Aroma Cafe Bar
3130 16 Street SW Calgary AB T2T 4G7 · Food - General
Inspection summary
Aroma Cafe Bar has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 27, 2025. The most recent inspection, on October 16, 2026, found no infractions.
2 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control.
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 once on October 1, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 once on October 1, 2026. 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.
3 inspections
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food was being reheated in a slow cooker unit and measured 46C. These units take too long to reheat food. Ensure food is heated to 71C in the microwave and then it can be placed in the slower cooker unit as long as it is able to maintain 60C or higher for hot holding.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The hot holding unit had a broken insert. Remove unit as the whole unit may be compromised and unable to maintain temperatures adequately.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
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