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Aggudo Coffee

6 - 338 10 Street NW Calgary AB T2N 1V8 · Food - General

Official record from Alberta →

Inspection summary

Aggudo Coffee has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 20, 2024. The most recent inspection, on August 12, 2025, recorded 5 infractions.

3 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 across 2 separate inspections, most recently on August 12, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 2 times across 2 separate inspections, most recently on August 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 12, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on August 12, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on August 12, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

5 inspections

  1. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach in one of the spay bottles was measured less than 10 ppm.-Ensure that the bleach is maintained at 100 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)The display cooler was measured at 8.3 degrees C.2) The small cooler was measured at 10.7 degrees C.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration." Previous inspection"1)The display cooler was not working. The operator mentioned that the technician had already been called and will be there to repair the cooler.2) The small milk and drinks cooler was measured at 11 degrees C.Milk and juice inside the cooler were measured at 9 degrees C.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Monitor the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink was still not operational.-Ensure that the hand wash sink is fixed and supplied with hot and cold water." Previous inspection"Hand wash sink was not working. The staff was washing their hands in the 2-compartment sink.The manger mentioned that the hand sink water flow was turned off by the building due to some renovations.-Ensure that the hand wash sink is fixed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • "Outstanding violation"Spoons and forks were stored with business end up.-Ensure that the utensils are stored with handles on the top and business end down.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Area under and behind the ice machine was dirty.2) Area under the racks in the back storage area were dirty.-Clean the above mentioned areas.
  2. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1)No food safe sanitizer was available.The bleach spray bottles were tested at 0 ppm.No bleach was present in the facility Operator got a new bleach bottle, and a new sanitizer was made which was tested at 100ppm.-Ensure that the bleach sanitizer is always prepared before starting of any food preparation. -Ensure that the bleach is maintained at 100ppm.2) The cleaning cloths were stored on the counters.-Ensure that the cleaning cloths are stored in sanitizer inn between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)The display cooler was not working. The operator mentioned that the technician had already been called and will be there to repair the cooler.2) The small milk and drinks cooler was measured at 11 degrees C.Milk and juice inside the cooler were measured at 9 degrees C.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Monitor the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach tests trips were available.-Obtain valid test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink was not working. The staff was washing their hands in the 2-compartment sink.The manger mentioned that the hand sink water flow was turned off by the building due to some renovations.-Ensure that the hand wash sink is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor lining near the dishwasher was in disrepair.-Fix the floor lining.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Spoons and forks were stored with business end up.-Ensure that the utensils are stored with handles on the top and business end down.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1)Area under and behind the ice machine was dirty.2) Area under the racks in the back storage area were dirty.-Clean the above mentioned areas.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

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