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Chocoberry London

1 - 201 10 Street NW Calgary AB T2N 1V5 · Food - General

Official record from Alberta →

Inspection summary

Chocoberry London has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 13, 2026. The most recent inspection, on July 7, 2026, recorded 8 infractions.

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

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.

  • 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 3 times across 3 separate inspections, most recently on July 7, 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 2 times on July 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on July 7, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 3 separate inspections, most recently on July 7, 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?

  • 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 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. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Observed used cloths on counters in the kitchen. No sanitizer solution prepared for the kitchen and front area for sanitizing reused cloths between uses. Ensure cloths are rinsed and stored in an approved sanitizer solution between uses. Alternatively, once a wipecloth is used it can be placed in a linen basket for laundering.
    • 09. Are chemicals stored and handled in a safe manner?
      • Stock bottles for chemicals (Cleaners and santiizers) are stored on shelving above the drying rack. Move chemicals to alternate storage area, cannot be above food storage or drying board for clean utensils/equipment.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding on grill- inserts containing baked beans and butter were measured to be @50-52 deg C. Discarded during inspection. *Ensure hot holding maintains foods at 60 deg C or higher. Recommended active heating of water bath for holding inserts on grill to maintain hot foods @60 degC.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff were using chlorine test strips for checking J-512 sanitizer. The sanitizer solution (Quat) must be tested using the quat test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelving added along support wall have bare wood pieces as support brackets. Ensure barewood surfaces are painted or sealed for ease of cleaning
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The handle for a scooping utensil was stored improperly in the bulk bin for flour. The handle was contacting the flour contents inside the bin. Ensure utensils are stored properly in the bulk dry ingredient bins in the kitchen, do not allow the handles to contact food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Customer washrooms- waste bins were overflowing with waste paper2. Ceiling dust collecting around air vents in kitchen.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Records for management not onsite:1. records for temperature monitoing2. records for checking dishwasher sanitizing and dispenser for surface sanitizer (J-512)3. Cleaning schedule needed for staff to follow cleaning tasks.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler was measured between 7.0 to 8.0 degrees C. Problem with the temperature sensor.Previous InspectionWalk-in cooler was measured at 6.0 degrees C. and it was constantly going thru a defrost cycle.Please address this issue and cooler temperature comes down to 4 degrees C or below.
  4. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk-in cooler was measured at 6.0 degrees C. and it was constantly going thru a defrost cycle.Please address this issue and cooler temperature comes down to 4 degrees C or below.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Strong sewer smell noted by the grease trap and prep table. Please address this issue.
  5. Demand Inspection

    1 infraction

    • 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. Drain line for hot water instant demand unit was setup for draining into the foodservice sink. Redirect drain line to floor drain2. Grease trap- top surround- the perimeter around the cover is not level to the floor. Deep inset along outer edge not suitable as dirt and debris can collect. 3. Mop closet--vertical seam along corners need to be fully caulked-there is a gap below the basin that needs to be covered4. Rectangular floor drain cover is not level to floor- can collect dirt and debris5. Stainless steel wall panel under canopy hood- there are cutouts that need to be covered to prevent dirt and debris collecting inside. One panel piece is lifting on one side. 6. Gaps between wall and pipe need to be covered with a pipe-wall flange cover7. Electrical panel- debris inside panel needs to be cleared

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