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Kawa Espresso Bar

101 - 1333 8 Street SW Calgary AB T2R 1M6 · Food - General

Official record from Alberta →

Inspection summary

Kawa Espresso Bar has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 13, 2024. The most recent inspection, on February 12, 2026, recorded 1 infraction.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Pests.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 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 6 times across 4 separate inspections, most recently on January 5, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 17, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on April 17, 2025. 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 March 20, 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 18 times across 9 separate inspections, most recently on February 12, 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?

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. 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?
      • Not sure if there are waste pipes above the food preparation area. Operator added partial covering above the food preparation counter and preparation cooler.Finish entire ceiling is required in the food preparation area.Previous Report:An area of ceiling in the kitchen area of the facility is open to above.Install drop ceiling, finished drywall, or otherwise finish the ceiling so that it is smooth, non-absorbent to moisture, and easy to clean.
  2. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the double glass door cooler measured between 7-10 degrees Celsius. Internal food temperatures of perishable food in this cooler measured between 7 to 10 degrees Celsius.Operator adjusted the cooler temperature down. Also discussed reorganizing this cooler to allow for adequate air flow throughout the cooler. Do not store perishable food in this cooler until it can maintain food temperatures at 4 degrees Celsius or less at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Not sure if there are waste pipes above the food preparation area. Operator added partial covering above the food preparation counter and preparation cooler.Finish entire ceiling is required in the food preparation area.Previous Report:An area of ceiling in the kitchen area of the facility is open to above.Install drop ceiling, finished drywall, or otherwise finish the ceiling so that it is smooth, non-absorbent to moisture, 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?
      • Duct tape was used to cover the preparation counter edge. Repair the edge.
  3. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the under counter cooler measured 10 degrees Celsius.Remove perishable food from this cooler. Do not use this cooler for perishable food storage until it can maintain food temperatures at 4 degrees Celsius or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the double glass door cooler measured between 7-10 degrees Celsius. Internal food temperatures of perishable food in this cooler measured between 7 to 10 degrees Celsius.Operator adjusted the cooler temperature down. Also discussed reorganizing this cooler to allow for adequate air flow throughout the cooler. Do not store perishable food in this cooler until it can maintain food temperatures at 4 degrees Celsius or less at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Not sure if there are waste pipes above the food preparation area. Operator added partial covering above the food preparation counter and preparation cooler.Finish entire ceiling is required in the food preparation area.Previous Report:An area of ceiling in the kitchen area of the facility is open to above.Install drop ceiling, finished drywall, or otherwise finish the ceiling so that it is smooth, non-absorbent to moisture, 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?
      • Duct tape was used to cover the preparation counter edge. Repair the edge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • December 8, 2025:There was grease, soil, and/or food debris accumulation on floors in hard to reach areas throughout the facility (including but not limited to under the double door glass cooler, under the dish washing sinks, under the food preparation cooler)Clean hard to reach areas in the facility and ensure they are cleaned on a regular basis).April 17, 2025:1) Dust and stains were build-up between preparation cooler and wall.Dust build-up between oven and wall. 2) Slight grease build-up on the wall above the counter grills. 1 to 2) Clean these areas.
  4. Demand 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?
      • Not sure if there are waste pipes above the food preparation area. Operator added partial covering above the food preparation counter and preparation cooler.Finish entire ceiling is required in the food preparation area.Previous Report:An area of ceiling in the kitchen area of the facility is open to above.Install drop ceiling, finished drywall, or otherwise finish the ceiling so that it is smooth, non-absorbent to moisture, 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?
      • Duct tape was used to cover the preparation counter edge. Repair the edge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust and stains were build-up between preparation cooler and wall.Dust build-up between oven and wall. 2) Slight grease build-up on the wall above the counter grills. 1 to 2) Clean these areas.
  5. Risk Management 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?
