Cornerstone Cafe
5131 50 Avenue Caroline AB T0M 0M0 · Food - General
Inspection summary
Cornerstone Cafe has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 16, 2024. The most recent inspection, on July 6, 2026, recorded 2 infractions.
1 of 6 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, Food temperature control and Pests.
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 2 times across 2 separate inspections, most recently on July 6, 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 September 16, 2024. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded once on September 16, 2024. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
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 5 times across 4 separate inspections, most recently on July 6, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
Permits, records and postingLower risk
Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.
Recorded 2 times on September 16, 2024. For example:
Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
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
- Risk Management Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloths observed on the counters. ** Ensure cleaning cloths are stored in a sanitary manner (in a container with sanitizer at the correct concentration).
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning observed required in coolers, in equipment, and on the floor in hard reach to areas.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
1 infraction
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning observed required in coolers, in equipment, and on the floor in hard reach to areas.
- 23. Is the facility maintained in a clean and sanitary condition?
- Monitoring Inspection
2 infractions
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Crack observed on countertop.
- 23. Is the facility maintained in a clean and sanitary condition?
- Deep cleaning observed required in coolers, in equipment, and on the floor in hard reach to areas.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine-based sanitizer was available at >200ppm.*** Please ensure chlorine-based sanitizer is within acceptable concentration range = 100-200ppm. ***
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
7 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Food safety record keeping is not being completed.*** Please ensure food storage temperatures, chemical sanitizer concentration and dishwashing sanitizing temperature/concentration are recorded at least once a day. ***
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The temperature of the main upright refrigeration unit was 8.9°C. The display temperature read 35°F (1.7°C) and is not accurate. This unit contained a number of dairy items. Due to the lack of temperature monitoring records, and unknow duration these items were held at unacceptable temperatures, these items are considered temperature abused.*** Please dispose of all perishable items within the main upright refrigeration unit and have the unit services/replaced to ensure that is it capable of maintaining foods within acceptable ranges (at or below 4°C/40°F) and temperature is displayed accurately. ***Items to be disposed of include:3.25% milk + 2/3 of 4L jug2% milk = 10 of 4L jugs1% milk = 1/2 of 2L cartonOat milk = 3 + 1/2 of 2L cartonsCoconut milk = 2 of 2L cartonsAlmond milk = 1 + 1/2 of 2L cartonsSoy milk = 1/2 of 2L cartonWhipping cream = 2 + 1/2 of 1L cartons + more in whipped dispensers10% cream = 5 of 1L cartons
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A designated hand sink is not present in the facility.*** Please ensure 1 compartment in the dishwashing sink is available for and dedicated to hand washing while in operation. ***
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- There was no evidence of pests within the facility, however, monthly pest records are not being maintained.*** Please ensure that monthly pest monitoring and records are being maintained. ***
- 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?
- The facility was found to be operating without a valid food handling permit. The permit posted was issued to the previous owner/operator and is not transferable. When a facility changes ownership, operations must cease until approved to resume by the Public Health Inspector.Approval to operate was provided as part of this inspection with restrictions. The restrictions are as follows:~ Pre-packaged foods and/or whole produce only – no preparation of food.~ Restricted to the sale of limited beverages and pre-packaged foods only.~ Single service customer utensils only due to limited dishwashing.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff present do not have a valid food safety certificate. A staff with a valid food safety certificate must be present at all times.*** Please obtain and submit a copy of the food safety certificate. ***
- 23. Is the facility maintained in a clean and sanitary condition?
- A sanitation plan was not developed.*** Please develop and implement a sanitation plan. ***A number of hard-to-clean locations were identified and observed to be dirty.*** Please ensure that these areas are thoroughly cleaned on a frequency that ensures they do not accumulate an unacceptable build-up. ***
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?