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Kerby Cafe - Main Kitchen

1133 7 Avenue SW Calgary AB T2P 1B2 · Food - General

Official record from Alberta →

Inspection summary

Kerby Cafe - Main Kitchen has been inspected 5 times by Alberta Health Services (Environmental Public Health) since April 29, 2024. The most recent inspection, on September 28, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 2 separate inspections, most recently on September 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 23, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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. Initial Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *Quats based sanitizer measured in excess of 400ppm at the source (dispenser)*Ensure the dispenser is calibrated to provide 200ppm quats concentrations
  2. Monitoring Inspection

    0 infractions

  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Butter at prep. table measured at 39 degrees celsius*Ensure that perishable food items are kept at refrigeration temperatures
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Slicer (operator says only used for cheese) has debris on back side of blade.-Ensure slicer is fully dismantled for cleaning after each use. This may require staff member cleaning it to have some training
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher not sanitizing (63.0C and 66.8C at the plates, after multiple runs). Appears to be a high temp dishwasher.-Ensure dishes are sanitized with hot water, 71C at the plates/82C on the gauge. Operator should log dishwasher temperatures daily-Temporary solution: operator sanitizing dishes in sink with quat solution, test strips available

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