Good Earth Coffeehouse 112
2750 University Way NW Calgary AB T2N 4V8 · Food - General
Inspection summary
Good Earth Coffeehouse 112 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 18, 2025. The most recent inspection, on February 26, 2026, recorded 6 infractions.
1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.
Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.
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 5 times across 3 separate inspections, most recently on February 26, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded once on February 26, 2026. For example:
Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
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 February 26, 2026. For example:
Is the facility maintained in a clean and sanitary condition?
Other findingsLower risk
Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.
Recorded once on February 26, 2026. For example:
Is solid and liquid waste being managed in a suitable manner?
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
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer measured 400ppm. Test strips were not available. Please ensure that quat sanitizer is maintained at 200 ppm at all times.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishes, including smoothie containers and lids were drying on stained cloths on the counter top. Please obtain a drying rack.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Quat test strips were not available. Please obtain test strips and ensure quat solutions for surface and dishwashing sanitizing solutions are maintained at 200ppm
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Scoop was stored directly in the bulk sugar container. Please ensure that scoops for bulk products have separate storage2. The cutting board on the prep cooler in the front service area is deeply grooved and stained. Please either refinish the cutting board or replace.
- 23. Is the facility maintained in a clean and sanitary condition?
- The following areas have a build up of debris and require more cleaning: the interior of the stand-up freezer in the office area, the interior of the ice machine, floors and under shelves and equipment
- 24. Is solid and liquid waste being managed in a suitable manner?
- A garbage bag was not located in the dishwashing area. Corrected during inspection
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Initial Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The installed triple compartment sink is severely undersized. Each compartment sink is approximately 26cmx35cmx25cm (WxLxD). Install a new triple dishwashing sink that each compartment must be large enough to immerse the largest piece of equipment or utensils.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The installed triple compartment sink is severely undersized. Each compartment sink is approximately 26cmx35cmx25cm (WxLxD). Install a new triple dishwashing sink that each compartment must be large enough to immerse the largest piece of equipment or utensils.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?