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Cora Breakfast and Lunch

374 - 222 Baseline Road Sherwood Park AB T8H 1S8 · Food - General

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Repeated Violation: 2026-06-09: Eggs were measured at 20.4 °C. The operator stated that the eggs had been left out for approximately 10 minutes during breakfast service. Education was provided to the operator that eggs must be maintained at 7 °C or below at all times.2025-06-12: Eggs were being stored at room temperature without active time monitoring or other controls in place. Eggs measuring 16 degreesEggs are to be kept refrigerated at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dirty glassware was observed stored on clean glassware shelves. The operator was advised to monitor the dishwashing process and ensure that all glassware is properly cleaned and sanitized before being placed on clean storage shelves. The operator removed all glassware and relocated it to the dishwashing area for re-cleaning.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were observed to be expired (expiry date: January 1, 2026). The operator was advised to obtain valid test strips to ensure accurate measurement of sanitizer concentrations.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Access to the handwashing sink in the main kitchen area was blocked by a large garbage container. The operator was advised that handwashing sinks must remain unobstructed at all times to ensure proper use. The operator relocated the garbage bin immediately upon request.2. Both handwashing sinks in the kitchen were observed being used for storage. A knife was found in the handwashing sink near the entrance, and an oatmeal pot was observed in the sink located by the stove. The operator was advised that handwashing sinks must not be used for storing food, utensils, or any other items, and must be designated for handwashing only. The operator removed all items immediately upon request.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • No valid permit was observed posted in the facility. The operator was advised to post a valid permit in a location that is clearly visible to the public.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were being stored at room temperature without active time monitoring or other controls in place. Eggs measuring 16 degreesEggs are to be kept refrigerated at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink being used for dirty pot in food prep area.Handwashing sink in main area requires general cleaning to remove build up of debris.During inspection: pot removed and handwashing sink cleaned.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Accumulation of debris on top of bulk food storage containers.
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer buckets measured 50 pm in various areas of the kitchen.The sanitizer buckets were changed and measured 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls were being used as scoops and stored inside bulk food items.Use a scoop with a handle and store in a way that prevents contamination of bulk supply. Bowls were removed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were being stored at room temperature without active time monitoring or other controls in place. Eggs are to be kept refrigerated at all times.
    • 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 paper towel at the second line cook handwashing sink. This was corrected once noted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils were being stored in containers with food residue and build up. Ensure that utensils are recleaned and the containers they are stored in are clean as well.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the fan cover of the walk-in cooler.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several quats sanitizer buckets were measured to be 50ppm. All the sanitizer solutions were replaced immediately upon request and measured 200ppm. Ensure quats sanitizer solutions are tested regularly and measure 200ppm for adequate sanitization.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bacon was observed to be stored on top of vegetables and fruits in the prep cooler across from the grill. Staff was instructed to move the bacon and store meats below prepared and ready to eat foods.
    • 09. Are chemicals stored and handled in a safe manner?
      • A cleaner used for the waffle maker was observed to be stored above the waffle makers. The cleaner was immediately moved to a separate storage area upon request.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A carton of cream was observed sitting at room temperature across from the grill. The temperature measured 15°C. The carton was immediately put into a cooler upon request. Ensure high risk foods are kept at temperatures less than 4°C or higher than 60°C.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some coffee spillage was observed inside and around the edges of the ice machine. Clean the ice machine.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some food debris and plastic was observed in the walk-in freezer. Clean the above mentioned area.
  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?
      • Zero parts per million quats was measured in several sanitizer buckets. A new sanitizer solution was made immediately upon request that measured 200ppm quats. Ensure sanitizer solutions are the proper concentration for adequate sanitization.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature dishwasher is not in proper working order. Zero ppm chlorine was measured at dish level in the sanitize cycle after running multiple cycles.Manual dishwashing procedure was reviewed with kitchen staff, and they were instructed to manually sanitized all dishes and utensils from the dishwasher in a compartment sink until the dishwasher is fixed. A chlorine concentration of 100ppm is required at dish level for proper sanitization.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The low temperature dishwasher is not in proper working order. Zero parts per million chlorine is measured at dish level. Contact a service professional to have the dishwasher fix.