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Euphoria Cafe

110 - 8 Varsity Estates Circle NW Calgary AB T3A 2Z3 · Food - General

Official record from Alberta →

Inspection summary

Euphoria Cafe has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 29, 2024. The most recent inspection, on July 7, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 separate inspections, most recently on July 7, 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 once on April 9, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 3 separate inspections, most recently on July 7, 2026. 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 3 times across 2 separate inspections, most recently on April 9, 2025. 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.

3 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer bottles and buckets were tested and measured at 0ppm. **Operator had bleach and made a bleach sanitizing solution by diluting 1 teaspoon of bleach in a liter of water. Bleach solution was tested and measured at 100ppm. Sanitizer buckets and bottles were emptied and replaced with the bleach solution.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ongoing Violation - July 07, 2026. The Quat dispenser located at the dishwashing sink was not dispensing properly, measured concentrations was at 100ppm. **Have the dispenser serviced by a technician to ensure that sanitizer dispensed is at 200ppm.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)The Quat dispenser was not dispensing properly.-Fix the Quat dispenser.
  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The Quat sanitizer in the spray bottles were measured at 0ppm.It was tested with both the inspector and the operator's Quat test strips.**There was no bleach in the facility, so the operator went and bought it from nearby store.**Bleach solution was prepared by the inspector and was taught to the operator.***The operator was asked to use bleach solution in the interim till the dispenser is working properly.-Ensure that the Quat sanitizer is maintained at 100ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The flour container was stored on the floor.*The operator placed the flour container on the shelf.-Ensure that the food/food containers are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The stock fridge used for storing deli meat and eggs was measured at 7.5 degrees C.*The operator calibrated the thermometer and set it at its lowest limit and after checking again, it was measured at 3 degrees C.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Monitor the fridge and call in a technician if the temperature does not maintain at 4 degrees C or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Wiper brooms were obstructing the hand sink at the front.* The operator removed the wiper brooms.-Ensure that the hand sink is easily accessible for hand washing.-Please use the hand wash sink to wash hands in the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a buildup of limescale in interior of the dishwasher. - Please delime and maintain the machine.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)The Quat dispenser was not dispensing properly.-Fix the Quat dispenser.2) Scoop was stored inside the food container.-Ensure that the scoop is stored in such a way that the handle does not touch the food.
  3. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were expired and discolored. - Please obtain new Quat test strips and use to verify the concentration of Quat sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the front is not easily accessible. - Please reorganize to ensure handwashing sink is easily accessible.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a buildup of limescale in interior of the dishwasher. - Please delime and maintain the machine.

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