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Morning Brunch Co

105 - 108 Shawville Place SE Calgary AB T2Y 3R9 · Food - General

Official record from Alberta →

Inspection summary

Morning Brunch Co has been inspected 7 times by Alberta Health Services (Environmental Public Health) since June 12, 2024. The most recent inspection, on May 22, 2026, recorded 1 infraction.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 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 5 times across 3 separate inspections, most recently on May 21, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on May 21, 2026. 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 2 times across 2 separate inspections, most recently on September 8, 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 4 times across 3 separate inspections, most recently on May 21, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 separate inspections, most recently on May 22, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink located in dish washing area was non-operational as no water supply was available due to damaged taps.Requirement:Repair the taps to make this hand-washing sink operational.
  2. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in the small cooler located in bar area.Requirement:Provide thermometer in the cooler
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Concentration of chlorine measured 0 ppm during sanitizer cycle and sanitizer pail connected to dish washer was empty. There was no extra commercial use sanitizer available onsiteRequirement:Ensure that 100 ppm concentration of chlorine is achieved during sanitizer cycle.A can containing small amount of non-commercial use bleach sanitizer was connected to the dish washer as a temporary fix. Please provide commercial use sanitizer for the dish washer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink located in dish washing area was non-operational as no water supply was available due to damaged taps.Requirement:Repair the taps to make this hand-washing sink operational.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Paper dispenser located at hand washing sink in one customer washroom was empty.Requirement:Provide paper towels in the dispenser.
  3. Risk Management Inspection

    2 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?
      • No pest control records were available.(Repeat violation from previous inspection)Requirement:Maintain pest control records on monthly basis.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Spout of hot water tap was missing located at hand washing sink in cooking area.(Repeat violation from previous inspection)Requirement:Provide spout for the tap.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pepsi cans and single use plates were stored under sink in front beverage prep area.Requirement:Do not store food/drinks and utensils under sinks to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No probe thermometer was provided to verify cooking and hot holding temperatures.Requirement:Provide probe thermometer.
    • 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 were available.Requirement:Maintain pest control records on monthly basis.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Spout of hot water tap was missing located at hand washing sink in cooking area.Requirement:Provide spout for the tap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Paper dispenser located at hand washing sink in third washroom was empty.Requirement:Provide paper towels in the dispenser.
  5. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use in the kitchen.(Repeat violation from previous inspection)Requirement: Soak cleaning clothes in sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of left over milk creamers provided on customers' tables and collected at the end of the shift to store in the cooler for next day use was between 20 C-22 CRequirement:Ensure that creamers are stored at 4C or less.Creamers between 20 C-22 C were discarded.Provide number of creamers to customers as needed and discard any left over.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No test strips were provided to verify concentration of quat in sanitizer solution.Requirement:Provide quat test strips.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning clothes were kept on prep counters after use in the kitchen.Requirement: Soak cleaning clothes in sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • a) Internal temperature of salmon stored in insert of first prep cooler was 7.8Cb) Internal temperature of shredded cheese stored in insert of second prep cooler was 12.1 C, sliced meat was at 8.5C, sliced cheese was at 8.7CRequirement:- Ensure that perishable foods under refrigeration are stored at 4C or less.- Put ice packs on salmon, sliced meat and sliced cheese.-Keep the lid of prep coolers closed when not in use to prevent temperature abuse.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips provided onsite were damaged with water and can no longer be used to test concentration of quat in sanitizer solution.Requirement:Provide new quat test strips.
  7. Initial Inspection

    0 infractions

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