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Community Natural Foods

1304 10 Avenue SW Calgary AB T3C 0J2 · Food - General

Official record from Alberta →

Inspection summary

Community Natural Foods has been inspected 10 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on February 12, 2026, found no infractions.

5 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 3 separate inspections, most recently on February 25, 2025. 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 May 2, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 October 19, 2023. 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 5 times across 4 separate inspections, most recently on January 8, 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?

  • 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 October 19, 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring 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?
      • The paper towel dispenser for the west hand wash sink in the back of the cafe was broken. The lever to advance the paper towels was not working.Repair or replace the paper towel dispenser.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no cold water available at the produce processing area hand wash sink.Repair the hand wash sink to restore the cold water.
  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the quat based food contact surface sanitizer that has just been dispensed into spray bottles and wiping cloth buckets in the facility was undetectable. Solution was remade and the concentration measured 100 ppm.Concentration of quat based food contact surface sanitizer must be maintained at 200 ppm. Instructed staff to use the chlorine based sanitizer available (bleach) until the quat dispenser is fixed. Use 1/2 a teaspoon of bleach per litre of water (100 ppm solution).
  7. Demand Inspection

    0 infractions

  8. Demand 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?
      • Water was not available at the hand sink located in the produce preparation area. Please repair the hand sink such that both hot and cold running water can be available at the hand sink for proper hand washing.
  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wiping cloth was observed to be stored on the countertop with no detectable level of food contact surface sanitizer on the cloth.Store reusable wiping cloths in sanitizer solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A container of utensils was being stored under the paper towel dispenser on the north side of the cafe. Where they were being stored, they were subject to contamination from water from handwashing.Relocate the container of utensils to a location where the utensils will be protected from contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Utensils in the cafe were being stored in sanitizer solution between uses.Don't store utensils in sanitizer solution, as unless the sanitizer solution dries completely before the utensil is used, there will be chemical residual on utensils that can then be transferred to food. Options for utensils include: storing in ice water, storing in hot water (temperature greater than 60 Celsius, so in an insert on the grill, for example), or changing utensils frequently (every 2 hours or less).
  10. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable wiping cloths were in use. Wiping cloths were not being stored in sanitizer solution between uses.Wiping cloth buckets with sanitizer solution were prepared during inspection. Wiping cloths were placed in the buckets during inspection. Ensure that wiping cloths are stored in sanitizer solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A knife was being stored among the food in the top of the food preparation cooler on the east side of the cafe.Knife was moved during inspection. Store utensils outside of food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cut produce stored in inserts in the top of the food preparation cooler on the east side of the cafe was overfilled.Inserts must only be filled as full as the fill line on the insert container. Overfilled product is not properly cooled. Overfilled product was removed from inserts during inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling located above the juicer had food debris splashes.Clean the ceiling above the juicer and ensure it is cleaned on a regular basis.

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