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Dairy Lane Cafe

319 19 Street NW Calgary AB T2N 2J2 · Food - General

Official record from Alberta →

Inspection summary

Dairy Lane Cafe has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 2, 2024. The most recent inspection, on May 6, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 10 times across 5 separate inspections, most recently on April 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 5 times across 4 separate inspections, most recently on April 23, 2026. 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 2 times across 2 separate inspections, most recently on May 6, 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?

  • 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 6 times across 4 separate inspections, most recently on April 23, 2026. 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?

  • 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 22, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

  1. Risk Management Inspection

    1 infraction

    • 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?
      • Rear door (from common corridor) has visible light on bottom edge of door to threshold plate. Ensure door bottom provides full seal along edge to prevent pest entry.
  2. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Storage cooler across from kitchen sinks- the folloiwng food temperatures probed 12-13 deg C and were discarded: cooked rice, sliced mushrooms, sliced cabbage, cut cheesecake, container of sauce. Ensure cooler maintains food at 4 deg C or lower at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1 of 3 LTDW is not achieving sanitizing rinse of 100 ppm chlorine. No detectable color change noted on test strip for testing kitchen LTDW. For kitchen, use the LTDW in the front area for dishwashing in interum.
    • 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?
      • Rear door (from common corridor) has visible light on bottom edge of door to threshold plate. Ensure door bottom provides full seal along edge to prevent pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The washroom doors were open and did not have a self-closing mechanism.-Ensure that the washroom doors are self-closing.
  3. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Delivery baskets containing bagged bread items was stored in the dry storage room without clearance from the floor. Ensure all food is stored at least 6 inches from the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Storage cooler across from kitchen sinks- food temperatures were 4-11 deg C. Ensure cooler maintains food at 4 deg C or lower at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bain marie 4 insert food warmer- one insert of chili was probed @41 deg C. Staff did not reheat prior to placement into warmer. Ensure food is placed into the food warmer, all food must be heated/reheated to 74 deg C prior to being held in the warmer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 2 of 3 low temperature (undercounter) dishwashers (one in basement prep and the other in the kitchen) onsite were not obtaining chlorine residual for sanitizer rinse. Did not read chlorine on test strip. Technician called, in interum for the basement prep room: manually sanitize all items from dishwasher in the sink with dilution prepared @ 100 ppm chlorine concentration . For kitchen, use the LTDW in the front area for dishwashing in interum.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Basement prep room- the staff could not properly identify proper concentration for dishwasher rinse. Corrected onsite. Ensure staff are trained propely for testing dishwasher sanitizer concentration. Testing of dishwasher sanitizer should be done at least once daily to ensure sanitizing strength is appropriate.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front handsink does not have dispenser for storing paper towel for use. Please provide a suitable dispenser for use. An upright holder which allows for single sheet tear away can be used.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The washroom doors were open and did not have a self-closing mechanism.-Ensure that the washroom doors are self-closing.
  4. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on the food counters.-Ensure that the cleaning cloths are stored in sanitizer in between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the hot side cooler,1) Cheddar cheese was measured at 12 degrees 2) Mozzarella cheese was measured at 8 degrees *Cheddar cheese was discarded.-Ensure that the perishable food under the refrigeration is maintained at 4 degrees C or less.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The washroom doors were open and did not have a self-closing mechanism.-Ensure that the washroom doors are self-closing.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Ice machine was dirty.-Clean the ice machine.2) Spoons and forks at front were stored on business end down. (handle down).-Store utensils business end up. (handle up).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Wall behind the grill and the area behind the fryers and cook line had grease stains and accumulation of food debris and grease.2) Dust was observed on the air vents.-Clean the above-mentioned areas.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in the spray bottle in the main kitchen and in the front area was measured at 0 ppm.* New solutions were prepared for the spray bottle in the main kitchen and in the front area which was tested at 200ppm.-Ensure that the Quat sanitizer is maintained at 200ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on the food counters.-Ensure that the cleaning cloths are stored in sanitizer in between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the hot side cooler,1) Cheddar cheese was measured at 12 degrees 2) Mozzarella cheese was measured at 8 degrees *Cheddar cheese was discarded.-Ensure that the perishable food under the refrigeration is maintained at 4 degrees C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Chlorine in the front dishwasher/glass washer was measured at 0ppm.* Chlorine bottle was attached to the dishwasher, but no sanitizer was measured on the dishes, glasses and in the dishwasher.-Ensure that the chlorine is maintained at 100ppm.-Do not use the use the dishwasher and please wash the dishes and glasses in different dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat test strips, and chlorine test strips were available in the facility.-Purchase new valid 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?
      • Both the washroom and the main kitchen door were open, and washroom door was directly opening the food handling area.* The main kitchen door and the washroom door were closed.-Ensure that the washroom do not open in the food handling area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Ice machine was dirty.-Clean the ice machine.2) Spoons and forks at front were stored on business end down. (handle down).-Store utensils business end up. (handle up).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Wall behind the grill and the area behind the fryers and cook line had grease stains and accumulation of food debris and grease.2) Dust was observed on the air vents.3) Grease accumulation was observed on the exhaust hood above the fryers.- Clean the exhaust hood.-Clean the above-mentioned areas.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • reoccurring issueWiping clothes in use were left on the cutting boards in the main floor kitchen.Ensure the wiping clothes in use are stored in sanitizer solution between uses.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer bottle for coffee shop dishwasher was empty and the residual sanitizer was 0ppm.Corrected on site after replacing with a new bottle.

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