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Candid Coffee Roasters

6419 112 Avenue NW Edmonton AB T5W 0N9 · Food - General

Official record from Alberta →

Inspection summary

Candid Coffee Roasters has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 8, 2025. The most recent inspection, on October 2, 2026, found no infractions.

2 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 and Pests.

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.

  • 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 4 times across 2 separate inspections, most recently on September 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on September 28, 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?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 3 separate inspections, most recently on September 28, 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?

  • 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 on September 28, 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?

  • 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 once on February 18, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer spray bottle in the downstairs kitchen area measured 0ppm when initially tested. Requested staff refill and prepare a fresh sanitizer solution. The measured and retested concentration was acceptable (100ppm). Please ensure sanitizer concentrations and monitored and maintained.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The three compartment manual dishwashing sink in the basement kitchen was being improperly used when speaking to staff onsite and no sanitizing step was being conducted after the washing and rinsing. Please ensure each compartment is labelled and washing, rinsing, sanitizing, and air drying completed from one side to the other.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine sanitizer test strips were expired. Please ensure new valid chlorine test strips are available onsite.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwashing sink at the front counter was obstructed with plastic containers in the basin. Requested staff remove containers. Please ensure handwashing sink is accessible at all times for handwashing purposes only.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was available for the downstairs kitchen handwashing station. Staff provided a soap bottle from the upstairs kitchen area to be used. Please ensure handwashing stations are fully stocked at all times.
    • 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?
      • Multiple flies were observed in the front counter area. No insect control devices were observed to be in installed or in place. Please ensure corrective actions are taken and source of flies identified and further actions taken to prevent the entry of pests into the facility.
    • 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 posted food handling permit was expired. Permit was also posted in a location not easily visible to the public. Please ensure a new valid food handling permit is posted in a location visible to the public.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed a wet, used cleaning cloth mounted on countertop. Corrected during inspection. PHI directed Manager onsite to remove the wet, used cleaning cloth, clean and sanitize the affected area with 100ppm Bleach.Action Required:Ensure wet, used cleaning cloths are stored in approved sanitizer solutions when not in use, to prevent contamination of food contact surfaces.An approved sanitizer, 100ppm Chlorine was in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Multiple floor tiles were missing in the basement storage room, and the floor was not smooth and easily cleanable. Action required:Repair or replace damaged tiles by May 18, 2026, and notify PHI when corrective actions have been completed. Ensure all floor, wall and ceiling surfaces are made of material that is smooth, durable, impervious and easily cleanable material to facilitate effective cleaning procedures and prevent conditions that may promote harborage of pests.*Extended response time granted to allow for proper and sustainable corrective actions.*
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a single-use disposable plastic bowl stored in a bulk flour container. Corrected during inspection. Bowl removed from bulk flour container and discarded at time of inspection. The bowl was visibly clean, so the flour was allowed to be used.Action required: Do not reuse, single-use disposable containers. Do not use scoops without handles. Do not store scoops in food containers to reduce the risk of cross contamination of food. Ensure scoops with handles are used and stored in a sanitary manner.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    1 infraction

    • 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?
      • -An invoice will be e-mailed to you. Follow the instructions on how to pay. Once the payment has been received, you will be e-mailed the Food Handling Permit. Print this off and post it in an area visible to customers.
  6. Initial Inspection

    1 infraction

    • 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?
      • -An invoice will be e-mailed to you. Follow the instructions on how to pay. Once the payment has been received, you will be e-mailed the Food Handling Permit. Print this off and post it in an area visible to customers.

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