103 - 215 Banff Avenue
Not in Compliance
11 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
February 23, 2026
One bottle of QUAT sanitizer was too strong, concentration over 400ppm. , , - Please ensure solution is diluted to be between 200-400ppm QUAT. Please use test strips whenever making sanitizer solutions to verify the concentration.
Some sanitizer spray bottles in the kitchen were unlabeled. , , - Please ensure all chemicals used are labelled to indicate their contents.
Containers of raw beef were out on the counter; internal temperature was around 8C. Operator indicated it was out for 1 hour and was put back into the fridge., , - Please ensure high-risk foods are kept below 4C, keep them in the fridge or on ice to ensure temperatures are maintained. Foods kept above 4C for more than 2 hours must be discarded. *Same issue has been noted in the past multiple times*
1) Some food items in the kitchen and in the walk-in cooler were stored directly on the ground. , , - Please ensure all food items are stored at least 15cm above the ground., , 2) Some items in the walk-in cooler were stored without a lid/cover. , , - Please ensure all items are covered to prevent contamination.
*Repeat Violation*, Provide min/max thermometer to monitor sanitizing temperature on dishwasher (should be a minimum of 71C (160F) at plate level).
Wooden shelf above the deep fryer is damaged with chipping paint, exposing raw wood. , , - Please repair/replace the shelf. Ensure all shelving is smooth, non-porous, and easily cleanable.
, *Repeat Violation*, Deep fryer was not under the ventilation unit and the area is beginning to accumulate grease and food debris. , , - Move the deep fryer under the vent or get a different self-enclosed deep fryer unit.
*Repeat Violation*, Soiled cardboard/tin foil was covering many of the shelves throughout the facility. , , - Please remove any soiled cardboard and tinfoil as it cannot be cleaned/sanitized properly.
*Repeat Violation*, Raw wood pallet holding buckets was on the floor in the back corner of the facility. , , - Raw wood cannot be cleaned/sanitized properly and needs to be sealed, painted, or removed.
*Repeat Violation*, Some of the large kimchi buckets were damaged (melted, chipped rims) and some of them require additional cleaning. , , - Please discard any damaged buckets, and ensure they are all properly cleaned and sanitized.
*Repeat Violation*, There was a build-up of grease and food debris in areas throughout the facility. , , Clean areas including but not limited to: , -Ventilation unit, -Plate storage area next to the cook line, -Hard-to-reach areas (behind fryer) , -Onion storage shelves, - Floors of walk-in cooler, - Bar area
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
Evelyn's Coffee World
This restaurant has been inspected 10 times since September 11, 2023, with 0 in compliance, 10 not in compliance, and 0 closures on record.
11 violations
One bottle of QUAT sanitizer was too strong, concentration over 400ppm. , , - Please ensure solution is diluted to be between 200-400ppm QUAT. Please use test strips whenever making sanitizer solutions to verify the concentration.
Some sanitizer spray bottles in the kitchen were unlabeled. , , - Please ensure all chemicals used are labelled to indicate their contents.
Containers of raw beef were out on the counter; internal temperature was around 8C. Operator indicated it was out for 1 hour and was put back into the fridge., , - Please ensure high-risk foods are kept below 4C, keep them in the fridge or on ice to ensure temperatures are maintained. Foods kept above 4C for more than 2 hours must be discarded. *Same issue has been noted in the past multiple times*
1) Some food items in the kitchen and in the walk-in cooler were stored directly on the ground. , , - Please ensure all food items are stored at least 15cm above the ground., , 2) Some items in the walk-in cooler were stored without a lid/cover. , , - Please ensure all items are covered to prevent contamination.
*Repeat Violation*, Provide min/max thermometer to monitor sanitizing temperature on dishwasher (should be a minimum of 71C (160F) at plate level).
Wooden shelf above the deep fryer is damaged with chipping paint, exposing raw wood. , , - Please repair/replace the shelf. Ensure all shelving is smooth, non-porous, and easily cleanable.
, *Repeat Violation*, Deep fryer was not under the ventilation unit and the area is beginning to accumulate grease and food debris. , , - Move the deep fryer under the vent or get a different self-enclosed deep fryer unit.
*Repeat Violation*, Soiled cardboard/tin foil was covering many of the shelves throughout the facility. , , - Please remove any soiled cardboard and tinfoil as it cannot be cleaned/sanitized properly.
*Repeat Violation*, Raw wood pallet holding buckets was on the floor in the back corner of the facility. , , - Raw wood cannot be cleaned/sanitized properly and needs to be sealed, painted, or removed.
