Gravity Espresso and Wine Bar
908 13 Avenue SW Calgary AB T2R 0L4 · Food - General
Inspection summary
Gravity Espresso and Wine Bar has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 17, 2024. The most recent inspection, on January 8, 2026, recorded 7 infractions.
1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances 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 4 times across 2 separate inspections, most recently on January 8, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 once on January 8, 2026. For example:
Are chemicals stored and handled in a safe manner?
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 January 8, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
PestsHigher risk
Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.
Recorded once on January 8, 2026. For example:
Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
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 on January 8, 2026. For example:
Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
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
- Monitoring Inspection
7 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Food preparation was occurring in the back kitchen area. No sanitizing solution was prepared and available for use. Ensure that whenever food handling is occurring that an approved sanitizing solution is prepared and available for use. Staff directed to make a sanitizing solution before the end of the inspection.
- 09. Are chemicals stored and handled in a safe manner?
- A spray bottle containing general cleaner was labeled QUAT. Ensure that all chemicals are clearly labeled to identify contents. Corrected during inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A probe thermometer was unavailable for checking the internal cooking temperatures of food. Ensure that a probe thermometer is available onsite.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were unavailable for checking the dishwasher. Ensure that test strips are available for each type of sanitizing solution used onsite.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- A plastic container stored in front of the hand wash sink in the kitchen area. There was no soap or paper towel at the hand sink. Ensure that all hand wash stations are accessible and stocked with single-use paper towels at all times.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- Several small flies were noted in the storage room and in the dishwashing area. Please address the fly issue.
- 20. Do food handlers at the facility have adequate food safety training?
- Proof of food safety training was unavailable upon request.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- 1. Food Surface sanitizer was not prepared in prep area where food prep was occurring. Operator prepared sanitizer during inspection2. Food surface sanitizer in front service area measured 0ppm. Operator prepared sanitizer during inspection
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Chlorine in dishwasher measured 0ppm. Operator ordered chemical during inspection. Facility had chlorine on-site and will use dishwasher to wash dishes and 2 compartment sink to sanitize until chemicals arrive
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Caulking around 2 compartment sink requires replacing
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?