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Food Coma - CGY-1366

8 - 2808 Ogden Road SE Calgary AB T2G 4R7 · Food - Mobile Vendor

Official record from Alberta →

Inspection summary

Food Coma - CGY-1366 has been inspected 12 times by Alberta Health Services (Environmental Public Health) since April 12, 2024. The most recent inspection, on August 29, 2026, found no infractions.

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

The last 2 inspections in a row found no infractions. 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 3 times across 3 separate inspections, most recently on July 30, 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 2 times across 2 separate inspections, most recently on April 22, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on July 27, 2024. For example: 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?

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.

12 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were stored on the counter. The operator was instructed to prepare additional chlorine sanitizer bucket at 100 ppm for each food preparation station to prevent cross contamination between uncooked raw foods and ready-to eat foods.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer in the sandwich cooler. Obtain a thermometer and place it in the sandwich cooler to monitor the temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available. Obtain chlorine test strips and ensure the sanitizer solution is regularly tested.
  6. Demand Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chickens were kept on the counter at room temperature with a surface temperature of 44°C.The chickens were discarded.Store chickens in a hot holding unit at 60°C at all times.
  9. Demand Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer was too strong, the test strip was bleaching off. Fresh bleach sanitizer was prepared and measured 100 ppm.
  10. Demand Inspection

    1 infraction

    • 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?
      • FHP was not displayed for the public view. Please make sure FHP is displayed properly for the public view.
  11. Risk Management Inspection

    0 infractions

  12. Initial Inspection

    0 infractions

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