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Cora Breakfast and Lunch

1018 - 2060 Symons Valley Parkway NW Calgary AB T3P 0M9 · Food - General

Official record from Alberta →

Inspection summary

Cora Breakfast and Lunch has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 17, 2025. The most recent inspection, on August 26, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 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 3 times across 3 separate inspections, most recently on August 26, 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 4 times across 3 separate inspections, most recently on August 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

4 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were left on the counter after use.Ensure cleaning cloths are submerged in the sanitizer solution after each use.2. Quat sanitizer solution buckets measured below 100 ppm when tested with a quat test strip.The sanitizer buckets were discarded, and a fresh quat sanitizer solution was prepared at 200 ppm.Ensure sanitizer buckets are changed every 2-hours and the cloths are washed or replaced as well.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. A paper towel dispenser was located on the wall adjacent to the food preparation sink and cut potatoes in a stainless-steel strainer were stored in the sink. Water dripping from the hand after handwashing could contaminate exposed food in the sink creating a risk of food contamination. Relocate the paper towel dispenser located at the food preparation sink to protect food from contamination.2. Food preparation was conducted at the splash zone next to the handwashing sink.Install a splash guard to prevent food from contamination during handwashing.
  2. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were left on the counter after use.Ensure cleaning cloths are submerged in the sanitizer solution after each use.2. Quat sanitizer solution buckets measured below 100 ppm when tested with a quat test strip.The sanitizer buckets were discarded, and a fresh quat sanitizer solution was prepared at 200 ppm.Staff were reminded to replace the cleaning cloths whenever the quat sanitizer buckets are changed.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were observed unconsciously rubbing their hands on their nose while preparing customers’ orders. Staff were instructed to wash their hands immediately.Ensure to educate your food handlers to wash their hands when they become contaminated.Food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer buckets measured 100 ppm.Fresh quat sanitizer buckets were prepared at 200 ppm.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was no splash guard between the handwashing sink and food prep sink.Relocate the hand soap at the prep sink to the wall of the handwashing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Mop bucket was stored in front of the handwashing sink obstructing convenient access for handwashing. The mop bucket was promptly removed.
  4. Initial Inspection

    0 infractions

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