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The Stock and Sauce Co.

H7-8 - 510 77 Avenue SE Calgary AB T3H 1C3 · Food - General

Official record from Alberta →

Inspection summary

The Stock and Sauce Co. has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 6, 2024. The most recent inspection, on December 11, 2025, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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 December 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on December 11, 2025. 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 once on June 6, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on December 11, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 4 times across 2 separate inspections, most recently on September 27, 2024. 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?

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

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Buckets of raw meat were stored directly on the walk‑in cooler floor and were left uncovered.- Operator instructed to store raw meat covered and off the floor on shelving or approved racks
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple frozen turkeys (packaged) stored in the dishwashing sink and multiple crates were observed being thawed at room temperature. Operator indicated these would be left out before being moved to the cooler. Temperature measured at -1.5C. Operator was instructed to immediately move all turkeys to the walk-in cooler.- THAW FROZEN FOOD USING SAFE METHODS: In a cooler at 4°C or below, under cold running water, or during the cooking process.
    • 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?
      • Mouse droppings noted in back kitchen in areas included but not limited to on the handwashing sink counter, on the base of food mixer, besides and underneath the shelving units. - Operator is to ensure to remove droppings using appropriate methods and thoroughly clean and sanitize all the areas.- Ensure that adequate pest control is taking place in the facility.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bucket of whole carrots were stored without a lid under the dishwashing sink.- Please do not store any food products under any sinks or near plumbing lines to prevent potential contamination from exposed plumbing lines or splashing of water from nearby sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Mop bucket was left and stored in the food prep space blocking the hand wash sink.- Remove mop bucket if not in use from the prep space and do not black the hand wash sink.- Mop bucket was moved to under the dish pit and cleared the hand wash sink space during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Update Sept 27, 2024:- Issue still present. Manager at time of inspection stated owner has plans to repair the wall but no set date at the moment.- Please repair the pitted and exposed drywall.The wall in the kitchen was damaged with exposed drywall.-repair the wall, however, renovations are being completed soon with the wall being moved. Ensure all walls, floors, ceilings, etc are smooth, durable and non-absorbent. Do not remove any handwash sinks during the renovation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update Sept 27, 2024:- Issue still present and showed manager at time of inspection the dust accumulation.- Please clean the dust.Dust accumulation around fan unit in the walk-in cooler
  3. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The blade on the large can opener was dirty with sauce/food debris.-clean and sanitize the can opener after use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen lemon grass was thawing in hot water.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink in the kitchen leaks and can't be used.-repair/replace the handwash sink; ensure it has hot and cold running water, free of leaks and has soap & paper towel in suitable dispensers.
    • 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 wall in the kitchen was damaged with exposed drywall.-repair the wall, however, renovations are being completed soon with the wall being moved. Ensure all walls, floors, ceilings, etc are smooth, durable and non-absorbent. Do not remove any handwash sinks during the renovation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust accumulation around fan unit in the walk-in cooler

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