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Sugar Bowl Coffee

10922 88 Avenue NW Edmonton AB T6G 0Z1 · Food - General

Official record from Alberta →

Inspection summary

Sugar Bowl Coffee has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 24, 2023. The most recent inspection, on March 18, 2026, found no infractions.

4 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Chemicals and toxic substances.

The number of infractions per inspection has stayed roughly the same over time.

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 2 times on March 9, 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 2 times across 2 separate inspections, most recently on March 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on March 9, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once 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 3 times across 2 separate inspections, most recently on March 9, 2026. 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?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wiping cloths were left on food contact surfaces when not in use (basement kitchen). Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-guidelines-wiping-cloths.pdf
    • 09. Are chemicals stored and handled in a safe manner?
      • Several chemical spray bottles in the facility were not clearly labelled to indicate contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk foods such as beans in the steam table (upstairs kitchen) were measured to be 35C (IR thermometer, after vigorous stirring).Action Required: review reheating & hot holding procedures with staff members.Resource: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No quat test strips available. Note, the facility uses a quat sanitizer for contact surfaces.
    • 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?
      • Expired food handling permit was posted on display.
    • 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 faucet in the public washroom (on the way to the basement kitchen) was wobbly - not securely mounted to the counter.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Hand soap dispensers in the bar area and the basement kitchen were in disrepair. The facility had a squeeze bottle of soap available at the time of inspection.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several coolers in the basement were not observed to be equipped with thermometers. Ensure all coolers are equipped with thermometers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hot water faucet on the handwashing sink in the bar area was observed to be in disrepair. Ensure that the hot water faucet is repaired.
    • 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?
      • 1. One dead mouse was observed on a glue-board trap on the floor behind the Nitro compressor in the basement. 2. A buildup of mouse droppings was observed on the floor beneath the stainless-steel counter beside the large "Globe" mixer in the basement. 1-2. Ensure pest control measures are taken to help eliminate the presence of pests in the facility.
    • 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 ceiling above the mechanical dishwasher in the basement was observed to be in disrepair. 2. A hole in the wall was observed below the mechanical dishwasher. 1. Ensure that the indicated ceiling is repaired to be smooth and easy to clean. 2. Ensure the indicated hole is sealed to be smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dairy cooler in the basement was not observed to be sealing correctly which may impact the temperature of the cooler. Ensure that the indicated cooler door is repaired to seal properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of dust was observed on the metal shelving above the "Duke" oven in the basement. 2. A buildup of grime was observed on the hoses going into the wall and on the floor beneath the hoses inside the walk-in cooler. 1-2. Ensure that the indicated areas are cleaned.
  5. Demand Inspection

    0 infractions

  6. Risk Management Inspection

    0 infractions

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