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Good Earth Coffeehouse 088

212 - 16061 Macleod Trail SE Calgary AB T2Y 3S5 · Food - General

Official record from Alberta →

Inspection summary

Good Earth Coffeehouse 088 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 26, 2023. The most recent inspection, on March 13, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food temperature control.

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 3 separate inspections, most recently on March 13, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 March 13, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 January 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on May 29, 2024. 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?

  • 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 on October 26, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters in front and back prep area.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 09. Are chemicals stored and handled in a safe manner?
      • 'Oxivir' labels were provided on spray bottles containing quat sanitizer and unknown chemical located in back prep area.Requirement:Provide correct labels on spray bottles to identify their contents.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use cups and baking cups were stored under hand washing sink in back prep area.Requirement:Do not store dishes and utensils under hand washing sink to prevent from contamination.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of milk stored on the counter located in front prep area without temperature control was 8CRequirement: Ensure that milk is stored at 4C or less.Milk was moved to the cooler during inspection.
  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use in front prep area.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of quat was more than 1000 ppm in sanitizer spray bottle located in front prep area.Requirement:Overuse of chemicals on food contact surfaces will contaminate food. Ensure that concentration of quat is maintained at 200 ppm.
    • 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.
    • 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?
      • Pest control inspection report available on site was from 11/05/2023.RequirementMaintain adequate pest control records on monthly basis.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • a) No ready to use sanitizer solution was provided for surfaces in back prep area.b) Concentration of quat measured 50 ppm in sanitizer solution located in front prep area.Requirement:a) Provide ready to use sanitizer solution in back prep area.b) Ensure that concentration of quat is maintained at 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Utensils were stored in the closet located under hand washing sink.Requirement: Do not store utensils under sinks to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper dispenser located at hand washing in back prep area was empty.Requirement:Provide paper towels in the dispenser.

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