Kahwa Raw Cafe
107 Mistatim Road NW Edmonton AB T6V 0M8 · Food - General
Inspection summary
Kahwa Raw Cafe has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 20, 2025. The most recent inspection, on December 23, 2025, recorded 1 infraction.
2 of 5 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 7 infractions recorded. The higher-risk findings here relate to: 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.
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 December 22, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
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 3 separate inspections, most recently on December 23, 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?
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
- 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?
- Ensure foam-filled ceiling areas are smooth and properly skirted to prevent accumulation of dust.Please have a cover for the opening on the wall close to the dishwasher.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- -Dishwasher did not reach the sanitizing temperature of 71`C at dish level at the time of inspection. Please ensure the dishwasher is in good working. - New hot water tank replaced. However, no running hot water. The manager contacted the contractor during inspection to fix the hot water tank and dishwasher.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ensure foam-filled ceiling areas are smooth and properly skirted to prevent accumulation of dust.
- 23. Is the facility maintained in a clean and sanitary condition?
- Implement a cleaning plan for exposed ducts, plumbing lines, and other overhead structures to maintain hygiene and a record/log be maintained.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Initial Inspection
3 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher did not reach the sanitizing temperature of 71`C at dish level at the time of inspection. Please ensure the dishwasher is in good working. Chemical sanitizer (Chlorie) was made available for the two compartment sink for manual dishwashing.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Ensure foam-filled ceiling areas are smooth and properly skirted to prevent accumulation of dust.
- 23. Is the facility maintained in a clean and sanitary condition?
- Implement a cleaning plan for exposed ducts, plumbing lines, and other overhead structures to maintain hygiene and a record/log be maintained.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Demand Inspection
0 infractions
- Demand Inspection
0 infractions