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Layali Cafe

101 - 617 11 Avenue SW Calgary AB T2R 0E1 · Food - General

Official record from Alberta →

Inspection summary

Layali Cafe has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 14, 2023. The most recent inspection, on September 4, 2026, recorded 4 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 August 26, 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 April 10, 2025. 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 9 times across 7 separate inspections, most recently on September 4, 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?

  • 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 5 times across 5 separate inspections, most recently on September 4, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 2 times across 2 separate inspections, most recently on April 10, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

10 inspections

  1. Risk Management Inspection

    4 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Shisha products were observed stored in tupperware containers without the original packaging available onsite for verification. Ensure that the original product packaging for all shisha flavors are retained and readily available at the facility.**Retain original packaging
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Caulking required on the back of the drying area next to the mechanical dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • OUTSTANDING on 8/26/2026Deep grooves and brown stains build- up on the white prep cooler cutting board.Resurface or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required under the cookline and the central prep areas.Please clean.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was available at the time of inspection. Ensure there is sanitizer available at all times during operation for routine cleaning and sanitizing of food contact surfaces. **New sanitize bottle was obtained from storage during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The detergent container for the low-temperature dishwasher was not available at the time of inspection. Ensure an adequate supply of approved detergent is connected to and dispensed by the dishwasher at all times during operation.**Do not use the dishwasher until the detergent jug is available. Use the 2-compartment sink to wash, rinse and sanitize dishes temporarily.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Shisha products were observed stored in tupperware containers without the original packaging available onsite for verification. Ensure that the original product packaging for all shisha flavors are retained and readily available at the facility.**Retain original packaging
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • OUTSTANDING on 8/26/2026Deep grooves and brown stains build- up on the white prep cooler cutting board.Resurface or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required under the cookline and the central prep areas.Please clean.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and brown stains build- up on the white prep cooler cutting board.Resurface or replace the cutting board.
  4. Risk Management Inspection

    3 infractions

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water at the handwash sink and spray sink was measured at 30.0 degrees C. Previous Inspection:Hot water at the tap was measured at 31 degrees C.Fix the hot water and ensure the hot water is at 45 degrees C or higher.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Staff was not able to explain how the containers are sanitized. Previous Inspection:Shisha water containers were not sanitized after use. Wash and sanitize shisha re-usable parts after each use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves and brown stains build- up on the white prep cooler cutting board.Resurface or replace the cutting board.
  5. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Garbage bags was used to cover the pizza dough. Use food grade bags for food.2) Small containers of food were stored directly on the walk-in cooler floor. Store all food at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler inserts. Garlic sauce @ 7.4 degrees C.Hummus @ 7.3 to 12.0 degrees C. Adjust the cooler temperature and store cold perishable food at 4 degrees C or below.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water at the tap was measured at 31 degrees C.Fix the hot water and ensure the hot water is at 45 degrees C or higher.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Shisha water containers were not sanitized after use. Wash and sanitize shisha re-usable parts after each use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Black stains build-up on the dishwasher racks. Clean or replace the racks. 2) Deep grooves and brown stains build- up on the white prep cooler cutting board.Resurface or replace the cutting board.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust and debris build-up on the canopy filters. 2) Grease and debris build-up underneath deep fryers and stoves. 1 to 2) Clean these areas.
  6. Demand Inspection

    0 infractions

  7. Risk Management Inspection

    0 infractions

  8. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Maximum hot water temperature measured 39 degrees Celsius. Hot water temperature must measure at least 45 degrees Celsius. Have the hot water system serviced/ repaired, or adjusted so that the hot water measures 45 degrees Celsius minimum.
  9. Risk Management Inspection

    1 infraction

    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Maximum hot water temperature measured 39 degrees Celsius. Hot water temperature must measure at least 45 degrees Celsius. Have the hot water system serviced/ repaired, or adjusted so that the hot water measures 45 degrees Celsius minimum.
  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was initially no food contact surface sanitizer solution prepared.Quat based food contact surface sanitizer was prepared during inspection. Concentration measured 200 ppm. Ensure that food contact surface sanitizer is prepared and readily available in each food handling area at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The waste water pipe under the hand wash sink on the cookline (south side of the facility) was leaking waste water.Have the pipe repaired to stop the leak.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Maximum hot water temperature measured 39 degrees Celsius. Hot water temperature must measure at least 45 degrees Celsius. Have the hot water system serviced/ repaired, or adjusted so that the hot water measures 45 degrees Celsius minimum.

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