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Canela

1319 9 Avenue SE Calgary AB T2G 0T2 · Food - General

Official record from Alberta →

Inspection summary

Canela has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 30, 2024. The most recent inspection, on June 19, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 June 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on January 15, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on January 15, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on January 30, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable savory baked items were observed being stored at room temperature. Items included: roast "beef" (vegan) sandwich, The "EBC" sandwich", the "wurst breakfast sandwich", Korean "sausage" (vegan) bread, "sausage" (vegan) rolls, spinach "ricotta" (vegan) rolls, quiche, flavourtown, "ham and cheese" (vegan) croissant, frittata, gf frittata.As discussed, these items must be stored either cold (4 degrees Celsius or less), hot (60 degrees Celsius or greater), or if adequate written procedures, tracking, and record keeping are in place, items may be stored at room temperature for a maximum of 2 hours.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloth in the front area near the espresso machine was stored on the counter and measured at 0ppm of quat. Cleaning cloths must be placed in a bucket with either a quat solution of 200ppm or a chlorine (bleach) solution of 100 to 200ppm to prevent the growth of bacteria. The operator placed the cleaning cloths in a bucket of quat sanitizer at the time of the inspection.2. The concentration of the quat sanitizer bucket in the front area near the espresso machine was measured at 150ppm. Maintain the concentration of quat between 200-400ppm to effectively sanitize food contact surfaces.The operator remade the solution and was tested at 200ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Vegan egg mixture was stored in a spray bottle that is intended for the use of chemicals. Food should not be stored in containers that is not food safe as this can pose a risk for contamination. Replace the spray bottle with a food safe material intended for food. The operator discarded the vegan egg mixture at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were stored inside the food containers in the bakery area and the handle was submerged in the bulk supply. Scoops should be stored in a manner that prevents contamination of the food. Store scoops in a separate area or ensure the handles are upright to prevent contamination of the bulk supply. Regularly wash the scoops to remove contamination from the handle.The operator removed the scoops at the time of the inspection.2. Improper scoops (plastic containers with no handle, breadbasket) are used to scoop the dry ingredients in the bakery area. Scoops should have a proper handle to avoid touching the surface where food comes into contact with and to prevent contamination of the bulk supply. Obtain proper scoops with a handle. The operator removed the plastic container and the breadbasket at the time of the inspection.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A plate of cookies and a plate of muffins were stored on the counter near customers without a sneeze guard or cover. Corrected during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Three ice scoops were stored on top of the bulk ice machine in the coffee area. Store scoops in a clean container or in such a way to prevent contamination of food.

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