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Starbucks Coffee 4543

605 - 130 Country Village Road NE Calgary AB T3K 5K2 · Food - General

Official record from Alberta →

Inspection summary

Starbucks Coffee 4543 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 24, 2024. The most recent inspection, on March 27, 2025, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing.

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 March 26, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on March 27, 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?

  • 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 2 times across 2 separate inspections, most recently on March 26, 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on March 26, 2025. For example: Is solid and liquid waste being managed in a suitable manner?

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.

4 inspections

  1. Initial Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The containers holding paper towels at the handwash sinks located on the service line do not provide protection of the paper towel. Paper towels must be in a dispenser that protects it from contamination.Please replace with a proper towel dispenser for the hand sinks. The inspector was informed that the paper towel dispensers are currently in transit and will be installed as soon as they arrive.
  2. Demand Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • A min/max probe thermometer was unavailable for testing sanitization temperatures (71C or greater) of the mechanical dishwasher.Please obtain a min/max probe thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The containers holding paper towels at the handwash sinks located on the service line do not provide protection of the paper towel. Paper towels must be in a dispenser that protects it from contamination.Please replace with a proper towel dispenser for the hand sinks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The handwash sink located in the back kitchen was observed to be draining slowly.Please address to issue to ensure the sink is properly draining.2) A leak was observed in the dish pit area under the three-compartment sink.Please address and repair the leak.
    • 24. Is solid and liquid waste being managed in a suitable manner?
      • Waste bins were unavailable on the service line and the back kitchen.Please obtain waste bins for the proper disposal of food scraps and trash along the service line and in the back kitchen.
  3. Demand Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was a ceiling leak/collapse in Washroom 1 causing significant damage to the ceiling. There was drywall scattered on the floor and a light fixture hanging from the ceiling.Determine the source of the leak. Ensure that the ceiling is repaired, and these building materials are thoroughly cleaned out of the washroom.2. Washroom 2 has water damage to the ceiling, causing discoloration.Refinish this ceiling.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The QUAT-based sanitizer solution used to sanitize food-contact surfaces was measured at 100-ppm. The staff was instructed to create a new sanitizer solution, which was measured at 200-ppm. The inspector informed the staff that a 200-ppm QUAT sanitizer solution must be maintained at all times during the operations. Less than 200 ppm QUAT concentration means inadequate sanitization and more than 400 ppm means that QUAT residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the QUAT concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 75°C. The inspector informed the staff that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use.**OBTAIN A MAXIMUM-REGISTERING THERMOMETER. RECORD TEMPERATURES.

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