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Bella Coffee Shop

101 - 3497 18 Street SW Calgary AB T2T 4T9 · Food - General

Official record from Alberta →

Inspection summary

Bella Coffee Shop has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 2, 2024. The most recent inspection, on December 12, 2025, recorded 5 infractions.

2 of 8 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 21 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 4 separate inspections, most recently on December 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 27, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 4 separate inspections, most recently on December 12, 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?

  • 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 6 times across 6 separate inspections, most recently on December 12, 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?

  • 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 4 times across 4 separate inspections, most recently on December 12, 2025. 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.

8 inspections

  1. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **November 07, 2025** - Violation remains; Cooler temperature was measured at 10.7C. Foods (sealed cheeses, herbs) were relocated to the bottom cooler when applicable.The ambient temperature of the prep cooler located above the oven at the front area was 11*C. The charcuterie meat was at 8*C. Operator was advised to relocate food in the cooler to another functional one.REQUIREMENT: -All high-risk foods must be stored and maintained at/ below 4 *C in the cooler at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **November 07, 2025** - Violations remain outstanding.1. No hot running water at the hand wash station at the front prep area. - Ensure there is cold and hot running water available for handwashing2.The handwashing sink at the front prep area was not used by staff. The staff uses the washroom handwash station.- Ensure the handwashing station is accessible for staff3. There was no paper towel dispenser at the front handwashing sink.-Ensure a dispenser is put in place with paper towels available for hand drying after handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **November 07, 2025** - Violation remains outstanding. The following tap was not in good condition at indoor prep area:- hot running water tap controller for the handwashing sink-tap controller for the 2-compartment sink.-Repair or replace the tap and ensure cold and hot running water is available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The outdoor handwashing sink was not useable due to freezing at the tap.REQUIREMENT: Modify, insulate, and/or do whatever steps are necessary to prevent freezing at this tap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the prep cooler in the front area was held by a tape.-Repair handle-Ensure that all equipment is kept in good repair
  2. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **November 07, 2025** - Violation remains; Cooler temperature was measured at 10.7C. Foods (sealed cheeses, herbs) were relocated to the bottom cooler when applicable.The ambient temperature of the prep cooler located above the oven at the front area was 11*C. The charcuterie meat was at 8*C. Operator was advised to relocate food in the cooler to another functional one.REQUIREMENT: -All high-risk foods must be stored and maintained at/ below 4 *C in the cooler at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **November 07, 2025** - Violations remain outstanding.1. No hot running water at the hand wash station at the front prep area. - Ensure there is cold and hot running water available for handwashing2.The handwashing sink at the front prep area was not used by staff. The staff uses the washroom handwash station.- Ensure the handwashing station is accessible for staff3. There was no paper towel dispenser at the front handwashing sink.-Ensure a dispenser is put in place with paper towels available for hand drying after handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **November 07, 2025** - Violation remains outstanding. The following tap was not in good condition at indoor prep area:- hot running water tap controller for the handwashing sink-tap controller for the 2-compartment sink.-Repair or replace the tap and ensure cold and hot running water is available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the prep cooler in the front area was held by a tape.-Repair handle-Ensure that all equipment is kept in good repair
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • **November 25, 2025** No food preparation was occurring at the time. Discussed food safety plan and proposed renovations needed, which include installing a side guard and plumbed-in handwashing sink.The outdoor food preparation area was planned and constructed without prior notification or approval from the department.Operator has agreed to cease food preparation in this area until further notice.REQUIREMENT: Comply with all requirements as directed by the Executive Officer.
  3. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **November 07, 2025** - Violation remains; Cooler temperature was measured at 10.7C. Foods (sealed cheeses, herbs) were relocated to the bottom cooler when applicable.The ambient temperature of the prep cooler located above the oven at the front area was 11*C. The charcuterie meat was at 8*C. Operator was advised to relocate food in the cooler to another functional one.REQUIREMENT: -All high-risk foods must be stored and maintained at/ below 4 *C in the cooler at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **November 07, 2025** - Violations remain outstanding.1. No hot running water at the hand wash station at the front prep area. - Ensure there is cold and hot running water available for handwashing2.The handwashing sink at the front prep area was not used by staff. The staff uses the washroom handwash station.- Ensure the handwashing station is accessible for staff3. There was no paper towel dispenser at the front handwashing sink.-Ensure a dispenser is put in place with paper towels available for hand drying after handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **November 07, 2025** - Violation remains outstanding. The following tap was not in good condition at indoor prep area:- hot running water tap controller for the handwashing sink-tap controller for the 2-compartment sink.-Repair or replace the tap and ensure cold and hot running water is available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle of the prep cooler in the front area was held by a tape.-Repair handle-Ensure that all equipment is kept in good repair
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The outdoor food preparation area was planned and constructed without prior notification or approval from the department.Operator has agreed to cease food preparation in this area until further notice.REQUIREMENT: Comply with all requirements as directed by the Executive Officer.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Chlorine sanitizing solution in spray bottle was at 200ppm for the front area. -Ensure chlorine sanitizing solution for food contact surfaces is maintained at 100ppm for food safety2. Dirty cleaning clothe for disinfecting surfaces were found on the handwash station at the frontarea. -Ensure all cleaning clothes are submerged in sanitizing buckets when not in use to prevent microbial growth.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the prep cooler located above the oven at the front area was 11*C. The charcuterie meat was at 8*C. Operator was advised to relocate food in the cooler to another functional one.-Relocated prep cooler.-Do not store prep cooler on oven or in area that do not allow internal circulation of cold air.-All high-risk foods must be stored and maintained at/ below 4 *C in the cooler at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The test strips for measuring the sanitizing agent concentration were not available.-Ensure the test strips are available for measuring the sanitizing agent concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No hot running water at the hand wash station at the front prep area. - Ensure there is cold and hot running water available for handwashing2.The handwashing sink at the front prep area was not used by staff. The staff uses the washroom handwash station.- Ensure the handwashing station is accessible for staff3. There was no paper towel dispenser at the front handwashing sink.-Ensure a dispenser is put in place with paper towels available for hand drying after handwashing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The following tap was not in good condition at front prep area:- hot running water tap controller for the handwashing sink-tap controller for the 2-compartment sink.-Repair or replace the tap and ensure cold and hot running water is available.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Scoops were stored in water at 17.5*C.-Ensure scoop are stored above 60*C or below 4*C in ice water or washed and sanitized every 2 hours to prevent microorganism growth2.The handle of the prep cooler in the front area was held by a tape.-Repair handle-Ensure that all equipment is kept in good repair
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The washroom handwashing sink was connected. However, no water was running out from the faucet. The staff indicated that the plumber turned off the plumbing system for some repairs.
  7. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The washroom handwashing sink was not connected.
  8. Demand Inspection

    0 infractions

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