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Deerhead Cafe

3704 Edmonton Trail NE Calgary AB T2E 3P4 · Food - General

Official record from Alberta →

Inspection summary

Deerhead Cafe has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on July 14, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 4 times across 4 separate inspections, most recently on June 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 across 2 separate inspections, most recently on June 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)?

  • 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 June 23, 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?

  • 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 October 25, 2023. 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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chopped vegetables were stored at room temperature. Chopped vegetables must be stored either below 4C or above 60C to prevent the growth of bacteria. Create an ice bath when using chopped vegetables during peak hours to maintain the temperature below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No traces of chlorine was detected in the low-temperature dishwasher. The low-temperature dishwasher must dispense chlorine to sanitize food equipment and utensils. Repair the low-temperature dishwasher. Perform manual dishwashing using the three-compartment sink using the following steps: 1. First compartment: wash 2. Second compartment: rinse 3. Third compartment: sanitize with 100 to 200ppm of bleach for 2 mins
    • 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?
      • There was a gap on the bottom of the back exit screen door. All entry points must be tightly fitted to prevent the entry of pests. Seal the gap by repairing/replacing the weatherstripping.
  3. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chopped vegetables were stored at room temperature. Chopped vegetables must be stored either below 4C or above 60C to prevent the growth of bacteria. Create an ice bath when using chopped vegetables during peak hours to maintain the temperature below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No traces of chlorine was detected in the low-temperature dishwasher. The low-temperature dishwasher must dispense chlorine to sanitize food equipment and utensils. Repair the low-temperature dishwasher. Perform manual dishwashing using the three-compartment sink using the following steps: 1. First compartment: wash 2. Second compartment: rinse 3. Third compartment: sanitize with 100 to 200ppm of bleach for 2 mins
    • 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?
      • There was a gap on the bottom of the back exit screen door. All entry points must be tightly fitted to prevent the entry of pests. Seal the gap by repairing/replacing the weatherstripping.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Eggs were kept on the counter at room temperature at 18°C.2. Bacon was kept on the counter at room temperature at 25°C.3. Potatoes were kept on the counter at room temperature at 13C.Foods were discarded.Perishable foods must be kept hot at 60°C or above or cold at 4°C or less at all times.
  7. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Eggs were kept on the counter at room temperature at 18°C.2. Bacon was kept on the counter at room temperature at 25°C.3. Potatoes were kept on the counter at room temperature at 13C.Perishable foods must be kept hot at 60°C or above or cold at 4°C or less at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some dining vinyl seats were repaired.Additional dining vinyl seats were ripped and disrepair.Repair or replace dining vinyl seats as needed.Previous violations:Dining area- vinyl bench seating has tears on fabric lining.Repair or replace damaged vinyl seating

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