Skip to content
Loading map…

Cora Breakfast And Lunch - Store 380

190 - 375 St. Albert Trail St. Albert AB T8N 3K8 · Food - General

Official record from Alberta →

Inspection summary

Cora Breakfast And Lunch - Store 380 has been inspected 9 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on September 25, 2026, found no infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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 4 times across 3 separate inspections, most recently on May 12, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 20, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 5 separate inspections, most recently on September 22, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 separate inspections, most recently on September 1, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on September 22, 2026. 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***the inside of the lids were not being maintained in a clean and sanitary condition. There appeared to be a build up that could be physically removed. If the items are not cleanable or cannot be maintained in a clean condition please ensure that they are replaced with covers that can be cleaned. they were put in for re-washing during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***There was still an accumulation of stuck on dirt on the floor of the walk in freezer. Discussed physical scraping, using very hot water or cleaning when the unit was defrosting.
  3. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***discussed that if staff were not actively serving out of or stocking the top of the coolers, the lids were to be closed (for food protection and for maintaining the temperature of the foods being stored there). Lids were closed upon reminding.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There were blue lids that were not being cleaned. There was discolouration (that could be scratched off) on the inside part of the lid. They were put back for physical washing. Discussed that if the lids could not be cleaned then they were to be replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There was a concern with the state of many of the inserts. They were cracked and unable to be effectively cleaned and sanitized. Operator indicated they were being replaced.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The sanitizer buckets were not being maintained at an effective 200ppm Quat solution. solution ranged from 50ppm to 100ppm. Corrected during the inspection. Discussed how the sanitizer concentration can change with use and it needed to be changed as often as necessary to maintain the effective 200ppm concentration.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Wiping cloths were being left on the counters and not stored in an effective sanitizer solution between uses. Staff move the cloths to the sanitizer solution during the inspection.
  5. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Coolers on the line did not have the covers closed. Corrected during the inspection. The temperature had started going down on those units after the lids were closed. Discussed that the lids were to be closed unless active serving or stocking was happening for the unit.
  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The clean containers were being stored wet and there was visible mould present on the containers.dishwashing staff was instructed to clean and sanitize again and ensure that they were not stacked up until they were completely dry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The dispensing station by the mop sink was found to be dispensing >400ppm of Quat sanitizer solution. They plan on contacting their rep and getting it corrected.
  8. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***The washed containers were being stacked wet (dishwasher had not been in yet this morning and there was water between the containers that had been previously washed). The chef started spreading them out to dry. Discussed allowing to air dry or using paper towels. Demonstrated how they could be stacked to allow air drying after washing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The dispensing station by the mop sink was found to be dispensing >400ppm of Quat sanitizer solution. They plan on contacting their rep and getting it corrected.
  9. Demand Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • ***The sanitizer concentration was >400ppm in the front buckets checked and the spray bottles. Discussed with cook, together checked the dispensing station and found that the one by the mop sink was putting out >400ppm. The one by the dishwasher was putting out 200ppm. Cook changed all the sanitizer containers using the working sanitizer dispenser by the dishwasher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • ***There were wet stacked containers present on the clean container storage rack. Containers are to be air dried before being put away. Stacking wet containers can allow for the growth of bacteria and mould and create unsanitary surfaces.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***The dispensing station by the mop sink was found to be dispensing >400ppm of Quat sanitizer solution. They plan on contacting their rep and getting it corrected.

Nearby inspected facilities

Own this business? Add a badge to your website