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Haven House Cafe

1107 48 Avenue NW Calgary AB T2K 0J6 · Food - General

Official record from Alberta →

Inspection summary

Haven House Cafe has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 16, 2024. The most recent inspection, on January 29, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Pests.

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 3 separate inspections, most recently on December 2, 2025. 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 February 9, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 16, 2024. 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 once on February 9, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on February 9, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There are no traces of chlorine in the sanitizer spray bottle. The operator stated they mix tide with the chlorine solution. The sanitizer solution must measure 100ppm to effectively remove contamination. Other chemicals such as tide, must not be mixed with chlorine as it is not food safe. Mixing an approved sanitizer solution should be as follows: mix half a teaspoon with a liter of water. The operator remade the sanitizer solution and measured 100ppm 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)?
      • No chlorine detected for the low-temperature dishwasher. Chlorine must be dispensed to sanitize food equipment and utensils. Repair the low-temperature dishwasher. In the meantime, perform manual dishwashing by following these steps: a) First compartment: wash b) Second compartment: rinse c) Third compartment: sanitize in 100ppm of chlorine for 2 minutes
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Tools and pens were stored with food items. Provide a separate space to store tools and personal items.
    • 09. Are chemicals stored and handled in a safe manner?
      • Food surface sanitizer in the spray bottles was measured between 800ppm to 1000ppm chlorineUse 100ppm chlorine (1/2 teaspoon bleach per L water).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine sanitizer was at 10ppm at the dishes.Fix the dishwasher and ensure there is 100ppm at the dishes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Debris build-up underneath the three compartment sink and behind dishwasher. Clean this area. 2) No charts for cooler, freezer, dishwasher and food surface sanitizer.Check and record cooler and freezer temperatures, dishwasher, food surface sanitizer daily.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator advised the machine was a high temperature machine. The machine did not reach the required 71C. at the time of inspection. Post inspection, PHI was informed that the machine is a low temp machine.
    • 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?
      • 1) No pest control plan in place. - Please develop a pest monitoring program. 2) A gap was observed alongside the bottom of the left front door. - Please install a weatherstripping to prevent the entry of pest into the facility.

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