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Bubblemania Cafe

455 16 Avenue NE Calgary AB T2E 1K3 · Food - General

Official record from Alberta →

Inspection summary

Bubblemania Cafe has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 4, 2024. The most recent inspection, on April 30, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests 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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on April 30, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 across 2 separate inspections, most recently on April 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 5 times across 4 separate inspections, most recently on April 30, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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.

4 inspections

  1. Risk Management Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Green mouse droppings again present around the facility in corners and hard-to-reach areas.-Safely remove the mouse droppings, clean the facility, and remove clutter-----------1) A moderate amount of mouse droppings was observed behind ice machine. Unable to determine if they were new or old.2) A few mouse droppings observed on catering side beneath the exhaust canopy.-Remove all mouse droppings safely and monitor entire facility for signs of pest infestation. Ensure no sources of food or water are left out overnight, and remove all clutter
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Event side kitchen had decorations stored in the food handling area.-Ensure items not related to food handling are stored out of the kitchen
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning was not completed. This is concerning as it has been a whole week between inspections. Ensure the facility is thoroughly cleaned on a regular basis.----------1) Some areas require detailed cleaning:-Beneath the drink prep sink-The wall behind the grease trap in the kitchen-The front grill of the upright fridge in the cooking area-Beneath the right-most wok-The area beneath the handwashing sink in the cooking line-The kitchen ceiling (very dusty)2) The other unit where some food prep occurs:-Remove clutter from beneath the canopy as there are droppings there
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Many opened cans of evaporated milk observed in fridge in drink prep area.-Decant opened cans of food
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine in sanitizing cycle. Hose had no liquid coming out when primed.-Sanitize dishes in the sink with 100 ppm chlorine for 2 minutes after washing in dishwasher-Operator reported same afternoon that technician had come by to service. The issue was the squeeze tube for the chlorine pump, which was replaced
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Green mouse droppings again present around the facility in corners and hard-to-reach areas.-Safely remove the mouse droppings, clean the facility, and remove clutter-----------1) A moderate amount of mouse droppings was observed behind ice machine. Unable to determine if they were new or old.2) A few mouse droppings observed on catering side beneath the exhaust canopy.-Remove all mouse droppings safely and monitor entire facility for signs of pest infestation. Ensure no sources of food or water are left out overnight, and remove all clutter
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Some areas require detailed cleaning:-Beneath the drink prep sink-The wall behind the grease trap in the kitchen-The front grill of the upright fridge in the cooking area-Beneath the right-most wok-The area beneath the handwashing sink in the cooking line-The kitchen ceiling (very dusty)2) The other unit where some food prep occurs:-Remove clutter from beneath the canopy as there are droppings there
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizing solutions along grill line and in drink prep area were <50 ppm chlorine.-Ensure staff are trained to make sanitizing solution correctly. Measuring spoon was available but staff were not using enough. Bleach should be mixed 1/2 tsp bleach per 1L water-Operator corrected during inspection
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Spatulas used to scrape food from food contact surfaces were stored in the gap between the wall and the kitchen handwashing sink.-Do not store utensils in an unclean location-Instructed operator to have utensils washed before using again
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • 1) A moderate amount of mouse droppings was observed behind ice machine. Unable to determine if they were new or old.2) A few mouse droppings observed on catering side beneath the exhaust canopy.-Remove all mouse droppings safely and monitor entire facility for signs of pest infestation. Ensure no sources of food or water are left out overnight, and remove all clutter
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas beneath/behind the dishwasher, under the cook line, and the wall behind the kitchen handwashing sink were dirty.-Ensure the areas are fully cleaned
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The main kitchen line ceiling tiles were very dusty. The middle stainless-steel freezer for the main kitchen line had food debris all over the bottom of the interior surfaces.Clean.Many non-kitchen tools and items were stored in the new kitchen space. Ensure items not needed in the kitchen are stored in a separate space.

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