101 - 3497 18 Street SW
Not in Compliance
5 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
December 12, 2025
**November 07, 2025** - Violation remains; Cooler temperature was measured at 10.7C. Foods (sealed cheeses, herbs) were relocated to the bottom cooler when applicable., , The ambient temperature of the prep cooler located above the oven at the front area was 11*C. The charcuterie meat was at 8*C. Operator was advised to relocate food in the cooler to another functional one., , REQUIREMENT: , -All high-risk foods must be stored and maintained at/ below 4 *C in the cooler at all times.
**November 07, 2025** - Violations remain outstanding., , 1. No hot running water at the hand wash station at the front prep area. , , - Ensure there is cold and hot running water available for handwashing, , 2.The handwashing sink at the front prep area was not used by staff. The staff uses the washroom handwash station., , - Ensure the handwashing station is accessible for staff, , 3. There was no paper towel dispenser at the front handwashing sink., , -Ensure a dispenser is put in place with paper towels available for hand drying after handwashing.
**November 07, 2025** - Violation remains outstanding. , , The following tap was not in good condition at indoor prep area:, - hot running water tap controller for the handwashing sink, -tap controller for the 2-compartment sink., , -Repair or replace the tap and ensure cold and hot running water is available.
The outdoor handwashing sink was not useable due to freezing at the tap., , REQUIREMENT: Modify, insulate, and/or do whatever steps are necessary to prevent freezing at this tap.
The handle of the prep cooler in the front area was held by a tape., , -Repair handle, -Ensure that all equipment is kept in good repair
Bella Coffee Shop is in the ALTADORE neighbourhood. ALTADORE, Calgary has 40 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 7, 2026, there are 29 (73%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
Marda Loop Brewing Company
ALTADORE
This restaurant has been inspected 8 times since October 2, 2024, with 2 in compliance, 5 not in compliance, and 1 closure on record.
5 violations
**November 07, 2025** - Violation remains; Cooler temperature was measured at 10.7C. Foods (sealed cheeses, herbs) were relocated to the bottom cooler when applicable., , The ambient temperature of the prep cooler located above the oven at the front area was 11*C. The charcuterie meat was at 8*C. Operator was advised to relocate food in the cooler to another functional one., , REQUIREMENT: , -All high-risk foods must be stored and maintained at/ below 4 *C in the cooler at all times.
**November 07, 2025** - Violations remain outstanding., , 1. No hot running water at the hand wash station at the front prep area. , , - Ensure there is cold and hot running water available for handwashing, , 2.The handwashing sink at the front prep area was not used by staff. The staff uses the washroom handwash station., , - Ensure the handwashing station is accessible for staff, , 3. There was no paper towel dispenser at the front handwashing sink., , -Ensure a dispenser is put in place with paper towels available for hand drying after handwashing.
**November 07, 2025** - Violation remains outstanding. , , The following tap was not in good condition at indoor prep area:, - hot running water tap controller for the handwashing sink, -tap controller for the 2-compartment sink., , -Repair or replace the tap and ensure cold and hot running water is available.
The outdoor handwashing sink was not useable due to freezing at the tap., , REQUIREMENT: Modify, insulate, and/or do whatever steps are necessary to prevent freezing at this tap.
The handle of the prep cooler in the front area was held by a tape., , -Repair handle, -Ensure that all equipment is kept in good repair
5 violations
**November 07, 2025** - Violation remains; Cooler temperature was measured at 10.7C. Foods (sealed cheeses, herbs) were relocated to the bottom cooler when applicable., , The ambient temperature of the prep cooler located above the oven at the front area was 11*C. The charcuterie meat was at 8*C. Operator was advised to relocate food in the cooler to another functional one., , REQUIREMENT: , -All high-risk foods must be stored and maintained at/ below 4 *C in the cooler at all times.
**November 07, 2025** - Violations remain outstanding., , 1. No hot running water at the hand wash station at the front prep area. , , - Ensure there is cold and hot running water available for handwashing, , 2.The handwashing sink at the front prep area was not used by staff. The staff uses the washroom handwash station., , - Ensure the handwashing station is accessible for staff, , 3. There was no paper towel dispenser at the front handwashing sink., , -Ensure a dispenser is put in place with paper towels available for hand drying after handwashing.
