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High Level Starbucks

10306 97 Street High Level AB T0H 1Z0 · Food - General

Official record from Alberta →

Inspection summary

High Level Starbucks has been inspected 3 times by Alberta Health Services (Environmental Public Health) since August 20, 2024. The most recent inspection, on September 11, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 2 times on August 20, 2024. 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 2 times across 2 separate inspections, most recently on October 6, 2025. 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

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Right side of unisex washroom hand sink, cold running water only. **This is a repeat infraction since August 24, 2023. Have a maintenance person adjust water temperature to warm water.Operator filled liquid soap for the hand sink close to the back entrance door at the time of inspection. Ensure garbage bin is not blocking the access of this hand wash sink at all times.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizers bucket measured at 50 ppm, 0 ppm, and 50 ppm (minimum: 200 ppm)One staff member diluted the sanitizer buckets with water. Education provided and brought to the manager's attention to log time and initial after Quats sanitizer changed every 2 hours. A timer is not enough. Record when sanitizer bucket is changed and also initial it for accountability. Check with Quats pH test strip and record the sanitizer strength on your cleaning schedule/log sheet.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quats sanitizer pH test strip available onsite.Quats sanitizers bucket measured at 50 ppm, 0 ppm, and 50 ppm (minimum: 200 ppm)One staff member diluted the sanitizer buckets with water. Education provided and brought to the manager's attention to log time and initial after Quats sanitizer changed every 2 hours. A timer is not enough. Record when sanitizer bucket is changed and also initial it for accountability. Check with Quats pH test strip and record the sanitizer strength on your cleaning schedule/log sheet.Facility has daily/weekly/monthly cleaning schedule. Ensure it is recorded on log sheet for the tasks performed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Right side of unisex washroom hand sink, cold running water only. **This is a repeat infraction since August 24, 2023. Have a maintenance person adjust water temperature to warm water.Operator filled liquid soap for the hand sink close to the back entrance door at the time of inspection. Ensure garbage bin is not blocking the access of this hand wash sink at all times.

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