Ahlan Coffee House

115 - 130 Bellerose Drive St. Albert AB T8N 8N8 · Food - General

6 inspections

1. Risk Management InspectionSep 1, 2026

   0 infractions

2. Risk Management InspectionAug 24, 2026

   4 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1. Two wiping cloths were noted on the prep counter. These were moved during the inspection. 2. There were too many cleaning cloths in the bleach solution. Please ensure that cleaning cloths are fully submerged in the bleach solution.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • Food handlers were not washing hands between tasks. Importance of handwashing was discussed with the operator. Please ensure staff members are washing hands between tasks.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The pastry display cooler was noted between 9 -10 degrees C. The vent of the cooler was covered with glaze. The operator was advised to clean the glaze the during the inspection.The operator was advised to keep this cooler at or below 4 degrees C at all times. Please keep the door closed or do not store high risk food items in this cooler.
   • 20. Do food handlers at the facility have adequate food safety training?
     • It was noted that staff members require additional training. Please train staff members.
3. Risk Management InspectionAug 21, 2026

   3 infractions

   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • The pastry display cooler was noted between 9 -10 degrees C. The vent of the cooler was covered with glaze. The operator was advised to clean the glaze the during the inspection.The operator was advised to keep this cooler at or below 4 degrees C at all times. Please keep the door closed or do not store high risk food items in this cooler.
   • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
     • Bleach test strips were not observed. The operator indicated that they have ordered bleach test strips.
   • 20. Do food handlers at the facility have adequate food safety training?
     • It was noted that staff members require additional training. Please train staff members.
4. Monitoring InspectionAug 19, 2026

   10 infractions

   • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
     • 1. A sanitizing solution was not present in the main kitchen area. 2. The quat solution in the spray bottle stored in the swerver area was noted to be at 100 ppm.Please ensure that the quat solution is maintained at 200 ppm at all times. Please use a test strip to test the concentration of quat solution.3. Cleaning cloths were noted to be stored on prep counters, were being used to dry hands, and clean dishes. Please note that all cleaning cloths must be stored in the sanitizing solution maintained at adequate concentration. Please do not store cleaning cloths on prep counters or use them to dry hands or dishes. 4. It was noted that the facility was not sanitizing prep counters between tasks. Please note that all prep counters must be sanitized between tasks using an approved sanitizing solution.
   • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
     • It was noted that food handlers were not washing hands between tasks. Food handlers were unaware of proper handwashing procedure as well as guidelines for glove usage. Importance of handwashing, proper handwashing procedures, and glove guidelines were discussed with the operator during the inspection. Please train staff members on handwashing and ensure they are washing hands between tasks, before putting gloves on, after taking them off and between glove change.
   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • 1. Staff personal food items such as half eaten pastry, drinks, etc. were noted to be stored on prep counters, next to commercial food items. Please designate an area to store staff food items. Please do not store staff personal items on prep counters. Please have staff members take break in the dining area and ensure staff members do not eat in the kitchen area. 2. Scoops were noted inside all bulk containers. Please ensure that scoops are stored in a manner that protects bulk food items. Please do not leave scoops inside bulk food items. 3. Soiled dishes were noted to be stored with and on top of food items. Please designate an area to store soiled dishes. Please do not leave soiled dishes with food items. All these food items were discarded during the inspection. 4. Food items stored in freezers and coolers were not covered. Please ensure all food items are covered properly prior to storing them.5. Open cans were noted in the facility. Please either use all canned food items right away of transfer them in a food grade container with tight fitted lids.6. Food items (sugar) and food related items (takeout containers) were noted to be stored no floor. Please be advised that all food items must be stored at least six inches above the floor at all times. 7. Food items were stored in clean dish area. The clean dish area was very unorganized. Please organize the clean dish area and ensure that food items and clean dishes are stored in designated areas.8. Several bulk food containers were noted to be uncovered during the inspection. 9. Please ensure all bulk food items are covered at all times. Food bags were noted to be open during the inspection. Please ensure all food items are sealed properly prior to storing. Please organize the facility and designate areas to store food items, clean dishes, soiled dishes etc.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. Eggs were stored at room temperature. Please note that eggs must be stored below 7 degrees C at all times. 2. The small cooler located in underneath the espresso machine was noted to be at 15 degrees C. The internal temperature of food items was noted to be at 15 degrees C as well. All high-risk food items were discarded during the inspection. The operator was advised not to use this cooler and repair it. Please ensure it is maintained at or below degrees C. 3. It was noted that facility was not monitoring and maintaining temperature logs. Please ensure to monitor and maintain temperature logs.4. The pastry display cooler was noted between 9 -10 degrees C. The operator indicated that staff members leave the door open for longer periods of time during buys hours. The operator was advised to keep this cooler at or below 4 degrees C at all times. Please keep the door closed or do not store high risk food items in this cooler.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • 1. It was noted that the facility was using handwashing sinks for dumbing coffee, storing soiled dishes and rinsing cleaning cloths. Please note that handwashing sinks must only be used for handwashing purposes. Please do not use handwashing sinks for any other purposes. 2. The paper towel dispenser located in the main kitchen area was noted to be empty. Please ensure that handwashing sinks must remain fully stocked at all times. The paper towel dispenser was stocked during the inspection.
   • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
     • Pest control records were not observed during the inspection. Please ensure to maintain pest control records on monthly basis.
   • 20. Do food handlers at the facility have adequate food safety training?
     • It was noted that staff members require additional training. Please train staff members.
   • 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 edges of storage shelves were noted to be made of bare wood. Please seal the bare wood area and ensure it is maintained in a smooth, easy-to-clean and moisture resistant manner at all times.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • 1. The MIU chopper was noted to be damaged. This was discarded during the inspection. The operator was further advised to discard all damaged equipment/utensils.2. Clean dishes were being wiped using a cleaning cloth.Please let dishes air dry. Please do not use a cleaning cloth to dry dishes. 3. Soiled dishes were stored with and on top of food items. Please ensure to store all soiled dishes in a designated area. Please do not store soiled dishes with food items.4. Soiled oven gloves were stored with clean dishes. Please designate an area to store soiled oven gloves. Please do not store them with clean dishes or on prep counters.5. One of the wooden spoons are noted to be cracked. This wooden spoon was discarded during the inspection. The operator was further advised to discard all cracked utensils.6. Standup cooler requires cleaning. Please clean and organize the standup cooler.7. It was noted that the facility was not cleaning and sanitizing knives frequently. Please note that all utensils (spoons, knives, etc.) must be washed and sanitized every four hours when in continuous use.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • General cleaning and organizing is required throughout the facility. Accumulation of debris was noted underneath prep counters and equipment. Please clean the facility thoroughly and ensure it is maintained in a clean and sanitary manner at all times. Please create written cleaning schedule and implement it.
5. Risk Management InspectionDec 1, 2025

