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Mozy Cafe

107 - 6622 20A Street SE Calgary AB T2C 0R3 · Food - General

Official record from Alberta →

Inspection summary

Mozy Cafe has been inspected 5 times by Alberta Health Services (Environmental Public Health) since December 29, 2023. The most recent inspection, on June 24, 2026, recorded 2 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on June 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 4 separate inspections, most recently on June 24, 2026. 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.

5 inspections

  1. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of rice in the hot holding unit was measured between 47.1 degrees Celsius using the probe thermometer.- Operator voluntarily discarded the food item.- Ensure hot holding temperature is maintained at 60 degrees Celsius or above at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Ongoing Violation*Dry wall by the fire panel (at front) and in back room by the entry way from front back was in disrepair. The door trim was missing.- Repair the wall and install the door trim.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of rice in the hot holding unit was measured between 47.1 degrees Celsius using the probe thermometer.- Operator voluntarily discarded the food item.- Ensure hot holding temperature is maintained at 60 degrees Celsius or above at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Ongoing Violation*Dry wall by the fire panel (at front) and in back room by the entry way from front back was in disrepair. The door trim was missing.- Repair the wall and install the door trim.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of rice in the hot holding unit was measured between 47.1 degrees Celsius using the probe thermometer.- Operator voluntarily discarded the food item.- Ensure hot holding temperature is maintained at 60 degrees Celsius or above at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Ongoing Violation*Dry wall by the fire panel (at front) and in back room by the entry way from front back was in disrepair. The door trim was missing.- Repair the wall and install the door trim.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of oil and grease was observed on the ceiling tiles in the front of the house. Dust was noted on an air vent above the stove on the back area.- Please thoroughly clean all these areas
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ongoing Violation*A lot of non fuctional equipment and things which are not related to food production are stored in the back room.- Remove all the non-food related equipment and organize the space. Organizing and keeping everything, on the shelves can help in monitoring pest activity in the facility.
  4. Monitoring 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?
      • Dry wall by the fire panel (at front) and in back room by the entry way from front back was in disrepair. The door trim was missing.- Repair the wall and install the door trim.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A lot of non fuctional equipment and things which are not related to food production are stored in the back room.- Remove all the non-food related equipment and organize the space. Organizing and keeping everything, on the shelves can help in monitoring pest activity in the facility.
  5. Risk Management Inspection

    0 infractions

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