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Euro Cafe 2175

Conc A - 2000 Airport Road NE Calgary AB T2E 6W5 · Food - General

Official record from Alberta →

Inspection summary

Euro Cafe 2175 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 15, 2025. The most recent inspection, on September 10, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 19 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

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 2 separate inspections, most recently on January 30, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on May 28, 2026. 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on January 30, 2026. For example: Are chemicals stored and handled in a safe manner?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on December 15, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 December 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was observed on the countertop by the syrup pumps.The cell phone was placed in a separate area 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?
      • Mouse droppings were observed around and behind the grease interceptor. Remove mouse droppings safely and disinfect contaminated areas.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were holes in the walls by the exterior door and behind the grease interceptor.Repair walls.
  3. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer in a pail measured 300 ppm.Sanitizer was diluted to 200 ppm during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a cell phone on the counter in front of the syrup dispensers.The phone was placed in a separate area during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Concentrate sanitizer was stored in an unlabeled plastic cup.The cup was labeled to indicate its content.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A food handler explained that food equipment/ utensils were cleaned, sanitized then rinsed.Clean, rinse, sanitize then air dry.
    • 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 and nesting materials were observed around and behind the grease interceptor. Remove mouse droppings and nesting materials safely and disinfect contaminated areas.
  4. Monitoring Inspection

    11 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Pre-packaged lemon poppy seed bread and banana bread were not labeled to indicate their sources.Provide a label on each package to indicate the name and contact information of the responsible party.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A pail of quat sanitizer measured 0 ppm.200 ppm quat sanitizer was prepared during the inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • There was a bag of frozen/ thawed food in the ice machine, which contained ice used for beverage preparation. Frozen food can be placed in a container to contain moisture from thawing in the cooler.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cases of beverages were stored on the floor and the grease interceptor.Store foods including beverages in a sanitary manner and at least 6 inches off the floor.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A cell phone was stored on a food prep surface.The cell phone was placed in a separate area for storage.
    • 09. Are chemicals stored and handled in a safe manner?
      • There was an opened cup of sanitizer concentrate in the 3-compartment sink. The cup was not labeled to indicate its content. Also, the sanitizer concentrate appeared to be diluted. The cup was discarded during the inspection. Since the chemical dispenser was out of order, staff members will obtain sanitizer concentrate from the original container and prepare sanitizer manually.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Packets of whipped butter were stored at room temperature. The internal temperature measured 19.6C. Keep products refrigerated as per manufacturer's instructions.Butter discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Hot water from the faucet was being used to sanitizer dishes at the 3-compartment sink. Hot water measured 47C maximum, which was inadequate to achieve sanitizing effect. Clean dishes with soap, rinse with water, submerge in a sanitizer such as 200 ppm quat sanitizer or hot water at 77C or higher for minimum 2 minutes then air dry.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was not easily accessible as it was installed under the countertop.Provide a designated hand sink in a convenient location.
    • 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?
      • 1) Mouse droppings were observed behind the grease interceptor.Remove mouse droppings safely and disinfectant contaminated areas. 2) Pest control reports were not available on-site.Provide pest control reports.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A milk frothing jug was stored adjacent to the hand sink.Store food equipment and utensils away from the splash zone or any possible sources of contamination.
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