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Deville Coffee

1122 Kensington Road NW Calgary AB T2N 3P3 · Food - General

Official record from Alberta →

Inspection summary

Deville Coffee has been inspected 2 times by Alberta Health Services (Environmental Public Health) since July 23, 2026. The most recent inspection, on August 20, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times on July 23, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 August 20, 2026. 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 2 times across 2 separate inspections, most recently on August 20, 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?

  • 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 July 23, 2026. 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.

2 inspections

  1. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Again one fly observed in pastry case, food products were not protected.-Instructed operator to immediately cover all food products. Staff wrapped food products in plastic wrap-Food products must be protected from contamination. Keep foods covered until fly infestation is abated (or ensure pastry case itself is able to keep flies out)----------One fly observed in the pastry case flying around. Food products were not protected.-Protect food from contamination (e.g. cover, wrap, or otherwise contain the food so that pests cannot reach it)
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Back handwashing sink was again obstructed by clean dishes.-Ensure handwashing sink is not obstructed, and that clean dishes are not left in front of the handwashing sink counter as this surface is unclean
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A large pool of water was observed in the cabinet of the front handwashing sink.-Abate any leaks and fully dry out the area
  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Chlorine sanitizer solution in back area spray bottle was very strong (bleached out test strips immediately).2) Chlorine sanitizer solution in front area spray bottle was very weak (no colour change).-Make chlorine sanitizer solution at 100 ppm (1/2 tsp bleach in 1L water)
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • One fly observed in the pastry case flying around. Food products were not protected.-Protect food from contamination (e.g. cover, wrap, or otherwise contain the food so that pests cannot reach it)
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Staff could not find chlorine test strips.-Ensure test strips for sanitizer are available
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Back handwashing sink was obstructed by a stack of shallow tubs that were drying after dishwashing.-Ensure handwashing sinks are not obstructed2) Back handwashing sink - paper towel is in a roll on a loose stand, staff have to touch the roll to tear off a piece of paper towel.-Dispense paper towel in a manner that protects the bulk supply from contamination
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Back area upper shelves were lined with cardboard that had signs of previous moisture absorption.-Remove cardboard, only use smooth and impervious materials to line shelving if needed
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A plastic food container stored above the 2-compartment sink was broken and repaired with tape.-Discard food containers that are broken. Tape is not cleanable

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