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The Glass Cafe

101 - 10345 107 Street NW Edmonton AB T5J 1K3 · Food - General

Official record from Alberta →

Inspection summary

The Glass Cafe has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 21, 2023. The most recent inspection, on October 9, 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 and Food source, labelling and allergens.

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 5 times across 3 separate inspections, most recently on October 9, 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 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 September 12, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 once on November 21, 2023. 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.

4 inspections

  1. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATION(March 17,2025) ; If using bleach based sanitizer, obtain test strips that can measure chlorine up to 100ppm..Some QUAT test strips were present, however, there was no legend provided nor stored in its original packaging. The test strips must be accompanied by a legend in order to verify concentrations. Also, it should be stored in its original or a container with tight fitting lid to prevent humidity exposure.
  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashing of reusable dishes is completed by washing, rinsing and air drying. Education was provided to follow the dishwashing poster on the wall, wash, rinse and sanitize in bleach solution(100ppm) for at least 2 minutes, before airdrying.3- compartment sink is available but staff was unable to provide sink plug for the third sink.Ensure plug is available in the 3rd sink so that washed and rinsed dishware can be immersed in sanitizing solution for a minimum of 2 minutes before airdrying.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • REPEAT VIOLATION(March 17,2025) ; If using bleach based sanitizer, obtain test strips that can measure chlorine up to 100ppm..Some QUAT test strips were present, however, there was no legend provided nor stored in its original packaging. The test strips must be accompanied by a legend in order to verify concentrations. Also, it should be stored in its original or a container with tight fitting lid to prevent humidity exposure.
  3. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Some food made in house and some purchased.The packaged food to go in the display cooler had no labels. Ensure there is proper labeling on the products such as contact information with name of facility, address, etc. It also should have a date (for first in first out purposes).
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer spray bottle had QUAT at >400ppm. Keep sanitizer concentration at 200-300ppm. The product did not have a Drug Identification Number (DIN). Ensure the product is designed for kitchen use and Health Canada approved. A few used cloths were stored on the counter by the espresso machine. Ensure all used towels are stored in sanitizer solutions when not in use.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Some QUAT test strips were present, however, there was no legend provided nor stored in its original packaging. The test strips must be accompanied by a legend in order to verify concentrations. Also, it should be stored in its original or a container with tight fitting lid to prevent humidity exposure.
  4. Monitoring Inspection

    1 infraction

    • 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?
      • The food permit is not display to the public.Display the current food permit for public view.

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