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Bell's Cafe

A - 1515 34 Avenue SW Calgary AB T2T 2B1 · Food - General

Official record from Alberta →

Inspection summary

Bell's Cafe has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 1, 2025. The most recent inspection, on September 9, 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 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 3 times across 3 separate inspections, most recently on September 15, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

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. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher had only reached a sanitizing temperature of approximately 58C at the dish level. The operator had switched to manual sanitizing using a 100 ppm bleach solution while using the washing and rinsing function of the dishwasher.Inspector required facility to discontinue customer utensil service to reduce the dish load.**August 06, 2025** - Dishwasher technician has been called. Parts are required to repair the dishwasher - facility to continue with manual sanitization.**September 15, 2025** Dishwasher is being replaced as repairs were unsuccessful. New dishwasher was noted onsite but needed to still be installed. Facility has continued with manual sanitization.REQUIREMENT: Repair or replace the dishwasher to ensure that the high temperature rinse reaches a minimum of 71C at the dish level.
  4. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher had only reached a sanitizing temperature of approximately 58C at the dish level. The operator had switched to manual sanitizing using a 100 ppm bleach solution while using the washing and rinsing function of the dishwasher.Inspector required facility to discontinue customer utensil service to reduce the dish load.**August 06, 2025** - Dishwasher technician has been called. Parts are required to repair the dishwasher - facility to continue with manual sanitization.REQUIREMENT: Repair or replace the dishwasher to ensure that the high temperature rinse reaches a minimum of 71C at the dish level.
  5. Initial Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher had only reached a sanitizing temperature of approximately 58C at the dish level. The operator had switched to manual sanitizing using a 100 ppm bleach solution while using the washing and rinsing function of the dishwasher.Inspector required facility to discontinue customer utensil service to reduce the dish load.REQUIREMENT: Repair or replace the dishwasher to ensure that the high temperature rinse reaches a minimum of 71C at the dish level.

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