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Z Infinity Cafe

104 - 255 28 Street SE Calgary AB T2A 5K4 · Food - General

Official record from Alberta →

Inspection summary

Z Infinity Cafe has been inspected 5 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on October 13, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 23, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 once on September 23, 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 once on September 23, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 September 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on September 23, 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.

5 inspections

  1. Risk Management 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 water damaged ceiling tiles in the staff room. One ceiling tile had mould. **October 13, 2026: new ceiling tiles were purchased and on site. The Owner is waiting on one ceiling tile to be cut so that an air vent can be installed. COMPLETE THE FOLLOWING:1. Replace the missing ceiling tiles and monitor the back-room ceiling tiles for water leaks.
  2. Monitoring Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • **CORRECTED**1. Observed milk and cream in the back-room coolers that were passed their best before dates. Foods removed from the fridge by the Operator during the inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Front area: There was a bucket of water stored in the sink. The Operator said they used it for cleaning cloths. The Operator was informed to keep cloths stored in a 100ppm bleach sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Observed several hookahs stored under the dishwashing sink and in the staff room. The Operator stated it was for their own personal use and that they sometimes used it in the staff room. 2. The front area, kitchen, and staff room were cluttered with personal items.3. Personal food was being stored with customer food in the fridges. 4. When a bucket of injera batter was opened, a few fruit flies were observed flying around. The Operator stated they usually cover the bucket with plastic wrap to protect it from flies and then close the lid.5. Front area: Drink syrups were stored under the sink.COMPLETE THE FOLLOWING:1. Remove the hookahs from the restaurant. 2. Remove any items that are not needed for daily operations of the restaurant, so that the food areas are less cluttered and easy to organize.3. Designate an area in one of the fridges for personal foods only. 4. Keep bucket of injera covered with plastic wrap and a lid. 5. Do not store any food or food related items under the sinks.
    • 09. Are chemicals stored and handled in a safe manner?
      • **CORRECTED**1. The bleach sanitizer spray bottle was not labeled. The spray bottle was labeled during the inspection to indicate contents and prevent mishandling of chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. There was no probe thermometer available for checking the internal temperatures of food. COMPLETE THE FOLLOWING:1. Please purchase a 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?
      • **CORRECTED**1. The soap dispenser at the kitchen handwash sink was empty, and the Operator was using foam soap that was not in an appropriate dispenser. The Operator re-filled the proper dispenser with soap during the inspection. 2. The paper towel dispenser at the kitchen handwash sink was empty. The Operator brought paper towel in a dispenser from the front area during the inspection.COMPLETE THE FOLLOWING:1. Ensure the handwash sink is stocked with both paper towel and soap in proper dispensers.
    • 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?
      • **OUTSTANDING**1. The food handling permit was not displayed. COMPLETE THE FOLLOWING:1. Print and post the food handling permit at the front of the restaurant where it is easily visible to customers.
    • 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 were a couple missing ceiling tiles above the dishwashing sink in the kitchen.2. There were missing and water damaged ceiling tiles in the staff room. One ceiling tile had mould. 3. Pans and cooking equipment were stored on top of the grease trap. COMPLETE THE FOLLOWING:1. Replace the missing ceiling tiles and monitor the back-room ceiling tiles for water leaks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **CORRECTED**1. The ice machine scoop was stored in the ice, and handle was touching ice. Scoop removed during the inspection.COMPLETE THE FOLLOWING:1. Keep the scoop stored in a container outside of the ice machine to protect the ice from contamination.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice scoop was observed inside the ice in the ice machine. - Operator placed the scoop in clean food grade container. **Ensure ice scoop is stored in a seperate clean food grade container to prevent cross contamination.**Do not store scoop inside the ice.
    • 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 was not displayed. **Ensure food handling permit is posted where it is easily visible to the patrons.
  4. Monitoring Inspection

    0 infractions

  5. Monitoring Inspection

    0 infractions

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