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Flatwhite Coffeehouse

407 - 333 Shawville Boulevard SE Calgary AB T2Y 4H3 · Food - General

Official record from Alberta →

Inspection summary

Flatwhite Coffeehouse has been inspected 8 times by Alberta Health Services (Environmental Public Health) since June 11, 2024. The most recent inspection, on March 17, 2026, found no infractions.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control 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 6 times across 4 separate inspections, most recently on March 13, 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 5 times across 4 separate inspections, most recently on March 13, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 August 15, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 13, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on June 11, 2024. 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?

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

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use in front prep area.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coffee filters were stored under sinks in back prep area.Requirement:Do not store food utensils under sinks to prevent contamination
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff's bag and jacket were kept on prep counter in back area.Requirement:Store personal and miscellaneous items separately from food and food contact surfaces.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of front display cooler was 7.6CRequirement:Ensure that temperature of this cooler is maintained at 4C or lessAdjust the temperature of the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • updated on March 13/2026Stand-up cooler beside the entrance of the kitchen measured 9.C and internal temperature of perishable foods stored in this cooler were between 6C-9C (repeat violation from previous inspection)Requirement:Do not store any perishable food in this cooler until temperature is maintained at 4C or less. - Staff moved perishable foods to the different cooler.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Stand-up cooler beside the entrance of the kitchen measured 9.8*C at the top and 7.3*C at the bottom. - Operator moved the food to the different cooler. **Please repair and ensure high risk foods stored in the cooler are maintained at 4*C or below at all times to prevent bacteria from growing.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer solution was made in the sink for sanitizing the prep utensils Provide sanitizer solution in the sink (quat at 200 ppm or bleach solution at 100 ppm). Wash dishes in dish washer and sanitize manually by soaking in sanitizer solution in the sink for two minutes, followed by air drying until dish washer is repaired.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • a) Maximum temperature achieved at dish level during sanitizer cycle after running four cycles was 67 C.(repeat violation from previous inspection)Requirement:a) Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.-Repair dish washer asap.
  6. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • a) No label was provided on sanitizer spray bottle located in back prep area.b) Concentration of quat in sanitizer solution of spray bottle located in front prep area was more than 400 ppm.Requirement:a) Provide label on spray bottle to identify its contents.b) Ensure that concentration of quat is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of spinach feta butter bistro stored at room temperature without temperature control was 22 C.Requirement:Ensure that spinach feta butter bistro is stored at 4C or less OR kept frozen.Spinach feta butter bistro was discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Maximum temperature achieved at dish level during sanitizer cycle after running three cycles was 61 C.Requirement:- Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.- Wash dishes in dish washer and sanitize manually by soaking in sanitizer solution (quat at 200 ppm) in the sink for two minutes, followed by air drying until dish washer is repaired.-Repair dish washer asap.
  7. Initial Inspection

    0 infractions

  8. Demand Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of quat measured more than 1000 ppm in sanitizer spray bottle located in back prep area.Requirement: Ensure that concentration of quat is maintained at 200 ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of cooler located under counter in front prep area was 11 CRequirement: Ensure that temperature of the cooler is maintained 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Maximum temperature achieved at dish level during satirizer cycle was 58 C.Requirement: Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of quat in sanitizer solution.Requirement: Provide quat test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were kept outside the dispenser in back prep area.Requirement:Store paper towels in the dispenser.
    • 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 panel is missing in back prep area.Requirement: Provide ceiling panel in place.

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