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Second Cup 9221

115 - 1919 Southland Drive SW Calgary AB T2W 0K1 · Food - General

Official record from Alberta →

Inspection summary

Second Cup 9221 has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 3, 2025. The most recent inspection, on July 16, 2026, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 7 inspections with 14 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 July 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on April 8, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 6 separate inspections, most recently on July 9, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 3 times across 3 separate inspections, most recently on April 29, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher was not being used currently (in disrepair). Staff stated that dishwasher spills out the water on the floor whenever they run the machine. Temperature was not measured at the time of inspection due to the water spillage issue. Please fix the issue asap.High temperature dishwasher machine must be maintained in good working order, it must reach to at 71C or greater in final rinse at dish-level and 82 C final rinse on the temperature gauge. Please get the servicing asap. Staff was advised to follow the manual dishwashing method temporarily (for short term). IMMEDIATE ACTIONS REQUIRED.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A front area under counter cooler was measured at 13.7C (surface temperature). One of the perishable food items stored inside it was measured with probe thermometer, reading was 12.8C. Actions taken:- Staff was instructed to immediately move all the perishables to alternate milk cooler and the back refrigerators. Correction made onsite. - Reset/repair the cooler, it must be maintained at 4C or below.- Do not store any perishables until it is maintained at 4C or below.
  3. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 29th April- cooler was turned off, not working, no perishables stored inside. Update: The cooler was measured at 25C. No perishable item was stored inside it. Operator require more time for the replacement of the cooler. "Outstanding violation"The temperature of the display cooler was measured at 19.4C with the help of infra-red thermometer. Cited on 2026-02-27 The temperature of the display cooler was measured at 17.3C with the help of infra-red thermometer and 13C while probing one of the food items stored inside.All the perishable items stored in the cooler were discarded.DO NOT USE COOLER UNTIL IT GETS REPAIRED!Ensure the cooler is maintained at or below 4C. Reset or repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Update: "Not observed"Build up of debris on the carpet in the front entrance way and corners of floors/lower walls in the customer seating area. Ensure these areas are cleaned.
  4. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Update: The cooler was measured at 25C. No perishable item was stored inside it. Operator require more time for the replacement of the cooler. "Outstanding violation"The temperature of the display cooler was measured at 19.4C with the help of infra-red thermometer. Cited on 2026-02-27 The temperature of the display cooler was measured at 17.3C with the help of infra-red thermometer and 13C while probing one of the food items stored inside.All the perishable items stored in the cooler were discarded.DO NOT USE COOLER UNTIL IT GETS REPAIRED!Ensure the cooler is maintained at or below 4C. Reset or repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris on the carpet in the front entrance way and corners of floors/lower walls in the customer seating area. Ensure these areas are cleaned.
  5. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display cooler measured 15C. Several perishable breakfast sandwiches and wraps were stored inside the cooler. Food discarded. Outstanding violation since March 2025.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • "Outstanding violation"Surface sanitizer used in the facility was chlorine based. Requirement:Purchase chlorine test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • "Outstanding violation"The temperature of the display cooler was measured at 19.4C with the help of infra-red thermometer. Cited on 2026-02-27 The temperature of the display cooler was measured at 17.3C with the help of infra-red thermometer and 13C while probing one of the food items stored inside.All the perishable items stored in the cooler were discarded.DO NOT USE COOLER UNTIL IT GETS REPAIRED!Ensure the cooler is maintained at or below 4C. Reset or repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up of debris on the carpet in the front entrance way and corners of floors/lower walls in the customer seating area. Ensure these areas are cleaned.
  6. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • "Outstanding violation"Surface sanitizer used in the facility was chlorine based. Requirement:Purchase chlorine test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • "Outstanding violation"The temperature of the display cooler was measured at 19.4C with the help of infra-red thermometer. Cited on 2026-02-27 The temperature of the display cooler was measured at 17.3C with the help of infra-red thermometer and 13C while probing one of the food items stored inside.All the perishable items stored in the cooler were discarded.DO NOT USE COOLER UNTIL IT GETS REPAIRED!Ensure the cooler is maintained at or below 4C. Reset or repair.
  7. Demand Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Surface sanitizer used in the facility was chlorine based and test strips provided were for quat.Requirement:Provide chlorine test strips.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The temperature of the display cooler was measured at 17.3C with the help of infra-red thermometer and 13C while probing one of the food items stored inside.All the perishable items stored in the cooler were discarded.DO NOT USE COOLER UNTIL IT GETS REPAIRED!Ensure the cooler is maintained at or below 4C.
  8. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of tuna wraps stored on the counter without temperature control was 11C, meat sandwiches were at 24 C.Requirement:Ensure that sandwiches and wraps are stored at 4C or less.Sandwiches and wraps were discarded.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Surface sanitizer used in the facility was chlorine based and test strips provided were for quat.Requirement:Provide chlorine test strips.

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