Skip to content
Loading map…

KA'WA Coffee Shop

4914 50 Avenue Red Deer AB T4N 4A8 · Food - General

Official record from Alberta →

Inspection summary

KA'WA Coffee Shop has been inspected 9 times by Alberta Health Services (Environmental Public Health) since July 16, 2025. The most recent inspection, on July 22, 2026, recorded 4 infractions.

2 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 14 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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.

  • 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 3 times across 3 separate inspections, most recently on July 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 July 23, 2025. 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 10 times across 7 separate inspections, most recently on July 22, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 4 times across 3 separate inspections, most recently on July 22, 2026. For example: 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?

  • 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 22, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

9 inspections

  1. Demand Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two compartment sink was observed within the back of the facility. Utensils and dishes were being sanitized using Purell multi-surface sanitizer by spraying the solution.While the Purell sanitizer is food grade, proper sanitization of utensils and dishes requires complete submersion in the sanitizer for 2 minutes. Please ensure that an approved sanitizer, such as the Purell multi-surface solution, bleach or Quats, is being used to submerge the dishes and equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The sink being used for handwashing was also being used to clean dirty dishes. Possible contamination can occur from washing hands over dishes and equipment. Please ensure that a designated hand sink is being used only for handwashing and has soap, paper towel that is easily accessible.
    • 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?
      • The facility was observed to be operating outside of their food permit. No reusable utensils are allowed; however, it was noted that reusable utensils are being provided to customers. Please ensure that only disposable utensils are being used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas were noted to not be clean. Specific debris was observed to be built up around the fridge and preparation cooler. Please ensure that hard-to-reach areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward.
  2. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two compartment sink was observed within the back of the facility. Utensils and dishes were being sanitized using Purell multi-surface sanitizer by spraying the solution.While the Purell sanitizer is food grade, proper sanitization of utensils and dishes requires complete submersion in the sanitizer for 2 minutes. Please ensure that an approved sanitizer, such as the Purell multi-surface solution, bleach or Quats, is being used to submerge the dishes and equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The sink being used for handwashing was also being used to clean dirty dishes. Possible contamination can occur from washing hands over dishes and equipment. Please ensure that a designated hand sink is being used only for handwashing and has soap, paper towel that is easily accessible.
    • 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?
      • The facility was observed to be operating outside of their food permit. No reusable utensils are allowed; however, it was noted that reusable utensils are being provided to customers. Please ensure that only disposable utensils are being used.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas were noted to not be clean. Specific debris was observed to be built up around the fridge and preparation cooler. Please ensure that hard-to-reach areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward.
  3. Monitoring Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two compartment sink was observed within the back of the facility. Utensils and dishes were being sanitized using Purell multi-surface sanitizer by spraying the solution.While the Purell sanitizer is food grade, proper sanitization of utensils and dishes requires complete submersion in the sanitizer for 2 minutes. Please ensure that an approved sanitizer, such as the Purell multi-surface solution, bleach or Quats, is being used to submerge the dishes and equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The sink being used for handwashing was also being used to clean dirty dishes. Possible contamination can occur from washing hands over dishes and equipment. Please ensure that a designated hand sink is being used only for handwashing and has soap, paper towel that is easily accessible.
    • 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?
      • The facility was observed to be operating outside of their food permit. No reusable utensils are allowed; however, it was noted that reusable utensils are being provided to customers. Please ensure that only disposable utensils are being used.
    • 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?
      • No food handling permit was printed and on display for customers to view. Please print off and display a valid food handling permit.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ice scoop was observed being stored inside the machine. Onsite staff immediately corrected the issue.Please ensure that the scoop is stored outside of the ice machine in a clean, protected container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard-to-reach areas were noted to not be clean. Specific debris was observed to be built up around the fridge and preparation cooler. Please ensure that hard-to-reach areas are thoroughly cleaned, and that these areas are included in routine cleaning practices moving forward.
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • The washroom door opens directly into the cashier/café area. Please ensure that a self-closing mechanism is installed to ensure safe and sanitary food handling.
  6. Risk Management Inspection

    2 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?
      • The washroom door opens directly into the cashier/café area. Please ensure that a self-closing mechanism is installed to ensure safe and sanitary food handling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walls exiting the food preparation area were observed to be in disrepair.Please ensure that all facility surfaces are smooth, non-absorbent, and easy-to-clean.
  7. Initial Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler was measured at 22C at the time of inspection. The operator had mentioned that the compressor was not turned on.Please ensure that refrigeration units are able to hold temperatures of 4C or lower.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walls exiting the food preparation area were observed to be in disrepair.Please ensure that all facility surfaces are smooth, non-absorbent, and easy-to-clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The washroom door opens directly into the cashier/café area. Please ensure that a self-closing mechanism is installed to ensure safe and sanitary food handling.
  8. Risk Management Inspection

    2 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?
      • The washroom door opens directly into the cashier/café area. Please ensure that a self-closing mechanism is installed to ensure safe and sanitary food handling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The walls exiting the food preparation area were observed to be in disrepair.Please ensure that all facility surfaces are smooth, non-absorbent, and easy-to-clean.
  9. Demand Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website