Skip to content
Loading map…

Good Earth Cafe

1109 - 35 MacKenzie Way SW Airdrie AB T4B 0V7 · Food - General

Official record from Alberta →

Inspection summary

Good Earth Cafe has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 2, 2024. The most recent inspection, on June 2, 2026, recorded 2 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 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 2 times on April 2, 2024. 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 June 2, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on June 2, 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 April 8, 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

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A phone and a backpack were stored in food prep area. These were moved during the inspection. Ensure personal items are stored separately away from food preparation areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Cooler used to store milk at front of house measured 8-10C. Ensure cooler is filled with more ice so that milk is maintained at 4 degrees Celsius or lower. Mechanical refrigeration unit had broken and cooler was being used temporarily. 2. There was no thermometer in cooler at front of house. Place thermometer inside to monitor temperature.
  2. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard tiles along wall entering into dish pit/kitchen were missing. Replace tiles to ensure there is no gap between flooring and wall where dirt may accumulate.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer buckets measured approximately 100ppm when tested. All buckets were refilled with quats sanitizer and measured to be 200ppm when tested. Please change sanitizer buckets frequently and test the solution using quats test strips to ensure appropriate concentration is maintained.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No chlorine sanitizer in dishwasher at time of inspection. This was corrected during the inspection, and staff replaced the chlorine. Dishwasher measured 100ppm chlorine when ran through a complete cycle.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser was not mounted on wall making it difficult to pump soap onto hands for handwashing. Please mount the dispenser on the wall.

Nearby inspected facilities

Own this business? Add a badge to your website