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Zcrew Cafe

401 11 Avenue SE Calgary AB T2G 0Y5 · Food - General

Official record from Alberta →

Inspection summary

Zcrew Cafe has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 29, 2024. The most recent inspection, on February 10, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 3 times across 2 separate inspections, most recently on January 26, 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 3 times across 3 separate inspections, most recently on January 26, 2026. 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 5 times across 4 separate inspections, most recently on February 2, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 3 separate inspections, most recently on January 26, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 January 26, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dust was noted on the ceiling near the ventilation canopy in the kitchen. Ensure that all areas are maintained in a clean and sanitary manner.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. 0ppm sanitizer was measured in several cleaning cloth buckets in the kitchen. Ensure that all used cleaning cloths are stored in an approved sanitizing solution (i.e. 200PPM quats).2. A used cleaning cloth was stored on the counter and not in a sanitizing solution in the coffee area. Corrected during inspection.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A staff member was observed rinsing their hands with water in the hand sink, drying them and putting on gloves. The staff member then handled food. Ensure that staff are washing hands with soap and water between tasks and before putting on gloves.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Chicken sausage (37C external temperature) was being cooked in a water bath at 58C. Ensure that foods are cooked rapidly to 74C and that safe food handling practices are followed. Ensure that staff are properly trained on cooking procedures.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A container of parmesan cheese and a container of aioli were stored on the counter without a means of temperature control. Raw chicken (14C external temperature), cooked beef (15C external temperature) and egg mixture (9C external temperature) were stored in improper ice baths on the cooking line. Ensure that all high-risk foods are stored at 4C or less. If using an ice bath, ensure that the ice completely surrounds the food container up to the level of the food. Staff directed to move the food into the cooler or into a proper ice bath where the food temperature is maintained at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher measured 62C to 66.9C in final rinse cycle (plate level). Staff directed to follow the modified 3 compartment sink method for dishwashing. Restricted to single-use customer utensils, plates etc. until the dishwasher has been repaired. Restaurant is only equipped with a 2-compartment dishwashing sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand wash sink beside the dishwasher was in accessible as it was blocked with a garbage can. The soap dispenser at the hand wash sink also was not stocked with soap. 2. Hand wash station in the mop sink area was not stocked with soap or single-use paper towel. Ensure that all hand wash sinks are accessible and stocked with soap and single-use paper towels at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build-up of dust was noted on the ceiling and walls in various areas of the kitchen. Ensure that all areas are maintained in a clean and sanitary manner.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several flats of eggs out and next to cooking equipment measured at 30C. Eggs must be stored at or below 7C or held hot at or above 60C. Take out small amounts at a time to use during busy periods.*Similar infraction was noted on the last thorough inspection on Feb. 29, 2024*
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water at mop room handwashing sink.No soap nor paper towels at mop room handwashing sink.Handwashing sink near dishwasher was blocked by food waste container. Handwashing sinks must be accessible at all times.No soap at handwashing sink near dishwasher.FREQUENT AND PROPER HANDWASHING IS VITAL TO SAFE FOODHANDLING. THIS MUST BE CORRECTED IMMEDIATELY.*Similar infraction was noted on last thorough routine inspection on Feb. 29, 2024*
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Packing film remains on front of deep fryer. Remove this film.Some walls in kitchen have damaged areas. Repair these areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Tops of equipment and other high surfaces require cleaning.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used cleaning cloths were stored on the counters. Ensure that used/dirty cleaning cloths are stored in a santizing solution.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Two boxes of eggs and several trays of eggs were stored at room temperature (20C to 26C). Ensure that eggs are stored at/below 7C.2. Containers of pre-portioned cooked rice were stored at room temperature (26C external temperature). Store all high risk foods in the cooler at 4C. Take portions out of the fridge as needed during busy times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • An ice cream scoop was stored in the basin of the hand wash sink near the dishwasher.There was no soap or paper towel at the hand wash sink in the mop room.Ensure that all hand wash stations are equipped with soap and single-use paper towel.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the dry food scoops had a build-up of food debris on the outside. Please clean. Use scoops with handles.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Detailed cleaning is needed on the ceiling (dust build-up), below equipment/out of the way areas, and ventilation canopy.

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