Strom Coffee
7225 104 Street NW Edmonton AB T6E 4B8 · Food - General
Inspection summary
Strom Coffee has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 26, 2024. The most recent inspection, on April 22, 2026, recorded 3 infractions.
None of the 5 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 12 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Chemicals and toxic substances and Food source, labelling and allergens.
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 4 times across 3 separate inspections, most recently on April 8, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
Chemicals and toxic substancesHigher risk
Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.
Recorded 2 times across 2 separate inspections, most recently on April 8, 2026. For example:
Are chemicals stored and handled in a safe manner?
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded once on April 22, 2026. For example:
Is all food in this facility from an approved source and/or properly labelled?
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 once on April 1, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 3 times across 3 separate inspections, most recently on April 22, 2026. 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?
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
- Risk Management Inspection
3 infractions
- 02. Is all food in this facility from an approved source and/or properly labelled?
- A few bakery products were discarded because proof of origin, showing they were produced in a licensed facility, was not provided.
- 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 Handling Permit not displayed. Please ensure the permit is posted in a matter that is visible to patrons.
- 20. Do food handlers at the facility have adequate food safety training?
- Food safety course certificate not observed. Please send a copy of certificate once obtained.
- 02. Is all food in this facility from an approved source and/or properly labelled?
- Risk Management Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth bucket tested at 0ppm quat. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
- 09. Are chemicals stored and handled in a safe manner?
- A chemical spray bottle in the cabinetry under the two-compartment sink was not labelled to indicate contents. ACTION REQUIRED: Ensure all chemical bottles are labeled to indicate contents.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The 2-compartment sink that is also used as a handwash sink was not equipped with paper towel. ACTION REQUIRED: Ensure the hand wash station is stocked with soap & paper towel at all times.
- 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?
- 2026-04-08Food handling permit had been paid - please print & post the permit upon receival.Facility still found to be operating in violation of the permit restrictions.___________________2026-04-01Facility found to be operating without a valid permit (annual renewal fee not paid). Facility found to not be operating in accordance to permit restrictions: re-useable cups, mugs, and plates were on display and in use. ACTION REQUIRED: pay the food handling permit invoice within 24 hours. Remove all re-useable customer utensils OR install a commercial dishwasher.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Cleaning cloth bucket tested at 0ppm quat. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
- 09. Are chemicals stored and handled in a safe manner?
- A chemical spray bottle in the cabinetry under the two-compartment sink was not labelled to indicate contents. ACTION REQUIRED: Ensure all chemical bottles are labeled to indicate contents.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The stainless-steel cooler with handle containing milk, cream, & chai concentrate was measured at 9C using IR & probe thermometer.ACTION REQUIRED: ensure all coolers are maintaining temperature at or below 4C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The 2-compartment sink that is also used as a handwash sink was not equipped with paper towel. ACTION REQUIRED: Ensure the hand wash station is stocked with soap & paper towel at all times.
- 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?
- Facility found to be operating without a valid permit (annual renewal fee not paid). Facility found to not be operating in accordance to permit restrictions: re-useable cups, mugs, and plates were on display and in use. ACTION REQUIRED: pay the food handling permit invoice within 24 hours. Remove all re-useable customer utensils OR install a commercial dishwasher.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Sanitizer is not food safe.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- No test strips available.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Initial 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?
- Unfinished wood observed. Please paint/finish the wood or remove.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?