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Hearts Choices Cafe Market

9 - 4127 6 Street NE Calgary AB T2E 6V5 · Food - General

Official record from Alberta →

Inspection summary

Hearts Choices Cafe Market has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 18, 2024. The most recent inspection, on October 15, 2026, recorded 3 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on October 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on October 15, 2026. 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 October 15, 2026. 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.

5 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was a wet cleaning cloth stored on the counter when not in use. Wet cleaning cloths must be stored in a sanitizer solution of either 100ppm of chlorine or 200ppm of quats when not in use to prevent the growth of bacteria. The operator placed the wet cleaning cloths in the sanitizer solution at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Improper scoops (plastic containers) without a handle were stored in the bulk supply of various dry ingredients.Scoops must have a handle for safe handling of food and to protect the bulk from contamination. Obtain scoops with a handle.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice paddle was stored in water that measured 13C. Utensils should not be stored in room temperature water as this may promote the growth of bacteria. Store utensils in the following manner: - Iced cold water <4C - Hot water >60C - Sanitizer solution (bleach solution: 100ppm, Quats: 200ppm) The operator placed the rice paddle in the dishwasher at the time of the inspection.
  2. Demand Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Improper scoops (plastic containers with no handle) are used to scoop the dry ingredients. Scoops should have a proper handle to avoid touching the surface where food comes into contact with and to prevent contamination of the bulk supply. Obtain proper scoops with a handle. The operator removed the plastic container at the time of the inspection.2. Tongs were stored in water measured at 16.3C. Tongs should not be stored in water left at room temperature as this can promote the growth of bacteria. Store utensils in the following manner: - Ice water <4C - Hot water >60C - Food grade sanitizer solution of 100ppm of bleach The operator changed the water during the inspection.
  4. Demand Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic containers were stored in the bulk storage bins and were used as scoops.Obtain scoops with adequate handles.Staff removed the containers.

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