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Purple Perk Coffee Market

2212 4 Street SW Calgary AB T2S 1W9 · Food - General

Official record from Alberta →

Inspection summary

Purple Perk Coffee Market has been inspected 9 times by Alberta Health Services (Environmental Public Health) since March 18, 2024. The most recent inspection, on August 26, 2026, recorded 2 infractions.

None of the 9 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 33 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.

  • 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 7 times across 7 separate inspections, most recently on August 26, 2026. For example: Is the facility free of a pest infestation?

  • 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 5 separate inspections, most recently on November 12, 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 4 times across 4 separate inspections, most recently on August 26, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on November 5, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 34 times across 8 separate inspections, most recently on August 4, 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.

9 inspections

  1. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler was 8-10C. The cooler was adjusted during inspection.
    • 15. Is the facility free of a pest infestation?
      • Large reduction of cockroach numbers on glue boards. Continue to treat for cockroaches as recommended by the pest control company.Baiting program in place with Martins Pest Control.
  2. Demand Inspection

    3 infractions

    • 15. Is the facility free of a pest infestation?
      • 2. Cockroaches noted in sticky traps with heavy activity in the upstairs furnace room. Provide pest control reports detailing treatment provided so far.November 13 2025 - Pest control report provided. Treatment performed Oct 28. Cockroaches still in sticky traps onsite. Ensure treatment is regular.Jan 23 2026- Sticky Traps throughout facility. Adults 8-12 adults noted in traps by the dishwashing area and utility closet. Traps dated Jan 10. Have pest control come in again.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is a black stack in the corner of the basement by the couch that is leaking. Ensure this is repaired and the area is cleaned/sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were broken tiles located underneath and beside the deep fryers.Remove the damaged flooring. Ensure the floor is smooth, non-absorbent to moisture, and easy to clean.
  3. Demand Inspection

