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Aroma Cafe Bar

1845 33 Avenue SW Calgary AB T2T 1Z1 · Food - General

Official record from Alberta →

Inspection summary

Aroma Cafe Bar has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 20, 2023. The most recent inspection, on January 7, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 separate inspections, most recently on December 10, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on November 20, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 8, 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?

  • 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 December 8, 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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 64C. Ensure dishwasher is able to reach 71C.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cloth not in sanitizer by espresso machine. Ensure wet cloths are placed in sanitizer between wiping milk wands.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. Unable to test dishwasher as it is a Meile professional and requires a data logger. Will go back to site. 2. Staff are hand washing and sanitizing cups. Facility has a 2 compartment sink and a dishwasher. Facility is not able to keep up with dishwashing demand. Hand washing is not permitted. It will be required more dishes be purchases and additional dishwashing cycles be performed. If staff continue to hand wash it will be required a third compartment sink or a dishwasher with a shorter cycle time be installed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand sink blocked by plants. Ensure hand sink is accessible at all times. 2. Soap is not in a dispenser at hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Facility using a flat top grill to fry eggs, meat products and tacos. No ventilation in place. Flat top can only be used for reheating low grease producing foods. Obtain written approval from fire or HVAC.
  4. Monitoring Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food contact surface sanitizer was not available at the time of the inspection. Please obtain a food safe sanitizer and have it prepared for the next inspection. Approved food safe sanitizers: - 100ppm chlorine (bleach) - 200ppm Quats
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The sneeze guard was measures to be 77 inches and 72 inches tall which meets the 6 feet height requirements but had a gap present at the bottom of the guard. Please close off the gap to ensure adequate protection is achieved.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) A probe thermometer was not available on-site. Please obtain a probe thermometer to test the internal temperatures of food items. 2) The front display cooler was not equipped with a thermometer inside the cooler. Please ensure all coolers are equipped with thermometer's inside of the coolers to be able to monitor the cooler temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Surface sanitizer test strips were not available on-site. Please obtain the appropriate test strips for whichever sanitizer you choose to use (chlorine test strips for a chlorine sanitizer solution or Quat test strips for a Quat sanitizer solution). Test strips must be available to be able to test and verify the concentration of the surface sanitizers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) All hand sinks were not stocked with liquid hand soap or paper towel. Please stock all hand sinks with liquid hand soap and paper towel to facilitate proper hand washing. 2) The plumbing was not finished at the hand sink in the kitchen resulting in the water having to be turned off at the hand sink. Please finish the plumbing and ensure that both hot and cold water is available at the hand sink. 3) The sensor for the automatic tap in the washroom was not functional and water could not be accessed. Please repair the sensor such that water is available at the hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing for the hand sink in the kitchen was not finished. Please finish the plumbing such that both hot and cold water can be accessed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Drywall was unfinished under and around the hand sink in the kitchen.Please finish the drywall such that the walls are smooth, cleanable, and impervious to moisture.

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