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Gravity Espresso and Wine Bar

240 Riverfront Avenue SW Calgary AB T2P 4V9 · Food - General

Official record from Alberta →

Inspection summary

Gravity Espresso and Wine Bar has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 16, 2024. The most recent inspection, on December 19, 2025, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

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 2 separate inspections, most recently on October 1, 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 December 19, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 1, 2025. For example: Are chemicals stored and handled in a safe 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

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chicken curry thawing at room temperature. The surface temperature still measured 3C. The operator stated they were thawing it at room temperature for approximately 30 minutes to be used for the following day. When thawing high-risk foods, it must be done in a manner that prevents the growth of bacteria. Thaw the food in the cooler overnight. The operator placed the chicken curry in the cooler during the inspection.
  2. Risk Management Inspection

    0 infractions

  3. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Both bottles of Quat sanitizer were tested and 0ppm was detected. The Quat solution was dispensed directly from the refilling station and 0ppm was detected as well. a 100ppm chlorine solution was mixed at the time of the inspection. Please have the dispenser adjusted/repaired such that it is dispensing the Quat solutions at 200ppm. Until it has been serviced, please use the 100ppm chlorine solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • One of the sanitizer bottles was unlabeled.Please ensure all chemical bottles are labeled to ensure the contents can be identified and safely used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Quiche in the front display cooler was measured at 10.1 degrees C. during power outrage. Discarded all perishable foods in the front display cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a Quat sanitizer solution, but Quat test strips could not be located. Please obtain Quat test strips to be able to test and verify the concentration of the Quat sanitizer solutions.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Both bottles of Quat sanitizer were tested and 0ppm was detected. The Quat solution was dispensed directly from the refilling station and 0ppm was detected as well. a 100ppm chlorine solution was mixed at the time of the inspection. Please have the dispenser adjusted/repaired such that it is dispensing the Quat solutions at 200ppm. Until it has been serviced, please use the 100ppm chlorine solution.
    • 09. Are chemicals stored and handled in a safe manner?
      • One of the sanitizer bottles was unlabeled.Please ensure all chemical bottles are labeled to ensure the contents can be identified and safely used.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a Quat sanitizer solution, but Quat test strips could not be located. Please obtain Quat test strips to be able to test and verify the concentration of the Quat sanitizer solutions.

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