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Second Cup Cafe

9832 22 Avenue NW Edmonton AB T6N 1L1 · Food - General

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - both the staff member and the manager were observed washing hands at the dishwashing sink and not the designated handwashing sink. ** - both the staff member and the manager were observed washing their hands with soap but then shaking their wet hands all over clean dishes and food to shake dry and did not use the paper towel to dry the hands to prevent cross contamination. PHI had informed the manager that the staff member shook water everywhere instead of using the provided paper towel. The manager then conducted the same improper handwashing procedures minutes later. Retraining is required.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - the handwashing sink was inaccessible (a bag of something was stored within) for proper and frequent handwashing
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Cited May 29 2026** - Paper towels at the dishwashing sinks were not stored in a proper dispenser to prevent contamination.Cited May 27 2026** - Paper towels at the dishwashing sinks were not stored in a proper dispenser to prevent contamination.
  3. Demand Inspection

    9 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • ** - PHI observed that the manager took the improperly stored utensils and started to rearrange the utensils without washing hands first as was directed by PHI. The manager put gloves on with unwashed hands. Please train staff that handwashing with soap must occur BEFORE gloves are put on hands. Information on proper glove use to be sent via email with the report.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - PHI observed that the containers that stored baked goods at room temperature appeared to have single-use wax paper that was older than a day and re-used: the paper was soaked through with grease despite only a few baked items observed in the container. Do NOT re-use single use wax paper to reduce the amount of container dishwashing requirements. Must be changed out every time the container is refilled. ** - single-use disposable cardboard boxes were being re-used to house sandwiches and other foods in the back room upright cooler. Do not re-use single-use cardboard boxes. The boxes appeared dirty and worn.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - PHI observed that the single-use utensils were improperly stored with the eating ends exposed to customer contamination. PHI asked that hands were washed and that the utensils be stored in a manner that is sanitary with the handles exposed for customers to touch – not the business/eating ends
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ** - the sandwich cooler display maintained a temperature of 12-14’C during the inspection and did not recover back to 4’C or less. All high risk sandwiches were removed (all displayed an excess of moisture within). Please repair or investigate the sandwich cooler storage portion
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • ** - staff were not trained on the use of sanitizer test strips yet was conducting manual dishwashing despite the installed dishwasher with sanitizer. Please ensure all staff are trained on sanitizer use and testing procedures! dishwasher was nearly out of soap on the dishwasher – pointed out to the manager once they arrived.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ** - the only designated handwashing sink in the facility lacked both soap and paper towels. Paper towels at the dishwashing sinks were not stored in a proper dispenser to prevent contamination.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **- containers that contained food debris was stored in the back room dirty for reuse, no dishwashing. Please ensure that the containers are cleaned before they are stored in the back room.** - multiple food containers throughout were not cleaned properly and sanitized after purchase: plastic/paper sales or manufacturer’s labels were still observed on the containers. All containers must have the sales labels removed, and must be fully cleaned and sanitized before use to store food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - Food equipment was not maintained in a clean and sanitary manner: a thick build up of grunge, food stuffs, and debris was observed. The following requires thorough cleaning and must be maintained DAILY in a sanitary condition which includes but is not limited to: the coffee basket for grinds (all), all coffee makers, the coffee grinder under the bulk coffee, bagel cutters, the ice build up in the back room chest freezer was filthy
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - bathrooms for the public/staff were not maintained in a sanitary condition: the toilets, toilet bases, the baby change tables exhibited debris, biomaterial, handprints or grunge and require thorough cleaning. Ensure that all doors and light switches are thoroughly cleaned as well.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring 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)?
      • ** - dishwasher had no detectable chlorine - pump was not drawing chlorine into the machine, tested at 100 ppm of Cl-. Repair called 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?
      • ** - one unfinished/raw wood shelf observed (next to dishwasher). Unfinished wood does not meet the requirement of smooth, cleanable, non-absorbent, durable. Please refinish/remove/replace.