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Higher Ground Cafe

2502 Capitol Hill Crescent NW Calgary AB T2M 4X6 · Food - General

Official record from Alberta →

Inspection summary

Higher Ground Cafe has been inspected 6 times by Alberta Health Services (Environmental Public Health) since December 23, 2024. The most recent inspection, on October 8, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 21 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 9 times across 4 separate inspections, most recently on May 13, 2026. 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 6 times across 6 separate inspections, most recently on October 8, 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?

  • 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 15 times across 6 separate inspections, most recently on October 8, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 April 30, 2026. 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.

6 inspections

  1. Risk Management Inspection

    2 infractions

    • 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?
      • October 8, 2026, inspection:Few mouse droppings were found in hard-to-reach areas of the storage room.Gaps along the swing gate to the storage room and holes noted by the pipes in the SW corner.4/30/2026 OUTSTANDING - Area enclosed with a fence and 8' plywood wall. Mice droppings observed in this area.1) There was significant amounts of mice droppings in the storage area in the waste room. There are coolers, freezer and dry storage shelves in these areas. - Remove all foods and single-use customer utensils immediately and permanently or until a fully enclosed room along with an adequate pest control plan is constructed.2) There was large gap at the corner of the overhead doors in the waste room. - There are pest points of entry that must be addressed if there is going to be a storage room in this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight dust build-up on the back prep area pipes and light fixtures.Clean these areas.
  2. Risk Management Inspection

    4 infractions

    • 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?
      • 4/30/2026 OUTSTANDING - Area enclosed with a fence and 8' plywood wall. Mice droppings observed in this area and no pest control records observed onsite1) There was significant amounts of mice droppings in the storage area in the waste room. There are coolers, freezer and dry storage shelves in these areas. - Remove all foods and single-use customer utensils immediately and permanently or until a fully enclosed room along with an adequate pest control plan is constructed.2) There was large gap at the corner of the overhead doors in the waste room. - There are pest points of entry that must be addressed if there is going to be a storage room in this area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Slight dust build-up on the back prep area walls, pipes and light fixtures.Clean these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning required in the following areas:- behind the waste room freezer- under the storage shelving and wooden skids2. Rearrange the waste room boxes for easier cleaning
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • 4/30/2026 - OUTSTANDING - Please provide these records.There are no records of approval for the storage area in the waste room. There are coolers, freezer and dry storage areas. Remove all foods and dry storage from these areas or fully enclose the area with walls and ceilings.
  3. Risk Management Inspection

    7 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 4/30/2026 - OUTSTANDING" Repeated violation"Inadequate number of sinks available in the facility. Facility is using re-usable customer utensils, cups and plateware and currently only has 2 handwashing basins, one in the front and one in the back and a mechanical dishwasher. Facility must have a 2-compartment sink as a back-up to the mechanical dishwasher in the event the dishwasher fails. The following options are possible:- Install a 2-compartment sink of adequate size, the biggest piece of equipment must fit the basin of each compartment.- Cease all intermediate food handling and preparation such as vegetable washing, sandwich preparation as there isn't a dedicated food preparation sink available and cease using all re-usable customer utensils and cups and plateware.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 4/30/2026 OUTSTANDING - Chlorine test strips expired No chlorine test strips were available for dishwasher.-Obtain valid chlorine test strips.
    • 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?
      • 4/30/2026 OUTSTANDING - Area enclosed with a fence and 8' plywood wall. Mice droppings observed in this area and no pest control records observed onsite1) There was significant amounts of mice droppings in the storage area in the waste room. There are coolers, freezer and dry storage shelves in these areas. - Remove all foods and single-use customer utensils immediately and permanently or until a fully enclosed room along with an adequate pest control plan is constructed.2) There was large gap at the corner of the overhead doors in the waste room. - There are pest points of entry that must be addressed if there is going to be a storage room in this area.3) There were no pest control records available on-site for review.- Ensure pest control records are available for review upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 4/30/2026 OUTSTANDING - Tape was observed place on the shelves and was peeling offRaw wood was exposed on the shelves used to store sauce bottles.Paint on the counter of the prep line cooler was chipping off and raw wood was exposed.The shelf under the hand sink had raw wood.-Replace/repaint the shelves.-Ensure shelves are smooth, impervious to moisture and easily cleanable.
    • 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-compartment dishwashing sink was observed not properly sealed to the wall. Re‑secure the sink and apply smooth, intact, and water‑tight caulking to prevent moisture accumulation and allow for effective cleaning and sanitation.**Please repair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning required in the following areas:- under the backroom handwashing sink - CORRECTED- Under the wall adjacent to the prep cooler - CORRECTED- behind the wasteroom freezer- under the storage shelving and wooden skids2. Rearrange the wasteroom boxes for easier cleaning
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • 4/30/2026 - OUTSTANDING - Please provide these records.There are no records of approval for the storage area in the waste room. There are coolers, freezer and dry storage areas. Remove all foods and dry storage from these areas or fully enclose the area with walls and ceilings.
  4. Monitoring Inspection