*Repeat Violation*, Some of the large kimchi buckets were damaged (melted, chipped rims) and some of them require additional cleaning. , , - Please discard any damaged buckets, and ensure they are all properly cleaned and sanitized.
*Repeat Violation*, There was a build-up of grease and food debris in areas throughout the facility. , , Clean areas including but not limited to: , -Ventilation unit, -Plate storage area next to the cook line, -Hard-to-reach areas (behind fryer) , -Onion storage shelves, - Floors of walk-in cooler, - Bar area
11 violations
Marinated meat was on the counter, internal temperature was 16C. Meat was discarded. , , - Please ensure all high-risk foods are held above 60C or below 4C.
Hand sink in the preparation area initially had some items (bowel, bags) inside of it blocking it., , - Items were removed, please ensure this sink is always available for hand washing
*Repeat Violation*, Provide min/max thermometer to monitor sanitizing temperature on dishwasher (should be a minimum of 71C (160F) at plate level).
12 violations
Sanitizer bottle in the kitchen had a concentration of 0 ppm QUAT. , , - Bottle was replaced with one from the front area that had a concentration of 200 ppm. Please ensure that while food preparation is occurring there are proper sanitizers in the kitchen.
1) Meat was out of the counter at around 10C, staff said meat was just taken out of the fridge. Meat was moved back into the fridge while it was not in use. , , - Please ensure that all high-risk products are stored below 4C, in the fridge or using an ice bath. No high-risk food products (eggs, meat, cut vegetables, etc.) can be stored on the counter without means of temperature control. , , 2) Containers of sauces were out of the counter without means of temperature control., , - Provide evidence that these prepared sauces are shelf stable or provide temperature control (i.e., refrigeration, ice baths, etc.).
8 violations
, *Repeat Violation*, Open sauces on the cook line were stored on the floor. , , - Ensure all food products are stored at least 15 cm above the ground. ,
*Repeat Violation*, Coffee cups and other personal items such as cell phones, were out on the counters where food preparation was occurring. , , - Please ensure that these items are stored separately from food preparation areas.
, Items in the walk-in cooler and the dry storage area were stored directly on the ground. , , - Please ensure all food products are stored at least 15 cm above the ground to prevent contamination., ,
9 violations
, *Repeat Violation*, Open sauces on the cook line were stored on the floor. , , - Ensure all food products are stored at least 15 cm above the ground. ,
**Dishwasher has not been repaired; all dishes are to be manually sanitized until dishwasher is repaired**, Dishwasher was not reaching sanitizing temperature; hottest it reached was 68C. , , - Please ensure dishwasher is repaired so that it reaches at least 71C at the plate level. In the meantime, dishes need to be sanitized after washing, please continue to ensure this is being done in a sink basin in an approved sanitizer solution by submersion in for at least 2 minutes. Then dishes need to be airdried.
*Repeat Violation*, Coffee cups and other personal items such as cell phones, were out on the counters where food preparation was occurring. , , - Please ensure that these items are stored separately from food preparation areas.
11 violations
, *Repeat Violation*, Open sauces on the cook line were stored on the floor. , , - Ensure all food products are stored at least 15 cm above the ground. ,
Raw meat was out on the counter without means of temperature control. Surface temperature was 6C. , , - Meat was moved back to the refrigerator. Please ensure that all high-risk products are maintained below 4C, they should not be out on the counter without means of temperature control.
Dishwasher was not reaching sanitizing temperature; hottest it reached was 68C. , , - Please ensure dishwasher is repaired so that it reaches at least 71C at the plate level. In the meantime, dishes need to be sanitized after washing, please continue to ensure this is being done in a sink basin in an approved sanitizer solution by submersion in for at least 2 minutes. Then dishes need to be airdried.
10 violations
, *Repeat Violation*, Open sauces on the cook line were stored on the floor. , , - Ensure all food products are stored at least 15 cm above the ground. ,
, *Repeat Violation*, 1) High-risk products such as tofu and cut vegetables were stored on the cook line in ice containers, the temperature of these items was around 6C. Items were moved into the fridge., , - Please ensure that all high-risk items are stored below 4C. , ,
*Repeat Violation*, Coffee cups and other personal items such as cell phones, were out on the counters where food preparation was occurring. , , - Please ensure that these items are stored separately from food preparation areas.
14 violations
, Staff were observed washing their gloves. Gloves are single-use and cannot be washed. Staff were instructed to remove their gloves, wash their hands, and put on new gloves. , , - Please ensure that proper hand hygiene is occurring, and that staff are not washing their gloves.
