7 infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 4 times across 2 separate inspections, most recently on October 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 13, 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 2 times on October 13, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on October 13, 2026. 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.

3 inspections

  1. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Observed wet cleaning cloths left on the counter in the kitchen and front of house, and no bucket of food grade sanitizer was made up. Staff prepared a 100ppm chlorine sanitizer during the inspection to store the cloths in.2. There was no food grade sanitizer solution available in a bucket or spray bottle in the kitchen.COMPLETE THE FOLLOWING:1. Ensure a 100ppm chlorine sanitizer is always available whenever food handling is occurring at the facility.2. Purchase a spray bottle for the kitchen for chlorine sanitizer.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • **CORRECTED**1. Observed a food handler was their hands at the dishwashing sink and then dry their hands with a reusable cloth. Discussed with staff that all food handlers must wash their hands at the designated handwashing sink and use single use paper towels for drying their hands.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Back kitchen:Whisks stored under the paper towel holder at the handwash sink.2. Back kitchen:Bag of icing sugar was stored on the floor in the back corner of the kitchen. COMPLETE THE FOLLOWING:1. Do not store utensils under the paper towel so they are protected from contamination.2. Ensure all food is stored off the ground to protect it from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Soup in hot holding measured 12.5*C. Staff stated they were reheating the soup in the bain marie. Informed staff that all food must be reheated to 74*C in the shortest amount of time possible before transferring to the bain marie. Staff removed soup and reheated on the stove.2. Back kitchen: Observed a flat of eggs left out at room temperature on the prep table. Surface temperature measured 20*C and eggs had been sitting out for almost 4 hours. Staff stated the eggs are left out all day to make egg sandwiches. Staff informed that eggs cannot be left out at room temperature for more than 2 hours. Eggs discarded during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **CORRECTED**1. Staff were not sanitizing dishes in the 3-compartment sink. Proper manual dishwashing procedures were discussed during the inspection.COMPLETE THE FOLLOWING:1. Ensure dishes are washed and sanitized in the following manner:- 1st compartment: wash with soap and water- 2nd compartment: rinse- 3rd compartment: immerse dishes in 100pm chlorine sanitizer for at least 2 minutes- Air dry2. Purchase additional drain plugs for the dishwashing sink.
    • 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 chlorine test strips expired September 2026.COMPLETE THE FOLLOWING:1. Purchase new test strips.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Back kitchen:Door handles of the standup coolers were visibly dirtied.2. Back kitchen:Food debris noted on the wooden cabinet doors. COMPLETE THE FOLLOWING:1. Clean the areas noted above. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.
  2. Demand Inspection

    0 infractions

  3. Initial Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bottle of sanitizer in the front service area initially had no bleach mixed in. Operator had mixing instructions written down in the back that indicated that solutions should be 50-100 ppm chlorine. This was corrected during the inspection. Please ensure all sanitizer solutions are maintained between 100-200 ppm chlorine.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There are a couple unfinished edges on the cupboards and counters in the front service area. Please ensure all food contact surfaces are properly finished with a smooth, non absorbent, and easily cleanable material.

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