CalgaryGREENVIEW INDUSTRIAL PARK
1A - 215 36 Avenue NE
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 21, 2026
Not in ComplianceA pest control monitoring program is not in place. , , Please implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).
Congress Coffee is in the GREENVIEW INDUSTRIAL PARK neighbourhood. GREENVIEW INDUSTRIAL PARK, Calgary has 85 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of August 18, 2026, there are 64 (75%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 3 times since February 29, 2024, with 0 in compliance, 3 not in compliance, and 0 closures on record.
1 violation
A pest control monitoring program is not in place. , , Please implement a pest monitoring program. This can either be done by hiring a professional company to conduct monthly monitoring or the facility operator can do it themselves by placing traps throughout the facility and completing a monthly pest checklist (provided via email along with this report).
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.
Burger 320
GREENVIEW INDUSTRIAL PARK
5 violations
The chlorine bleach solution in the bucket was measured near 50 ppm., Bleach was added by the operator., , -Ensure that the bleach solution is maintained at 100 ppm.
The Pesto sauce food container was stored on the top of the insert and was measured at 8.7 degrees C., The pesto container was placed inside the prep cooler., , -Ensure that the perishable food is stored at 4 degrees C or less under refrigeration., -Please do not store food containers on top of the inserts as proper cooling does not occur.
"Repeated violation", , There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the staff/operator that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. , **OBTAIN CHLORINE TEST STRIPS.
Raw wood was starting to get exposed on the food counter., , -Repolish/repaint the food counter., -Ensure that the surfaces are smooth and easily cleanable.
The chopping/cutting board on the prep line cooler had deep grooves., , -Resurface/replace the chopping/cutting board.
5 violations
There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. Otherwise, use single-use paper towels only.
The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured above 200-ppm (bleaching out on the test strip). The staff/operator was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff/operator that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily before use, and recommended to check the solution every 2-4 hours throughout operations.
High-risk food items were measured at 6°C in the prep table inserts. The inspector observed the overstocking of food in the unit (food being filled in the cooler inserts beyond the fill line). The inspector informed the staff/operator that all high-risk food items must be stored at or below 4°C. Thus, please ensure to not overfill/overstock food in the cooler inserts.
The maximum temperature of the high-temperature mechanical dishwasher was measured at the dish level using a maximum-registering thermometer to be 72°C. The inspector informed the staff/operator that the dishwasher must be tested daily at the dish level using a maximum-registering thermometer. A maximum-registering thermometer was not available on-site. Ensure to obtain a thermometer for use., **OBTAIN A MAXIMUM-REGISTERING THERMOMETER.
There were no test strips available during the inspection for the chlorine sanitizer solution. The inspector informed the staff/operator that test strips must be used every time a bleach-water solution is made and must be tested daily before use to ensure that the sanitizer solution has a chlorine concentration between 100-200 ppm. Less than 100 ppm means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. , **OBTAIN CHLORINE TEST STRIPS.