, *Repeat Violation*, Open sauces on the cook line were stored on the floor. , , - Ensure all food products are stored at least 15 cm above the ground. ,
, Some sanitizer bottles were unlabeled. , , - Please ensure all chemicals used have appropriate labels to prevent misuse.
8 violations
, Open sauces on the cook line were stored on the floor. , , - Ensure all food products are stored at least 15 cm above the ground. ,
, Raw eggs were stored overtop of ready-to-eat foods such as cut vegetables in the walk-in cooler. , , - Ensure all raw products are stored below ready-to-eat ones.
, 1) High-risk products such as tofu and cut vegetables were stored on the cook line without means of temperature control. , , - Items were moved to the refrigerator, please ensure that all high-risk items are stored below 4C. , , 2) No probe thermometer was available onsite. , , - Acquire a probe thermometer to measure internal temperatures of food.
9 violations
Sponges were stored in water and not a sanitizer solution. , , - Sponges should be stored the same as the wiping cloths in an approved sanitizer solution such as 100 ppm bleach.
Fly strips were hung over top of food products in the dry storage area. , , - Do not hang fly strips over food preparation/storage areas to prevent contamination from flies into food.
1) Operators were spraying RAID at night to get rid of the flies. , , - Do not use RAID as it can be a contaminant around food. , , 2) Sanitizer bottles were unlabeled. , , - Label all chemicals to indicate their contents.
*Repeat Violation*, Some fruit flies and house flies were observed in the kitchen. , , - Clean up and grease and food debris, remove any standing water, consult with pest control company in order to manage the issue.
, *Repeat Violation*, Deep fryer was not under the ventilation unit and the area is beginning to accumulate grease and food debris. , , - Move the deep fryer under the vent or get a different self-enclosed deep fryer unit.
, *Repeat Violation*, Floor by the dish pit is lifting and cracked. , , - Repair the floor ensure it is a smooth and cleanable surface.
Soiled cardboard/tin foil was covering many of the shelves throughout the facility. , , - Please remove any soiled cardboard and tinfoil as it cannot be cleaned/sanitized properly.
Raw wood pallet holding buckets was on the floor in the back corner of the facility. , , - Raw wood cannot be cleaned/sanitized properly and needs to be sealed, painted, or removed.
Some of the large kimchi buckets were damaged (melted, chipped rims) and some of them require additional cleaning. , , - Please discard any damaged buckets, and ensure they are all properly cleaned and sanitized.
Container storing the ice scoop was dirty. , , - Please clean this container, ensure all utensils are stored in a clean and sanitary manner.
*Repeat Violation*, There was a build-up of grease and food debris in areas throughout the facility. , , Clean areas including but not limited to: , -Ventilation unit, -Plate storage area next to the cook line, -Hard-to-reach areas (behind fryer) , -Onion storage shelves, - Floors of walk-in cooler, - Bar area
, Items in the walk-in cooler and the dry storage area were stored directly on the ground. , , - Please ensure all food products are stored at least 15 cm above the ground to prevent contamination., ,
*Repeat Violation*, Provide min/max thermometer to monitor sanitizing temperature on dishwasher (should be a minimum of 71C (160F) at plate level).
*Repeat Violation*, Some fruit flies were observed in the kitchen. , , - Clean up and grease and food debris, remove any standing water, consult with pest control company in order to manage the issue.
Soiled cardboard/tin foil was covering many of the shelves throughout the facility. , , - Please remove any soiled cardboard and tinfoil as it cannot be cleaned/sanitized properly.
Raw wood pallet holding buckets was on the floor in the back corner of the facility. , , - Raw wood cannot be cleaned/sanitized properly and needs to be sealed, painted, or removed.
, *Repeat Violation*, Deep fryer was not under the ventilation unit and the area is beginning to accumulate grease and food debris. , , - Move the deep fryer under the vent or get a different self-enclosed deep fryer unit.
, *Repeat Violation*, Floor by the dish pit is lifting and cracked. , , - Repair the floor ensure it is a smooth and cleanable surface.
Container storing the ice scoop was dirty. , , - Please clean this container, ensure all utensils are stored in a clean and sanitary manner.
1) Rice cookers in the back were unclean. , , - Please clean rice cookers, ensure all food equipment is stored in a sanitary condition. , , 2) Some of the large kimchi buckets were damaged (melted, chipped rims) and some of them require additional cleaning. , , - Please discard any damaged buckets, and ensure they are all properly cleaned and sanitized.
