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Ben's Cafe

105 - 919 11 Avenue SW Calgary AB T2R 1P3 · Food - General

Official record from Alberta →

Inspection summary

Ben's Cafe has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 17, 2024. The most recent inspection, on September 16, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. 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 September 29, 2025. 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 once on October 17, 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.

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - No thermometer was observed in the hot holding unit. The temperature of the unit was measured at 48.8°C. Staff explained that the cheese balls had been placed in the unit approximately 30 minutes earlier after being cooked to a temperature above 74°C.*Staff increased the hot holding temperature.**A thermometer or another reliable method of recording temperatures must be available in the facility for all food storage and holding units to ensure consistent monitoring.The temperature in hot holding units must be maintained at or above 60°C. If the temperature drops below 60°C, the food must either be reheated to the appropriate safe temperature before serving or discarded if it has remained in the temperature danger zone (between 4°C and 60°C) for two hours or more.
  3. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Knives were stored in the gap between line prep counter and prep cooler.Store knives in a sanitary manner.

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