Eclipse Coffee Roasters
1107 - 200 2 Street Dead Man's Flats AB T1W 2W4 · Food - General
Inspection summary
Eclipse Coffee Roasters has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 10, 2024. The most recent inspection, on November 18, 2025, recorded 1 infraction.
None of the 4 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.
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 3 times across 2 separate inspections, most recently on October 22, 2025. 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 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 October 22, 2025. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 5 times across 2 separate inspections, most recently on November 17, 2025. For example:
Do food handlers at the facility have adequate food safety training?
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 3 times across 3 separate inspections, most recently on November 18, 2025. 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 2 times on October 22, 2025. For example:
Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
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.
4 inspections
- Risk Management Inspection
1 infraction
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One ceiling tile in the back area above the stove/oven is not in place. Put ceiling tile back into place.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
2 infractions
- 20. Do food handlers at the facility have adequate food safety training?
- Manager is currently taking a food safety course. Please provide copy of certificate once completed.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One ceiling tile in the back area above the stove/oven is not in place. Put ceiling tile back into place.
- 20. Do food handlers at the facility have adequate food safety training?
- Monitoring Inspection
11 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Foodhandlers had rings, long (artificial) nails and nailpolish. Foodhandlers are to remove rings, have short nails and if wearing nailpolish, need to wear gloves. Rings and long nails
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A foodhandler did not have their long hair tied back. Corrected during inspection.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Fridge and freezer temperature logs are not being maintained. Fridge and freezer temperatures are to be checked at least daily and recorded.Re-heating temperature of the meat pies was also not being checked and recorded. Temperatures to be checked and recorded.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Some of the containers for food storage (Steri-lite) are not indicated for use with food. Replace with ones that are meant for use with food or line the ones in use with wax/parchment paper so food does not directly contact the container.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- There were pastries with cheese and meat toppings that were not being displayed refrigerated. These items are to be kept refrigerated. Were put into cooler during inspection.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Outstanding violation: No min/max waterproof thermometer for verifying the dishwasher is reaching at least 71C at dish level present. Obtain thermometer for checking the rinse water temperature at dish level in the dishwasher.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No quat testing strips could be located for checking concentration of quat solution in spray bottles. Dishwasher temperature is not being checked daily as there is not an adequate thermometer for checking.
- 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 that is on display is expired. Display current food handling permit.
- 20. Do food handlers at the facility have adequate food safety training?
- Staff did not know if anyone on staff (manager) has food safety training. Provide proof of food safety training or have manager take course.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- One ceiling tile in the back area above the stove is not in place. Put ceiling tile back into place.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Wooden cutting board is cracked. Replace cutting board.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Initial Inspection
1 infraction
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Please obtain a min/max waterproof thermometer for verifying the dishwasher is reaching at least 71C at dish level.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?