Cross Cancer Institute - Retail Food Services- Healthy Trendz Cafe
11560 University Avenue NW Edmonton AB T6G 1Z2 · Food - General
Inspection summary
Cross Cancer Institute - Retail Food Services- Healthy Trendz Cafe has been inspected 3 times by Alberta Health Services (Environmental Public Health) since January 9, 2025. The most recent inspection, on April 10, 2026, found no infractions.
2 of 3 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: Food temperature control.
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 once on March 24, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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
- Risk Management Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- -Diced tomatoes, sour cream lettuce and salsa were kept in inserts on ice. It was indicated that these ingredients are out on average for about 3 hours.You must have a written record, such as a log or labels indicating the time that these perishable food items have been placed out and they must be used within 2 hours and then discarded or placed back in a refrigerator. If intended to be used again, they must be used immediately. Having a written record ensures that staff are able to keep track of the time the food has been out and prevents potential temperature abuse.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
0 infractions
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