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Monki Breakfast Club & Bistro

4 - 1420 9 Avenue SE Calgary AB T2G 0T5 · 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 January 30, 2024. The most recent inspection, on February 20, 2026, found no infractions.

1 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: Cleaning and sanitizing, Chemicals and toxic substances 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 3 times across 2 separate inspections, most recently on July 19, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on July 19, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 July 19, 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 March 18, 2025. 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?

  • 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 8 times across 4 separate inspections, most recently on March 19, 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?

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. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Outstanding violation - noted March 18, 2025*** The operator stated the entire flooring in the kitchen will be changed. The floor tiles have been ordered and are expected to arrive early/mid May 2025. July 23, 2024- Floor tiles in the kitchen near the dishwasher and near the stove were broken.- Repair the floor tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted March 18, 2025***The operator stated the ceiling tiles are going to be changed. New ceiling tiles have been ordered and are expected to arrive early/mid May 2025. Please keep the ceiling tiles as clean as possible before the new tiles arrive. Remove any dust or debris to prevent contamination of food where it is prepared below. July 23, 2024 - More cleaning required for the ceiling.
  3. 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 designated hand sink in the kitchen area was blocked by a large bin. The hand sink must be available at all times for staff members to perform hand hygiene. Please refrain from placing any articles in the hand sink. The operator removed the bin at the time of the inspection.
    • 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?
      • No pest control records available onsite at the time of the inspection. Pest control records must be maintained to monitor pest issues. Please ensure pest control records are maintained onsite and available upon request of a PHI.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***Outstanding violation - noted March 18, 2025*** The operator stated the entire flooring in the kitchen will be changed. The floor tiles have been ordered and are expected to arrive early/mid May 2025. July 23, 2024- Floor tiles in the kitchen near the dishwasher and near the stove were broken.- Repair the floor tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Outstanding violation - noted March 18, 2025***The operator stated the ceiling tiles are going to be changed. New ceiling tiles have been ordered and are expected to arrive early/mid May 2025. Please keep the ceiling tiles as clean as possible before the new tiles arrive. Remove any dust or debris to prevent contamination of food where it is prepared below. July 23, 2024 - More cleaning required for the ceiling.
  4. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1). Ceiling tiles in the kitchen a) on the top of the middle cold prep cooler and b) above the dirty dishes area were in disrepair.- Repair the ceiling tiles.2. Floor tiles in the kitchen near the dishwasher and near the stove were broken.- Repair the floor tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • More cleaning required for the ceiling. Please thoroughly clean the kitchen, including the following areas: 3) The fans, and the ceiling were visibly dirty.-*Implement a cleaning schedule.
  5. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Dirty cleaning cloths were thrown on the kitchen floor. Please place them either in the laundry basket or store them in the sanitizer solution.2. Quat's sanitizer was measured at 100ppm.3. Staff brought bleach, and a sanitizer solution was prepared on-site (measured at 100ppm of bleach for the spray bottle and the cleaning cloths bucket).
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bottle in the kitchen was missing a label. Please label it.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the walk-in cooler was recorded as 13.4 C, and the middle prep cooler temperature was recorded as 9 C. *Food items discarded due to temperature abuse in extended period of time: Goat cheese (14.1 C), shredded cheese (13.6 C), and egg wash (14.4 C).*Moved fresh eggs and produce to the other cooler.*Repair walk-in cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired and discolored test strips for the Quats sanitizer, and no test strips for bleach were present on-site. - Replace the test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1). Ceiling tiles in the kitchen a) on the top of the middle cold prep cooler and b) above the dirty dishes area were in disrepair.- Repair the ceiling tiles.2. Floor tiles in the kitchen near the dishwasher and near the stove were broken.- Repair the floor tiles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please thoroughly clean the kitchen, including the following areas: 1) Filters/canopy over the stove, which have visible grease and dust accumulation.2) The floors of the walk-in-cooler.3) The fans, and the ceiling were visibly dirty.-*Implement a cleaning schedule.
  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 0PPM quat was measured in two of the santizer spray bottles. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff coffee cup was stored on a cutting board on a prep cooler. Don't store personal items on food prep surfaces. Ensure that personal items are stored separate from food and food handling equipment.
    • 09. Are chemicals stored and handled in a safe manner?
      • One of the spray bottles of sanitizing solution in the front are was unlabeled. Ensure that all containers of chemicals are clearly labeled to identify contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hollandaise sauce was hot held at 43C in the hot holding unit. Staff directed to reheat the sauce. Ensure that all foods are hot held at 60C or above.

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