Adola Cafe
120 Maclaurin Drive NW Calgary AB T3Z 3S4 · Food - General
Inspection summary
Adola Cafe has been inspected 3 times by Alberta Health Services (Environmental Public Health) since March 27, 2025. The most recent inspection, on June 11, 2026, recorded 4 infractions.
None of the 3 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 11 infractions 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 5 times across 2 separate inspections, most recently on May 28, 2026. 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 3 times across 2 separate inspections, most recently on June 11, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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 3 times across 2 separate inspections, most recently on June 11, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 May 28, 2026. 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.
3 inspections
- Risk Management Inspection
4 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- * There was no hand soap at the hand sink by the dishwashing area and other pump soap has very little inside and mixed with water. Please ensure hand washing sink are supplied properly at all times and stored in sanitary manner.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- *Hand soap and paper towel were not stocked in the prep area. Please ensure paper towel and soap dispenser are installed and stocked adequately.
- 23. Is the facility maintained in a clean and sanitary condition?
- * Dust by the coffee machine and behind the ovens. Please ensure cleaning the areas above in concern are completed.
- 23. Is the facility maintained in a clean and sanitary condition?
- *Garbage bin for the coffee grounds under the counter was short and small, all coffee grounds were spreading under the counter in the cabinet. Please ensure cleaning of the areas are completed and bigger and taller garbage nim can be place for the coffee ground to prevent accumulation of the coffee grounds under the counter.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- * There was no food grade sanitizer solution and test strips onsite* Cleaning cloths for food contact surfaces and milk frother are kept in food grade sanitizer solution while they are not in use.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- *Due to no food grade sanitizer solution and no test strips for the sanitizer solution onsite, manual dishwashing method is not satisfactory. Please ensure food grade sanitizer solution is available and proper manual dishwashing method is discussed with the staff onsite.Facility is also having mechanical high temp. dishwasher onsite and temperature is compliance. Until concerns are rectified mechanical dishwasher is used for all dishes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- * No test strips for sanitizer solution onsite.Please ensure food grade sanitizer solution and test strips are available onsite.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. There was no waterproof probe thermometer on-site for testing the high temperature dishwasher.COMPLETE THE FOLLOWING:1. Please purchase a waterproof probe thermometer with maximum temperature function to test the dishwasher and ensure it is reaching a minimum 71*C at the dish level for adequate sanitizing of dishes.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- * There was no hand soap at the hand sink by the dishwashing area and other pump soap has very little inside and mixed with water. * There was no paper towel at the hand-washing sink in the bar area. Please ensure hand washing sink are supplied properly at all times and stored in sanitary manner.
- 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?
- * Food Handling Permit was not posted onsite. Please ensure Food Handling Permit is posted and visible to public.
- 23. Is the facility maintained in a clean and sanitary condition?
- * Coffee grounds accumulated under the counter, far back in the cabinet under the counter where the garbage bin for the coffee grounds. * Dust by the coffee machine and behind the ovens. * Improper waste storage in the back dishwashing area. * Clutter under the dishwashing area. Please ensure cleaning and organizing of the areas above in concern are completed.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- 1. There was no waterproof probe thermometer on-site for testing the high temperature dishwasher.COMPLETE THE FOLLOWING:1. Please purchase a waterproof probe thermometer with maximum temperature function to test the dishwasher and ensure it is reaching a minimum 71*C at the dish level for adequate sanitizing of dishes.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?