Skip to content
Loading map…

Koffee Cafe - Restaurant

6120 28 Avenue NW Edmonton AB T6L 6N4 · Food - General

Official record from Alberta →

Inspection summary

Koffee Cafe - Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since June 14, 2024. The most recent inspection, on April 14, 2026, recorded 2 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and 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.

  • 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 7 times across 3 separate inspections, most recently on April 14, 2026. 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?

  • 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 April 14, 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 2 times across 2 separate inspections, most recently on June 18, 2024. 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. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surface sanitizer solution was available during food preparation. The operator prepared a 100 ppm chlorine solution as instructed. A sanitizer solution must be available at all times during food handling to ensure effective surface sanitizing.
    • 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?
      • No pest control records were observed. Pest control measures and monitoring must be carried out, with records maintained at least once a month and kept onsite for review. The AHS pest control checklist has been sent via email for the facility’s use.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer is observed in the "GE" cooler in the main food prep area. Ensure that the indicated cooler is equipped with a thermometer.
    • 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 buildup of what appears to be mice droppings are observed in the corner of the dry storage room behind the plumbing. Ensure that the indicated droppings are cleaned up.
    • 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 hole in the baseboards is observed in the corner of the dry storage room behind the plumbing where pests may potentially enter. Ensure that the indicated hole is properly sealed to help prevent pests from entering and harboring in the facility.
    • 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 in the weatherstripping is observed on the side of the received door where pests can potentially enter. Ensure that the indicated gap is sealed to help prevent pests from entering into the facility.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The chlorine/bleach sanitizer is measured at 200 ppm with chlorine/bleach sanitizer test strips. Ensure that chlorine/bleach sanitizer is maintained at 100 ppm at all times. The operator prepared a 100 ppm chlorine/bleach sanitizer during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer is observed in the "GE" cooler in the main food prep area. Ensure that the indicated cooler is equipped with a thermometer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The dishwasher is measured at 0 ppm chlorine/bleach with chlorine/bleach test strips. Ensure that the dishwasher is serviced to achieve a concentration of 100 ppm at the dish level.
    • 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 buildup of what appears to be mice droppings are observed in the corner of the dry storage room behind the plumbing. Ensure that the indicated droppings are cleaned up.
    • 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 hole in the baseboards is observed in the corner of the dry storage room behind the plumbing where pests may potentially enter. Ensure that the indicated hole is properly sealed to help prevent pests from entering and harboring in the facility.
    • 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 in the weatherstripping is observed on the side of the received door where pests can potentially enter. Ensure that the indicated gap is sealed to help prevent pests from entering into the facility.

Nearby inspected facilities

Own this business? Add a badge to your website