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Cora Breakfast & Lunch

4270 137 Avenue NW Edmonton AB T5Y 2W7 · Food - General

Official record from Alberta →

Inspection summary

Cora Breakfast & Lunch has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 11, 2024. The most recent inspection, on June 15, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction 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 April 27, 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 once on April 7, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on April 7, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

5 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on food preparation surfaces.2. The concentration of a bucket of Quat sanitizer solution at the front area was measured to be less than 50ppm. The staff present prepared a fresh bucket of 200ppm Quat sanitizer solution during inspection and had cleaning cloths stored in the solution.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler in the cooler line was not operating appropriately. Ambient air temperature was measured to be at ~10C. Operator instructed staff to move perishable items into the walk-in cooler
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler in the cook line was not operating appropriately. Ambient air temperature measured to be at ~10C
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • -The sanitizer bucket was measured with the test paper, and it showed 0 ppm Quats concentration.-Some of the damp cleaning clothes were observed at the food contact counters.Actions taken:- Staff was instructed to make fresh sanitizer solution of Quats. The solution was measured to be 200 ppm.-The pamphlet (how to make sanitizer solutions) will be provided to the facility.-The staff was instructed to always put the cleaning cloths in sanitizer bucket between use.

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