    6 infractions

    • 15. Is the facility free of a pest infestation?
      • 2. Cockroaches noted in sticky traps with heavy activity in the upstairs furnace room. Provide pest control reports detailing treatment provided so far.November 13 2025 - Pest control report provided. Treatment performed Oct 28. Cockroaches still in sticky traps onsite. Ensure treatment is regular.Jan 23 2026- Sticky Traps throughout facility. Adults 8-12 adults noted in traps by the dishwashing area and utility closet. Traps dated Jan 10. Have pest control come in again.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is a black stack in the corner of the basement by the couch that is leaking. Ensure this is repaired and the area is cleaned/sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were broken tiles located underneath and beside the deep fryers.Remove the damaged flooring. Ensure the floor is smooth, non-absorbent to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease accumulation on the floor underneath and beside the deep fryers.Clean the floors underneath and beside the deep fryers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • November 15, 2024:There has been improvement but floor edges/ corners, walls surrounding equipment, and surfaces of equipment along the cookline still remain greasy/dusty.November 5, 2024:There was grease, soil, and food debris accumulation underneath and behind equipment on the cookline.Clean underneath and behind equipment on the cookline.November 15 2025- Major cleaning performed. Still some areas that need to be addressed.Jan 23 2026- Cleaning improved in kitchen area. Grease still located under fryer, and some build up in hard-to-reach areas by the cooler. Significate build up under cafe storage shelving in back and cafe area (equipment and shelving).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the bottom shelf in the walk-in cooler had grease, soil, and food debris accumulation.Clean the floor of the walk-in cooler. Ensure this area is cleaned on a regular basis.
  4. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were several wet cloths on the counter in the coffee prep area. Ensure wet cloths are placed in a sanitizing solution when not in use to prevent potential growth of bacteria. Ensure cloths used on the milk wands at the espresso machine are placed in sanitizer after wiping wands.
    • 15. Is the facility free of a pest infestation?
      • 2. Cockroaches noted in sticky traps with heavy activity in the upstairs furnace room. Provide pest control reports detailing treatment provided so far.November 13 2025 - Pest control report provided. Treatment performed Oct 28. Cockroaches still in sticky traps onsite. Ensure treatment is regular.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is a black stack in the corner of the basement by the couch that is leaking. Ensure this is repaired and the area is cleaned/sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were broken tiles located underneath and beside the deep fryers.Remove the damaged flooring. Ensure the floor is smooth, non-absorbent to moisture, and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease accumulation on the floor underneath and beside the deep fryers.Clean the floors underneath and beside the deep fryers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • November 15, 2024:There has been improvement but floor edges/ corners, walls surrounding equipment, and surfaces of equipment along the cookline still remain greasy/dusty.November 5, 2024:There was grease, soil, and food debris accumulation underneath and behind equipment on the cookline.Clean underneath and behind equipment on the cookline.November 15 2025- Major cleaning performed. Still some areas that need to be addressed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the bottom shelf in the walk-in cooler had grease, soil, and food debris accumulation.Clean the floor of the walk-in cooler. Ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving and equipment in the front coffee/prep area have a build up of debris. Ensure this area is cleaned.
  5. Monitoring Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were several wet cloths on the counter in the coffee prep area. Ensure wet cloths are placed in a sanitizing solution when not in use to prevent potential growth of bacteria. Ensure cloths used on the milk wands at the espresso machine are placed in sanitizer after wiping wands.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • A knife was stored on the hand of the prep cooler. Ensure utensils that come in contact with food are stored away from cooler handles to prevent potential cross contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The bottom shelf on the east side of the walk-in cooler was directly on the floor.Shelving must be at least 15 cm (6 inches) off the floor to protect from contamination and to aid in proper cleaning.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several boxes of eggs were left in the delivery elevator in the basement measured 11 C.
    • 15. Is the facility free of a pest infestation?
      • 1. Mouse droppings found behind cooler near the steps going into the basement. Ensure this area is cleaned and sanitized.2. Cockroaches noted in sticky traps with heavy activity in the upstairs furnace room. Provide pest control reports detailing treatment provided so far.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is a black stack in the corner of the basement by the couch that is leaking. Ensure this is repaired and the area is cleaned/sanitized.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were broken tiles located underneath and beside the deep fryers.Remove the damaged flooring. Ensure the floor is smooth, non-absorbent to moisture, and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Tap at two compartment sink is leaking. Ensure this is repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The ice machine lid is taped. Ensure this is repaired as tape is not smooth or easily cleanable.2. The cutting board on the prep cooler have a build up of stains/gouges. Resurface or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease accumulation on the floor underneath and beside the deep fryers.Clean the floors underneath and beside the deep fryers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A shelf beside the cooking line had a buildup of dust and debris.Clean indicated areas. Please provide a written sanitation plan for cleaning at this facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • November 15, 2024:There has been improvement but floor edges/ corners, walls surrounding equipment, and surfaces of equipment along the cookline still remain greasy/dusty.November 5, 2024:There was grease, soil, and food debris accumulation underneath and behind equipment on the cookline.Clean underneath and behind equipment on the cookline.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the bottom shelf in the walk-in cooler had grease, soil, and food debris accumulation.Clean the floor of the walk-in cooler. Ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Shelving and equipment in the front coffee/prep area have a build up of debris. Ensure this area is cleaned.
  6. Risk Management Inspection

    10 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The bottom shelf on the east side of the walk-in cooler was directly on the floor.Shelving must be at least 15 cm (6 inches) off the floor to protect from contamination and to aid in proper cleaning.
    • 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?
      • Three dead mice were observed in a pest control trap by the back door of the facility. Ensure that adequate pest control is taking place in the facility.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The grease interceptor was not plumbed in on one side. Waste water was dripping from the outlet of the interceptor into an open pit. Sewer gas odor was present in the basement.Have this properly repaired and plumbed in/repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • It appears as though the contents of basement toilet(s) empties into the sump in the basement, which is currently an open pit in the floor.Have this plumbing assesses by a qualified professional. Ensure plumbing is in compliance with the Alberta Building Code.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were broken tiles located underneath and beside the deep fryers.Remove the damaged flooring. Ensure the floor is smooth, non-absorbent to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment on the cookline had grease accumulation.Clean equipment on the cookline. Ensure equipment is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease accumulation on the floor underneath and beside the deep fryers.Clean the floors underneath and beside the deep fryers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A shelf beside the cooking line had a buildup of dust and debris.Clean indicated areas. Please provide a written sanitation plan for cleaning at this facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • November 15, 2024:There has been improvement but floor edges/ corners, walls surrounding equipment, and surfaces of equipment along the cookline still remain greasy/dusty.November 5, 2024:There was grease, soil, and food debris accumulation underneath and behind equipment on the cookline.Clean underneath and behind equipment on the cookline.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the bottom shelf in the walk-in cooler had grease, soil, and food debris accumulation.Clean the floor of the walk-in cooler. Ensure this area is cleaned on a regular basis.
  7. Monitoring Inspection

