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Good Earth Coffeehouse 87

5570 Signal Hill Centre SW Calgary AB T3H 3P8 · Food - General

Official record from Alberta →

Inspection summary

Good Earth Coffeehouse 87 has been inspected 3 times by Alberta Health Services (Environmental Public Health) since April 30, 2025. The most recent inspection, on June 9, 2026, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. 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 5 times across 2 separate inspections, most recently on June 9, 2026. 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 April 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer cloths were placed in a pail that did not contain sanitizer solution. The sanitizer in the rag had depleted, as test strips could not detect a concentration.Issue was corrected during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The chemical dishwasher was not dispensing chlorine at 100 ppm.REQUIREMENT: Contact a serviceman to make any necessary fixes or repairs to the dishwasher. Ensure chlorine sanitizer is being maintained at 100 ppm.
  2. Risk Management Inspection

    0 infractions

  3. Initial Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer initially measured 0ppm.New solution measured greater than 400ppm.Follow manufacturer's directions to prepare a 200ppm solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer in one front area cooler was broken and not displaying true temperature.Record log for temperatures is confusing to follow / understand as name of cooler is not listed. Develop a better procedure for temperature monitoring.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Detergent and sanitizer containers connected to commercial dishwasher were empty.As such, dishes are not being properly cleaned and sanitized.Until chemicals are replaced, and a follow-up inspection has occurred, only single use dishes and utensils can be used.All dishes used must be washed, rinsed and sanitized in the two-compartment sink.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips not being used to check quat sanitizer concentration.Use tests to confirm strength of solution.

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