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Aspen Coffee Roasters

9951 76 Avenue NW Edmonton AB T6E 1K8 · Food - General

Official record from Alberta →

Inspection summary

Aspen Coffee Roasters has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 23, 2023. The most recent inspection, on February 19, 2026, found no infractions.

2 of 5 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: 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 2 times on January 19, 2026. 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 August 15, 2024. 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 2 times across 2 separate inspections, most recently on September 26, 2024. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwashing machine sanitizing temperature was measured at 66.6 °C, which is inadequate for proper sanitization.Service or repair the dishwasher to ensure it achieves the required sanitizing temperature of no less than 71 °C. In the interim, manually wash and sanitize all dishes and utensils using an approved method.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were available to monitor sanitizer concentration. Provide appropriate test strips to ensure proper monitoring of sanitizer solutions.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • "Re-occurring violation"The cutting board at the preparation table was damaged, with deep cuts filled with food debris. Action required:-Staff was instructed to replace the cutting board as it was not easily cleanable and can cause cross-contamination of food.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • -The temperature of the preparation cooler was measured at 15C.Action required:-Staff was instructed to immediately get the cooler repair.-Staff was instructed to discard the potentially hazardous food items, which were stored inside the cooler since 6:30AM. (more than 2 hours). -Please do not store food items until the preparation cooler get repaired and maintained at 4C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The cutting board at the preparation table was damaged, with deep cuts filled with food debris. Action required:-Staff was instructed to replace the cutting board as it was not easily cleanable and can cause cross-contamination of food.
  5. Risk Management Inspection

    0 infractions

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