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The Coup

B & C - 924 17 Avenue SW Calgary AB T2T 0A2 · Food - General

Official record from Alberta →

Inspection summary

The Coup has been inspected 8 times by Alberta Health Services (Environmental Public Health) since January 9, 2024. The most recent inspection, on March 20, 2026, found no infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 5 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 5 times across 2 separate inspections, most recently on January 10, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 April 7, 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 24 times across 7 separate inspections, most recently on February 26, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 9 times across 6 separate inspections, most recently on February 26, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 4 times across 4 separate inspections, most recently on February 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

8 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • In some bulk dry food containers, plastic container with no handles were being used as scoops.Obtain scoops with handles for bulk food containers. Either store the scoops outside of the food, or store the scoops with the handles outside of the food.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There was hard water accumulation and mold growth inside the ice machine.Clean and sanitize the inside of the ice machine. Ensure this takes place on a regular basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several cutting boards were damaged with deep cut grooves in them. One cutting board was replaced during inspection.For the remaining damaged cutting boards, either have them refinished, or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ventilation canopy baffle filters had grease accumulation.Clean the ventilation canopy baffle filters. Ensure they are cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was a non functional cooler on the west side of the kitchen that was being used as a storage cabinet. The inside of the cooler had grease, soil and/or food debris accumulation.Either remove the non-functional cooler or clean it and maintain it in a clean state.
  3. Demand Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One set of lights by the grill is unprotected.-Ensure glass tube lights have shatterproof covers
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A large amount of water was observed at the bottom of the small prep cooler on the service line.-Determine the source of the water and abate it
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Grime build-up on the floor hard to reach area and baseboards. Clean these areas.
  5. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Knife was being stored between prep cooler and counter slot that can't be cleaned and sanitized. Provide a knife magnet or container to store knives.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Stand up Cooler:Peanut sauce was measured at 8.2 degrees C and miso sauce was measured at 7.4 degrees C on the bottom shelves. 2) Preparation Cooler:Containers of sauces were placed on top of the prep cooler insert pan. The sauces were not getting direct cold air from the bottom of the cooler. Tahini was measured at 14.5 degrees C and hummus was measured at 13.3 degrees C. Tempeh was measured at 10.2 degrees C, tofu @ 6.7 degrees C and drunken sauce @ 7.7 degrees C inside the preparation cooler. Discarded the sauces. Repair the coolers and store cold perishable food at 4 degrees C or below. 3) Rice noodles were being soaked at room temperature. Soak rice noodles in the cooler at 4 degrees C or below. 4) Large container of soup was cooling at room temperature. Soup measured at 50.1 degrees C. Use a cooling aid method such as ice bath or ice wand to cool down soup rapidly.5) Staff was not able to locate the probe thermometer. Provide a probe thermometer that can use measured food and cooler temperature.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deep frying was conducted in a space without a ventilation canopy.Ensure an adequate ventilation canopy is installed for deep frying. Obtain City of Calgary Fire department approvals.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Holes were filled with spray foam. Spray foam is not a smooth and easily cleanable surface. Repair the holes properly.Previous Report:There were a number of holes in the wall behind the two compartment dishwashing sinks and dishwasher.Repair the holes in the wall. Ensure that the wall is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher racks had a build up of black residue. Either discard the dish racks and obtain new ones, or clean the dish racks to remove all the black residue.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Spatula handle was melted by heat and rough texture on the handle that can't be cleaned and sanitized properly. Replace the spatula.2) Saran wraps on the sushi mats were not being every 2 to 4 hours. Change saran wraps every 2 to 4 hours.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Grease and dust build-up on the ceiling tiles and vents especially above the counter deep fryers. 2) Grime build-up underneath the dishwasher. 3) Grime build-up on the floor hard to reach area and baseboards. 4) Food debris build-up on the dry storage shelves and floor. 1 to 4) Clean these areas.5) Coolers, freezers, dishwasher, food surface sanitizer and dishwasher were not being monitoredCheck and record coolers, freezers, dishwasher, food surface sanitizer and dishwasher daily.
  6. Risk Management Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deep frying was conducted in a space without a ventilation canopy.Ensure an adequate ventilation canopy is installed for deep frying. Obtain City of Calgary Fire department approvals.
    • 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 were a number of holes in the wall behind the two compartment dishwashing sinks and dishwasher.Repair the holes in the wall. Ensure that the wall is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher racks had a build up of black residue. Either discard the dish racks and obtain new ones, or clean the dish racks to remove all the black residue.
  7. Risk Management Inspection

