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Yann Haute Patisserie

329 23 Avenue SW Calgary AB T2S 0J3 · Food - General

Official record from Alberta →

Inspection summary

Yann Haute Patisserie has been inspected 2 times by Alberta Health Services (Environmental Public Health) since September 26, 2024. The most recent inspection, on February 19, 2026, recorded 1 infraction.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: 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.

  • 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 on September 26, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on February 19, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on September 26, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 September 26, 2024. 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.

2 inspections

  1. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A whisk and mixer attachment was broken and had sharp metal sticking out. Discarded during inspection.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Cleaning cloths were observed on the counter.*Used or dirty cleaning cloths should either be stored in sanitizer solutions or placed in a laundry basket when not in use. This practice helps prevent the growth of pathogens and germs in wet cloths and protects food surfaces from potential contamination.**The staff removed the cloths from the counters.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Containers without handles and scoops were observed in the flour and chocolate containers, coming into contact with the dry ingredients.*The staff removed the containers during the inspection, and the scoops were stored with the handles facing up to prevent any contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility did not have any Quat test strips at the time of the inspection. Please acquire Quat test strips to be able to test and verify the concentration of the sanitizer solutions. The Quat sanitizer solutions were tested with the inspectors test strips at the time of the inspection. The concentration detected was 200ppm which is satisfactory.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The Quat test strips appeared discolored and was not in the good condition at the time of the inspection. *Please acquire Quat test strips to be able to test and verify the concentration of the sanitizer solutions. **The Quat sanitizer solutions were tested with the inspector's test strips at the time of the inspection. The concentration detected was 200ppm which is satisfactory.
    • 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?
      • - The food handling permit was not displayed.*The staff was unaware of the permit but was able to produce the invoice at the time of inspection.**The food handling permit must be displayed to the public at all times.

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