    8 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 4/30/2026 - OUTSTANDING" Repeated violation"Inadequate number of sinks available in the facility. Facility is using re-usable customer utensils, cups and plateware and currently only has 2 handwashing basins, one in the front and one in the back and a mechanical dishwasher. Facility must have a 2-compartment sink as a back-up to the mechanical dishwasher in the event the dishwasher fails. The following options are possible:- Install a 2-compartment sink of adequate size, the biggest piece of equipment must fit the basin of each compartment.- Cease all intermediate food handling and preparation such as vegetable washing, sandwich preparation as there isn't a dedicated food preparation sink available and cease using all re-usable customer utensils and cups and plateware.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 4/30/2026 OUTSTANDING - Chlorine test strips expired No chlorine test strips were available for dishwasher.-Obtain valid chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 4/30/2026 - OUTSTANDING - Utensil observed stored in the front handwashing sink"Repeated violation"Manual dishwashing observed in the handwashing sink in the front. - Do not wash dishes in the dedicated handwashing sink. Hand washing sinks must be used for handwashing only.
    • 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?
      • 4/30/2026 OUTSTANDING - Area enclosed with a fence and 8' plywood wall. Mice droppings observed in this area and no pest control records observed onsite1) There was significant amounts of mice droppings in the storage area in the waste room. There are coolers, freezer and dry storage shelves in these areas. - Remove all foods and single-use customer utensils immediately and permanently or until a fully enclosed room along with an adequate pest control plan is constructed.2) There was large gap at the corner of the overhead doors in the waste room. - There are pest points of entry that must be addressed if there is going to be a storage room in this area.3) There were no pest control records available on-site for review.- Ensure pest control records are available for review upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 4/30/2026 OUTSTANDING - Tape was observed place on the shelves and was peeling offRaw wood was exposed on the shelves used to store sauce bottles.Paint on the counter of the prep line cooler was chipping off and raw wood was exposed.The shelf under the hand sink had raw wood.-Replace/repaint the shelves.-Ensure shelves are smooth, impervious to moisture and easily cleanable.
    • 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-compartment dishwashing sink was observed not properly sealed to the wall. Re‑secure the sink and apply smooth, intact, and water‑tight caulking to prevent moisture accumulation and allow for effective cleaning and sanitation.**Please repair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning required in the following areas:- under the backroom handwashing sink- Under the wall adjacent to the prep cooler- behind the wasteroom freezer- under the storage shelving and wooden skids2. Rearrange the wasteroom boxes for easier cleaning
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • 4/30/2026 - OUTSTANDING - Please provide these records.There are no records of approval for the storage area in the waste room. There are coolers, freezer and dry storage areas. Remove all foods and dry storage from these areas or fully enclose the area with walls and ceilings.
  5. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were observed on the food counters.-Ensure that the cleaning cloths are in the sanitizer in between uses.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • " Repeated violation"Inadequate number of sinks available n the facility. Facility is using re-usable customer utensils, cups and plateware and currently only has 2 handwashing basins, one in the front and one in the back and a mechanical dishwasher. Facility must have a 2-compartment sink as a back-up to the mechanical dishwasher in the event the dishwasher fails. The following options are possible:- Install a 2-compartment sink of adequate size, the biggest piece of equipment must fit the basin of each compartment.- Cease all intermediate food handling and preparation such as vegetable washing, sandwich preparation as there isn't a dedicated food preparation sink available and cease using all re-usable customer utensils and cups and plateware.
    • 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 test strips were available for dishwasher.-Obtain valid chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • "Repeated violation"Manual dishwashing observed in the handwashing sink in the front. - Do not wash dishes in the dedicated handwashing sink. Hand washing sinks must be used for handwashing only.
    • 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) There was significant amounts of mice droppings in the storage area in the waste room. There are coolers, freezer and dry storage shelves in these areas. - Remove all foods and single-use customer utensils immediately and permanently or until a fully enclosed room along with an adequate pest control plan is constructed.2) There was large gap at the corner of the overhead doors in the waste room. - There are pest points of entry that must be addressed if there is going to be a storage room in this area.3) There were no pest control records available on-site for review.- Ensure pest control records are available for review upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Raw wood was exposed on the shelves used to store sauce bottles.Paint on the counter of the prep line cooler was chipping off and raw wood was exposed.The shelf under the hand sink had raw wood.-Replace/repaint the shelves.-Ensure shelves are smooth, impervious to moisture and easily cleanable.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • There are no records of approval for the storage area in the waste room. There are coolers, freezer and dry storage areas. Remove all foods and dry storage from these areas or fully enclose the area with walls and ceilings.
  6. Monitoring Inspection

    5 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Inadequate number of sinks available n the facility. Facility is using re-usable customer utensils, cups and plateware and currently only has 2 handwashing basins, one in the front and one in the back and a mechanical dishwasher. Facility must have a 2-compartment sink as a back-up to the mechanical dishwasher in the event the dishwasher fails. The following options are possible:- Install a 2-compartment sink of adequate size, the biggest piece of equipment must fit the basin of each compartment.- Cease all intermediate food handling and preparation such as vegetable washing, sandwich preparation as there isn't a dedicated food preparation sink available and cease using all re-usable customer utensils and cups and plateware.
    • 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 test strips available. Smartpower sink and Surface test strips are not compatible with the Oasis 146 multi-Quat sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Manual dishwashing observed in the handwashing sink in the front. - Do not wash dishes in the dedicated handwashing sink. Hand washing sinks must be used for handwashing only.
    • 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) There was significant amounts of mice droppings in the storage area in the waste room. There are coolers, freezer and dry storage shelves in these areas. - Remove all foods and single-use customer utensils immediately and permanently or until a fully enclosed room along with an adequate pest control plan is constructed.2) There was large gap at the corner of the overhead doors in the waste room. - There are pest points of entry that must be addressed if there is going to be a storage room in this area.3) There were no pest control records available on-site for review.- Ensure pest control records are available for review upon request.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • There are no records of approval for the storage area in the waste room. There are coolers, freezer and dry storage areas. Remove all foods and dry storage from these areas or fully enclose the area with walls and ceilings.
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