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Maven Cafe

1006 17 Avenue SW Calgary AB T2T 0A5 · Food - General

Official record from Alberta →

Inspection summary

Maven Cafe has been inspected 6 times by Alberta Health Services (Environmental Public Health) since January 2, 2024. The most recent inspection, on January 5, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. The number of infractions per inspection has stayed roughly the same over time.

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 8 times across 3 separate inspections, most recently on February 1, 2024. 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 2 times on December 9, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 on December 9, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 once on December 9, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Demand Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer strength from the sanitizer spray bottles around the facility were measured at 0 ppm. The concentration for the quat sanitizer dispenser was tested and measured at 200 ppm.***The operator poured out the quat sanitizer mixture from the spray bottles and refilled them with newly mixed quat sanitizer from the dispenser. The quat sanitizer was retested and measured at 200 ppm. Please check the strength of the quat spray bottles using test strips every day to ensure potency of the sanitizer.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on the cookline outside of sanitizer solution. Used cleaning cloths that are reused should be submerged in sanitizer solution to kill harmful bacteria.***To reuse cleaning cloths, set up sanitizer buckets with quat sanitizer solution with the concentration of 200 ppm. Without using sanitizer buckets, cleaning cloths are single use only. Please set up sanitizer buckets measuring at 200 ppm at every workstation and replace when the solution appears to be soiled or no longer retains its potency.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Strainer used for eggs on the cookline was observed to be stored in warm stagnant water when not in use. Food debris stuck on the strainer sitting in stagnant water within the danger zone (4C-60C) can harbor harmful bacteria.***Please store the used strainer in an ice water bath when not in use as discussed during the most recent inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The strainers in the dish pit were found to be in disrepair, with broken and loose components, posing a potential physical hazard.***The operator promptly disposed of the broken strainers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The ceiling around the vents on the cookline and prep line were observed to be dusty with loose debris. Loose debris and dust from the ceiling could pose a risk for physical contamination.***Please clean the indicated area and ensure it is free of dust and loose debris.
  4. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer available in the left (north) food preparation cooler on the cookline.Place a functional thermometer inside the cooler so that the cooler temperature can be easily monitored.
  5. Risk Management Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two containers of raw shell eggs were being stored at room temperature. Ice baths had been attempted to be used, but the ice was mostly melted and was only in contact with the bottom of the containers that the eggs were being stored in. Internal temperature measured between 9.7 to 18 degrees Celsius.Eggs were discarded. Eggs must be maintained at 7 degrees Celsius or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer available in the left (north) food preparation cooler on the cookline.Place a functional thermometer inside the cooler so that the cooler temperature can be easily monitored.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • January 10, 2024:Internal temperature of cream being stored in the one door cooler in the bar area measured 7 degrees Celsius.January 2, 2024:The ambient air temperature of the one door cooler in the bar area measured 15 degrees Celsius.Adjust, service/repair the cooler so that it maintains 4 degrees Celsius or less at all times.
  6. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Two flats of raw shell eggs (one full flat and one partial) were being stored at room temperature. Internal temperature measured 21.8/21.9 degrees Celsius.Eggs were discarded. Eggs must be maintained at 7 degrees Celsius or less.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The left (north) food preparation cooler on the cookline had an ambient air temperature of 6.7 degrees Celsius. Internal food temperatures in the cooler ranged from 7-10 degrees Celsius.Adjust, service/repair the cooler so that it maintains 4 degrees Celsius or less at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There was no thermometer available in the left (north) food preparation cooler on the cookline.Place a functional thermometer inside the cooler so that the cooler temperature can be easily monitored.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the one door cooler in the bar area measured 15 degrees Celsius.Adjust, service/repair the cooler so that it maintains 4 degrees Celsius or less at all times.

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