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Monki Breakfast Club & Bistro

842 Crowfoot Crescent NW Calgary AB T3G 4S3 · 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 July 22, 2024. The most recent inspection, on September 16, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 October 28, 2025. 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 March 12, 2025. 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 October 28, 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?

  • 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 3 times across 2 separate inspections, most recently on October 28, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 3 times across 2 separate inspections, most recently on October 28, 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. Monitoring Inspection

    0 infractions

  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several cleaning cloths observed on the food contact surfaces. -Ensure cleaning cloths are stored in a sanitizer in between uses or have an adequate amount of sanitizer solution in them.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • No splash guard was present between the hand washing sink and the waffle maker. -Please provide a splash guard on the right side of the hand washing sink or relocate waffle maker to prevent cross 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 a small pot/saucepan placed in the handwashing sink located on the main cooking line. - Do not store anything in the handwashing sink. Handwashing sinks must be accessible for handwashing and must not be used for anything other than handwashing.
    • 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) Fly strips were placed above food storage/preparation area in the back. - Remove and place in areas that are not used for food/utensils storage or food preparation. 2) Back exit door was left open at the time of inspection. - Ensure the door is completely shut when not actively in use. For example, for deliveries. 3) There was a gap alongside the bottom the back exit door. - Seal the door/replace the weatherstripping to prevent the entry of pests into the facility.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***Recurring violation***Ice buildup observed on the floor of the walk-in freezer.-Fix the walk-in freezer leak or issue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *** Recurrent violation *** 1) Heavy dust build-up observed on the ceiling tiles right above the main cooking line. - Clean or replace. Ensure they are maintained at all times as thy are directly above the main food handling area. Advised manager to explore options to install filters in the vents in this area.2) A build-up of grease and food debris observed in the hard to reach areas of the facility including the space next to the walk-in freezer.There was also grease buildup behind and above the oven in the back. - Clean and maintain in a clean and sanitary condition at all times.3) Clutter observed in the mop closet/area. - Declutter and organize the area.
  3. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were placed on the food counters and the food prep areas. *It was observed that the operator was using cleaning cloth to wipe hands, clean the knives and then placing the same cloth on the counter.-Ensure that the cleaning cloths are not used for wiping hands and are stored in sanitizer in between uses.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1)No splash guard was present between the hand washing sink and the chocolate hot holding unit.-Please provide a splash guard besides the hand washing sink to prevent splashing and food contamination.2) There was dust build up on the ceiling tiles right above the food preparation area.-Ensure that the ceiling tiles are cleaned to prevent contamination of food.3) The food was stored uncovered inside prep coolers.-Ensure that the food is covered during storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1)In the prep cooler 3 inserts, the eggs were measured in the range between 9 to 10 degrees C.2)In the prep cooler 1 inserts, the eggs were measured at 9 degrees C.*Eggs from both the cooler insets were placed inside their respective prep coolers.3) In the prep cooler 2 insert, Salmon was measured at 8 degrees C.*Salmon was placed inside the cooler.-Ensure that the perishable food is stored at 4 degrees C or less under refrigeration.-Ensure that the egg temperature does not exceed 7 degrees C.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Quat test strips were present in the facility.-Purchase valid new test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice buildup was observed on the floor of the walk-in freezer.-Fix the walk-in freezer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean utensils were stored inside dirty containers.*All the dirty containers and utensils were removed and placed in the dish washing pile by the operator.-Ensure that the utensils are stored in clean and sanitary manner.
  4. Initial Inspection

    0 infractions

  5. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Station 1 prep cooler was measured at 9.3 degrees C. Fix the cooler and ensure it's at 4 degrees C or below.

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