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EP Coffee Club

4914 50 Street Elk Point AB T0A 0B5 · Food - General

Official record from Alberta →

Inspection summary

EP Coffee Club has been inspected 8 times by Alberta Health Services (Environmental Public Health) since April 10, 2025. The most recent inspection, on July 23, 2026, found no infractions.

5 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 across 2 separate inspections, most recently on December 3, 2025. 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 2 times on July 15, 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 once on July 15, 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?

  • 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 3 times on December 3, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times across 2 separate inspections, most recently on July 17, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Observation:The coolers and freezers located in the hallway leading to the washroom were observed to be unlocked and accessible to the public using the washroom facilities.Corrective Action Required:Ensure that all coolers and freezers located in areas accessible to the public are kept locked when not under direct staff supervision. Restrict public access to stored food products to prevent tampering, contamination, or unauthorized removal of food items. Staff should routinely verify that these units remain secured and that only authorized personnel have access. Maintain storage practices that protect food from contamination and ensure food safety at all times.
  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was at 0ppm QUAT.Ensure that sanitizer is at 200ppm QUAT for effective sanitization.Old bucket replaced with new solution and 200ppm QUAT achieved.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Unclean utensils (Knives) were observed hanging on the wall with other clean utensils. Do ensure that dirty knives are returned to the sink for dishwashing prior to placing them amongst clean utensils.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • knives, pizza cutter - observed to be stored in between the sandwich cooler and prep table during use. An uncovered garbage bin was also noted underneath the prep table. Do ensure that used knives or other kitchen utensils are returned to sink after use to prevent cross contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Please note the following regarding storage:1. Re-usable cups and plates that have been washed and sanitized were noted to be airdrying right next to hand wash station. This is a potential source of contamination, due to the splashes that may occur.2. Sing use disposable cups were noted in large quantities and out of their original container stored on top of the coffee machine. Single use cups should always be stored in their original packaging until use or in a covered sanitary dispenser. It should also be protected from moisture to prevent deterioration or mould growth.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer was at 400ppm QUAT*200ppm QUAT was achieved - corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit temperature was at 55C.Ensure that this is maintained at 60C and above at all times to prevent bacteria contamination of the soup. This was corrected during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal thermometer for temperature monitoring were missing in two coolers:- Sandwich cooler- Standing cooling unit at back area of store.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink was inaccessible as a flowerpot was observed in the hand wash sink.Ensure that hand wash sink is accessible at all times to encourage hand washing practices amongst staff.This was corrected during the inspection.
    • 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?
      • Pest control records were unavailable.Ensure you complete monthly and keep records.
  6. Initial Inspection

    0 infractions

  7. Initial Inspection

    0 infractions

  8. Initial Inspection

    0 infractions

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