   1 infraction

   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • Baseboards were noted to be missing from the back dry food storage area. Please install the missing baseboards.
6. Initial InspectionNov 28, 2025

   7 infractions

   • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
     • Food items were noted to be stored on the floor in the back prep area. Please ensure all food items are stored at least six inches above the floor.
   • 09. Are chemicals stored and handled in a safe manner?
     • Chemicals were noted to be stored on top of paper towel. Please ensure that chemicals are either stored on the bottom shelf or in a designated area located away from food and food related items.
   • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
     • 1. One of the mini coolers surface temperature was noted to be at 7 degrees C and internal temperature was noted to be at 7 degrees C as well. The operator indicated that the milk was stored overnight in this cooler. Please repair this cooler and ensure it is maintained at or below 4 degrees C. Food items were removed from this cooler. 2. Thermometers were not observed in all coolers located in the front area. Please ensure that all cold holding units are equipped with a functional thermometer.
   • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
     • The water pressure at the back hand washing sink was inadequate. Please increase the water pressure.
   • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
     • 1. A hole was noted in the ceiling of the front prep area and in the dining area. Please seal the hole. 2. One of the ceiling tiles in the back storage area was missing. Please install the missing ceiling tile. 3. Holes were noted in the washroom walls and around plumbing lines of the hand washing sink located in the back prep area.Please seal all holes and ensure all walls are maintained in a smooth, easy-to-clean and moisture resistant state.4. A gap was noted between the floor and wall located between utility sink and dishwashing sinks. Please either seal this gap or install a baseboard ensuring that this area is maintained in a smooth, easy-to-clean and moisture resistant state.
   • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
     • Few utensils were noted to be in their original packaging. Please wash and sanitize all utensils and equipment.
   • 23. Is the facility maintained in a clean and sanitary condition?
     • The facility requires organizing. Please organize the facility thoroughly.