      • Not sure if there are waste pipes above the food preparation area. Operator added partial covering above the food preparation counter and preparation cooler.Finish entire ceiling is required in the food preparation area.Previous Report:An area of ceiling in the kitchen area of the facility is open to above.Install drop ceiling, finished drywall, or otherwise finish the ceiling so that it is smooth, non-absorbent to moisture, 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?
      • Duct tape was used to cover the preparation counter edge. Repair the edge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust and stains were build-up between preparation cooler and wall.Dust build-up between oven and wall. 2) Slight grease build-up on the wall above the counter grills. 1 to 2) Clean these areas.
  6. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were on the counters and plate. Store cleaning cloths in sanitizer in between uses.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • True Stand-up cooler:Perishable foods on the cooler bottom shelf were stored between 8.0 to 9.0 degrees C. Soup @ 8.0 to 9.0 degrees C. and ham @ 8.4 degrees C. Cooler was overstuffed; cold air can't get down to the bottom. Fix cooler and store cold perishable foods at 4 degrees C or below.
    • 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?
      • Pest reports were not available. Pest company contract was cancelled. Provide pest monitoring in the facility.
    • 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 commercial canopy in the facility. Pans were used to fry hamburger patties and steaks on the counter hot plate.Permit restriction: No deep frying or extensive grease producing cooking. Please follow permit restriction
    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator cannot locate a copy of the certified food safety certificate. Provide certified food safety certificate
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Not sure if there are waste pipes above the food preparation area. Operator added partial covering above the food preparation counter and preparation cooler.Finish entire ceiling is required in the food preparation area.Previous Report:An area of ceiling in the kitchen area of the facility is open to above.Install drop ceiling, finished drywall, or otherwise finish the ceiling so that it is smooth, non-absorbent to moisture, 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?
      • Duct tape was used to cover the preparation counter edge. Repair the edge.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust and stains were build-up between preparation cooler and wall.Dust build-up between oven and wall. 2) Slight grease build-up on the wall above the counter grills. 1 to 2) Clean these areas. 3) Personal clutter in the food handling areas.Organize the space for easy cleaning.4) Coolers, freezers, dishwasher and food surface sanitizer were not checked. Check and record coolers and freezers temperature, dishwasher and food surface sanitizer daily.
  7. 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?
      • An area of ceiling in the kitchen area of the facility is open to above.Install drop ceiling, finished drywall, or otherwise finish the ceiling so that it is smooth, non-absorbent to moisture, and easy to clean.
  8. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer available onsite did not indicate a correct concentration when tested. Staff indicated that a quats-based disinfectant, measured at >500ppm, was being used for food contact surfaces. Contact chemical supply company to adjust chemical dispenser to ensure a concentration of 200ppm food-grade sanitizer is dispensed. Used food-grade sanitizer for wiping surfaces in food handling areas.
    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of high-concentration bleach disinfectant was mislabeled as quats sanitizer.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An area of ceiling in the kitchen area of the facility is open to above.Install drop ceiling, finished drywall, or otherwise finish the ceiling so that it is smooth, non-absorbent to moisture, and easy to clean.
  9. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quats sanitizer available onsite did not indicate a correct concentration when tested. Staff indicated that a quats-based disinfectant, measured at >500ppm, was being used for food contact surfaces. Contact chemical supply company to adjust chemical dispenser to ensure a concentration of 200ppm food-grade sanitizer is dispensed. Used food-grade sanitizer for wiping surfaces in food handling areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pastries filled with cheese and cooked vegetables were identified as not being held under temperature controls. High-risk pastries had been baked less than two hours previously and were placed into cooler during inspection. A hot-holding unit capable of holding these pastries at 60C or higher is also acceptable.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Frozen chicken was observed being thawed in stagnant water. This thawing method is not acceptable due to temperature control concerns. Meat was placed into sink to thaw under cold running water during inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The digital thermometer available to confirm the temperature of the heat-sanitizing dishwasher onsite was not functional at the time of inspection. Because the heat-sanitizing dishwasher did not appear to have a display indicating a rinse temperature, a thermometer capable of measuring the highest temperature achieved by the dishwasher must be available to verify sanitization.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • An area of ceiling in the kitchen area of the facility is open to above.Install drop ceiling, finished drywall, or otherwise finish the ceiling so that it is smooth, non-absorbent to moisture, and easy to clean.

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