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Happy Cup

232 - 5149 Country Hills Boulevard NW Calgary AB T3A 5K8 · Food - General

Official record from Alberta →

Inspection summary

Happy Cup has been inspected 2 times by Alberta Health Services (Environmental Public Health) since October 23, 2025. The most recent inspection, on November 4, 2025, recorded 2 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

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.

  • 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 October 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on October 23, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 October 23, 2025. 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?

  • 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 2 separate inspections, most recently on November 4, 2025. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on November 4, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

2 inspections

  1. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Time as a public health control (TPHC) has not been obtained to store mango chucks and pearl on the counter for 2 hours.Link to the TPHC was provided to the owner.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Duct tape was affixed on the wall in the back kitchen.Remove the duct tape to ensure that surfaces are smooth, non-absorbent and easy to clean.
  2. Monitoring Inspection

    8 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A food handler did not wash her hands prior to preparing customer's order after removing work gloves.The food handler was instructed to wash their hands.Food handlers are to thoroughly wash their hands before commencing work. In particular, food handlers shall wash their hands each time after using the washroom, after returning from a break, after snacking or eating, after handling raw food products, or after any other activity or instance where hands may become soiled.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Time as a public health control (TPHC) has not been obtained to store mango chucks and pearl on the counter for 2 hours.Link to the TPHC was provided to the owner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Mango chuck was stored on the counter with a temperature of 19.3°C.2. Pearl was stored on the counter with a temperature of 28°C.Food items were discarded.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing procedures. The owner was educated on how to use a 2-compartment sink dishwashing procedure.A commercial dishwasher was available that completes a dishwashing cycle for 20 minutes.Commercial dishwasher: Miele ProfessionalTemperature: 86.3°CDuration: 20 minutes
    • 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?
      • A fly was flying around the front prep area. There were no fly lights available.August 14, 2025, pest control record was available.Contact your pest control exterminator to eliminate the pest in the facility.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Paper towel was stored on the counter at the front service area.Place the paper towel in a suitable paper towel dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The washroom door was opened which was adjacent the front service prep area. The self-closing hinge has been removed.Please replace the self-closing hinge.2. Duct tape was affixed to the surface of the prep cooler counter.3. Duct tape was affixed on the customer splash guard.4. Duct tape was affixed to the wall at the back kitchen.Remove the duct tape so that surfaces are smooth, non-absorbent and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris buildup was noted underneath the counters.2. Debris buildup was noted underneath the ice machine.3. Debris buildup was noted underneath hard to reach areas in the facility.1 to 3: Clean and sanitize the indicated areas.

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