*Repeat Violation*, There was a build-up of grease and food debris in areas throughout the facility. , , Clean areas including but not limited to: , -Ventilation unit, -Plate storage area next to the cook line, -Hard-to-reach areas (behind fryer) , -Onion storage shelves, - Floors of walk-in cooler, - Bar area
*Repeat Violations*, 1) Provide min/max thermometer to monitor sanitizing temperature on dishwasher (should be a minimum of 71C (160F) at plate level).
, Some fruit flies were observed in the kitchen. , , - Clean up and grease and food debris, remove any standing water, consult with pest control company in order to manage the issue.
, *Repeat Violation*, Deep fryer was not under the ventilation unit and the area is beginning to accumulate grease and food debris. , , - Move the deep fryer under the vent or get a different self-enclosed deep fryer unit.
, *Repeat Violation*, Floor by the dish pit is lifting and cracked. , , - Repair the floor ensure it is a smooth and cleanable surface.
*Repeat Violation*, There was a build-up of grease and food debris in areas throughout the facility. , , Clean areas including but not limited to: , -Ventilation unit, -Plate storage area next to the cook line, -Hard-to-reach areas (behind fryer) , -Dishwashing area, -Ice machine, - Onion storage shelves
, Items in the walk-in cooler and the dry storage area were stored directly on the ground. , , - Please ensure all food products are stored at least 15 cm above the ground to prevent contamination., ,
*Repeat Violations*, 1) Provide min/max thermometer to monitor sanitizing temperature on dishwasher (should be a minimum of 71C (160F) at plate level).
, Some fruit flies were observed in the kitchen. , , - Clean up and grease and food debris, remove any standing water, consult with pest control company in order to manage the issue.
, *Repeat Violation*, Deep fryer was not under the ventilation unit and the area is beginning to accumulate grease and food debris. , , - Move the deep fryer under the vent or get a different self-enclosed deep fryer unit.
, *Repeat Violation*, Floor by the dish pit is lifting and cracked. , , - Repair the floor ensure it is a smooth and cleanable surface.
*Repeat Violation*, There was a build-up of grease and food debris in areas throughout the facility. , , Clean areas including but not limited to: , -Ventilation unit, -Plate storage area next to the cook line, -Hard-to-reach areas (behind fryer) , -Dishwashing area, -Ice machine, - Onion storage shelves
Hand sink near the prep line in the kitchen was initially blocked by a garbage can. , , - Garbage can was moved, please ensure these sinks are always accessible for staff to wash their hands as often as necessary.
*Repeat Violation*, Coffee cups and other personal items such as cell phones, were out on the counters where food preparation was occurring. , , - Please ensure that these items are stored separately from food preparation areas.
, Items in the walk-in cooler and the dry storage area were stored directly on the ground. , , - Please ensure all food products are stored at least 15 cm above the ground to prevent contamination., ,
*Repeat Violations*, 1) Provide min/max thermometer to monitor sanitizing temperature on dishwasher (should be a minimum of 71C (160F) at plate level).
, Some fruit flies were observed in the kitchen. , , - Clean up and grease and food debris, remove any standing water, consult with pest control company in order to manage the issue.
, *Repeat Violation*, Deep fryer was not under the ventilation unit and the area is beginning to accumulate grease and food debris. , , - Move the deep fryer under the vent or get a different self-enclosed deep fryer unit.
, *Repeat Violation*, Floor by the dish pit is lifting and cracked. , , - Repair the floor ensure it is a smooth and cleanable surface.
*Repeat Violation*, There was a build-up of grease and food debris in areas throughout the facility. , , Clean areas including but not limited to: , -Ventilation unit, -Plate storage area next to the cook line, -Hard-to-reach areas (behind fryer) , -Dishwashing area, -Ice machine, - Onion storage shelves
, Items in the walk-in cooler and the dry storage area were stored directly on the ground. , , - Please ensure all food products are stored at least 15 cm above the ground to prevent contamination., ,
*Repeat Violations*, 1) Provide min/max thermometer to monitor sanitizing temperature on dishwasher (should be a minimum of 71C (160F) at plate level).
, Some fruit flies were observed in the kitchen. , , - Clean up and grease and food debris, remove any standing water, consult with pest control company in order to manage the issue.
, *Repeat Violation*, Deep fryer was not under the ventilation unit and the area is beginning to accumulate grease and food debris. , , - Move the deep fryer under the vent or get a different self-enclosed deep fryer unit.
, *Repeat Violation*, Floor by the dish pit is lifting and cracked. , , - Repair the floor ensure it is a smooth and cleanable surface.
