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Awake Cafe

11029 9 Avenue NW Edmonton AB T6J 6T5 · Food - General

Official record from Alberta →

Inspection summary

Awake Cafe has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 18, 2026. The most recent inspection, on March 20, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and 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.

  • 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 4 times across 2 separate inspections, most recently on March 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 February 18, 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 2 times across 2 separate inspections, most recently on March 13, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on March 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Once again wiping cloths used to wipe the cappuccino/coffee machine wands are not being immersed in a sanitizer solution in between uses.- A separate 100 ppm chlorine solution was prepared for the storage of the cloths.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers are not available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dispensers used for the bulk sugar and flour are not equipped with handles and are stored in contact with the foods.- Use dispensers with handles and store out of the bulk food containers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food particle buildup noted on the floor under the bulk food bins (back storage room).2. Unused/broken waffle makers located in the back storage room have visible food particles on them. - Cleaning required.
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cloth used to wipe the cappuccino/coffee machine wand was not stored in sanitizer solution after each use. - Staff were instructed to prepare a sanitizer solution for this purpose.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Ham and Cheese croissants are stored in the front display cooler which is currently not operational as a cooler. Temperature measured at 18C. Foods discarded.- High risk foods are to be stored at less than 4C or greater than 60C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine sanitizer test papers are not available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Bulk food dispensers (flour/sugar) are being stored directly in the bin, in contact with the foods.- Use dispensers with handles and stored out of the foods.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food particle buildup noted on the floor under the bulk food bins (back storage room).2. Unused/broken waffle makers located in the back storage room have visible food particles on them. - Cleaning required.

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