150 - 15 Perron Street
In Compliance
No violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
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.
Merry Folks Catering
This restaurant has been inspected 8 times since September 27, 2024, with 3 in compliance, 5 not in compliance, and 0 closures on record.
No violations
1 violation
***Chlorine test strips present were expired. Discussed that they may not provide accurate reading of the sanitizer solutions. Ensure effective test strips are available for checking the sanitizer concentration.
1 violation
***Chlorine test strips present were expired. Discussed that they may not provide accurate reading of the sanitizer solutions. Ensure effective test strips are available for checking the sanitizer concentration.
11 violations
***Food sources could not be confirmed for all products present. There were unlabeled mason jars (some with jelly and some with liquids stored in the dry storage area). There was no indication of the source.
***There were cloths laid out around the kitchen that were soiled and created unclean areas., Used cleaning cloths are to be put in for laundering or stored in a sanitizer solution between uses.
***glove procedures were discussed when staff were observed putting on gloves without washing their hands. Staff went and washed hands after discussion.
No violations
5 violations
***The temperature logs for the perishable products, dishwasher and surface sanitizer were not being maintained.
***Chemical containers/buckets and spray bottles are to be clearly and accurately labeled as to their contents.
***Chlorine test strips present appeared to have been contaminated and may not be providing accurate readings. Ensure effective test strips are available for checking the sanitizer concentration.
8 violations
***The cleaning cloths were not being stored in a sanitizing solution. Soapy water was replaced with an effective sanitizing solution. Discussed that between uses the cleaning cloths were to be stored in a sanitizing solution to reduce the chance of bacterial contamination by the cleaning cloth.
***the sanitizer solutions were not being maintained at an effective concentration. Corrected during the inspection. Staff made up an effective sanitizing solution.
***The temperature logs for the perishable products, dishwasher and surface sanitizer were not being maintained.
No violations
***The temperature logs for the perishable products, dishwasher and surface sanitizer were not being maintained. They were last done August 2025.
***Staff left perishable crabcake tray and bowl on the counter when doing another activity (handling cabbage). Discussed that if a second activity had to be done the perishable products should be put back in the cooler. Staff returned to preparing the cakes.
***There were perishable foods being left out at room temperature (butter container, chopped onions and eggs). All were moved to the cooler during the inspection.
***Chlorine test strips present were expired. Discussed that they may not provide accurate reading of the sanitizer solutions. Ensure effective test strips are available for checking the sanitizer concentration.
***Pest control records were not being maintained. Discussed that the pest control records were to be completed monthly and kept onsite for review.
***There was a plumbing cross connection observed where the drain for the ice machine was sitting in the basin. This could allow dirty water to backflow into the hose to the equipment.
***There were cloths laid out around the kitchen that were soiled and created unclean areas., Cloth towels are not a cleanable surface for storing clean pots and bowls. Coffee cups were also stored on cloth towels. Ensure food contact surfaces can be maintained in a clean and sanitary condition.
***There were areas of the facility that could not be checked as there was an accumulation of items that were not stored in a manner that allowed for cleaning and observation of the area (under the stairs)
***Pest control records were not being maintained., Discussed that the check was to be done and recorded monthly and available for review.
***The Food Handling Permit was not posted where the public could see it.
***Chlorine concentration in the spray bottle was much greater than the 100ppm food safe concentration. (bleached the test papers to white). Staff diluted the sanitizer concentration down to an effective level.
***Chemical containers/buckets and spray bottles are to be clearly and accurately labeled as to their contents.
***Chlorine test strips present appeared to have been contaminated and may not be providing accurate readings. Ensure effective test strips are available for checking the sanitizer concentration.
***Pest control records were not being maintained., Discussed that the check was to be done and recorded monthly and available for review.
***The Food Handling Permit was not posted where the public could see it.