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Kaffa Coffee Roaster and Studio

201 - 10920 88 Avenue NW Edmonton AB T6G 0Z1 · Food - General

Official record from Alberta →

Inspection summary

Kaffa Coffee Roaster and Studio has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on March 18, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Chemicals and toxic substances and Food temperature control.

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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 9, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on March 9, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on March 18, 2026. 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 3 times across 2 separate inspections, most recently on March 9, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet at the two-compartment sink was wobbly - not firmly secured to the base.
  2. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Gluten-free products are prepared by an unapproved/unpermitted source.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A used glove was left hanging over the ledge of the two-compartment sink. Another pair of used gloves were left on a cutting board after use. RESOURCE:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-proper-glove-use.pdf
    • 09. Are chemicals stored and handled in a safe manner?
      • Two chemical spray bottles were not clearly labeled to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Egg tarts (high-risk food) were held at room temperature. Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf2. The facility did not have a thermometer to monitor hot holding temperatures.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the coffee roaster was not equipped with soap or paper towel. Note, please obtain a pump-style dispenser for hand soap.
    • 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?
      • An expired permit was posted on public display.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Faucet at the two-compartment sink was wobbly - not firmly secured to the base.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2026-03-09Below violation not monitored at the time of inspection - to be reviewed at the re-inspection.___________________2025-04-24A gap was observed between the wall and the floor beneath the sandwich press counter which makes it difficult to effectively clean. Ensure that the indicated gap is sealed to be smooth and easy to clean.
  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A gap was observed between the wall and the floor beneath the sandwich press counter which makes it difficult to effectively clean. Ensure that the indicated gap is sealed to be smooth and easy to clean.
  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap at the handwashing sink was not observed to be in a suitable dispenser. Ensure soap at the handwashing sink is available in a dispenser.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A gap was observed between the wall and the floor beneath the sandwich press counter which makes it difficult to effectively clean. Ensure that the indicated gap is sealed to be smooth and easy to clean.
  5. Demand Inspection

    0 infractions

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