, *Repeat Violation*, There was a build-up of grease and food debris in areas throughout the facility. , , Clean areas including but not limited to: , -Ventilation unit, -Plate storage area, -Hard-to-reach areas (behind fryer) , -Dishwashing area, -Ice machine, - Onion storage shelves
, Soiled cardboard was covering many of the storage shelves., , - Remove the cardboard, please ensure all surfaces can be cleaned and are in good condition.
, *Repeat Violation*, 1) High-risk products such as tofu and cut vegetables were stored on the cook line in ice containers, the temperature of these items was around 6C. Items were moved into the fridge., , - Please ensure that all high-risk items are stored below 4C. , ,
, Many products such as squid, and beef, were observed thawing at room temperature. Products cannot be thawed at room temperature and need to be thawed using an approved method such as in the fridge, under cold running water, in the microwave if going to be cooked immediately, or as part of the cooking process. Items were still frozen and were moved into the fridge onsite.
, There were initially dishes in the hand sink on the cook line and the one in the prep area. , , - Dishes were removed, these sinks need to remain clear at all times so proper handwashing can occur.
, Coffee cups and other personal items such as cell phones, were out on the counters where food preparation was occurring. , , - Please ensure that these items are stored separately from food preparation areas.,
, Items in the walk-in cooler and the dry storage area were stored directly on the ground. , , - Please ensure all food products are stored at least 15 cm above the ground to prevent contamination., ,
, *Repeat Violations*, 1) Provide min/max thermometer to monitor sanitizing temperature on dishwasher (should be a minimum of 71C (160F) at plate level). , , 2) No test strips were available onsite to test the concentration of sanitizers used. , , - Please acquire appropriate test strips.
, Some fruit flies were observed in the kitchen. , , - Clean up and grease and food debris, remove any standing water, consult with pest control company in order to manage the issue.
, *Repeat Violation*, Deep fryer was not under the ventilation unit and the area is beginning to accumulate grease and food debris. , , - Move the deep fryer under the vent or get a different self-enclosed deep fryer unit.
, *Repeat Violation*, Floor by the dish pit is lifting and cracked. , , - Repair the floor ensure it is a smooth and cleanable surface.
, *Repeat Violation*, There was a build-up of grease and food debris in areas throughout the facility. , , Clean areas including but not limited to: , -Ventilation unit, -Plate storage area, -Hard-to-reach areas (behind fryer) , -Dishwashing area, -Ice machine, - Onion storage shelves
, Soiled cardboard was covering many of the storage shelves., , - Remove the cardboard, please ensure all surfaces can be cleaned and are in good condition.
, Two of the hand sinks in the kitchen did not have paper towel in appropriate dispensers. , , - Ensure all hand sinks are stocked with soap and paper towel in dispensers.
, 1) Provide min/max thermometer to monitor sanitizing temperature on dishwasher (should be a minimum of 71C (160F) at plate level). , , 2) No test strips were available onsite to test the concentration of sanitizers used. , , - Please acquire appropriate test strips.
, Deep fryer was not under the ventilation unit and the area is beginning to accumulate grease and food debris. , , - Move the deep fryer under the vent or get a different self-enclosed deep fryer unit.
, Floor by the dish pit is lifting and cracked. , , - Repair the floor ensure it is a smooth and cleanable surface.
, There was a build-up of grease and food debris in areas throughout the facility. , , Clean areas including but not limited to: , -Vent, -Plate storage area, -Hard-to-reach areas (behind fryer) , -Dishwashing area, -Ice macine
1) Cooler on the cook line was measuring around 9C. , , - Contact maintenance to lower the temperature so food can be held below 4C. , , 2) No probe thermometer was available onsite. , , - Acquire a probe thermometer to measure internal temperatures of food.
1) Staff beverages were out on the food preparation line. , , - Keep staff items away from food preparation/storage areas. , ,
Provide min/max thermometer to monitor sanitizing temperature on dishwasher (should be a minimum of 71C (160F) at plate level).
Deep fryer was not under the ventilation unit and the area is beginning to accumulate grease and food debris. , , - Move the deep fryer under the vent or get a different self-enclosed deep fryer unit.
Egg cartons were used to store food and plates. , Do not used egg cartons are they cannot be cleaned and can be contaminated from the eggs. , , - Cartons were discarded onsite.
, There was a build-up of grease and food debris in areas throughout the facility. , , Clean areas including but not limited to: , -Vent, -Plate storage area, -Hard-to-reach areas (behind fryer) , -Floors/walls of walk-in cooler, -Dishwashing area