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Infusion Cafe & Bistro

210 - 555 4 Avenue SW Calgary AB T2P 3E7 · Food - General

Official record from Alberta →

Inspection summary

Infusion Cafe & Bistro has been inspected 2 times by Alberta Health Services (Environmental Public Health) since March 4, 2025. The most recent inspection, on September 11, 2026, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on September 11, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times on March 4, 2025. 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 once on September 11, 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 once on September 11, 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.

2 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine sanitizer concentration in a spray bottle was measured above 200 ppm at the time of inspection. Sanitizer solutions must be maintained at the appropriate concentration to ensure effective surface disinfection without posing a risk of chemical contamination to food. Mix and maintain the chlorine sanitizer at 100 ppm and monitor concentrations regularly to ensure adequate cleaning.**Chlorine sanitizer was mixed to 100ppm during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops with handles were observed buried in the products inside food containers. Ensure the handles are placed upright to prevent contamination of the food.**The scoops were removed from the buckets during the inspection.2. The bulk container lid was taped with duct tape. Please remove the duct tape or replace the lid with a smooth, durable and easily cleanable lid. **Food was transferred to another container with an appropriate lid during the inspection and the taped lid discarded.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice accumulation was observed around the door of the walk-in freezer and there was a glass bowl under the condenser pipe. Ensure the freezer is maintained in good repair.**Please find the cause of ice build-up and repair the freezer.
  2. Initial Inspection

    3 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?
      • Cupboard veneers are chipped and peeling. Please repair/resurface the cupboard fronts such that they are smooth, cleanable, and impervious to moisture.
    • 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) The back two-compartment sink faucet is leaking. Please repair the leak. 2) The faucet at the front two-compartment sink is loose. Please secure the faucet to the countertop.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of debris and grime was observed on the shelving in the front cupboards. Please clean and sanitize the shelves and cupboards.

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