4155 126 Avenue SE · EAST SHEPARD INDUSTRIAL
ML Snack House - CGY-1114 is in the EAST SHEPARD INDUSTRIAL neighbourhood. EAST SHEPARD INDUSTRIAL, Calgary has 119 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 5, 2026, there are 89 (75%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 4 times since July 25, 2024, with 4 in compliance, 0 not in compliance, and 0 closures on record.
The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured above 1000-ppm (darker than the maximum color). The operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
The operator was not checking temperatures of the food during the cooking process. The inspector educated the operator regarding the need to confirm that the safe internal temperature of the food is reached during cooking. For the most part, please ensure that the food reaches at least 74°C on the thickest part of the food using a probe thermometer.
The operator was not able to demonstrate proper use of the multiple-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the operator on how to properly use the sink for sanitization. As discussed, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The operator demonstrated adequate understanding of the proper dishwashing method afterwards.
The bleach sanitizer had a concentration below 100ppm. More bleach was added to the solution during the inspection.
There were fries that were being pre-cooked in advance of the event and left in large inserts at room temperature with no temperature control. All food must be properly temperature controlled (i.e., kept hot above 60C or cold below 4C). , , Fries were moved to cooler/freezer during the time of the inspection.