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Corner Street Cafe

1 - 2400 Centre Street NE Calgary AB T2E 2T9 · Food - General

Official record from Alberta →

Inspection summary

Corner Street Cafe has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 19, 2025. The most recent inspection, on October 14, 2026, recorded 4 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 2 times across 2 separate inspections, most recently on October 14, 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 2 times across 2 separate inspections, most recently on September 29, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 separate inspections, most recently on October 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on October 14, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 19, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The scoops for the bulk ingredients were placed inside of the food item container, and the handle was submerged in the food itself.The scoops must be stored in a manner that protects food from contamination. Ensure the scoops are placed upright when storing with food items to prevent the handle from touching the food.The operator removed the scoops from the bulk container at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The internal temperature of the small black cooler measured 11C. There were several raw fish stored inside and the internal temperature measured 22C. Coolers must maintain a temperature of 4C or below to prevent the growth of bacteria. Repair the cooler. Refrain from storing food inside until it has been repaired.The raw fish were discarded at the time of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were no paper towels available at the kitchen hand sink. All hand sinks must be readily supplied with paper towels to perform adequate hand hygiene. The operator placed a paper towel roll inside the paper towel dispenser at the time of the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was mold and debris inside of the ice machine. Food equipment must be maintained in a clean and sanitary manner to prevent contamination of food. Consult with a professional to thoroughly clean the interior of the ice machine. Ensure the ice machine is regularly cleaned and sanitized.
  2. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two personal backpacks and toys were stored on food contact surfaces. Personal items must be kept separate from food handling areas to prevent cross contamination. Store personal items in a separate area and ensure food contact surfaces are regularly cleaned and sanitized. The operator removed the backpack and toys during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cooking utensils were stored in water that measured 22C. Utensils must not be stored in water at room temperature as this promotes the growth of bacteria. Store utensils in the following manner: - Iced cold water <4C - Hot water >60C - An approved sanitizer solution (100ppm of chlorine or 200ppm of quats). The operator discarded the water during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Flour batter used for fish was stored at room temperature and measured 23C. Flour batter must be stored below 4C to prevent the growth of bacteria. Make a temporary ice bath to store the flour batter in during peak service hours and confirm the temperature by using a probe thermometer. The operator discarded the flour batter during the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available. The operator obtained iodine test strips instead. Chlorine test strips must be maintained onsite to confirm the concentration of the sanitizer for the low-temperature dishwasher and the sanitizer solution. Obtain chlorine test strips.
  5. Initial Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips available. The operator obtained iodine test strips instead. Chlorine test strips must be maintained onsite to confirm the concentration of the sanitizer for the low-temperature dishwasher and the sanitizer solution. Obtain chlorine test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The light covers by the grill area are cracked.Light covers must be maintained in good condition to prevent physical contamination where food is prepared below. Replace the light covers.2) Paint is peeling on the exterior of the door to the walk-in cooler. - All surfaces must be smooth, durable, easy to clean. Sand the surface to remove existing paint and paint the surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Soiled carboard was used to line in between in clean frying pans. Equipment/utensils must be stored in a sanitary manner. Refrain from using carboard as it cannot be cleaned and sanitized. Operator removed the carboard from the frying pans during the inspection.

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