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Kesh Kesh Coffee Roastery

204 7A Street NE Calgary AB T2E 4E8 · Food - General

Official record from Alberta →

Inspection summary

Kesh Kesh Coffee Roastery has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 25, 2025. The most recent inspection, on October 13, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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 once on October 13, 2026. 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 3 times across 2 separate inspections, most recently on October 1, 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?

  • 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 once on September 25, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on September 25, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Dairy products in small cooler at coffee machine measured at 12 C. Temperature gauge turned down and operator will monitor.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Demand 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?
      • There is a gap on the south wall of the kitchen where the vent is installed and there is a hole on the floor by the south wall as well. The facility must be structurally sound and maintained in good repair to facilitate cleaning and to prevent the entry of pests. Repair and seal the gap in the wall and the hole in the floor.4. The wall near the stove is in disrepair. The material has lifted and appears to have absorbed moisture. Walls must be smooth, durable, and impervious to moisture to facilitate cleaning. Repair the damaged walls.
    • 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 wall underneath the three-compartment sink is made of raw wood. All surfaces must be smooth, durable, and impervious to moisture to ensure proper cleaning. Paint the wood or cover with stainless steel.The operator stated they will paint the wood with waterproof paint.
  5. Initial Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Coffee beans were degassing in the basement, and the lid was slightly removed. The operator stated they remove the lid for a couple of hours every morning for approximately two weeks to degas. Food must be protected at all times from contamination. Refrain from leaving coffee beans uncovered in the basement as dust and debris may settle inside of the container where the coffee beans are stored and may attract pests. Degas the coffee beans in the kitchen area where staff members can monitor it.The operator covered the coffee beans during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Light covers are missing for the light fixtures in the basement. Light covers or shatter guards must be installed to protect food from physical contamination. Install light covers or replace the light fixtures with shatterproof bulbs.2. The lighting levels in the basement is too low. Difficult to see food storage conditions. Lighting should be at an adequate level to facilitate cleaning and to monitor for pests. Install more lights.3. There is a gap on the south wall of the kitchen where the vent is installed and there is a hole on the floor by the south wall as well. The facility must be structurally sound and maintained in good repair to facilitate cleaning and to prevent the entry of pests. Repair and seal the gap in the wall and the hole in the floor.4. The wall near the stove is in disrepair. The material has lifted and appears to have absorbed moisture. Walls must be smooth, durable, and impervious to moisture to facilitate cleaning. Repair the damaged walls.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Found two knives that were coated in paint, and the paint was chipped.Utensils must be maintained in good condition to prevent physical contamination of food and to ensure proper cleaning. Monitor the condition of utensils and food equipment. Discard or replace the utensils and food equipment when they are in disrepair. The operator removed the two knives from the magnetic knife storage during the inspection.

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