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The Food Chemist

156 58 Avenue SW Calgary AB T2H 0A2 · Food - General

Official record from Alberta →

Inspection summary

The Food Chemist has been inspected 7 times by Alberta Health Services (Environmental Public Health) since July 26, 2024. The most recent inspection, on June 10, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 2 times across 2 separate inspections, most recently on February 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on February 11, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 3 separate inspections, most recently on June 10, 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 4 times across 2 separate inspections, most recently on February 11, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 11, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

7 inspections

  1. Risk Management 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 floor boards are lifting or are in poor condition in the kitchen. Ensure these are replaced.
  2. 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?
      • 1. The floor boards are lifting or are in poor condition in the kitchen. Ensure these are replaced.2. The shelving brackets/studs along the back wall near the coolers are made of raw wood. Paint or seal.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris on ceiling, along baseboards and lower walls in the facility. Ensure these areas are cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer was not able to accurately measure temperature. - Obtain a functional probe thermometer that can measure between 0-100C.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food safe sanitizer was prepared for the kitchen.Dirty cleaning rags were sitting on a cutting board.- Ensure a food safe sanitizer, ie 100ppm bleach solution, is prepared for the kitchen, and soak rags in while not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A bucket of cooked wings and chicken breast were found stored at room temperature for more than 2 hours, internal temperature measured between 14-14.6C.- Discarded. Ensure high risk foods are stored below 4, and above 60C.The probe thermometer was not able to accurately measure temperature. - Obtain a functional probe thermometer that can measure between 0-100C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen handwashing faucet was broken that was difficult to turn water on and off.- Repair the faucet.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • A valid food permit was not posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • The operator was not aware of the required cooking temperature of chicken wing. Education provided onsite.- Ensure additional training are provided, such as required temperature poster.https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
    • 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 wallpaper adjoining the kitchen handwashing sink was peeled off and exposed to raw wood surfaces.- Refinish the wall.
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine surface sanitizer solution was tested too strong >200ppm.- Ensure test strips are used to ensure concentration of chlorine sanitizer solution is measured 100ppm.- Staff was instructed on how to prepare chlorine sanitizer solution (1/2 teaspoon per 1 Litre of water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser missing for front hand wash sink.- Install a dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • No food safety training certificate to present to inspector at time of inspection.- Ensure you get a full food safety certificate prior.

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