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Cora Breakfast and Lunch

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

Official record from Alberta →

Inspection summary

Cora Breakfast and Lunch has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 26, 2024. The most recent inspection, on June 12, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 4 times across 4 separate inspections, most recently on June 9, 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 4 times across 3 separate inspections, most recently on June 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 February 26, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 June 9, 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 3 times across 3 separate inspections, most recently on June 12, 2025. 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.

6 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.

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