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Luubaan Cafe

1506 12 Avenue SW Calgary AB T3C 0P9 · Food - General

Official record from Alberta →

Inspection summary

Luubaan Cafe has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 28, 2024. The most recent inspection, on March 23, 2026, recorded 8 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 8 infractions recorded. The higher-risk findings here relate to: Pests, Food source, labelling and allergens and Food temperature control.

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 3 times across 2 separate inspections, most recently on March 23, 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on March 23, 2026. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 March 23, 2026. 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 March 23, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 March 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

3 inspections

  1. Monitoring Inspection

    8 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Front retail case had prepackaged baked goods from an unpermitted supplier. Removed the packaged baked goods from the retail case during inspection. Advised operator that they cannot sell foods from unnapproved sources.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Shelled raw eggs in fibre trays were stored inside a cooler on a top shelf with foods below that were cooked and ready to eat. Corrected onsite and moved eggs to alternate lower shelf in the cooler not above ready to eat foods
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Spices were being stored in containers that used to hold chemicals (laundry detergent).Do not re-use chemical storage containers. Leftover chemical can contaminate food. Use food storage containers for food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Operator does not have a probe thermometer for measuring internal food temperatures. A laser thermometer on hand can only measure surface temperatures. Obtain a probe thermometer for use
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips onsite for checking sanitizer solution. Obtain test strips for measuring chlorine sanitizer solution
    • 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?
      • Cockroach captures observed on glue board positioned on the floor below the dishwash sinks. No other activity observed. Last pest treatment report dated March 13 2026 stated little activity. Continue with pest control measures onsite (increased sanitation and baiting/monitoring) at increased frequency until mitigated onsite.
    • 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?
      • Expired Permit was posted on wall, expiration date of September 30 2025. Remove old Permit and post upto date active Permit on wall
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cookline equipment has grease accumulation along sides of fryers, below grill top. Thoroughly clean these areas to remove grease buildup.
  2. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Spices were being stored in containers that used to hold chemicals (laundry detergent).Do not re-use chemical storage containers. Leftover chemical can contaminate food. Use food storage containers for food.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • September 10, 2024:One single use coffee cup was being used as a scoop in one of the bulk ingredient bins. A proper metal scoop with a handle was also present in the container. The coffee cup was discarded during inspection.May 10, 2023:A single-use coffee cup was being used as a bulk scoop for the bulk sugar. Please discard the cup and switch to using a reusable bulk scoop that is equipped with a handle. Single-use items are not to be used more than once and cannot be properly cleaned and sanitized. As well bulk scoops must have a handle to limit food handlers from coming into contact with the bulk food.
  3. Monitoring Inspection

    5 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?
      • A few mouse droppings were observed behind equipment and along where the floor meets and walls. Please safely clean up the droppings, clean and sanitize the affected areas, and continue to work with your pest control company to abate the issue.
    • 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?
      • May 28th, 2024: The second door was not currently in use. However, the screen was still missing. If you wish to use the secondary door a screen will need to be installed. The back exterior door had a window that could be opened where a screen should be installed to allow air flow while keeping pests out. The window was open but no screen was installed. Please install a screen on the window of the back exterior door to keep pests out.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • (Ongoing Violation)The plastic wrapping was still on the front of the dishwasher.The plastic wrapping can't be properly cleaned and sanitized. Please remove the plastic wrapping from the dishwasher.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A single-use coffee cup was being used as a bulk scoop for the bulk sugar. Please discard the cup and switch to using a reusable bulk scoop that is equipped with a handle. Single-use items are not to be used more than once and cannot be properly cleaned and sanitized. As well bulk scoops must have a handle to limit food handlers from coming into contact with the bulk food.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A deep clean is required of the floors and walls. Please pay special attention to the areas under and behind equipment and the space where the floor meets the walls.

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