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Calgary Heritage Roasting Co.

2020 11 Street SE Calgary AB T2G 3G3 · Food - General

Official record from Alberta →

Inspection summary

Calgary Heritage Roasting Co. has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 27, 2026. The most recent inspection, on June 15, 2026, recorded 1 infraction.

None of the 3 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and 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.

  • 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 June 15, 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 on May 27, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 27, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on June 9, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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. Risk Management Inspection

    1 infraction

    • 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?
      • No pest control in the premise and no report available for review. Provide pest control and reports
  2. Risk Management Inspection

    2 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?
      • No pest control in the premise and no report available for review. Provide pest control and reports
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished floor in the back storage room. Grinding coffee and microwaving food in this room.Finish the floor.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • REPEAT VIOLATIONS NOTED ON MAY 27, 2026 INSPECTION1) Wiping cloth for steamer wand not stored in sanitizer.-Store wiping cloths in sanitizer-Operator says there is now a mason jar with a cloth and sanitizer at 200 ppm quat. Ensure this is changed regularly as milk/milk-like products will use up sanitizer2) Surface sanitizer in spray bottle was very strong quat (>500 ppm).-Ensure surface sanitizer is mixed at correct concentration (100 ppm chlorine or 200 ppm quat)-Operator has adjusted this. Recommended to write mixture information on bottle so staff can make, as it is done manually. It should be tested each time it is made
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Spinach and ricotta cheese rolls were stored at room temperature without temperature control.2) Small breakfast cooler- Breakfast sandwiches were measured between 7.0 (sandwiches on the shelves) to 12.0 (sandwiches on the door) degrees C. 3) Front small prep cooler was measured at 6.9 degrees C. 1 to 3) Store perishable foods at 4.0 degrees C or below.4) No probe thermometer available to monitor the coolers and dishwasher. Provide a high temperature waterproof probe thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat sanitizer test strips available.Provide sanitizer test strips and test 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?
      • No pest control in the premise and no report available for review. Provide pest control and reports
    • 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) Back storage room was dim. One of the lights was burnt out.Fix the light. 2) Unfinished floor in the back storage room. Grinding coffee and microwaving food in this room.Finish the floor.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Coolers, dishwasher and food surface sanitizer were not being monitored. Check and record the coolers temperatures, dishwasher and food surface sanitizer daily.

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