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Apprentice Cafe & Bistro

1024 Bellevue Avenue SE Calgary AB T2G 4L1 · Food - General

Official record from Alberta →

Inspection summary

Apprentice Cafe & Bistro has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 8, 2024. The most recent inspection, on April 17, 2026, found no infractions.

2 of 4 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: Cleaning and sanitizing and Pests.

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 2 times across 2 separate inspections, most recently on January 14, 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 January 14, 2025. 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?

  • 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 on January 14, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were wet cleaning cloths that measured 0ppm of bleach in the main area that were used to clean the wand of the espresso machine and the counters. Cleaning cloths must be placed in a sanitizer solution when not in use to prevent bacteria growth. The operator placed the cloths in the bleach sanitizer solution at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic container without a proper handle was used as a scoop and stored inside the flour bulk supply. Replace the plastic container with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food.The operator removed the plastic container from the bulk supply at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were food equipment/utensils for the espresso machine stored on a rack on top of the hand sink in the main area. The designated hand sink must be accessible at all times to ensure staff are performing sufficient hand hygiene. Please refrain using the hand sink for other purposes not related to hand hygiene. The operator removed the rack of food equipment/utensils at the time of 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?
      • No pest control records available onsite at the time of the inspection. Pest control records must be maintained to monitor pest issues where an assessment should be conducted on a monthly basis. Please ensure pest control records are maintained onsite and available upon request of a Public Health Inspector. A pest control template was provided to the operator during the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of prepared diluted bleach sanitizer was initially measured at a concentration of greater than 200ppm chlorine.Sanitizer was adjusted to around 100ppm during inspection.

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