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Karen's Cafe & Catering

1607 90 Avenue SW Calgary AB T2V 4V7 · Food - General

Official record from Alberta →

Inspection summary

Karen's Cafe & Catering has been inspected 7 times by Alberta Health Services (Environmental Public Health) since December 12, 2023. The most recent inspection, on July 27, 2026, recorded 4 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 3 separate inspections, most recently on November 11, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 3 times across 3 separate inspections, most recently on July 27, 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?

  • 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 June 18, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 6 times across 4 separate inspections, most recently on July 27, 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 3 separate inspections, most recently on July 27, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

7 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open food containers were observed stored under the prep counter on the undershelf. Operator was instructed to put the lids on all food containers.
    • 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) No pest control records were available on site for verification.Requirement:a) Maintain pest control records on monthly basis and keep onsite for verification by the health inspector. Please send the recent 2-3 months pest control records via email.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard tiles located on the wall near back door were loose having gaps.Requirement:Repair baseboard to seal the gaps.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required throughout the kitchen. Dirt and debris were noted under and behind equipment: cooking equipment, under rack in dry storage room, under dish washing area, walk-in cooler shelves and the floor. Requirement:Clean the above noted areas.*Cleaning schedule template will be attached to the report for your reference.
  2. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Sugar cubes were kept uncovered and stored along with miscellaneous items like chemical bottle, receipts and loose papers in front cash register area.b) jackets were stored along with food on the rack in the kitchenRequirement:a) Keep food covered during storage to prevent contamination.b) Store personal and miscellaneous items separately from food and food contact surfaces.
    • 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) No pest control records were available on site for verification.b) Drain cover was missing located in beverage prep area.Requirement:a) Maintain pest control records on monthly basis and keep onsite for verification by the health inspector.b) Provide cover on the drain to prevent hiding place for pests/vermin.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard tiles located on the wall near back door were loose having gaps.Requirement:Repair baseboard to seal the gaps.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris were noted under and behind equipment: cooking equipment, under rack in dry storage room, under dish washing area.Requirement:Clean the above noted areas.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring 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)?
      • Concentration of chlorine measured 0 ppm during sanitizer cycle.Requirement:-Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.- Manually sanitize dishes by immersing in sanitizer solution at 100 ppm concentration in the sink for minimum two minutes until dish washer is repaired.- Repair dish washer asap
    • 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) Mice droppings were noted on rack shelves in dry storage room and under counter in dish washing area.b) No pest control records were available on site.Requirement:a) Clean and disinfect the affected areas.b) Seal all entry points for mice.c) Maintain adequate pest control records and keep on site for verification.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Rack shelves located in walk in cooler were rusted making surface rough.Requirement:-All surfaces must be smooth, washable and non-absorbent.- Refinish shelves to have smooth surface.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine in sanitizer solution of pail located in prep area was 0 ppm.Requirement:Ensure that concentration of chlorine is maintained at 100 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Scoop handle was kept in salad container located in walk in cooler.b) One soup pail and a salad container were kept uncovered in walk in coolerc) A box containing chips bags was stored directly on floor in front area.d) Jacket was stored on prep counter.Requirement:a) Do not store scoop handle in food. Store scoop vertically with handle up to prevent contamination of food.b) Keep food covered during storagec) Store food at least 15 cm off the floord) Store personal and miscellaneous items separately from food and food contact surfaces to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Lemon scented bleach was provided to make sanitizer solution for the surfaces.Requirement: Use plain bleach free from added chemicals to make sanitizer solution.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Accumulation of dirt and debris on walk in cooler floor near the wallsb) Dirt and debris under and behind equipmentc) Dirt on shelf being used to store single use dishesRequirement:Clean the above noted areas.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 0 ppm during sanitizer cycle of dish washer.Requirement: Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.Machine was primed a couple of times, and 100 ppm concentration was achieved.

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