Skip to content
Loading map…

Husky / Andante Andante Coffee House - Food

4520 45 Street Rocky Mountain House AB T4T 0B4 · Food - General

Official record from Alberta →

Inspection summary

Husky / Andante Andante Coffee House - Food has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on March 25, 2026, recorded 2 infractions.

3 of 10 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

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 2 times across 2 separate inspections, most recently on February 7, 2025. 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 once on October 2, 2024. 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on August 12, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on August 12, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 8 times across 5 separate inspections, most recently on March 7, 2025. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

10 inspections

  1. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is insufficient lighting in the back food preparation area.*** Please provided sufficient artificial light to ensure the safe and sanitary production of food and facilitate cleaning of the premises. Please see the Food Service and Food Retail Code section 2.7 for specific lighting levels required. ***
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a build-up of dirt, food debris and garbage (i.e. wrappers, lids, etc.) noted in the back food preparation especially on the floor under tables and equipment and behind items stored on the floor.*** Please organize this area to minimize items on the floor to facilitate easy cleaning and thoroughly clean this area. ***
  2. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The faucet at the handwashing sink in the coffee area of the store was leaking.Please ensure the faucet is repaired.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some deep cleaning is required within refrigeration units (both in the coffee area in the store, and in the Andante cafe area).
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • As of March 7, 2025, the operator indicated that temperatures were being recorded, however the log sheets could not be found at the time of the inspection.Please ensure the log sheet is posted onto each unit for easy access and availability for review.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • At the time of the inspection, the permit displayed was expired. As of February 7, 2025, this violation continues. Please ensure a valid food handling permit is posted.
  5. Risk Management Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Continues: Temperature records were not being kept that monitor the temperatures of refrigeration units.As of February 7th, 2025, this violation continues. Temperatures must be monitored and recorded at least once per day (coolers must be <4C, freezers must be <-18C, and hot-holding must be >60C).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At the time of the inspection, test strips were not available to test the concentration of the chlorine (bleach) sanitizer. As of February 7, 2025, this violation continues. Test strips must be obtained and used to verify the chlorine concentration (which should be 100 ppm).
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • At the time of the inspection, the permit displayed was expired. As of February 7, 2025, this violation continues. Please ensure a valid food handling permit is posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • As of February 7, 2025, the operator confirmed that a couple of staff members have foodsafe certification.Please ensure copies of certificates are available onsite for review.
  6. Monitoring Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Continues: Temperature records were not being kept that monitor the temperatures of refrigeration units.As of January 21, 2025, this violation remains outstanding. Templates were provided via email as requested by the operator. Please ensure temperatures are monitored and recorded at least once per day.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • At the time of the inspection, the ice scoop was observed to be stored inside the ice machine. Please ensure the scoop is always stored outside of the machine to protect ice from potential contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • At the time of the inspection, test strips were not available to test the concentration of the bleach sanitizer. Please ensure test strips are obtained and used to verify the chlorine concentration (which should be 100-200 ppm).
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • At the time of the inspection, the permit displayed was expired. Please ensure a valid food handling permit is posted.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A food safety trained staff was not present at the time of the inspection. *** Please ensure that at least 1 staff per shift is present that has a valid food safety training certificate. ***
    • 23. Is the facility maintained in a clean and sanitary condition?
      • At the time of the inspection, the area previous coffee area was cluttered with items. Please ensure all areas of the facility organized and free from excess clutter in order to allow for adequate cleaning.
  7. Demand Inspection

    6 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • CONTINUES: Temperature records were not being kept that monitor the temperatures of refrigeration units.*** Please monitor and record temperatures of refrigeration units at least once a day. Template is provided. ***
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • At the time of the inspection, the sink in the new cafe area was being used to store items. This sink needs to be maintained free of obstruction at all times so it can be used for washing hand. This sink must be equipped with soap and paper towel. Staff must wash hands when they become contaminated or change tasks.*** Please ensure that this sink is accessible at all times for hand washing and is equipped with liquid soap and 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?
      • A complaint about a cat in the facility was received. There was no sign of a cat in the facility at the time of the inspection but when questions, the operator stated that the cat does come in some times. The operator committed to ensuring the cat does not enter the facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • A food safety trained staff was not present at the time of the inspection. *** Please ensure that at least 1 staff per shift is present that has a valid food safety training certificate. ***
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The floor for the food service area in the new cafe area is unfinished OSB wood that is porous/absorbent and cannot be easily cleaned.*** Please ensure that all floors, walls, ceiling, counters, shelves and food contact services are smooth, no-porous/non-absorbent and can be easily cleaned. ***
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Operator converted space previous used as the shop and storage into a cafe area that offers coffees and baked goods. This conversion was completed without providing plans and specifications to the Public Health Inspector for review and approval. There are additional renovations/alterations/development proposed/pending.All alterations and construction must be approved by submitting plans and specification for the food preparation and food service area(s) to the Public Health Inspector. Please review the Food Regulation (AR 31/2006) and the Food Retail and Food Service Code 2003 (Amended June 2020) to ensure that the plans and specification meet the requirements outlined in these documents. *** Please ensure that plans, specification and descriptions of services are provided to the Public Health Inspector for review and approval prior to doing any work. ***
  8. Monitoring Inspection

    3 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • The dairy products within the dairy display case were spoiled due to the unit not being able to maintain temperature below 4°C.The store clerk took immediate action and removed these items from sale to the public and disposed of them by dumping down the sink.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Temperature records were not being kept that monitor the temperatures of refrigeration units.*** Please monitor and record temperatures of refrigeration units at least once a day. Template is provided. ***
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The dairy display case was at 16°C. All food items were removed from this refrigeration unit and disposed of. And owner committed to have unit serviced or replaced as was warranted.
  9. Demand Inspection

    0 infractions

  10. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website