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Analog Coffee

130 - 55 Greenbriar Drive NW Calgary AB T3B 6M3 · Food - General

Official record from Alberta →

Inspection summary

Analog Coffee has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on May 6, 2026, found no infractions.

1 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 4 times across 4 separate inspections, most recently on April 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 23, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on October 21, 2024. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on April 23, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

6 inspections

  1. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of Quat sanitizer in buckets and freshly dispensed sanitizer from the wall mounted dispenser were measured at 0 ppm. - Quat sanitizers must be used at 200 ppm. Repair the wall mounted dispenser and test daily to verify the concentration of the chemical.- Advised staff to manually prepare Quat sanitizer solutions at the required concentration of 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable pastries were stored in the pastry case that was shut off at the time of inspection. Temperatures measured at above 20C. Sporadically completed temperature logs were showing recorded temperatures of this cooler at 14.6 and 18C. - Perishable foods were discarded. - Do not store any perishable foods in the cooler until serviced and until it can consistently maintain a temperature of 4Cor less.- Maintain a daily temperature record.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer concentration is not being verified.- Ensure the sanitizer solution is verified on a daily basis. - Quat sanitizers must be used at 200 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A grease Interceptor Service Record is not being maintained.Please refer to the following page to learn more about the current bylaw requirements: https://www.calgary.ca/water/customer-service/fats-oil-grease-food-service.html
  3. Demand Inspection

    1 infraction

    • 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?
      • Owner was allowing dogs into food establishment. Food handling occurs in the food establishment. Live animals such as dogs are not permitted to enter or remain in a commercial food area establishment, except for service animals with proper tags.
  4. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ham and cheese sandwiches were measured at 10.0 degrees C. DO NOT USE THE COOLER UNTIL IT IS VERIFY BY THE PHI THAT IT'S WORKING (4 DEGREES C OR BELOW).Previous Inspection:Ham and cheese and other sandwiches in the front display cooler were measured between 11.6 to 12.9 degrees C. Discarded the sandwiches. Fix the cooler and do not use the cooler until the temperature comes down to 4 degrees C or below.
  5. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ham and cheese sandwiches were measured at 10.0 degrees C. DO NOT USE THE COOLER UNTIL IT IS VERIFY BY THE PHI THAT IT'S WORKING (4 DEGREES C OR BELOW).Previous Inspection:Ham and cheese and other sandwiches in the front display cooler were measured between 11.6 to 12.9 degrees C. Discarded the sandwiches. Fix the cooler and do not use the cooler until the temperature comes down to 4 degrees C or below.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were left on the plate at the Espresso Machine. Store cleaning cloths in sanitizer in between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ham and cheese and other sandwiches in the front display cooler were measured between 11.6 to 12.9 degrees C. Discarded the sandwiches. Fix the cooler and do not use the cooler until the temperature comes down to 4 degrees C or below.

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