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Rise N' Shine Breakfast Place

2014 36 Street SE Calgary AB T2B 0X8 · Food - General

Official record from Alberta →

Inspection summary

Rise N' Shine Breakfast Place has been inspected 4 times by Alberta Health Services (Environmental Public Health) since December 4, 2023. The most recent inspection, on December 17, 2025, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 3 separate inspections, most recently on November 14, 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 3 times across 3 separate inspections, most recently on December 17, 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 once on November 14, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 once on December 4, 2023. 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.

4 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. Observed fresh minced garlic in oil stored on top of the oven beside the cooking equipment and measured 30*C. The garlic oil was discarded during inspection. COMPLETE THE FOLLOWING:1. Please keep garlic oil in fridge, OR use powdered garlic.
  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ensure all cleaning cloths are submerged in a sanitizer solution when not in use.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Pickled fish must be fully submerged in the pickle and must have a pH of 4.6 or less. or Pickled fish products that have not undergone a cooking step must be stored under refrigeration (at or below 4°C/38°F) to control microbial growth.Please obtain pH test strips to test pH concentrations
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Violation Corrected.No potentially hazardous foods observed in room temperature. Previous ViolationCooked rice temperature measured to be 28C.The operator discarded the rice during inspection.- Keep the hot food above 60C or cool it down and put in cooler or freezer.
  3. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked rice temperature measured to be 28C.The operator discarded the rice during inspection.- Keep the hot food above 60C or cool it down and put in cooler or freezer.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility uses commercial chemical dishwasher where chlorine concentration measured to be 0ppm.The operator fixed the dishwasher and chlorine concertation was checked and measured to be 100ppm.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer concentration measured to be 0ppm.The operator prepared fresh solution where quats solution concentration measured to be 200ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The facility uses chemical commercial dishwasher where chlorine concentration measured to be approximately 10ppm.The operator adjusted the chlorine intake and the chlorine level tested again where it measured to be 100ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The ventilation canopy filters appeared dirty.Ensure to clean the ventilation canopy filter.

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