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Deville Coffee

101 - 10850 104 Avenue NW Edmonton AB T5H 0S5 · Food - General

Official record from Alberta →

Inspection summary

Deville Coffee has been inspected 3 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on January 26, 2026, recorded 4 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 5 times across 3 separate inspections, most recently on January 26, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 26, 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 6, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 February 6, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on January 26, 2026. 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.

3 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet, dirty cloths were noted along the coffee bar area. Ensure clothes are stored in a sanitizer solution.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two stacked racks are sometimes used inside the dishwasher.Ensure only one dish rack at a time is used when running the dishwasher.
    • 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?
      • No monthly pest control records were onsite.Ensure reports are kept onsite for review when requested.
    • 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?
      • Permit was posted in the back on a cold holding unit. Please ensure the permit is posted in an area visible to the public.
  2. Monitoring Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher had no detergent at the time. The jug was empty. On the second cycle, the maximum hot water temperature was at 74C (first cycle was 67C). Two compartment sink was equipped with detergent and bleach. Staff was knowledgeable about the 3 step dishwashing method. For example, the long cutting board must be washed manually, rinsed and then a bleach spray was applied. Please make sure the cutting board is thoroughly saturated with the bleach sanitizer for at least 2 minutes before air drying.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There were pH and QUAT test strips only.Please obtain chlorine test strips, it must be able to measure to 200ppm.
    • 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?
      • Permit was posted in the back on a cold holding unit. Please ensure the permit is posted in an area visible to the public.
  3. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bottles holding clear liquid were not clearly labeled to identify their contents. Some staff thought it was water and other staff thought it was sanitizer.Ensure bottles are clearly labeled with its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 4L jug of milk was left out at room temperature and there were no orders.Ensure high risk foods are maintained at 4C or less, or 60C or higher. When milk is finished being used, place it back in the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips were expired.Get new test strips to measure sanitizer solutions.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Mop sink in the back had two walls of uncovered wood. Please paint/cover the walls of the mop sink to allow for easier cleaning. Walls have to be non-absorbent, easily cleanable, and durable. Project manager stated that there are FRP panels ordered to cover the walls and floor of the mop sink. Will be checked next inspection.- Lights on top of the prep cooler and prep surfaces did not appear to be shatter proof. Please provide me with proof that the lights are shatter proof, or install light covers to protect the below food from glass fragments in the event the light bulbs shatter.

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