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Morning Brunch Co

315 - 722 85 Street SW Calgary AB T3H 4C7 · Food - General

Official record from Alberta →

Inspection summary

Morning Brunch Co has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 6, 2023. The most recent inspection, on January 22, 2026, recorded 3 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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 7 times across 4 separate inspections, most recently on January 22, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on March 17, 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 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 once on June 27, 2024. 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 6 times across 4 separate inspections, most recently on January 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?

  • 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 3 times across 3 separate inspections, most recently on March 17, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One container of sink and surface sanitizer had a concentration of 0 ppm. Corrected during inspection
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No Sink and Surface test strips available
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap available at the front coffee station. All hand wash stations are to be equipped with hot and cold running water, liquid soap, and disposable paper towels
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One bucket of Sink and Surface sanitizer had a concentration of 0ppm
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer concentrations were not being tested on a regular basis
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap available at the hand wash station located in the coffee station
    • 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 record available.**Reoccurring violation** Please send a copy of your pest control records to the health inspector
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Cleaning required in hard to reach areas (under prep counters)2. Replace caulking along the 2-compartment sinkClean and sanitize the indicated areas.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Recurring violations:1. Cleaning cloths were stored on the counter at the kitchen.2. No sanitizer bucket was available - spray sanitizer bottles were being used.Fresh sanitizer bucket was available and cleaning cloths were kept therein.Ensure cleaning cloths when not in use are stored in a sanitizer solution.Previous violations:1) Used cleaning cloths were stored on surfaces throughout the bar.Store cleaning cloths in a sanitizer between uses.2) Cooking utensils were stored in sanitizer that was dirty with grease and food debris.Replace sanitizer more frequently.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Prep cooler food inserts were over filled above the fill line.The foods were portioned below the fill line.Do not over fill food inserts above the fill line to adequately maintain the temperature of the food below 4C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A box of crates of whole raw shell eggs at room temperature was stored next to the deep fryer.The box of whole raw shell egg crates was kept in the cooler.Whole raw shell eggs should be brought one crate at a time, and they shouldn't be left out at room temperature for more than two hours.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The soap dispenser in the staff washroom was empty.Additional soap was available and promptly restocked.
    • 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 record available.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Recurring violation:pH strip was not available to measure the pH of hollandaise sauce. Previous violation:pH strips or a pH meter was not available for monitoring the pH of hollandaise sauce.Provide pH strips or a pH meter. The pH of hollandaise must be less than 4.6 when kept at room temperature.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walk-in cooler fan covers were accumulated with dust and grime.2. Top of the dishwasher had food debris buildup.3. Underneath the ventilation canopy had food debris buildup.4. Ventilation canopy filters were accumulated with grease deposits and other residues.Clean and sanitize the indicated areas.
  5. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Recurring violations:1. Cleaning cloths were stored on the counter at the kitchen.2. No sanitizer bucket was available - spray sanitizer bottles were being used.Fresh sanitizer bucket was available and cleaning cloths were kept therein.Ensure cleaning cloths when not in use are stored in a sanitizer solution.Previous violations:1) Used cleaning cloths were stored on surfaces throughout the bar.Store cleaning cloths in a sanitizer between uses.2) Cooking utensils were stored in sanitizer that was dirty with grease and food debris.Replace sanitizer more frequently.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cell phones and speaker were placed on food contact surfaces.All articles and materials in a commercial food establishment that are not associated with or required for the operation or maintenance of the food areas must be stored separately from the food and the food areas and in a manner that contaminates neither.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher sanitizer was monitored weekly.Measure sanitizer concentration daily with test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. No paper towel was available at the prep hall handwashing sink.2. Prep hall handwashing sink was obstructed with bag and pet kennel.Bag and kennel were stored in a separate location.
    • 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. 1. Fly strip was hung at the prep hall ceiling above the prep station.Fly strip was promptly removed.2. Active pest control monitoring is not in place.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Recurring violation:pH strip was not available to measure the pH of hollandaise sauce. Previous violation:pH strips or a pH meter was not available for monitoring the pH of hollandaise sauce.Provide pH strips or a pH meter. The pH of hollandaise must be less than 4.6 when kept at room temperature.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit was not displayed.Permit was promptly displayed where customers can easily view them.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dishwasher racks were stored on the fllor beneath the dishwasher.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walk-in freezer fan covers were accumulated with dust and grime.2. The air vent above the dishwasher had buildup of dust and grime.3. Top of the dishwasher had food debris buildup.4. Underneath the ventilation canopy had food debris buildup.5. ventilation canopy filters were accumulated with grease deposits and other residues.

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