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Mokha Coffee House

6089 Currents Drive NW Edmonton AB T6W 0L9 · Food - General

Official record from Alberta →

Inspection summary

Mokha Coffee House has been inspected 8 times by Alberta Health Services (Environmental Public Health) since October 17, 2025. The most recent inspection, on August 13, 2026, recorded 1 infraction.

3 of 8 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 16 infractions recorded. The higher-risk findings here relate to: Pests, 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.

  • 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 5 times across 3 separate inspections, most recently on August 13, 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?

  • 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 4 times across 2 separate inspections, most recently on June 11, 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 2 times across 2 separate inspections, most recently on June 11, 2026. 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 4 times across 4 separate inspections, most recently on July 6, 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 once on June 11, 2026. 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.

8 inspections

  1. Risk Management Inspection

    1 infraction

    • 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?
      • At the time of inspection, the kitchen exterior door was propped open.- All exterior doors must be kept closed unless equipped with a tight-fitting screen to prevent the possible entry of pests.
  2. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Base boarding under the dishwash sinks and area is missing. There is currently a gap between the floor and walls in the area.
  3. Risk Management Inspection

    3 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?
      • Mouse droppings noted on the floor under the dishwash sinks.- Clean the area and implement abatement measures.
    • 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?
      • 1. A gap is noted in between the 2 front entrance doors and at the bottom of one of the doors.- Exterior doors must have tight seals to prevent the entry of pests.2. Pest control reports are not available onsite for review.- Monthly pest control records/documentation must be maintained and readily available for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Base boarding under the dishwash sinks and area is missing. There is currently a gap between the floor and walls in the area.
  4. Demand Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping cloths used to wipe the coffee machine wands are being left on the counter instead of being immersed in a sanitizer solution after each use.- Staff prepared a 100 ppm chlorine solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Soup temperature measured at 50C.- High risk foods must be stored at less than 4C or greater than 60C.- Staff were instructed to reheat the soup to a minimum 74C and then hold at >60C.Staff onsite were not aware of the required minimum reheating temperature for high risk foods.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The dishwasher external rinse gauge is not operating properly. The temperature reading on the gauge is decreasing during the rinse cycle instead of increasing. How are staff confirming that the rinse temperature is reaching the required minimum 82C/180F.
    • 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?
      • Mouse droppings noted on the floor under the dishwash sinks.- Clean the area and implement abatement measures.
    • 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?
      • 1. A gap is noted in between the 2 front entrance doors and at the bottom of one of the doors.- Exterior doors must have tight seals to prevent the entry of pests.2. Pest control reports are not available onsite for review.- Monthly pest control records/documentation must be maintained and readily available for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Base boarding under the dishwash sinks and area is missing. There is currently a gap between the floor and walls in the area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils are being stored in containers of plain water in between uses.- Proper utensil storage practices reviewed.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths left on counters and no premade sanitizer solutions were available in the food handling areas. - Wiping cloths must be returned to an approved sanitizer solution after each use. 100 ppm chlorine solutions were prepared.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk perishable foods (Cheesecakes) were stored in the front display cooler which was operating at 14C.- High risk foods must be stored at less than 4C or greater than 60C. Foods were relocated to the other coolers. Staff will store a slice of each high risk food for display purposes only until the cooler can maintain a temperature of less than 4C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test papers are not available onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unfinished wood platform in located in front of the coffee machine.- Paint to ensure a surface that is moisture resistant and easy to clean.
  8. Initial Inspection

    0 infractions

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