Skip to content
Loading map…

Starbucks Coffee 4519

600 - 140 St. Albert Trail St. Albert AB T8N 7C8 · Food - General

Official record from Alberta →

Inspection summary

Starbucks Coffee 4519 has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 6, 2024. The most recent inspection, on June 25, 2025, found no infractions.

1 of 5 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on April 24, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 3 times across 3 separate inspections, most recently on April 24, 2025. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 13 times across 3 separate inspections, most recently on April 24, 2025. 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?

  • 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 April 24, 2025. 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Two buckets of quat sanitizier solution were tested. One was visibly dirty and was found to be at >50 ppm, the other was 100 ppm. Staff were not tracking the time when these were made or when they were due to be remade. Both remade to the correct concentration of 200 ppm per the inspector's request.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The detergent container for the dishwasher was empty at time of inspection. Was replaced at the request of the PHI.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink in the back was blocked by two garbage cans and an assortment of boxes and other items.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Both the emergency exit and the front entry exterior doors have visible light along the bottoms and must have door sweeps repaired/installed to ensure no pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A large section of the wall located behind the electrical panels is unfinished drywall and/or wood. As this area is now open to the food handling area, all surfaces must be sooth, impervious to moisture and easy to clean. A recommendation to paint walls with kitchen/bathroom paint was made.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the tile baseboard in the area near the electrical panels are missing grout or are not forming a watertight seal with the wall/floor. Sections of the drywall where connecting to the tile baseboard have some small holes which must be repaired to ensure surfaces are smooth, easy-to-clean and immpervious-to-moisture.
    • 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 drive-through window requires additional caulking and/or grouting to ensure a weatherproof and pest-proof seal around it where it meets the walls.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a large amount of boxes, bins, cleaning supplies, and other items piled up near the back hand washing sink, beside and in the mop sink and by the water filtration system. This is not conducive with effective cleaning, organizing or access to sinks. If these items are all required for operation, additional shelving or storage will be required to have items up off the floors.
    • 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 handwashing sink behind the serving line was not draining properly. It appears that there is plastic remnants in the drain pipe and/or that the drain itself is too small for the size of the sink opening.
  3. Risk Management Inspection

    6 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Both the emergency exit and the front entry exterior doors have visible light along the bottoms and must have door sweeps repaired/installed to ensure no pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A large section of the wall located behind the electrical panels is unfinished drywall and/or wood. As this area is now open to the food handling area, all surfaces must be sooth, impervious to moisture and easy to clean. A recommendation to paint walls with kitchen/bathroom paint was made.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the tile baseboard in the area near the electrical panels are missing grout or are not forming a watertight seal with the wall/floor. Sections of the drywall where connecting to the tile baseboard have some small holes which must be repaired to ensure surfaces are smooth, easy-to-clean and immpervious-to-moisture.
    • 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 drive-through window requires additional caulking and/or grouting to ensure a weatherproof and pest-proof seal around it where it meets the walls.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was a large amount of boxes, bins, cleaning supplies, and other items piled up near the back hand washing sink, beside and in the mop sink and by the water filtration system. This is not conducive with effective cleaning, organizing or access to sinks. If these items are all required for operation, additional shelving or storage will be required to have items up off the floors.
    • 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 handwashing sink behind the serving line was not draining properly. It appears that there is plastic remnants in the drain pipe and/or that the drain itself is too small for the size of the sink opening.
  4. Initial Inspection

    4 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Both the emergency exit and the front entry exterior doors have visible light along the bottoms and must have door sweeps repaired/installed to ensure no pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sections of the tile baseboard in the area near the electrical panels are missing grout or are not forming a watertight seal with the wall/floor. Sections of the drywall where connecting to the tile baseboard have some small holes which must be repaired to ensure surfaces are smooth, easy-to-clean and immpervious-to-moisture.
    • 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 drive-through window requires additional caulking and/or grouting to ensure a weatherproof and pest-proof seal around it where it meets the walls.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A large section of the wall located behind the electrical panels is unfinished drywall and/or wood. As this area is now open to the food handling area, all surfaces must be sooth, impervious to moisture and easy to clean. A recommendation to paint walls with kitchen/bathroom paint was made.
  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Both sani buckets containing quat for cleaning cloths at the espresso stations were tested and were found to be approximately 50 ppm. These were changed, and were found to still be at 50 ppm. Dispenser of quat sanitizer in the back was tested, and was found to be dispensing at only 50 ppm. Operator was instructed to top up all containers and test them to ensure they are 200 ppm prior to usage, and to have the dispenser repaired. Routine testing of sanitizer solutions is always required to ensure they meet minimum concentrations.

Nearby inspected facilities

Own this business? Add a badge to your website