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Queens Breakfast

3 - 3927 Edmonton Trail NE Calgary AB T2E 6T1 · Food - General

Official record from Alberta →

Inspection summary

Queens Breakfast has been inspected 12 times by Alberta Health Services (Environmental Public Health) since November 2, 2023. The most recent inspection, on October 5, 2026, recorded 2 infractions.

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

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 4 times across 4 separate inspections, most recently on October 5, 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 3 times across 3 separate inspections, most recently on August 1, 2025. 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 November 6, 2023. 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?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on October 15, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 8 times across 6 separate inspections, most recently on September 11, 2025. 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.

12 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The sanitizer solution in the bucket at the front service area measured at 0ppm of quats.**Ensure sanitizer solutions are maintained at adequate concentrations.The operator changed the solution during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation of coffee grounds and debris was observed on the on floor below the counters of the coffee station.**Have this area cleaned and increase the overall frequency of cleaning.
  2. Demand Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • There were food debris, grime and coffee beans accumulated underneath the sinks, counters, along the baseboards and in the corners of the bar area. Ensure hard-to-reach-areas are regularly and thoroughly cleaned to prevent attraction of pests.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

  7. Demand Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel was not in a dispenser on the left hand sink. The paper towel must be placed in a dispenser to protect it from contamination. The operator placed a paper towel dispenser at the hand sink during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was grease build-up underneath the fryer. 2. There was food debris underneath and behind the grill. 3. There was food debris accumulating underneath the dishwasher.The facility must be maintained in a clean and sanitary manner. The operator cleaned the grease and food debris during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There is an accumulation of coffee grinds underneath the counter by the barista area. 2. There is dust accumulating on the ceiling above the grill area. Ensure hard-to-reach areas are regularly cleaned.
  8. Monitoring Inspection

    2 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Containers of foods were stored inside the ice at the bar sink. The ice is used in drinks served to clients.Do not store any foods in ice that is served to prevent contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A jug of 4L milk was stored on the counter by the espresso machine.Ensure the milk is placed back into the cooler after it is poured to avoid temperature abuse.
  9. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths are stored on top of the food preparation counter and out of solution. Ensure all cleaning cloths are stored in an approved sanitizing solution when not in use.March 17, 2025: Repeat Violation
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There were dishes and utensils stored in the hand washing sink in the kitchen.Do not store any items in the hand washing sink. Ensure that the sink is always easily accessible for handwashing.Staff removed the dishes.2. There were no paper towels for the hand sink in the kitchen.Ensure that paper towel is always supplied in the dispenser.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of food debris and grime underneath the hand sink at the barista counter.Thoroughly clean this area.
  10. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Cartons of creamer were expired on October 11, 2024, and stored in the refrigerator. Operator disposed of the expired creamers during the inspection. Ensure food products are used prior to the expiration date and/or dispose the food products when expiration date has passed.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths are stored on top of the food preparation counter and out of solution. Ensure all cleaning cloths are stored in an approved sanitizing solution when not in use.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff member was observed to be eating while preparing and handling food. Staff members should refrain from eating during food preparation to ensure food is handled in a safe and sanitary manner.
    • 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 is inaccessible, a tray of potatoes was placed on top of the sink. Ensure designated hand washing sink is accessible for staff members to perform proper hand hygiene.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Utensils stored in the cooler underneath the grill in an unsanitary manner. Dirt and debris accumulated in the utensil storage. All utensils must be stored in a sanitary manner for safe food handling.
  11. Risk Management Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cell phones were kept on the prep cooler top shelf.Non-food items must be stored separately from food preparation/handling areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bacon was kept on the counter measured 14°C.Cooked eggs were kept on the counter measured 18°C.Raw eggs were kept in the fridge measured 23°C.Foods were promptly discarded.
    • 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?
      • Pest control record was unavailable.
  12. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cell phones were kept on the prep cooler top shelf.Non-food items must be stored separately from food preparation/handling areas.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bacon was kept on the counter measured 14°C.Cooked eggs were kept on the counter measured 18°C.Raw eggs were kept in the fridge measured 23°C.Foods were promptly discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Recurring violation:1. Digital thermometer was not equipped to measure the maximum temperature of the dishwasher.Obtain a digital thermometer than is capable of recording the maximum temperature.2. Dishwasher temperature was satisfactory measured at 72.8°C.Previous violations:1)THERE IS NO DIGITAL THERMOMETER AVAILABLE TO MEASURE INTERNAL TEMPERATURE OF DISHWASHER.2)THE INTERNAL MAXIMUM TEMPERATURE OF THE DISHWASHER IS NOT BEING MEASURED REGULARLY. 1)WATERPROOF DIGITAL THERMOMETER WITH A MIN/MAX FUNCTION MUST BE PURCHASED TO TEST DISHWASHER TEMPERATURE. 2)TEMPERATURE SHOULD BE TESTED DAILY TO ENSURE IT IS IN PROPER WORKING ORDER.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Handwashing sink close to the prep cooler was obstructed with utensils and equipment.2. Handwashing sinks in the kitchen has no splash guard. Prep cooler and food prep area was within the splash zone are.Install splash guards at the handwashing sinks.
    • 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?
      • Pest control record was unavailable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The indicated areas were unsanitary:1. Under and around the dishwasher area2. Under the counters and hard-to-reach areas in the kitchen.

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