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Higher Ground Cafe

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

5 inspections

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of Quat sanitizer (146 multi-Quat) was way too strong. Measured at above 400 ppm. - Quat sanitizers must be used at the food safe concentration of 200 ppm. Follow the manufacturer's instruction. Use Quat test strips to verify the concentration after mixing.
    • 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?
      • Paper towel dispenser was detached from the wall and stored on a shelf in the back. Install towel dispenser on the wall next to the hand washing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Access to handwashing sink in the back was blocked with a linen bin. - Remove linen bin and ensure handwashing is accessible at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Knives were stored inside of knife blocks that is no smooth and easily cleanable. - All surfaces must smooth, easily to clean and impervious to moisture to facilitate with cleaning and sanitizing. Must be remove immediately. 2) Ice scoop was stored in wicker baskets.