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Monki Breakfast Club & Bistro

130 - 50 Greenbriar Lane NW Calgary AB T3B 6J1 · Food - General

Official record from Alberta →

Inspection summary

Monki Breakfast Club & Bistro has been inspected 6 times by Alberta Health Services (Environmental Public Health) since April 12, 2024. The most recent inspection, on May 13, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 across 2 separate inspections, most recently on May 13, 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 December 13, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on May 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on April 12, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 7 times across 6 separate inspections, most recently on May 13, 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?

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

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes were stored on the cutting boards without sanitizer residual detected.Store wiping clothes in sanitizer solution between uses.
    • 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?
      • The backdoor was kept ajar by a rock without a screen door.Keep the backdoor closed or install a screen door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint was peeling off the floor and baseboards were peeling off the walls. Fix these items.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wiping clothes in use were stored on the counter.Store wiping clothes in effective sanitizer solution between uses to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Bar hand sink cannot be completely shut off from taps.Repair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint was peeling off the floor and baseboards were peeling off the walls. Fix these items.
  3. Demand Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Braised beef and kimchi mixture were not reheated to 74 degrees C before placing in the hot holding unit. Braised beef @ 38.2 degrees C and kimchi mixture @ 30.9 degrees C. Discarded the beef and kimchi.Reheat food to 74 degrees C before serving or hot holding.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint was peeling off the floor and baseboards were peeling off the walls. Fix these items.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Storage container lids were cracked. Replace the lids.2) Food debris build-up on the prep cooler handles. Clean and sanitize the handles. 3) Dust build-up on walk-in cooler fan cover Clean the fan cover.4) Grime build-up on the dishwasher racks. Clean or replace the racks.5) Tin cans were used to store sauces. Store sauces in a food grade container.
  4. Demand 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?
      • The surface of the front service counter was peeling, particle board exposed. This surface is not smooth, impervious to moisture or easily cleanable. Fix the counter.
  5. 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?
      • The surface of the front service counter was peeling, particle board exposed. This surface is not smooth, impervious to moisture or easily cleanable. Fix the counter.
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean dishes were stored right next to the kitchen handwashing sink. No splash guard to protect the clean dishes. Provide a splash guard.
    • 09. Are chemicals stored and handled in a safe manner?
      • No labels on some of the chemical spray bottles. Label all chemical bottles.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Foods in the hot holding unit were not reheated to 74 degrees C before storing in the hot holding unit. Meat @ 45 degrees C., Mushroom @ 41. 1 degrees C. and Kimchi @ 37.9 degrees C. Reheat food to 74 degrees C. or higher before serving or storing,2) Sandwich prep cooler does not have insert divider bars to store perishable directly in the prep cooler. Smaller inserts of perishable foods were stored in the large insert. Cheese and other perishable foods were measured between 7.7 to 8.5 degrees C. Store all cold perishable food at 4 degrees C or below. 3) Container of chorizo was in the prep cooler insert. Chorizo was measured between 20 to 38.9 degrees C. Staff did not cool down the chorizo to 4 degrees C before storing in the insert. Cool down food rapidly to 4 degrees C or below before placing it in the prep cooler insert.
    • 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 surface of the front service counter was peeling, particle board exposed. This surface is not smooth, impervious to moisture or easily cleanable. Fix the counter.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Slight dust build-up on the air vents. 2) Slight debris build-up on the kitchen floor hard to reach areas.1 to 2) Clean these areas.
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