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Cadence Coffee

6407 Bowness Road NW Calgary AB T3B 0E6 · Food - General

5 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes were left on the line cooler cutting board.Store the wiping clothes in the sanitizer solution between uses to prevent bacterial growth on the used clothes.
    • 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?
      • Visible gap under the left back exit back outside the kitchen.Install a door sweep to eliminate the gap.March 02, 2026A small amount of the rodent droppings were observed in the mechanical room by the kitchen. The pest control program is in place. Clean up the droppings and monitor. If new droppings are found, increase the pest control measures.
  2. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat sanitizer test strips cannot be located.Ensure accurate quat test strips are available on site.
    • 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?
      • Visible gap under the left back exit back outside the kitchen.Install a door sweep to eliminate the gap.Insect zapper was used indoor above the walk-in cooler.Use only passive insect control such as an insect tape. The zapper has potential to scatter the insect parts when insects are exposed to elements.
  3. Demand Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ceiling was repaired with tape. Previous Inspection.The kitchen ceiling was leaking above the prep table where container of cooked bacon, containers of garnishes and bucket of eggs were stored.Fix the roof and do not prepare or store any food underneath the leak.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher dials were broken, no waterproof high temperature thermometer was available to monitor the dishwasher. Provide a waterproof high temperature thermometer and monitor dishwasher daily.
    • 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?
      • Slight gap along the back door. Fix the gap.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety is required. Free basic food safety course is available on our website. https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The roof above the kitchen was leaking. Owner had tarped the roof with a waterproof tarp.2) Broken tap in the bakery two compartment sink.3) Baseboards were falling off the walls.1 to 3) Fix these items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The kitchen wall was water damaged from the leaky roof, Unfinished door frame along kitchen side of the entrance, Dry wall was exposed. Fix the wall.2) Water damaged on the counter by the coffee station handwash sink and counter edge was loose.Fix the counter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight dust build-up on the facility vents and walls. Clean these areas.
  4. Risk Management Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Ceiling was repaired with tape. Previous Inspection.The kitchen ceiling was leaking above the prep table where container of cooked bacon, containers of garnishes and bucket of eggs were stored.Fix the roof and do not prepare or store any food underneath the leak.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher dials were broken, no waterproof high temperature thermometer was available to monitor the dishwasher. Provide a waterproof high temperature thermometer and monitor dishwasher daily.
    • 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?
      • Slight gap along the back door. Fix the gap.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety is required. Free basic food safety course is available on our website. https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The roof above the kitchen was leaking. Owner had tarped the roof with a waterproof tarp.2) Broken tap in the bakery two compartment sink.3) Baseboards were falling off the walls.1 to 3) Fix these items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The kitchen wall was water damaged from the leaky roof, Unfinished door frame along kitchen side of the entrance, Dry wall was exposed. Fix the wall.2) Water damaged on the counter by the coffee station handwash sink and counter edge was loose.Fix the counter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight dust build-up on the facility vents and walls. Clean these areas.
  5. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No quat sanitizer was detected in the sanitizer spray bottle. Use 200ppm quat sanitizer.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The kitchen ceiling was leaking above the prep table where container of cooked bacon, containers of garnishes and bucket of eggs were stored.Fix the roof and do not prepare or store any food underneath the leak.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Take out spoons were stored with business end up. Store utensils with business end down.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hash brown potatoes were left out at room temperature again. Potatoes were measured between 9.6 to 15.6 degrees C. Previous ReportBucket of hash brown potatoes was left out at room temperature without temperature control.Hash brown potatoes were measured between 8 to 10 degrees C. Store all perishable foods at 4 degrees C or below or at 60 degrees C or higher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Bucket of eggs were left out at room temperature. Eggs were measured at 14.0 degrees C. Discarded the eggs. Store whole eggs at 7.0 degrees C or below. 2) Sliced cheeses were stored on top of the insert. Cheese was measured at 8.4 degrees C.3) Container of ham was placed on top of the insert. Ham was measured between 8.0 to 9.0 degrees C. 4) Container of rehydrated shredded Golden Grill potatoes were left out at room temperature. Temperature was measured at 20.0 degrees C. 5) Container of garlic butter was left out at room temperature. Garlic butter was measured at 27 degrees C. Discarded all perishable foods left out at room temperature. Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine in the sanitizing sink was measured at 50ppm.Please change the sanitizer after two loads to ensure chlorine is maintained at 100ppm.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher dials were broken, no waterproof high temperature thermometer was available to monitor the dishwasher. Provide a waterproof high temperature thermometer and monitor dishwasher daily.
    • 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?
      • Slight gap along the back door. Fix the gap.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional food safety is required. Free basic food safety course is available on our website. https://www.albertahealthservices.ca/eph/Page3151.aspx
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The roof above the kitchen was leaking. Owner had tarped the roof with a waterproof tarp.2) A wrench was used to turn on the kitchen hot water tap. 3) Broken tap in the bakery two compartment sink.4) Baseboards were falling off the walls.1 to 4) Fix these items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The kitchen wall was water damaged from the leaky roof, Unfinished door frame along kitchen side of the entrance, Dry wall was exposed. Fix the wall.2) Water damaged on the counter by the coffee station handwash sink and counter edge was loose.Fix the counter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight dust build-up on the facility vents and walls. Clean these areas.