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Reader's Garden Cafe

311 25 Avenue SE Calgary AB T2G 5V1 · Food - General

Official record from Alberta →

Inspection summary

Reader's Garden Cafe has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 2, 2024. The most recent inspection, on August 20, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The last 2 inspections in a row found no infractions. 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 3 times across 2 separate inspections, most recently on June 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 once on June 12, 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 3 times across 2 separate inspections, most recently on June 12, 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?

  • 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 June 12, 2025. 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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  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?
      • The concentration of the quats sanitizer solution measured 150ppm. The quats sanitizer solution must be maintained at 200ppm to effectively sanitize food contact surfaces.Ensure the quats solution is regularly tested and changed.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the bar cooler measured 8.4C. Milk products were stored inside. All coolers must maintain a temperature of 4C or below to prevent the growth of bacteria. Repair the cooler. Refrain from placing any milk products or high-risk food items until the cooler has been repaired. The operator removed the milk products from the bar cooler and moved it to the walk-in cooler at the time of the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using a quats sanitizer solution. No quats test strips available at the time of the inspection. Test strips are required to test the sanitizer solution to confirm adequate concentrations are maintained. Please obtain.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel dispenser available for the hand sink in the kitchen area. Paper towels must be placed in an appropriate dispenser to protect it from contamination. Please ensure the paper towels are placed in the dispenser.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was an ice cream scoop stored in stagnant water that measured 18C. Utensils should be stored in the following manner to protect the utensils from contamination: a) iced water (<4C) b) hot water (>60C)c) food safe sanitizer solution of either 100ppm of chlorine or 200ppm of quatsThe operator replaced the water with 200ppm of quats.
  4. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Milk cartons were stored inside the bulk ice well. The ice is used for customer drinks. Do not store beverage containers in the bulk ice. Ensure that ice is protected from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0ppm sanitizer was measured in the bar glasswasher. Use the main dishwasher until the glasswasher is repaired. Ensure that the glasswasher is operating according to the manufacture's specifications and that 100PPM chlorine, 12.5-25ppm iodine or 200ppm Quats is detected in the final rinse.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers were missing from the hand wash stations in the kitchen and in the bar. Install paper towel dispensers. Ensure that the paper towel is protected from contamination.

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