Aroma Cafe Bar - Events
1845 33 Avenue SW Calgary AB T2T 1Z1 · Food - Special Event
Inspection summary
Aroma Cafe Bar - Events has been inspected once by Alberta Health Services (Environmental Public Health), on August 10, 2025. The most recent inspection, on August 10, 2025, recorded 2 infractions.
No inspections are on record from the past 12 months. 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 August 10, 2025. 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 once on August 10, 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?
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.
1 inspection
- Demand Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Peeled mangoes were stored in a food container at room temperature. The inspector informed the operator that all high-risk food items, including peeled mangoes, must be stored away from the temperature danger zone, or that high-risk food items must be kept at or below 4°C or at or above 60°C. The peeled mangoes were placed in an iced container afterwards.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no soap in the temporary handwashing station. The staff/operator put soap in the handwashing station during the re-inspection. The inspector informed the staff to ensure that the handwashing station is fully equipped/supplied with soap and paper towel at all times during operations.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
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