Good Earth Coffeehouse 61
B - 30 Bow Street Common Cochrane AB T4C 2E2 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- 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.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 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.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?