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Bono Coffee

100 - 102 8 Avenue SW Calgary AB T2P 1B3 · Food - General

Official record from Alberta →

Inspection summary

Bono Coffee has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 12, 2024. The most recent inspection, on April 28, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 7 times across 3 separate inspections, most recently on April 22, 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 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 2 times across 2 separate inspections, most recently on April 15, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on April 10, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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 mechanical dishwasher was not operational at the time of the inspection. Since the dishwasher is not operational and the facility is only equipped with a two-compartment sink reusable dishes and utensils cannot be used. Until the dishwasher is operating properly the facility must only offer single-use dishes and utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility had chlorine test strips on-site, but they had expired.Please obtain new chlorine test strips if you plan to use a 100ppm chlorine (bleach) solution as a surface sanitizer. Appropriate test strips are required for the selected surface sanitizer.
  3. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not operational at the time of the inspection. Since the dishwasher is not operational and the facility is only equipped with a two-compartment sink reusable dishes and utensils cannot be used. Until the dishwasher is operating properly the facility must only offer single-use dishes and utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility had chlorine test strips on-site, but they had expired.Please obtain new chlorine test strips if you plan to use a 100ppm chlorine (bleach) solution as a surface sanitizer. Appropriate test strips are required for the selected surface sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid hand soap was not available at the back two-compartment sink. This sink it to be used for hand washing and ware washing and must be stocked with hand washing supplies at all times (liquid hand soap, paper towels in a dispenser, and hot/cold running water) to facilitate proper hand washing by staff.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved food safe sanitizer was not available at the time of the inspection. Staff had a bottle of Lysol in the front service area. An approved, food safe, surface sanitizer must always be prepared and in use when food handling is occurring. Approved sanitizers are:- 100ppm chlorine (bleach) solution - 200ppm Quat solutionAHS document titled "How to Mix an Approved Sanitizing Solution" to be emailed to operator along with this report.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The mechanical dishwasher was not operational at the time of the inspection. Since the dishwasher is not operational and the facility is only equipped with a two-compartment sink reusable dishes and utensils cannot be used. Until the dishwasher is operating properly the facility must only offer single-use dishes and utensils.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility had chlorine test strips on-site, but they had expired.Please obtain new chlorine test strips if you plan to use a 100ppm chlorine (bleach) solution as a surface sanitizer. Appropriate test strips are required for the selected surface sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Liquid hand soap was not available at the back two-compartment sink. This sink it to be used for hand washing and ware washing and must be stocked with hand washing supplies at all times (liquid hand soap, paper towels in a dispenser, and hot/cold running water) to facilitate proper hand washing by staff.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities Food Handling Permit was not posted. Please print and post a copy of the facilities valid Food Handling Permit in a location that is visible to the public.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

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