220 - 350 Shawville Boulevard SE
Not in Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 1, 2026
Update on June 1/2026, , Cleaning clothes were kept on prep counters after use throughout the prep areas., , (Repeat violation from previous inspection), , Requirement:, , Soak cleaning clothes in sanitizer solution in between use.
Internal temperature of partially cooked bacons stored on the counter without temperature control was 19.6C, , Requirement:, , Ensure that perishable foods are stored at 4C or less OR at 60 C or higher, , Staff was instructed to discard the bacons. DONE
Stacked Pancake House is in the SHAWNESSY neighbourhood. SHAWNESSY, Calgary has 119 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 11, 2026, there are 80 (67%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
Wendy's 141-008
SHAWNESSY
This restaurant has been inspected 7 times since October 21, 2024, with 3 in compliance, 4 not in compliance, and 0 closures on record.
2 violations
Update on June 1/2026, , Cleaning clothes were kept on prep counters after use throughout the prep areas., , (Repeat violation from previous inspection), , Requirement:, , Soak cleaning clothes in sanitizer solution in between use.
Internal temperature of partially cooked bacons stored on the counter without temperature control was 19.6C, , Requirement:, , Ensure that perishable foods are stored at 4C or less OR at 60 C or higher, , Staff was instructed to discard the bacons. DONE
4 violations
Update on May 19/2026, , a) Cleaning cloth was hanged on the sanitizer spray bottle after use, staff took it off, wiped the counter and put it on the counter, located in beverage prep area., , b) Concentration of chlorine in sani -pail located in the kitchen was 50 ppm, , (Repeat violations from previous inspection), , Requirement:, , a) Soak cleaning clothes in sanitizer solution in between use., , b) Ensure that concentration of chlorine in sanitizer solution is maintained at 100 ppm
Internal temperature of raw shelled eggs stored on the counter without temperature control was 20.8 C, located in the kitchen., , Requirement:, , Ensure that raw shelled eggs are stored at 7C or less., , Staff was instructed to discard the eggs. DONE
a) Staff's jacket was stored touching bananas and pancake-waffle mix boxes located in the kitchen, , b) Shoes were stored along with food in the kitchen, , Requirement:, , , Store personal and miscellaneous items separately from food and food areas to prevent contamination.
Accumulation of dirt and debris under and behind equipment., , , Requirement:, , Clean the above noted areas.
4 violations
a) Cleaning clothes were kept on prep counters after use located in the kitchen and beverage prep area., , b) Concentration of chlorine in sani -pail located in the kitchen was 0 ppm, , Requirement:, , a) Soak cleaning clothes in sanitizer solution in between use., , b) Ensure that concentration of chlorine in sanitizer solution is maintained at 100 ppm
Internal temperature of perishable foods stored in inserts of prep cooler were: sausage meat at 8C, sliced meats 7.1C and 7.3C, , , Requirement:, , Ensure that perishable foods under refrigeration are stored at 4C or less.
a) Access to hand washing sink located in the kitchen was blocked with empty boxes kept in front of the sink., , b) Paper dispenser located at hand washing sink in the kitchen was empty., , Requirement:, , a) Ensure that access to hand washing sink is not blocked at any time., , b) Provide paper towels in the dispenser.
2 violations
Cleaning clothes were kept on prep counters after use in the kitchen and in beverage prep area., , Requirement:, , Soak cleaning clothes in sanitizer solution in between use.
Hand washing sink in beverage prep area was blocked with dirty dishes kept in sink basin., , Requirement:, Ensure that hand washing sink is available for use all the time and it must not be blocked.
4 violations
a) Internal temperature of creamers moved from customer tables to the glass door cooler was between 18C-19.6C., , b) No thermometer was provided in this glass door cooler., , , Requirement:, , a) Ensure that creamers are stored at 4 C or less., Creamers between 18C-19.6C were discarded., , b) Provide thermometer in this cooler.
a) Internal temperature of hot dogs stored in separate inserts of prep cooler were 7.1C, 9.1CC, 17 C, sliced meat at 8C, 9.6C, ham at 11 C at the top and 5.8C at the bottom, ham at 9.6C., , b) Inserts were overfilled, and lids were not on the inserts., , Requirement:, a) Do not store any perishable food in the inserts of this prep cooler until temperature is maintained at 4C or less., Hot dogs at 17C and ham at 11 C were discarded, , Move the remaining perishable foods to the bottom of this cooler or walk in cooler., , b) Do not overfill the inserts and keep lids on to prevent temperature abuse.
No violations
No violations
a) Clean utensils were kept under paper dispenser in beverage prep area., , b) Staff's bag was kept on prep counter along with food in beverage prep area., , Requirement:, , a) Do not store clean utensils under hand washing supplies to prevent contamination., , b) Store personal and miscellaneous items separately from food and food contact surfaces to prevent contamination.
Maximum temperature achieved at dish level during sanitizer cycle was 67 C, , , Requirement: , Manually sanitize dishes until minimum 71 C temperature is achieved at dish level during sanitizer cycle., Repair dish washer asp.
a) Staff's jackets and bags were stored on take-out boxes in front prep area., , b) Onion bag was stored next to mop sink touching its door., , , Requirement:, a) Do not store personal and miscellaneous items on dishes /utensils to prevent contamination., , b) Do not store any food close to mop sink area.