Day Dream Coffee
536 16 Avenue NW Calgary AB T2M 0J4 · Food - General
Inspection summary
Day Dream Coffee has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 8, 2024. The most recent inspection, on October 14, 2025, recorded 4 infractions.
None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 3 times across 3 separate inspections, most recently on October 14, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 November 8, 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?
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 5 times across 3 separate inspections, most recently on October 14, 2025. For example:
Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
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 October 14, 2025. For example:
Is the facility maintained in a clean and sanitary condition?
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.
4 inspections
- Risk Management Inspection
4 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Utensils and single use items are stored in close proximity and within the splash zone of the of the handwashing sink in the front.- Remove from this area or install a splashguard.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper method of dishwashing. Re-usable equipment and utensils are not sanitized after washing and rinsing. Some equipment and utensils are rinsed in the front only. - All utensils and equipment must be washed, rinsed and sanitized by full submersion into an approved sanitizer solution such as chlorine at 100 ppm.
- 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 in the dispenser of the Female washroom.
- 23. Is the facility maintained in a clean and sanitary condition?
- Lots of clutter observed in the facility in both back and the front. - Clean and declutter the area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
5 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Utensils and single use items are stored in close proximity and within the splash zone of the of the handwashing sink in the front.- Remove from this area or install a splashguard.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper method of dishwashing. Re-usable equipment and utensils are not sanitized after washing and rinsing. Some equipment and utensils are rinsed in the front only. - All utensils and equipment must be washed, rinsed and sanitized by full submersion into an approved sanitizer solution such as chlorine at 100 ppm.
- 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 hand soap provided at any of the handwashing sinks in the 3 bathrooms (men public, female public, and female staff). Please restock dispensers and ensure hand soap is provided at hand washing stations at all times.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1) All 3 bathrooms (public men, public women, and staff women) required cleaning. Floors in all the bathrooms were dirty. It did not appear that the floor in the men's bathroom where the sewage back up occurred was cleaned and sanitized. Please clean and sanitize all areas contaminated by sewage back up.2) The light in the female staff bathroom was not operational and there was no toilet paper provided. Repair the light. Restock the toilet paper.
- 23. Is the facility maintained in a clean and sanitary condition?
- Lots of clutter observed in the facility in both back and the front. - Clean and declutter the area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Utensils and single use items are stored in close proximity and within the splash zone of the of the handwashing sink in the front.- Remove from this area or install a splashguard.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Improper method of dishwashing. Re-usable equipment and utensils are not sanitized after washing and rinsing. Some equipment and utensils are rinsed in the front only. - All utensils and equipment must be washed, rinsed and sanitized by full submersion into an approved sanitizer solution such as chlorine at 100 ppm.
- 23. Is the facility maintained in a clean and sanitary condition?
- Lots of clutter observed in the facility in both back and the front. - Clean and declutter the area.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
2 infractions
- 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?
- Pest control records were not available, neither was a pest control monitoring and treatment plan in place. There is an ongoing pest control issue in the building. Retain a professional pest control company for monthly pest control services. Implement additional measures to effectively control and eliminate the presence of pests in the food establishment. Provide documentation from the pest control company to an Alberta Health Services Public Health Inspector indicating that the food establishment is free of pest activity.
- 23. Is the facility maintained in a clean and sanitary condition?
- Lots of clutter observed in the facility in both back and the front. - Clean and declutter the area.
- 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?