5 violations
**November 07, 2025** - Violation remains; Cooler temperature was measured at 10.7C. Foods (sealed cheeses, herbs) were relocated to the bottom cooler when applicable., , The ambient temperature of the prep cooler located above the oven at the front area was 11*C. The charcuterie meat was at 8*C. Operator was advised to relocate food in the cooler to another functional one., , REQUIREMENT: , -All high-risk foods must be stored and maintained at/ below 4 *C in the cooler at all times.
**November 07, 2025** - Violations remain outstanding., , 1. No hot running water at the hand wash station at the front prep area. , , - Ensure there is cold and hot running water available for handwashing, , 2.The handwashing sink at the front prep area was not used by staff. The staff uses the washroom handwash station., , - Ensure the handwashing station is accessible for staff, , 3. There was no paper towel dispenser at the front handwashing sink., , -Ensure a dispenser is put in place with paper towels available for hand drying after handwashing.
6 violations
1. Chlorine sanitizing solution in spray bottle was at 200ppm for the front area. , , -Ensure chlorine sanitizing solution for food contact surfaces is maintained at 100ppm for food safety, , 2. Dirty cleaning clothe for disinfecting surfaces were found on the handwash station at the front, area. , , -Ensure all cleaning clothes are submerged in sanitizing buckets when not in use to prevent microbial growth.
The ambient temperature of the prep cooler located above the oven at the front area was 11*C. The charcuterie meat was at 8*C. Operator was advised to relocate food in the cooler to another functional one., , -Relocated prep cooler., -Do not store prep cooler on oven or in area that do not allow internal circulation of cold air., -All high-risk foods must be stored and maintained at/ below 4 *C in the cooler at all times.
No violations
1 violation
The washroom handwashing sink was connected. However, no water was running out from the faucet. The staff indicated that the plumber turned off the plumbing system for some repairs.
1 violation
The washroom handwashing sink was not connected.
No violations
**November 07, 2025** - Violation remains outstanding. , , The following tap was not in good condition at indoor prep area:, - hot running water tap controller for the handwashing sink, -tap controller for the 2-compartment sink., , -Repair or replace the tap and ensure cold and hot running water is available.
The handle of the prep cooler in the front area was held by a tape., , -Repair handle, -Ensure that all equipment is kept in good repair
**November 25, 2025** No food preparation was occurring at the time. Discussed food safety plan and proposed renovations needed, which include installing a side guard and plumbed-in handwashing sink., , The outdoor food preparation area was planned and constructed without prior notification or approval from the department., , Operator has agreed to cease food preparation in this area until further notice., , REQUIREMENT: Comply with all requirements as directed by the Executive Officer.
**November 07, 2025** - Violation remains outstanding. , , The following tap was not in good condition at indoor prep area:, - hot running water tap controller for the handwashing sink, -tap controller for the 2-compartment sink., , -Repair or replace the tap and ensure cold and hot running water is available.
The handle of the prep cooler in the front area was held by a tape., , -Repair handle, -Ensure that all equipment is kept in good repair
The outdoor food preparation area was planned and constructed without prior notification or approval from the department., , Operator has agreed to cease food preparation in this area until further notice., , REQUIREMENT: Comply with all requirements as directed by the Executive Officer.
1. No hot running water at the hand wash station at the front prep area. , , - Ensure there is cold and hot running water available for handwashing, , 2.The handwashing sink at the front prep area was not used by staff. The staff uses the washroom handwash station., , - Ensure the handwashing station is accessible for staff, , 3. There was no paper towel dispenser at the front handwashing sink., , -Ensure a dispenser is put in place with paper towels available for hand drying after handwashing.
The test strips for measuring the sanitizing agent concentration were not available., , -Ensure the test strips are available for measuring the sanitizing agent concentration.
The following tap was not in good condition at front prep area:, - hot running water tap controller for the handwashing sink, -tap controller for the 2-compartment sink., , -Repair or replace the tap and ensure cold and hot running water is available.
1. Scoops were stored in water at 17.5*C., , -Ensure scoop are stored above 60*C or below 4*C in ice water or washed and sanitized every 2 hours to prevent microorganism growth, , 2.The handle of the prep cooler in the front area was held by a tape., , -Repair handle, -Ensure that all equipment is kept in good repair