    11 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic containers were being used as scoops in the dry ingredient bins.Obtain proper scoops. Ensure that proper scoops are used.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no dishwashing detergent hooked up to the glasswasher at the bar. No detergent for the glasswasher was available in the facility.Ensure that both detergent and sanitizer are hooked up and dispensing for all dishwashers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deep frying was conducted in a space without a ventilation canopy.Ensure an adequate ventilation canopy is installed for deep frying. Obtain City of Calgary Fire department approvals.
    • 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 were a number of holes in the wall behind the two compartment dishwashing sinks and dishwasher.Repair the holes in the wall. Ensure that the wall is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 caulking located behind the two compartment sink was mouldy.Remove the mouldy caulking and replace with new caulking.
    • 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 were broken light covers for fluorescent lights in the kitchen.Either replace light covers on the fixtures, install light tubes on the bulbs, or replace bulbs with ones that are shatter resistant. Ensure that all lights are covered or constructed to protect against breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher racks had a build up of black residue. Either discard the dish racks and obtain new ones, or clean the dish racks to remove all the black residue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris accumulation on the floor underneath containers and equipment on the west side of the facility.Clean the floor underneath containers and equipment on the west side of the facility and ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and food debris accumulation located on the floor underneath the two compartment sink and dishwasher.Clean the floor underneath the two compartment sink and dishwasher and ensure it is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease accumulation on the floor underneath the food preparation tables located in the centre of the kitchen.Clean the floor under the food preparation tables in the centre of the kitchen and ensure that this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease accumulation on the floor underneath equipment on the cookline.Clean the floor under equipment on the cookline and ensure this area is cleaned on a regular basis.
  8. Monitoring Inspection

    15 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic containers were being used as scoops in the dry ingredient bins.Obtain proper scoops. Ensure that proper scoops are used.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient air temperature of the north food preparation cooler measured 9.1 degrees Celsius. Internal food temperatures measured:Mapo= 10.9 degrees CelsiusTofu cream (2 containers)= 10.3 and 10.7 degrees CelsiusCooked oyster mushrooms= 11 degrees CelsiusDiscard all perishable food from this cooler. Do not use this cooler for perishable food storage until it can maintain 4 degrees Celsius or less at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual chlorine concentration at the dish level during the sanitize cycle for the low temperature dishwasher was undetectable.Have the dishwasher repaired. Ensure that the residual chlorine concentration at the dish level measures 100 ppm.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There was no dishwashing detergent hooked up to the glasswasher at the bar. No detergent for the glasswasher was available in the facility.Ensure that both detergent and sanitizer are hooked up and dispensing for all dishwashers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips could not be located.Obtain quat test strips. Use test strips to verify the concentration of quat based food contact surface sanitizer at least once a day.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips could not be located.Obtain chlorine test strips. Use test strips to verify the concentration of chlorine based sanitizer for the dishwasher at least once a day.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deep frying was conducted in a space without a ventilation canopy.Ensure an adequate ventilation canopy is installed for deep frying. Obtain City of Calgary Fire department approvals.
    • 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 were a number of holes in the wall behind the two compartment dishwashing sinks and dishwasher.Repair the holes in the wall. Ensure that the wall is smooth, non-absorbent to moisture, easy to clean, and constructed of materials intended for the purpose.
    • 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 caulking located behind the two compartment sink was mouldy.Remove the mouldy caulking and replace with new caulking.
    • 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 were broken light covers for fluorescent lights in the kitchen.Either replace light covers on the fixtures, install light tubes on the bulbs, or replace bulbs with ones that are shatter resistant. Ensure that all lights are covered or constructed to protect against breakage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher racks had a build up of black residue. Either discard the dish racks and obtain new ones, or clean the dish racks to remove all the black residue.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was food debris accumulation on the floor underneath containers and equipment on the west side of the facility.Clean the floor underneath containers and equipment on the west side of the facility and ensure this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease, soil, and food debris accumulation located on the floor underneath the two compartment sink and dishwasher.Clean the floor underneath the two compartment sink and dishwasher and ensure it is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease accumulation on the floor underneath the food preparation tables located in the centre of the kitchen.Clean the floor under the food preparation tables in the centre of the kitchen and ensure that this area is cleaned on a regular basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was grease accumulation on the floor underneath equipment on the cookline.Clean the floor under equipment on the cookline and ensure this area is cleaned on a regular basis.

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