101 - 3497 18 Street SW · ALTADORE
12 décembre 2025
Réussi**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 se trouve dans le quartier ALTADORE. ALTADORE, Calgary compte 38 restaurants suivis sur Pass or Fail, inspectés par Alberta Health Services Environmental Public Health. En date du 15 avril 2026, 24 (63%) d'entre eux ont réussi leur dernière inspection, sans aucune fermeture.
Ce restaurant a été inspecté 8 fois depuis le 2 octobre 2024, avec 7 réussites et 1 fermeture au dossier.
**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.
Ce dossier provient d'Alberta Health Services Environmental Public Health, qui inspecte les établissements alimentaires partout en Alberta. Les inspecteurs notent toute infraction aux règlements sanitaires applicables à chaque visite. Le résultat ci-dessus correspond à la dernière inspection au dossier.
L'Alberta enregistre chaque visite soit comme une inspection routinière (avec d'éventuelles infractions notées), soit comme un ordre de fermeture. Si vous voyez des infractions listées sans ordre de fermeture, l'exploitant a été autorisé à poursuivre ses activités tout en les corrigeant. Un ordre de fermeture signifie que l'inspecteur a exigé l'arrêt du service à la clientèle jusqu'à la correction des problèmes.
**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
**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 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; 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 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. 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.
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 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
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 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.
The washroom handwashing sink was not connected.