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Sky Cafe by Deville

685 Centre Street SW Calgary AB T2G 1S5 · Food - General

Official record from Alberta →

Inspection summary

Sky Cafe by Deville has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 5, 2024. The most recent inspection, on June 29, 2026, found no infractions.

3 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on February 6, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 20, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 6, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • 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 February 6, 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.

5 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A single-use glove was observed being reused to handle food items for customers. Ensure that gloves are used only once and discarded after use or use reusable utensils such as tongs to prevent cross-contamination.**The glove was discarded during the inspection and replaced with a tongs
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloth stored on the counter contained no chlorine (bleach). Cleaning cloths should be stored in a sanitizer bucket of either 100-200ppm of chlorine (bleach) or 200ppm of QUATS to remove contamination and to prevent the spread of bacteria when cleaning. Ensure a sanitizer bucket is made daily and used to store cleaning cloths when not in use. The operator made a sanitizer bucket that measured 100ppm of chlorine (bleach) and placed the cleaning cloth inside at the time of the inspection.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit is not posted in an area that is easily seen by the public. The operator provided confirmation of a valid food permit until February 28, 2025. Ensure the food permit is posted in a conspicuous place where the public can easily see it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Whisk used for the syrup was stored in stagnant water that measured 23C. Utensils must be stored in hot water maintained at >60C or iced water maintained at <4C, or in a sanitizer solution of 100ppm of chlorine (bleach) or 200ppm of QUATS. The operator discarded the stagnant water and filled the container with iced water at the time of the inspection.
  5. Monitoring Inspection

    0 infractions

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