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Colossi's Coffee House

114 4 Avenue SW High River AB T1V 1B6 · Food - General

Official record from Alberta →

Inspection summary

Colossi's Coffee House has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 19, 2024. The most recent inspection, on September 9, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

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

  • 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 January 23, 2025. 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 6 times across 4 separate inspections, most recently on May 5, 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 4 times across 3 separate inspections, most recently on January 23, 2025. 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 March 19, 2024. 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.

7 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Large tray of oat pie observed uncovered in the freezer with other food items (breads, buns) stored directly on top*PLEASE ENSURE ALL PREPARED FOOD ITEMS ARE STORED IN COVERED CONTAINERS
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution bucket adjacent to the front hand sink tested less than 100 ppm concentration. Ensure that the sanitizing solution concertation is tested between 100-200ppm range.**A new solution of chlorine sanitizer was made and tested satisfactory during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were found in a container with no expiry date to confirm validity at the time of inspection. Valid test strips are required to accurately verify that the chlorine concentration is within the required range of 100 - 200 ppm.***Please obtain verifiable test strips with an expiry date.
  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1/23. There were utensils observed being stored with the eating side facing up. Ensure all utensils are stored with the handles facing up to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1/23. There were greasy paper egg cartons observed in the back kitchen. The egg cartons were being used to catch grease from bacon. The egg cartons are not cleanable and not a food grade container. Egg cartons were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1/23. There was a container of cooked pasta noodles on the by the soup hot holding. The insert of pasta noodles was kept on ice. The measured temperature of the pasta noodles was 18C. Ensure that the container is fully immersed in an ice bath or keep the pasta noodles in the fridge in order to keep them at a temperature of 4C or lower.The pasta noodles were discarded. A fresh container of pasta noodles was moved to the fridge by the hot holding.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1/23. There was a build-up of food debris inside the standing freezer. Clean the listed area.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 4/12. An old box of All Purpose Food Film was used as a dispenser for paper towel. The paper towel must be stored in a manner that protects it from contamination. The paper towel for the back kitchen handwashing sink is not stored in a dispenser. Please ensure that the paper towel is stored in a dispenser to prevent contamination of the bulk supply.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 4/12. Violation Corrected. The shelves in the standing fridge by the front handwashing sink were broken and held together with duct tape. These shelves must be replaced.
  7. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The plastic customer utensils stored by the ice cream freezer were stored with handles facing down. Ensure all customer utensils are stored with the handles facing up to prevent contamination of the eating side.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Violation (Outstanding):The Quats sanitizer test strips were expired. Obtain new test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel for the back kitchen handwashing sink is not stored in a dispenser. Please ensure that the paper towel is stored in a dispenser to prevent contamination of the bulk supply.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The shelves in the standing fridge by the front handwashing sink were broken and held together with duct tape. These shelves must be replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was a pair of metal tongs that had a build-up of food on the exterior and were stored with clean utensils. Tongs cleaned at the time of the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Violation (Outstanding):1) There was a build-up of food debris inside the standing cooler with the glass doors and the standing freezer. 2) There was a build-up of food debris and dust underneath the equipment in the back kitchen. Please clean listed areas.

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