Kingdom Coffee
75 Skyline Crescent NE Calgary AB T2K 5X2 · Food - General
9 inspections
- Risk Management Inspection
2 infractions
- 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?
- There was one mouse in the tin cat trap underneath the sink near the packaged food hampers. The facility must be free from an infestation. Consult with a professional pest control company to abate the issue. Conduct an assessment with the pest control operator to determine and seal all entry points.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- FOOD BANK:1) The unfinished, wooden food bank storage shelves were difficult to clean/sanitize and were contaminated with food spillage. Please clean shelves and paint/finish so surfaces are smooth, nonporous, and easy to clean. Recommend painting with white, glossy paint. Please complete by May 10, 2026.2) The food bank sorting and storage room was carpetted. The carpet was dark, stained/dirty, and difficult to maintain. Please remove carpet and finish floor so it is smooth, nonporous and easily cleanable. Manager stated landlord is currently selling unit and business may have to relocate in middle of July. Business owner will update AHS on status and will replace flooring if lease is renewed.
- 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?
- Risk Management Inspection
2 infractions
- 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?
- Two dead mice were found. One underneath the sink near the packaged food hampers and one under the sink where the t-shirts are made. The facility must be free from an infestation. Consult with a professional pest control company to abate the issue. Conduct an assessment with the pest control operator to determine and seal all entry points.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- FOOD BANK:1) The unfinished, wooden food bank storage shelves were difficult to clean/sanitize and were contaminated with food spillage. Please clean shelves and paint/finish so surfaces are smooth, nonporous, and easy to clean. Recommend painting with white, glossy paint. Please complete by May 10, 2026.2) The food bank sorting and storage room was carpetted. The carpet was dark, stained/dirty, and difficult to maintain. Please remove carpet and finish floor so it is smooth, nonporous and easily cleanable. Manager stated landlord is currently selling unit and business may have to relocate in middle of July. Business owner will update AHS on status and will replace flooring if lease is renewed.
- 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?
- Demand Inspection
3 infractions
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The hot water tap for the hand sink located in the front area was in disrepair. Repair the hot water tap and ensure hot and cold running water is available for hand washing. Another hand sink was available in proximity and supplied hot and cold running water.
- 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?
- 1. Mice droppings were observed underneath the pallets and on the exterior packaging of the coffee bean bags. Carefully remove the mice droppings and clean the affected area. Assess the food packaging of the coffee beans and ensure it is not compromised.2. There was a large gap on the bottom of the garage door. All entry points must be tightly sealed to prevent the entry of pests. Seal the gap.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- FOOD BANK:1) The unfinished, wooden food bank storage shelves were difficult to clean/sanitize and were contaminated with food spillage. Please clean shelves and paint/finish so surfaces are smooth, nonporous, and easy to clean. Recommend painting with white, glossy paint. Please complete by May 10, 2026.2) The food bank sorting and storage room was carpetted. The carpet was dark, stained/dirty, and difficult to maintain. Please remove carpet and finish floor so it is smooth, nonporous and easily cleanable. Manager stated landlord is currently selling unit and business may have to relocate in middle of July. Business owner will update AHS on status and will replace flooring if lease is renewed.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Surface sanitizer was unavailable during ground coffee processing and packaging.Please ensure surface sanitizer measuring 100 ppm (chlorine), or 200 ppm (quat sanitizer) is available to staff during food processing.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- T-shirt production was occurring in the same area as dishwashing and coffee brewing, potentially compromising hygiene standards and increasing the risk of cross-contamination. Tools were observed beside coffee brewing machines and the T-shirt spraying sink was installed directly next to the three-compartment sink.Please ensure that food production and dishwashing are kept separate from other unrelated business operations.
- 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 gap was observed at the bottom of the double doors located in the receiving area.Please install a weather strip to seal the gap and prevent the entry of pests.
- 23. Is the facility maintained in a clean and sanitary condition?
- Items stored in boxes and milk crates were stored directly on the floor behind the coffee bar, in the hamper storage room, and the staff room.Ensure all items are stored at least 6 inches off the floor and reorganize the cafe area, storage room and staff room to enhance accessibility, improve visibility, facilitate cleaning, and eliminate potential hiding spots for pests.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- No surface sanitizer was prepared at the time of inspection and the staff member lacked knowledge regarding equipment sanitation.Ensure an approved sanitizer is always readily available when food handling is occurring.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several bags of coffee beans were stored directly on the floor.Please ensure that food items are maintained at least 6 inches above the ground.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There is a coffee bar in the front service area and there is no hand sink in this area.Cease use of the coffee bar. A hand sink with hot and cold running water, paper towel and hand soap must be installed in this area for food handling to occur.
- 23. Is the facility maintained in a clean and sanitary condition?
- The processing warehouse requires cleaning and organization.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial Inspection
0 infractions
- Initial Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The Sink & Surface Cleaner Sanitizer had a concentration of DDBSA below 272 ppm and a concentration of Lactic Acid below 704 ppm. The inspector informed the operator that the sanitizer dispenser must be re-calibrated and checked to ensure that it dispenses the required concentrations (between 272-700 ppm for DDBSA and between 704-1875 ppm for Lactic Acid). Test strips were available on site during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No easily accessible handwashing sinks in all food preparation/handling areas. The inspector informed the operator that all food handling areas must have an accessible sink for handwashing purposes. This would promote frequent handwashing during food preparation. A handwash sink should be in the same room or open area where food handling is to take place without obstruction (such as a door) and should be immediately accessible (not more than approximately 10 steps away). The inspector and operator discussed the possible location of where a handwashing sink should be installed, as approved by the inspector. Thus, please install a sink at the agreed location.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?