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Cora Breakfast and Lunch

111 - 2920 Calgary Trail NW Edmonton AB T6J 2G8 · Food - General

Official record from Alberta →

Inspection summary

Cora Breakfast and Lunch has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 16, 2024. The most recent inspection, on September 1, 2026, found no infractions.

4 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and 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.

  • 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 3 times across 3 separate inspections, most recently on August 27, 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 3 times across 3 separate inspections, most recently on August 10, 2025. 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 3 times across 2 separate inspections, most recently on August 27, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 27, 2026. 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 3 times across 2 separate inspections, most recently on August 10, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff informed that handwashing occurs at the food prep sink on occasion. Hand soap was available at this sink. - All handwashing is to be conducted at designated handwash sinks only.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A container of half cream left on the counter was measured at 10 C. The cream was relocated back to the cooler.- High risk foods must be stored at less than 4C or greater than 60C.2. The temperature of the front service cooler was measured at 9C and the temperature on the external gauge was reading 8C. High risk foods relocated to the other coolers until this unit can maintain 4C or colder.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink near the fruit preparation area had ice and 2 knives stored in the basin.- Designated handwash sinks are to be used for handwashing only.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Black buildup noted in the cuts and grooves of a white cutting board.- The cutting board was sent for scrubbing.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer bucket were missing liquid sanitizer. Several sanitizer buckets were observed to be filled, each bucket tested to be a 200ppm concentration of Quat sanitizing solution. Please ensure that sanitizer solution is available at all times.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • The ice machine in the front-end/coffee station had a black substance on the underside of the rim when wiped with a clean cloth. Spills from the counter top above the ice machine were observed to be dripped onto the lid of the ice machine.Please clean the ice machine on the inside and on the outside.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sliced ham stored in the inserts in the prep cooler was overfilled and had an internal temperature measuring 9.3 degrees Celsius. This was corrected during the inspection. Please ensure the inserts are not overfilled at any time in order to maintain a temperature of 4 degrees Celsius or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The counter cooler in the crew area/fruits station was observed to be leaking water during the inspection. Please repair or remediate the leak.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Water damaged and degrading carboard/porous materials found under the storage shelf near the back exit. Please ensure the facility surfaces are maintained in a clean and sanitary manner at all times.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer solutions in the cooking area all measured at 0 ppm, need to be at minimum 200 ppm.- The sanitizer bottle at the automatic dispenser was empty. Ensure that staff are checking the fluid levels in the containers and testing the sanitizer strength on a daily basis. 200 ppm quat sanitizer solutions were prepared.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inadequate ice-water bath setup. A container of egg whites was stored on top of ice instead of being fully immersed in the ice.- Fully immerse food containers in the ice water bath to maintain a food temperature of less than 4C.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Plastic food containers were stored in such a manner that blocked access to the hand soap dispenser. Corrected- Designated handwash sinks and the handwashing supplies must be kept easily accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the doors on the "Lunch" prep cooler does not close tightly. - The rubber gasket needs to be replaced to ensure the door is tight sealing.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A QUAT sanitizer solution across from the grill line is measured at 50 ppm with QUAT sanitizer test strips. Ensure that QUAT sanitizer is maintained at 200 ppm. The operator prepared a 200 ppm QUAT sanitizer during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The gasket on the upright freezer in the main food prep area is observed to be in disrepair and is no longer smooth and easily cleanable. Ensure that the gasket is replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The white plastic shelving unit used for storing tea is observed with a buildup of grime. 2. A utensil storage container beside the coffee machine in the front service area is observed with a buildup of food debris. 1-2. The operator cleaned and sanitized the indicated equipment during the inspection.

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