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Good Earth Coffeehouse 61

B - 30 Bow Street Common Cochrane AB T4C 2E2 · Food - General

Official record from Alberta →

Inspection summary

Good Earth Coffeehouse 61 has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 17, 2023. The most recent inspection, on April 13, 2026, found no infractions.

1 of 9 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 7 times across 5 separate inspections, most recently on May 13, 2025. 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 March 31, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 13 times across 8 separate inspections, most recently on April 8, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on March 31, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 November 21, 2024. 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management 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?
      • **OUTSTANDING**1. Front of house:The cabinet walls around the garbage are unfinished wood.COMPLETE THE FOLLOWING:1. Refinish the sides of the cabinets, so they are smooth, non-absorbent and easy to clean.Update (March 26, 2026): The cabinet space for garbage bin has the same unfinished wood surface. Resurface the material so that the surface is non-porous, smooth, and easy to clean.
  3. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Repeat Violation**Potentially hazardous foods were stored in display cooler. Cooler temperature was measured at 12 degrees Celsius. Temperature monitoring log was reviewed during inspection.Operator moved all potentially hazardous foods into back cooler during the inspection. Ensure that all cooler temperatures are kept at or below 4 degrees Celsius. Continue daily temperature monitoring. If cooler is unable to keep temperature below 4 degrees Celsius during operation, store all perishable foods in the back cooler, leaving one of each menu item for display only in the front cooler. Otherwise, all foods stored in front cooler in disrepair must be discarded after 2 hours.Operator stated that maintenance company will be called this week for repair and that he intends to use the display cooler once repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. Front of house:The cabinet walls around the garbage are unfinished wood.COMPLETE THE FOLLOWING:1. Refinish the sides of the cabinets, so they are smooth, non-absorbent and easy to clean.Update (March 26, 2026): The cabinet space for garbage bin has the same unfinished wood surface. Resurface the material so that the surface is non-porous, smooth, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Display cooler in disrepair and unable to keep storage temperature below 4 degrees Celsius. Operator has contacted maintenance for repair during inspection. Repair cooler, and do not keep any potentially hazardous foods in the cooler before repair work is complete.Update (March 31, 2026): Display cooler is still unable to keep temperature below 4 degrees Celsius. Repair.
  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display cooler temperature measured at 8 degrees Celsius. No temperature monitoring log available for the cooler. Staff moved all potentially hazardous foods from the display cooler to the back cooler in good repair, leaving one of each item for display only.Keep all potentially hazardous foods at or below 4 degrees Celsius. Do not store any potentially hazardous foods in display cooler before repair work is complete, and the storage temperature falls below 4 degrees Celsius. Include display cooler as part of daily temperature monitoring along with the back coolers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. Front of house:The cabinet walls around the garbage are unfinished wood.COMPLETE THE FOLLOWING:1. Refinish the sides of the cabinets, so they are smooth, non-absorbent and easy to clean.Update (March 26, 2026): The cabinet space for garbage bin has the same unfinished wood surface. Resurface the material so that the surface is non-porous, smooth, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Display cooler in disrepair and unable to keep storage temperature below 4 degrees Celsius. Operator has contacted maintenance for repair during inspection. Repair cooler, and do not keep any potentially hazardous foods in the cooler before repair work is complete.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution for the wiping cloths for the cappuccino frothier was low. Corrected during the inspection. Operator prepared the new Quat Solution with 200ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. Front of house:The cabinet walls around the garbage are unfinished wood.COMPLETE THE FOLLOWING:1. Refinish the sides of the cabinets, so they are smooth, non-absorbent and easy to clean.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wiping cloths on prep table and for steam wand not stored in sanitizer.COMPLETE THE FOLLOWING:1. Keep cloths stored in sanitizer when not in use. Sanitizer prevents the growth and spread of bacteria to food contact surfaces.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloth for the cappuccino machine steam wand left on the surface of the machine. Please make sure cleaning cloth is separately kept in food grade sanitizer solution (100ppm Bleach water solution or 200ppm QUAT sanitizer solution) to prevent growth of bacteria.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a disposable cup noted in bulk food container for measuring the food item in the back kitchen area. Discussed with the operator onsite. Please make sure proper measuring cups with handle are used for measuring the food items.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. Front of house:The cabinet walls around the garbage are unfinished wood.COMPLETE THE FOLLOWING:1. Refinish the sides of the cabinets, so they are smooth, non-absorbent and easy to clean.
  7. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wiping cloths on prep table and for steam wand not stored in sanitizer.COMPLETE THE FOLLOWING:1. Keep cloths stored in sanitizer when not in use. Sanitizer prevents the growth and spread of bacteria to food contact surfaces.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. Front of house:The cabinet walls around the garbage are unfinished wood.COMPLETE THE FOLLOWING:1. Refinish the sides of the cabinets, so they are smooth, non-absorbent and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**:1. Duct tape left on grease trap.COMPLETE THE FOLLOWING:1. Remove duct tape, so area is easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Dust built up surface of the soup station at the left corner. Station and equipment were not in use. Please make sure surface and equipment are kept clean.
  8. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wiping cloths on prep table and for steam wand not stored in sanitizer.COMPLETE THE FOLLOWING:1. Keep cloths stored in sanitizer when not in use. Sanitizer prevents the growth and spread of bacteria to food contact surfaces.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher Sani cycle concentration was measured 0 ppm. Run the dishwasher couple times but there was no sanitizer was coming through the pipes during the sanitation cycle. Spoke to staff onsite that they will need to do manual dishwashing or using disposable utensils and plates until the dishwasher is fixed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. Front of house:The cabinet walls around the garbage are unfinished wood.COMPLETE THE FOLLOWING:1. Refinish the sides of the cabinets, so they are smooth, non-absorbent and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**:1. Duct tape left on grease trap.COMPLETE THE FOLLOWING:1. Remove duct tape, so area is easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Dust built up surface of the soup station at the left corner. Station and equipment were not in use. Please make sure surface and equipment are kept clean.
  9. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wiping cloths on prep table and for steam wand not stored in sanitizer.COMPLETE THE FOLLOWING:1. Keep cloths stored in sanitizer when not in use. Sanitizer prevents the growth and spread of bacteria to food contact surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowls left in blue lid cambros. COMPLETE THE FOLLOWING:1. Replace bowls with utensils that have handles to protect food from contamination, OR do not store utensils in containers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. Front of house:The cabinet walls around the garbage are unfinished wood.COMPLETE THE FOLLOWING:1. Refinish the sides of the cabinets, so they are smooth, non-absorbent and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**:1. Duct tape left on grease trap.COMPLETE THE FOLLOWING:1. Remove duct tape, so area is easy to clean.

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