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Green Island Coffee Shop

A2 - 10333 Southport Road SW Calgary AB T2W 3X6 · Food - General

Official record from Alberta →

Inspection summary

Green Island Coffee Shop has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 30, 2024. The most recent inspection, on May 19, 2026, recorded 3 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 separate inspections, most recently on May 19, 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 4 times across 3 separate inspections, most recently on May 19, 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 3 times across 3 separate inspections, most recently on May 19, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on February 25, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on April 30, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was measured at 0 ppm. Fresh 100 ppm solution was made during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen raw prepackaged beef was being thawed in a stagnant water, measured at 14C. Instructions provided to thaw the frozen meat under cold running water or by overnight refrigeration. Correction made.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required on the floor under the prep cooler, all the shelves/under cabinets near the till area, under dishwashing sinks. Please clean.
  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine measured 10 ppm in sanitizer solution located in the kitchen.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sandals were stored along with rice bag in the kitchen.Requirement:Store personal and miscellaneous items separately from food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Probe thermometer was non -functional as battery was dead.Requirement:Replace battery of probe thermometer to make it functional.Verify cooking and hot holding temperatures using probe thermometer.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of raw shell eggs stored in insert of prep cooler was 9.5Cb) Thermometer was not provided in black upright cooler.Requirement:a) Ensure that raw shell eggs are stored at 7C or less.Eggs were moved to bottom part of the prep cooler.b) Provide thermometer in the cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer solution was prepared in one of the dish washing sinks for the utensils.Requirement:Ensure that sanitizer solution is prepared in one of the dish washing sinks and utensils are washed and sanitized by the following method:a) wash with soap in first sinkb) Rinse under running water in first sinkc) Fully immerse in sanitizer solution in second sink for minimum two minutes.Followed by air drying.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves under the cash register counter were lined with cardboard making surface rough and difficult to clean.Requirement:All surfaces must be smooth, washable and non-absorbent.Remove cardboard from the shelves.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on counter after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine in sanitizer solution of spray bottle located in the kitchen measured 0ppm.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm in sanitizer solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of black cooler located in the kitchen was 12 C and internal temperatures of perishable foods: meats and cooked foods were between 6C-8CRequirement:- Do not store any perishable foods in this cooler until temperature is maintained at 4C or less.- Move all perishable foods to other cooler.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Shelves under counter located in the kitchen were lined with cardboard and rubber sheet having rough surface trapping dirt.Requirement:- All surfaces must be smooth, washable and non-absorbent.- Remove cardboard and rough rubber sheet from the shelves.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Single use dishes were stored along with miscellaneous items: jacket, Clorox wipes etc on shelf located under counter in the kitchen.Requirement:Store single use dishes in a sanitary way separately from miscellaneous items to prevent contamination.

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