Skip to content
Loading map…

Canterbury Court - Cherub's Cafe

8403 142 Street NW Edmonton AB T5R 4L3 · Food - General

Official record from Alberta →

Inspection summary

Canterbury Court - Cherub's Cafe has been inspected 5 times by Alberta Health Services (Environmental Public Health) since May 3, 2024. The most recent inspection, on July 21, 2026, found no infractions.

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

The number of infractions per inspection has stayed roughly the same over time.

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 2 times across 2 separate inspections, most recently on July 7, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 7, 2026. 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 2 times across 2 separate inspections, most recently on July 7, 2026. 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. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • *Unwrapped tea bags were observed stored in their original box without adequate protection from contamination. Revise the storage practice. Unwrapped tea bags must be kept in a clean container with a secure lid to prevent contamination. Ensure utensils are provided to allow staff to handle tea bags without direct hand contact. Tea bags were placed into a take box during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Thermometer was missing in the undercounter cooler. Ensure all coolers are equipped with thermometer. A spare thermometer from the pop cooler was placed into the cooler during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Tongs for baked goods were found on the counter. Ensure tongs are stored in manner that prevents contamination (e.g.in a clean designated clean container/plate). Change practice.*Sticky residues were noted on the juice machine nozzles. Staff indicated nozzles are cleaned a once a week. Manufacturer’s requires nozzle dot be cleaned and sanitized daily. Please change practice
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Hot holding unit temperature was not at 60C. The temperatures of the food products in the holding unit were at 60C. Discussed to ensure hot holding unit is turned on in advance and has reached a temperature of 60C before placing hot foods inside. Review with all staff and change practice.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *A roll of paper towels was near the hand sink. Ensure paper towels are stored in a dispenser to prevent the contamination of the bulk supply.
  5. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • *Single use disposable utensils and bowls were improperly stored. Invert utensils to have the handles all in one direction and bowls with food contact part down to prevent contamination Corrected on site: utensils and bowls inverted.

Nearby inspected facilities

Own this business? Add a badge to your website