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District Coffee Co

101 - 10011 109 Street NW Edmonton AB T5J 3S8 · Food - General

Official record from Alberta →

Inspection summary

District Coffee Co has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 13, 2024. The most recent inspection, on June 26, 2026, found no infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 June 12, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 December 18, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 18, 2025. 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 3 times across 3 separate inspections, most recently on December 18, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on December 18, 2025. 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. Demand Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of buckets of Quat sanitizer solution was measured to be below 50ppm. The staff present dispensed 200ppm solution during inspection.Ensure the required 200ppm Quat sanitizer concentration is maintained at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant duct accumulation was observed on light wirings and air ducts above the service area. Clean observed dust accumulation at this area and ensure the entire facility is always maintained in a sanitary condition.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Deli cups were used as makeshift scoops to handle bulk foods. Ensure that appropriate scoops with handles are provided and used to prevent food contamination.2. Scoops used to handle bulk foods were observed stored directly in contact with the food inside containers. Store scoops in a sanitary manner that prevents food contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Coolers located in the kitchen, coffee bar, and storage room were observed without thermometers. Provide a thermometer in all coolers to monitor and maintain proper food temperatures.
    • 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?
      • Rodent droppings observed in storage room. Conduct pest control activities.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Slime buildup, what appeared to be biofilm, was observed on the inner surfaces of the ice machine. Conduct thorough cleaning and sanitization of equipment ASAP.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of the quat sanitizer was measured at 50ppm. Sanitizer was replaced during inspection. Ensure sanitizer is replaced every 2 hours. 200ppm of quat sanitizer or 100ppm of chlorine solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display thermometers were on order. Once the thermometers arrive, please place them closer to the front of the shelves for easy access and monitoring. Please provide update.
  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display thermometers were on order. Once the thermometers arrive, please place them closer to the front of the shelves for easy access and monitoring. Please provide update.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink was being repaired. Owner was obtaining parts to repair sink. Please provide update once work is completed. Paper towel dispensers were installed. Good.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time, the sanitizer pail contained QUAT sanitizer at 0ppm. The bottle of QUAT at full strength was at 200ppm, however, after going through the dispenser, the concentration was reduced to 50ppm. Please ensure the concentration of QUAT is being dispensed at 200-300ppm. Used towels were stored in sanitizer solution. Chlorine test strips were present and not expired. Good.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The coolers in the basement needs to be equipped with thermometers to help with monitoring.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher was equipped with detergent and had a maximum hot water temperature of 75C at the dish level. Two compartment sink had detergent and QUAT, however, after the QUAT was dispensed, the concentration reduced to 50ppm. QUAT test strips were also expired. Please ensure the QUAT concentration at the dish level is at 200-300ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kitchen hand sink had no cold water, only hot water was available. Ensure there is hot and cold running water available at all times. Please repair or replace sink.The hand sink closest to the front till, the stack of paper towels were too close to the sink and was getting contaminated (wet). Please relocate the towels or place them in a bin deep enough prevent cross contamination.
    • 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?
      • Mouse droppings were present in the kitchen closet (electrical panel), corner floor of counter (by the single compartment sink), and by the stand up fan on the other side (by the till). Please remove and increase pest control measures for those areas. Staff indicated monthly pest control was in place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer had some minor buildup of dried food. Please pay extra attention to the hard to reach areas when cleaning and sanitizing the meat slicers.

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