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Monki Breakfast Club & Bistro

101 - 1301 10 Avenue SW Calgary AB T3C 0J4 · Food - General

Official record from Alberta →

Inspection summary

Monki Breakfast Club & Bistro has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 20, 2024. The most recent inspection, on December 30, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 once on December 20, 2024. 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 December 20, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 2 separate inspections, most recently on November 27, 2025. 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 3 times across 2 separate inspections, most recently on January 6, 2025. 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 November 27, 2025. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. 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?
      • The paper towel roll for the kitchen hand sink is located on an open paper towel holder. The paper towels on the roll were splattered with grease and food debris.Install an enclosed paper towel dispenser to protect the paper towels from contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no paper towel dispenser located at the bar hand wash sink.Install a paper towel dispenser at the bar hand wash sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser for the kitchen hand wash sink was empty of soap. No refills or back up hand soap was available to put at this sink.Staff member went out to purchase soap for this sink during inspection. Hand soap is a requirement for operating.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hard water accumulation and mold growth observed on the baffles inside the ice machine.Discard ice from the ice machine. Clean and sanitize the interior of the ice machine. Ensure this is done on a regular basis.
  3. Risk Management Inspection

    0 infractions

  4. 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?
      • "Repair scheduled to be completed within a week, Jan 06, 2025"The baseboard was falling off the wall at the dishwasher area.- Repair.The wooden shelves above the fallen off baseboard were worn out and fixed with tapes.- Tapes are not cleanable surfaces and pose gaps for dirt accumulation.Repair or replace the shelves for smooth and easily cleanable surfaces
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dec 20, 2024"Reoccurring violations"Wiping cloths were not being stored in sanitizer solution between uses. - Reusable wiping cloths must be stored in sanitizer solution between uses.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Personal items such as keys, phone, and wash bottle were stored on the line cooler.- Store personal items away
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer available, the infared thermometer was inaccurate (over 10C different).- Obtain functional thermometers to confirm internal cook temperature. Meats were reheated in the hot holding unit, the internal temperature ranged from 28-40C.- Meats must be reheated to 74C and higher before storing in the hot holding unit.Corrected
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Soap dispenser at the handwashing station was not in operation.- Repair, and provide liquid soap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The baseboard was falling off the wall at the dishwasher area.- Repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Heavy grease and food debris built up under the dish washing sink, the back line cooler, and the handwashing sink. - Thoroughly clean and sanitize the kitchenDust accumulated on the fan near the dishwasher.- Clean the fan before using

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