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Credo Coffee

10062 100A Street NW Edmonton AB T5J 0P5 · Food - General

2 inspections

  1. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Food made outside of the facility should be labelled with facility's source name, a contact, food ingredients and best before date.
    • 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?
      • Flies were observed around the sink and espresso service area.- Mice droppings were observed under the dishwashing sink, under the oven and behind the water.- Pest control records were not available on site.Ensure pest control management program is implemented. Employ the service of a pest control officer. Droppings should be cleaned and floors disinfected. Entry points should be sealed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Repeated violation from APRIL 30, 2026;The standing cooler was measured at 8C, ensure cooler is repaired and is not used to store high risk food like cream cheese unless it can maintain 4C or lower.
  2. Monitoring Inspection

    6 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • 1. Staff indicated egg, veggies and chicken sandwiches are made at another kitchen out of the facility. Source could not be confirmed. Ensure food in the facility are all from approved sources. These sandwiches should not be sold until adequate information on the source is provided.2. Food made outside of the facility should be labelled with facility's source name, a contact, food ingredients and best before date.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning clothes were found all over the counters. Ensure clothes are immersed in a sanitizer solution in a bucket in between use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • - Staff was observed handling food without handwashing after coming into the kitchen and touching the order/payment machine.Ensure handwashing is completed between tasks before food handling
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips are available.Acquire Quat sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel at the hand sink. Ensure hand sink is fully equipped at all times.
    • 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?
      • Flies were observed around the sink and espresso service area.- Mice droppings were observed under the dishwashing sink, under the oven and behind the water.- Pest control records were not available on site.Ensure pest control management program is implemented. Employ the service of a pest control officer. Droppings should be cleaned and floors disinfected. Entry points should be sealed.