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Il Caffe

120 - 207 9 Avenue SW Calgary AB T2P 1K3 · Food - General

Official record from Alberta →

Inspection summary

Il Caffe has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 14, 2024. The most recent inspection, on September 29, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

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.

  • 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 September 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on September 23, 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?

  • 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 once on September 18, 2026. 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 3 times across 2 separate inspections, most recently on September 18, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on September 23, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • OUTSTANDING on 9/23/2026Owner noted it could be in defrost cycle. Repair invoice observed. Temperature recorded at -8 degrees celsius.The upright freezer ambient temperature was measured at −5°C, which is above the required temperature of −18°C or lower for frozen food storage. Repair or replace the freezer to ensure safe storage of frozen foods.**Repair the freezer and ensure it can maintain a frozen temperature of -18 or below.
    • 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?
      • Pest control records were not available at the time of inspection. Ensure that an active pest control monitoring program is in place and maintained to facilitate the early detection and management of any pest activity or infestation.**Please provide pest control report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • OUTSTANDING on 9/23/2026Char and grease build-up on the top of the panini grill plate. Please degrease and scrub the grill to maintain it in a clean and sanitary manner.**Clean the panini grill.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution was tested below 100 ppm during the inspection. Sanitizer solutions must be maintained at the appropriate concentration of 100 ppm to ensure effective surface disinfection of food contact surfaces. Mix and maintain the chlorine sanitizer at 100 ppm and monitor concentrations regularly to ensure adequate cleaning.**Bleach solution was mixed to 100 ppm concentration during the inspection
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A single-use plastic cup was being used as a bulk scoop for the sugar. Please discard the single-use cup and switch to a handled reusable bulk scoop.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The ice scoop was being stored in the ice machine with the handle in contact with the ice. Store scoop in a clean container outside the machine when there is no ice holder in the ice compartment.**The ice scoop was removed from the ice during inspection and washed in the dishwasher.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The upright freezer ambient temperature was measured at −5°C, which is above the required temperature of −18°C or lower for frozen food storage. Repair or replace the freezer to ensure safe storage of frozen foods.**Repair the freezer and ensure it can maintain a frozen temperature of -18 or below.
    • 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?
      • Pest control records were not available at the time of inspection. Ensure that an active pest control monitoring program is in place and maintained to facilitate the early detection and management of any pest activity or infestation.**Please provide pest control report.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Char and grease build-up on the top of the panini grill plate. Please degrease and scrub the grill to maintain it in a clean and sanitary manner.**Clean the panini grill.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The upright cooler and freezer handles were observed with accumulation of dirt/debris. **Please clean
  4. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A single-use plastic cup was being used as a bulk scoop for the sugar. Please discard the single-use cup and switch to a handled reusable bulk scoop.
  5. Monitoring Inspection

    0 infractions

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