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Morning Brunch Co.

116 - 2967 Main Street SW Airdrie AB T4B 3G5 · Food - General

Official record from Alberta →

Inspection summary

Morning Brunch Co. has been inspected 9 times by Alberta Health Services (Environmental Public Health) since February 2, 2024. The most recent inspection, on January 29, 2026, recorded 1 infraction.

3 of 9 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 and Food temperature control.

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 8 times across 5 separate inspections, most recently on January 29, 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 5 times across 5 separate inspections, most recently on December 17, 2025. 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 2 times across 2 separate inspections, most recently on December 17, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on December 17, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 December 18, 2024. 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.

9 inspections

  1. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Corrected during inspection1. Yellow cleaning cloths in cooking area were not stored in sanitizer. Cloths were placed into sanitizer during inspection.COMPLETE THE FOLLOWING:1. Ensure cloths are always stored in sanitizer when not in use.
  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were not placed in the quats sanitizer buckets. This was corrected during the inspection. Operator replaced the soiled cloth and placed a new one in the bucket. DO THE FOLLOWING:1. Keep sanitizer cloths in the sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Carton of raw eggs was placed on top of food in the prep cooler. This was corrected during the inspection by the operator. DO THE FOLLOWING:1. Ensure that raw and ready to eat foods are kept separate to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler temperature was observed to be between 8-10 degree Celsius. The top of the cooler was open. This was corrected during the inspection as temperature was observed to be decreasing. Final temperature recorded was 4.3 degree Celsius. DO THE FOLLOWING:1. Ensure that prep coolers are kept closed at all times when not in use to prevent temperature fluctuations. 2. Temperatures must be maintained at or below 4 degrees Celsius.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility uses a quats sanitizer. Test strips provided were for a sink and surface sanitizer that expired in June 2024. DO THE FOLLOWING:1. acquire the appropriate quats sanitizer test strips for the quats sanitizer being used on food contact surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Area on top the dishwasher has grease and debris built up. Inside of the standing freezer had debris. Area under the fryer and grill had grease and debris built up. Dry storage area had dust and debris built up. DO THE FOLLOWING:1. Ensure these areas are cleaned routinely to prevent pest harborage and further debris built up
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **CORRECTED**1. Yellow cleaning cloths in cooking area were not stored in sanitizer. Cloths placed into sanitizer during inspection.COMPLETE THE FOLLOWING:1. Ensure cloths are always stored in sanitizer when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **CORRECTED**1. Staff open drinks stored above prep coolers in the cooking area. Drinks removed during inspection.2. Garbage stored next to the clean dish rack. A barrier was used to protect the clean dish rack, however, it had a buildup of old food debris and was dirtied. Garbage moved to under dishwashing sink. 3. Front of house:Staff open drinks stored next to clean dishes. Drinks moved to shelf below. 4. Front of house:Ice scoops stored below paper towel dispenser. Scoops moved away from area to protect scoops from water droplet contamination. COMPLETE THE FOLLOWING:1. Ensure staff are storing their drinks in an area that is separate from customer items and that will not contaminate the food prep areas in case of a spill. All drinks should be covered.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. The ice for the whipping cream and sauces melted. Ice replaced for better temperature control. COMPLETE THE FOLLOWING:1. Monitor ice and replace more often.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. The Operator was unable to locate the chlorine test strips for testing the dishwasher.COMPLETE THE FOLLOWING:1. Purchase new test strips.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Bar:A used cleaning cloth was left on the steam wand. COMPLETE THE FOLLOWING:1. Keep the cloth in sanitizer when not in use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • **OUTSTANDING**1. Used cleaning cloths were observed on the back counter. - December 18, 2024: used cleaning cloths observed on counters in kitchen. COMPLETE THE FOLLOWING:1. Please ensure that used cloths are placed in sanitizer buckets when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Containers of cheese, sauce, and microgreens were stored in an ice water bath. However, the ice water did not cover the containers enough to provide adequate temperature control. COMPLETE THE FOLLOWING:1. Ensure the containers are immersed in ice water to maintain cold temperatures.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Dishpit: Observed two metal measuring cups stored in a bus bin on the drying rack that were dirty. The bin used to store the utensils was also not clean.COMPLETE THE FOLLOWING:1. Please ensure dishes are thoroughly washed with detergent to remove any food debris and grease. In addition, any containers that are used to store clean equipment, must also be maintained in a visibly clean condition.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were observed on the back counter. Please ensure that used cloths are placed in sanitizer buckets when not in use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Sausages being portioned were left on the counter when staff were completing other tasks. The sausages were measured to be 17C.Please ensure that if another task is being completed, high risk food items are placed back into the cooler when not in use. The sausages were placed in the cooler during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor of the walk-in cooler needs to be cleaned, as there was food on the floor. Please clean.
  8. Risk Management Inspection

    0 infractions

  9. Initial Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. No thermometer inside the bar cooler. 2. No thermometers inside the two prep coolers in the cook area. 3. No thermometer inside the stand-up freezer.COMPLETE THE FOLLOWING:1. Please purchase thermometers for the units noted above.

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