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Lava Cafe

2480 37 Avenue NE Calgary AB T2E 8S6 · Food - General

Official record from Alberta →

Inspection summary

Lava Cafe has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 5, 2024. The most recent inspection, on July 29, 2026, recorded 6 infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 July 29, 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 July 29, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on July 29, 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?

  • 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 4 times across 2 separate inspections, most recently on July 29, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 2 times across 2 separate inspections, most recently on July 29, 2026. 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?

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

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A ready-to-use surface sanitizer bucket was tested and found to have 0 ppm sanitizer concentration. The sanitizer dispenser was checked and adjusted, and the sanitizer concentration tested within the acceptable range. - Ensure all ready-to-use sanitizer solutions are prepared and tested to the appropriate concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe or infrared thermometer was available in the facility at the time of inspection.- Please acquire thermometer to monitor food temperatures.
    • 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 were not available in facility at the time of inspection.- Acquire quat test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the back of the kitchen was blocked and not easily accessible. Items were placed in and around the basin of sink.- Ensure hand sinks are kept unobstructed for staff use, has hot and cold-water access, and is stocked properly with paper towels and soap at all times.
    • 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?
      • The back and side exit doors were left open. Operator closed the doors during inspection. Ensure that the exit doors are properly closed to prevent potential pest entry. - If you wish to keep the back door open in the warmer months, a tight-fitting screen door must be installed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Lighting in the walk-in freezer was dim and not operational.- Provide adequate lighting by either increasing the intensity of the current fixture or installing a new light fixture.
  2. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The large, white cutting board on the cold prep table, must be scrubbed to remove the built-up dirt from the grooves.Scrubbing of all cutting boards must be part of the daily cleaning routine.
    • 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?
      • Food Handling Permit must be posted. Choose a conspicuous location.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Store the take-out containers upside down, to protect the interior from contamination
  3. Monitoring Inspection

    4 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Corrected**1. Wet cleaning cloth was observed on the food prep counter in back kitchen area. - Operator removed the cloth. **Ensure cleaning cloth remain submerged in sanitizer solution if reusing or discard after each use. 2. Staff was dilluting soap with water for handwashing. - Operator acquired the new hand soap. **Ensure soap is not dilluted with water as it can reduce its effectiveness.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Corrected**Staff was dilluting hand soap with water for handwashing. - Operator acquired the soap. **Do not dillute hand soap with water as it reduces its effectiveness.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not placed in the dispenser, and dispenser was missing a cover. - Operator placed paper towels in the dispenser during the inspection.**Install a cover on the dispenser to prevent cross-contamination.**Ensure paper towels are stocked in the dispenser at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ventilation canopy filters above the prep cooler in kitchen were visibly dirty. **Please clean in order to prevent cross contamination of food area below.
  4. Monitoring Inspection

    0 infractions

  5. Initial Inspection

    0 infractions

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