    11 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Reusable wiping cloths were not being stored in sanitizer solution between uses.Reusable wiping cloths must be stored in food contact surface sanitizer solution in between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The bottom shelf on the east side of the walk-in cooler was directly on the floor.Shelving must be at least 15 cm (6 inches) off the floor to protect from contamination and to aid in proper cleaning.
    • 09. Are chemicals stored and handled in a safe manner?
      • Concentration of the food contact surface sanitizer available in the coffee bar area measured too strong (>400 ppm quats).Ensure that quat used for sanitizing food contact surfaces is maintained at 200 ppm.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • The grease interceptor was not plumbed in on one side. Waste water was dripping from the outlet of the interceptor into an open pit. Sewer gas odor was present in the basement.Have this properly repaired and plumbed in/repaired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were broken tiles located underneath and beside the deep fryers.Remove the damaged flooring. Ensure the floor is smooth, non-absorbent to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Surfaces of the ventilation canopy had grease accumulation.Clean the surfaces of the ventilation canopy. Ensure the ventilation canopy is cleaned on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment on the cookline had grease accumulation.Clean equipment on the cookline. Ensure equipment is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and food debris accumulation underneath and behind equipment on the cookline.Clean underneath and behind equipment on the cookline.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath the bottom shelf in the walk-in cooler had grease, soil, and food debris accumulation.Clean the floor of the walk-in cooler. Ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease accumulation on the floor underneath and beside the deep fryers.Clean the floors underneath and beside the deep fryers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A shelf beside the cooking line had a buildup of dust and debris.Clean indicated areas. Please provide a written sanitation plan for cleaning at this facility.
  8. Risk Management Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food items in the basement walk-in cooler was being stored directly on the floor. Move food so that it is stored off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The front display cooler was measured at an ambient temperature of 8C. Several perishable foods (meat-containing sandwiches, chicken pie, cooked pasta & cheese) were probed at temperatures of 10-15C and were discarded. 2) The prep cooler at the north side of the kitchen (closest to the front entrance) was measured at a temperature of 9C. Service cooler to ensure it is capable of maintaining temperatures of 4C or lower.*Repeated violation. Do not store perishable foods on top shelf of this cooler until it has been fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the chlorine-sanitizing dishwasher could not be identified at the time of inspection.Acquire suitable test strips.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were broken tiles located underneath and beside the deep fryers.Remove the damaged flooring. Ensure the floor is smooth, non-absorbent to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several visibly dirty utensils were being stored in stagnant water. Utensils used in food preparation must be routinely cleaned or stored under temperature control to prevent pathogenic growth.Ensure dirty utensils stored at room temperature are switched for clean utensils at least once every two hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease accumulation on the floor underneath and beside the deep fryers.Clean the floors underneath and beside the deep fryers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dust and debris was noted on ceiling light fixtures. A shelf beside the cooking line had a buildup of dust and debris.Clean indicated areas. Please provide a written sanitation plan for cleaning at this facility.
  9. Demand Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food items in the basement walk-in cooler was being stored directly on the floor. Move food so that it is stored off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • Some of the bottles of sanitizer and other chemicals in the kitchen were not labeled.Ensure all chemicals used in this food facility are correctly labeled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The front display cooler was measured at an ambient temperature of 8C. Several perishable foods (meat-containing sandwiches, chicken pie, cooked pasta & cheese) were probed at temperatures of 10-15C and were discarded. 2) The prep cooler at the north side of the kitchen (closest to the front entrance) was measured at a temperature of 9C. Service cooler to ensure it is capable of maintaining temperatures of 4C or lower.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the chlorine-sanitizing dishwasher could not be identified at the time of inspection.Acquire suitable test strips.
    • 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?
      • The back door of the kitchen was propped open, without any screen door or other barrier to prevent pest entry. Door was closed during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There were broken tiles located underneath and beside the deep fryers.Remove the damaged flooring. Ensure the floor is smooth, non-absorbent to moisture, and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several visibly dirty utensils were being stored in stagnant water. Utensils used in food preparation must be routinely cleaned or stored under temperature control to prevent pathogenic growth.Ensure dirty utensils stored at room temperature are switched for clean utensils at least once every two hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease accumulation on the floor underneath and beside the deep fryers.Clean the floors underneath and beside the deep fryers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dust and debris was noted on ceiling light fixtures. A shelf beside the cooking line had a buildup of dust and debris.Clean indicated areas. Please provide a written sanitation plan for cleaning at this facility.

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