Cora Breakfast And Lunch
6267 Currents Drive SW Edmonton AB T6W 0L9 · Food - General
Inspection summary
Cora Breakfast And Lunch has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 12, 2024. The most recent inspection, on July 13, 2026, recorded 3 infractions.
1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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.
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 2 times across 2 separate inspections, most recently on July 13, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 2 times across 2 separate inspections, most recently on July 13, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 July 13, 2026. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The quat sanitizer solutions are measured at less than 100 ppm, need to be at minimum 200 ppm.- The automatic chemical dispensing unit is not working properly. The operator will call to have the unit recalibrated. In the meantime the sanitizer solutions will be manually prepared.The coffee/cappuccino machine wand is not being sanitized in between uses.- Have a separate sanitizer solution and cloth prepared for use on the machine wand.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- A staff member's cell phone was stored on the counter in the main cooking area.- All staff personal belongings are to be stored out of the food handling and storage areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A large amount of raw eggs is being brought out at a time and left at room temperature. Only bring out a couple of flats of raw eggs during the rush periods, otherwise store the eggs in the cooler.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- - Two used, wet cleaning cloths were left on the hand washing sink at the service counter. These were removed by the manager during inspection.- Cleaning cloths must be kept away or returned to a sanitizer solution after each use.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- - The staff in charge of dishwashing was observed using cleaning cloths meant for wiping surfaces to dry his hands.- Single-use/paper towels must be used for the drying of hands
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- -Staff personal drinks and snacks were stored on the dry storage shelf alongside other food items. The operator separated the personal belongings. - All staff personal belongings are to be stored away from foods, food equipment and food preparation areas.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- - A container of cooked ham stored in the preparation cooler was measured at 17C. Staff were instructed to discard the ham. -High risk perishable foods must be kept at a temperature of less than 4°C or greater than 60°C at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Staff cell phone stored on top of food takeout containers in the main food handling area and staff personal drinks stored in various areas of the kitchen (above food prep surfaces/equipment). Corrected- All staff personal belongings are to be stored separate and away from food areas. Store staff beverages in one area below foods, food equipment and food handling surfaces. Staff should not be handling their personal phones while on duty.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?