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Kups

108 - 1020 9 Avenue SE Calgary AB T2G 0S7 · Food - General

Official record from Alberta →

Inspection summary

Kups has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 29, 2024. The most recent inspection, on March 20, 2026, found no infractions.

2 of 6 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: Food temperature control and Cleaning and sanitizing.

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 2 times across 2 separate inspections, most recently on March 14, 2025. 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 once on October 29, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 separate inspections, most recently on February 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on March 14, 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 2 times across 2 separate inspections, most recently on March 14, 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Kitchen area requires a thorough cleaning. Additionally, surfaces touched often by foodhandlers must be sanitized multiple times per day as they become soiled with food particles.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bowl stacked on top of uncovered fries in the cooler beside the prep line. Refrain from stacking bowls or other dishes on top of uncovered food as the bottom of the bowl can contaminate the food. Place adequate lids or cover the food first before stacking. The operator removed the bowl at the time of the inspection.2. Plastic container and bowl without a proper handle were used as a scoop and stored inside the rice and flour bulk container. Replace the plastic container with a scoop that has a handle and store scoops in a separate area or with the handle upright to avoid contamination of the food.The operator removed the plastic container and bowl from the bulk supply at the time of the inspection.3. Two bags of rice stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. The operator placed the food on a shelf at the time of the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The hot holding unit used for the eggs measured 45C using a probe thermometer. The water level was too low to reach the inserts. Hot holding units must maintain a temperature of 60C or greater to prevent the growth of bacteria. Ensure the temperature is regularly checked in the inserts.The operator poured more hot water in the hot holding unit and the inserts measured 60C.
    • 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?
      • The food permit was not posted. A valid food handling permit must be posted at all times. The operator posted the food handling permit at the time of the inspection in a conspicuous place that is easily seen by the public.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rice scoop stored in water at room temperature (22.4C). Store utensils in the following manner to prevent the growth of bacteria. a) iced water b) bleach solution of 100ppm c) quat solution of 200ppm The operator filled the bucket with iced water at the time of the inspection.
  5. Initial Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • grease and dirt still noted at the kitchen ceiling and its adjacent wall. - Ensure the areas are cleaned and sanitized.
  6. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of corn starches and flour were stored directly on the floor.- Ensure foods are stored 6 inches off the floor, and hand protection equipment is provided for bulk food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer onsite was not able to accurately measure the temperature.- Obtain a functional thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips and a maximum registering thermometer were not available to confirm sanitizing efficiency daily. - Obtain the equipment and test daily.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The hot holding unit was not turn on, unable to confirm its holding temperature.- Ensure the unit is able to keep 60C and higher.The hot water tap at the food prep sink was leaking.- Repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grease, dirt, dust, and food debris noted at the kitchen ceiling, the handwashing faucet in the kitchen, the line fridge, the floor behind the cook line, in between the cooking equipment, the kitchen wall, and the front serving area. - Ensure the areas above are cleaned.A cleaning schedule was not implemented.

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