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Credo Coffee

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

Official record from Alberta →

Inspection summary

Credo Coffee has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 30, 2026. The most recent inspection, on September 11, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Pests and Cleaning and sanitizing.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 2 times across 2 separate inspections, most recently on May 19, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 2 times across 2 separate inspections, most recently on May 19, 2026. 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?

  • 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 on April 30, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times on April 30, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 May 19, 2026. 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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.
  3. 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.

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