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Higher Ground Cafe

1 - 1126 Kensington Road NW Calgary AB T2N 3P3 · Food - General

Official record from Alberta →

Inspection summary

Higher Ground Cafe has been inspected 4 times by Alberta Health Services (Environmental Public Health) since July 19, 2024. The most recent inspection, on October 14, 2026, recorded 11 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 3 times across 3 separate inspections, most recently on October 14, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 3 times across 3 separate inspections, most recently on October 14, 2026. 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 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 2 times across 2 separate inspections, most recently on October 14, 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 11 times across 4 separate inspections, most recently on October 14, 2026. 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?

  • 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 8 times across 3 separate inspections, most recently on October 14, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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

    11 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • 1. Owner had long hair not restrained in the kitchen. *Please ensure long hair is restrained when preparing food.2. Staff drink cups and cell phone were stored in kitchen prep counter and shelf. *Please keep all personal items stored away from food preparation areas. Drinks should also be stored in a separate counter away from food prep areas.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walkin cooler-storage of box of raw shelled eggs was on top shelf where prepared sauces were stored on lower shelves. Corrected onsite. Ensure raw eggs are stored below any ready to eat foods to protect from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Handles for scooping utensils were touching dry ingredients inside storage bins. *Ensure handles do not contact food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Could not locate a probe thermometer at time of inspection. Please ensure a probe thermometer is available onsite for measuring internal food temperatures when needed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine tests trips were available.-Obtain chlorine tests strips for testing chlorine concentration for dishwasher sanitizing rinse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Designated handsink in kitchen was blocked with cutting board ontop of basin. Corrected during inspection. Ensure handbasin is not blocked from use any time
    • 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?
      • Small flies observed on high wall surface in front service area near air vent.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One kitchen ceiling light was missing light cover.Oct 14-2026- operator stated lights were replaced with shatter proof bulbs. Please provide a copy of invoice for record of type of bulb purchased.
    • 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.Flooring in front service area by coffee station requires repair.2. Shelving (undercounter) in kitchen area needs repair- liner lifting on surface and edges of shelving are worn (exposed mdf)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime was observed in the area under the dishwasher.-Clean the area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust was observed in the kitchen on high surfaces (top of bakers rack cover, compresser box for walkin cooler)Ensure more frequent cleaning to remove dust accumulation.
  2. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic cups and bowls were used as scoops for the food containers.-Ensure that the scoops with handle are used for bulk food containers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat and chlorine tests trips were available.-Obtain valid Quat and chlorine tests strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were present at the front hand wash sink.-Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
    • 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?
      • Mouse droppings were observed in the area under the dishwasher and around the grease trap.-Clean the area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One kitchen ceiling light was missing light cover.Install a light cover or shatter guards.
    • 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) Light near the dry storage rack was burned out.-Fix the light.2) Broken tiles were observed in various areas of the kitchen.-Fix the tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime was observed in the area under the dishwasher.-Clean the area.
  3. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic cups and bowls were used as scoops for the food containers.-Ensure that the scoops with handle are used for bulk food containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of Pastry cake display cooler was measured at 9 degrees C.-Ensure that the perishable food is stored at 4-degrees C or less under refrigeration.-Do not store any perishable food items inside the cooler until it gets fixed.-Fix the display cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat and chlorine tests trips were available.-Obtain valid Quat and chlorine tests strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were present at the front hand wash sink.-Ensure that the hand sink is properly supplied with hot/cold potable water, soap and single use paper towels.
    • 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?
      • Mouse droppings were observed in the area under the dishwasher and around the grease trap.-Clean the area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One kitchen ceiling light was missing light cover.Install a light cover or shatter guards.
    • 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) Light near the dry storage rack was burned out.-Fix the light.2) Broken tiles were observed in various areas of the kitchen.-Fix the tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime was observed in the area under the dishwasher.-Clean the area.
  4. Monitoring Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One kitchen ceiling light was missing light cover.Install a light cover or shatter guards.

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