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Cora

12542 137 Avenue NW Edmonton AB T6L 4Y5 · Food - General

Official record from Alberta →

Inspection summary

Cora has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on August 24, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 once on August 19, 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 once on October 24, 2023. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on August 24, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times on August 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times on August 19, 2026. 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.

5 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Disposable plastic containers appeared to be reused and put through the dishwasher. Additionally, these utensils (as well as the container holding the thawing meat) appeared to be worn and/or cracked after multiple uses.Ensure that disposable containers are discarded after one use and are not reused, as the plastic can degrade with multiple uses and contaminate food over time. Make sure that all dishware is in good repair and is smooth and easily cleanable by replacing or removing any damaged dishware and utensils that cannot be properly repaired.
  2. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal effects were noticed in certain areas of the kitchen that were not separated from food preparation areas, including a pair of glasses stored on disposable gloves, as well as a cellphone next to the unthawing meat. When notified, the operator removed these items to a designated area.Ensure that all personal effects and items that are not used for food preparation and handling are stored in a separate area to prevent to possible contamination of food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A small disposable cup was observed to be stored in a large container of salt and used as a scoop. After notifying the operator, this was corrected immediately and the cup was discarded.Ensure that scoops are made of durable material that is easy to clean, that scoops have handles, and that scoops are stored in such a way that the handles do not contact the bulk foods.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken was observed on a counter in a small clear plastic container to thaw at room temperature, though it was still frozen when observed. The PHI trainee explained that this was not proper thawing procedure, and the operator moved the chicken to the cooler to thaw.Make sure to use proper thawing methods, such as:- Leaving frozen meat to unthaw overnight in the cooler, keeping the food covered and protected from contamination.- Unthawing meat in a preparation sink with cold-running water running continuously over it.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • One of the hand-sinks in the main cooking line was made inaccessible by a pitcher stored in the sink basin and was not supplied with paper towel. When notified, the operator corrected both while on-site.Ensure that all hand-sinks are well supplied with liquid soap and a sanitary method for drying hands, and that they are accessible at all times for hand-washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Disposable plastic containers appeared to be reused and put through the dishwasher. Additionally, these utensils (as well as the container holding the thawing meat) appeared to be worn and/or cracked after multiple uses.Ensure that disposable containers are discarded after one use and are not reused, as the plastic can degrade with multiple uses and contaminate food over time. Make sure that all dishware is in good repair and is smooth and easily cleanable by replacing or removing any damaged dishware and utensils that cannot be properly repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A bin used to store clean utensils appeared to have visible food debris in the bottom of it. When notified, the operator immediately cleaned the bin.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A few areas were observed to require increased cleaning and sanitization, including:- The fan covers in the walk-in cooler (dust accumulation was noticed).- The handles of food preparation coolers and other handles where grime has accumulated (especially the fruit/smoothie prep cooler).Ensure to clean these areas thoroughly, and to continue to clean them on a routine basis moving forward.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer buckets measured at 0ppm. Once notified, the sanitizer solution was replaced and measured at 200ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. utensils and other food equipment were found stored in the staff washroom. Items were immediately moved during the inspection. 2. The cutting board was kept directly on the floor. Once notified, the board was properly dish washed and stored. ** Operator was reminded the proper utensil and food equipment storage practices. The concept of cross contamination was also discussed. Please note that the surfaces that comes directly into contact with food must be properly sanitized and stored before use.

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