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Common Ground Coffee

2727 182 Street SW Edmonton AB T6W 4V2 · Food - General

Official record from Alberta →

Inspection summary

Common Ground Coffee has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 4, 2024. The most recent inspection, on May 8, 2025, found no infractions.

3 of 7 inspections on record found no infractions at all. No inspections are on record from the past 12 months. 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 on July 25, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on May 7, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 28, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 April 28, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on July 30, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - the floors in the back kitchen and behind the counter have a build up of grime - more thorough cleaning required.
  3. Demand Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - scoops were stored with the dirty handles in direct contact with the food ingredient within.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - immediately cease and desist the practice of re-utilizing single-use disposable plastic ziploc bags or any other single-use plastic.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - the floors in the back kitchen and behind the counter have a build up of grime - more thorough cleaning required.
  4. Risk Management Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Observed staff using the front area handwash sink to dump liquids, rinse containers as well as the storage of a dishwasher rack holding dirty items waiting for washing in the basin.- Designated handwash sinks are to be used solely for handwashing purposes.
  5. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths are being left on counters and 0 ppm sanitizer was detected in the solution for wiping cloth storage.- Prepare the 100 ppm bleach-water solutions prior to food handling activities starting and change the solution frequently and return the cloths to the solution after each use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Reusable cloth towel hanging at the back area handwash sink is being used to dry hands.- Discontinue this practice and use the single use paper towel only.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The glasswasher rinse temperature was measured at 68C at the plate, needs to be at 71 C or higher.- Operator will use dishwasher in the back kitchen area until the glasswasher has been serviced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Black buildup noted on the floors in the food handling area and behind the service counter.- Cleaning required
  6. Initial Inspection

    0 infractions

  7. Demand Inspection

    0 infractions

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