Coffee House
20 Shoppers Park Mall Grande Cache AB T0E 0Y0 · Food - General
Inspection summary
Coffee House has been inspected 8 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on April 15, 2026, found no infractions.
4 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
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.
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 across 2 separate inspections, most recently on April 10, 2026. 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 2 times across 2 separate inspections, most recently on April 6, 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?
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 April 6, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 December 12, 2023. For example:
Is the facility maintained in a clean and sanitary condition?
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.
8 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No food contact surface sanitizing solution was readily available. Chlorine/bleach was available, but it was not mixed. - Advised facility staff to mix a 100 ppm chlorine solution. Sanitizer test strips must be used to verify proper concentration.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. No food contact surface sanitizing solution was readily available. Chlorine/bleach was available, but it was not mixed. - Advised facility staff to mix a 100 ppm chlorine solution. Sanitizer test strips must be used to verify proper concentration.2. Observed wet, used reusable cleaning cloths left on the countertop. - Reusable cleaning cloths must be stored in a sanitizing solution between uses.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The dedicated hand sink was obstructed with gloves and cleaning cloth.- The dedicated hand sink must be used for handwashing only and must be easily accessible at all times, with no obstructions.- Corrected during inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. The bottom crisper drawers of the standup cooler located in the back storage room, where cheese and whipped butter are stored, are damaged/broken.- Replace the damaged crisper drawers. 2. The floor of the standup freezer located in the back storage room is not maintained in a sanitary manner. - Please clean.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Noted the hand sink being obstructed with reusable gloves and a cutting board. - Corrected at the time of inspection. - Please ensure the hand sink is used for handwashing only and is not obstructed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed one upright refrigerator in the food storage room not maintained in clean and sanitary manner. Please clean and sanitize the refrigerator.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas were noted to be not maintained sanitary manner: - the hand sink and dishwashing sink faucets - the wall mount fan above the dishwashing sink - the floor underneath the coffee machinePlease clean.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?