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DeVille Coffee

100 - 600 6 Avenue SW Calgary AB T2P 0S5 · Food - General

Official record from Alberta →

Inspection summary

DeVille Coffee has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on May 29, 2026, recorded 3 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 4 times across 3 separate inspections, most recently on May 29, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 2 separate inspections, most recently on May 29, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on May 29, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on October 31, 2023. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sink and surface sanitizer test strips not available at time of inspection. Ensure the test strips are available to stuff at all times to test concentration for effective sanitization.**Obtain 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?
      • 1. Utensils were found inside the dedicated handwashing sink at next to the front counter. Do not wash utensils in the dedicated handwashing sink. Hand washing sinks must be used for handwashing only.**Stop using hand washing station for washing utensils.2. The prep area hand washing sink had no soap in the dispenser. Ensure there is soap for effective handwashing.**Add soap to the dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Pooling of water was observed in on the floor of the back kitchen area next to the left side of the prep cooler and around the dishwasher. Please find the source of the leak and get it repaired.**Please repair the water leak
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature sanitizing dishwasher located in the back kitchen was not sanitizing properly at the time of the inspection. The dishwasher was run three times, and the sanitizer cycle did not exceed a temperature of 67.3C (63.9C, 62.5C, and 67.3C)The dishwasher mist be capable of sanitizing at a minimum of 71C. Please have the dishwasher serviced to ensure it is sanitizing properly.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A food contact surface sanitizer (ex. 100ppm chlorine solution) was not available at the coffee bar area. Please ensure all food preparation areas are equipped with a food contact sanitizer to allow for proper cleaning and sanitization.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The mop sink is located less than 10 ft. away from food preparation space and is not equipped with a door. Mop sinks must be located at least 10 feet (3 m) away from a food preparation or storage area, unless the mop sink is located in a separate room. Please install a door on the mop sink to protect the food preparation area from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature sanitizing dishwasher located in the back kitchen was not sanitizing properly at the time of the inspection. The dishwasher was run three times, and the sanitizer cycle did not exceed a temperature of 67.3C (63.9C, 62.5C, and 67.3C)The dishwasher mist be capable of sanitizing at a minimum of 71C. Please have the dishwasher serviced to ensure it is sanitizing properly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink located in the back kitchen was not functional at the time of the inspection and staff were washing their hands in the two-compartment dishwashing sink. The hand sink must be repaired immediately to ensure food handlers can have direct access to a hand washing sink and are washing their hands properly.
    • 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 soap available for hand washing in the back kitchen. There was a soap dispenser installed on the wall by the hand sink but it was empty. Staff refilled the soap dispenser at the time of the inspection but the dispenser was not working properly as no soap was being dispensed when used. Please ensure that all hand sinks are always stocked with liquid hand soap, paper towel, and running hot/cold water to facilitate proper hand washing by food handlers.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facilities food handling permit was not posted in the facility. Please print and post a copy of the facilities valid food handling permit in a location that is visible to the public.

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