Skip to content
Loading map…

Friends Cafe YYC

104 - 45 Edenwold Drive NW Calgary AB T3A 3S8 · Food - General

Official record from Alberta →

Inspection summary

Friends Cafe YYC has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 4, 2024. The most recent inspection, on March 10, 2026, recorded 1 infraction.

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

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 2 separate inspections, most recently on March 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 2 separate inspections, most recently on March 26, 2025. 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.

3 inspections

  1. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer bucket at the workstation prep cooler in the back kitchen measured 0 ppm with the chlorine test strip.2. Sanitizer bucket at for the espresso machine wand measured 0 ppm with the chlorine test strip.Fresh sanitizer buckets were prepared and measured 0 ppm.The rule of thumb is changing sanitizer bucket every 2 hours. Develop a plan to track the 2-hour timeline.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Cleaning cloths were kept on the espresso machine counter.2. There was no sanitizer bucket prepared for the front service area. Chlorine spray bottles were being used.3. There was no sanitizer bucket prepared for the back kitchen. Chlorine spray bottles were being used.4. Cleaning cloths were kept on the counter at the kitchen area.5. Chlorine sanitizer spray bottle was measured below 10 ppm.Chlorine sanitizer spray bottle was discarded and fresh sanitizer was premixed at 100 ppm.Chlorine sanitizer was premixed at 100 ppm and clean wiping cloths were kept therein.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The low temperature chlorine dishwasher did not detect any changes on the chlorine test strip.The dishwasher technician was contacted right away.The dishwasher was fixed and measured 100 ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden shelves on the black metal brackets were bare wood. Finish the wood for easy cleaning. Oct 04- additional wood supports above the deli prep cooler requires sealing with an appropriate finish for ease of cleaning and waterproofing.
  3. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wooden shelves on the black metal brackets were bare wood. Finish the wood for easy cleaning. Oct 04- additional wood supports above the deli prep cooler requires sealing with an appropriate finish for ease of cleaning and waterproofing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Kitchen wall against the double sink is exposed from recent plumbing repair and is awaiting wall repair scheduling. In interum, ensure exposed wall is covered to prevent water and debris in open void. For repair of wall surfaces in high water exposure areas (dishwash areas), a durable surface treatment is applicable and recommended , ie. water proof panelling such as FRP, stainless steel are suitable wall surfaces.

Nearby inspected facilities

Own this business? Add a badge to your website