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Snowy Village Cafe

101 - 3604 52 Avenue NW Calgary AB T2L 1V9 · Food - General

Official record from Alberta →

Inspection summary

Snowy Village Cafe has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 23, 2024. The most recent inspection, on September 24, 2026, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 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 11 times across 7 separate inspections, most recently on September 24, 2026. 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 January 3, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 4 separate inspections, most recently on March 28, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 4 separate inspections, most recently on September 22, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

7 inspections

  1. Risk Management Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ongoing violation:Intermediate level sanitizer that is not suitable for food contact surface was used. Operator has plain bleach on site. Use bleach solution (100ppm) for food contact surfaces.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Ongoing violation:Intermediate level sanitizer that is not suitable for food contact surface was used. Operator has plain bleach on site. Use bleach solution (100ppm) for food contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink on the prep line no longer is working. Plan to move hand sink to sink near coffee machine.No soap or paper towels in adequate dispensers at hand sink. Immediately stock this sink with soap and paper towels.
  3. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Intermediate level sanitizer that is not suitable for food contact surface was used. Operator has plain bleach on site.Ensure the sanitizer used can be used for food contact surfaces.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was obstructed by the mobile food prep cart.Ensure the hand sink is easily accessible at all time.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Hard to reach areas are dirty.Clean and maintain in a clean and sanitary condition at all times.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) There was no food safe sanitizer solution available. - Prepare an approved sanitizing solution (i.e. chlorine at 100 ppm) at adequate intervals for sanitizing food contact surfaces. Mix ½ teaspoon of unscented household bleach per liter of water. Test the sanitizing solution to verify the concentration.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 2) There were dirty cleaning cloths stored on food contact surfaces. - Store cleaning cloths in a sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Tapioca pearl under hot holding were measured at 25-28 C. - Ensure all perishable foods under hot holding are stored at a temperature of greater than 60C. 2) Several squeeze bottles of condensed milk were stored at room temperature. - Perishable foods such as condensed milk must be stored in a cooler after opening as indicated on the cans. Do not store in room temperature once opened.3) The internal temperature of foods stored in the black cooler were measured at 7 degrees Celsius. - Ensure the cooler is working properly. All perishable foods under refrigeration must be stored at a temperature of 4 C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dust observed near the entrance door on walls and ceiling. - Clean and maintain in a clean and sanitary condition at all times.
  5. Demand Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine sanitizer test strips available. - Purchase chlorine test strips and use to verify the concentration of sanitizer solution when prepared for surface sanitizing or dishwashing.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Open food handling was observed while facility did not have running water. Running hot and cold water is required in order to operate a food establishment safely. Food handling cannot occur safely if for any reason, facility is not supplied with running hot and or cold water.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dust observed near the entrance door on walls and ceiling. - Clean and maintain in a clean and sanitary condition at all times.
  6. Risk Management Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No surfaces sanitizer available at the time of inspection. Ensure a sanitizer solution is available at all times.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *** Recurrent Violation ***1) Tapioca pearl under hot holding were measured at 32 C.- Discarded. - Ensure all perishable foods under hot holding are stored at a temperature of greater than 60C.2) Several squeeze bottles of condensed milk were stored at room temperature.- Perishable foods such as condensed milk must be stored in a cooler after opening as indicated on the cans. Do not store in room temperature once opened.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine sanitizer test strips available. - Purchase chlorine test strips and use to verify the concentration of sanitizer solution when prepared for surface sanitizing or dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **** Recurrent Violation ***Handwashing sink was blocked with a cart at the time of inspection.- Ensure all handwashing sinks are accessible for handwashing at all times. Do not block or place anything in the handwashing basin. only use the dedicated handwashing sinks for handwashing. Ensure the handwashing sink supplied with soap and paper towels at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of dust observed near the entrance door on walls and ceiling. - Clean and maintain in a clean and sanitary condition at all times.
  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No surface sanitizer prepared at the time of inspection. - A surface sanitizer such a chlorine solution at 100 ppm must be available at all times. Mix 1/2 teaspoon of unscented household bleach per liter of water. Use chlorine test strips to verify the concentration. Change the solution when below 100 ppm.- Corrected during inspection.2) Wet cleaning cloths were left on food contact surface without any residue of sanitizer in them.- Store cleaning cloths in a sanitizer solution in between use.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Tapioca pearl under hot holding were measured at 45-48 C. - Ensure all perishable foods under hot holding are stored at a temperature of greater than 60C. 2) Several squeeze bottles of condensed milk were stored at room temperature. - Perishable foods such as condensed milk must be stored in a cooler after opening as indicated on the cans. Do not store in room temperature once opened.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) High temperature mechanical dishwasher is disrepair and currently not being used. There is a 2 compartment sink but staff were improperly performing manual dishwashing. Requirements:- Facility must cease using re-usable customer utensils immediately until either the dishwasher is repaired or replaced, or a 3-compartment sink is installed. - Instructions provided to operator on steps to properly wash, rinse and sanitize utensils and equipment. See the following link for more information: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf- A sanitizer solution was prepared with the operator at the of inspection. - Replace or repair the dishwasher.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine sanitizer test strips available. - Purchase chlorine test strips and use to verify the concentration of sanitizer solution when prepared for surface sanitizing or dishwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink was blocked with a cart at the time of inspection. - Ensure all handwashing sinks are accessible for handwashing at all times. Do not block or place anything in the handwashing basin. only use the dedicated handwashing sinks for handwashing.

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