407 - 333 Shawville Boulevard SE · SHAWNESSY
Flatwhite Coffeehouse is in the SHAWNESSY neighbourhood. SHAWNESSY, Calgary has 119 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 9, 2026, there are 86 (72%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
This restaurant has been inspected 8 times since June 11, 2024, with 3 in compliance, 4 not in compliance, and 1 closure on record.
Cleaning cloth was kept on prep counter after use in front prep area., , Requirement:, , Soak cleaning clothes in sanitizer solution in between use.
Temperature of front display cooler was 7.6C, , Requirement:, , Ensure that temperature of this cooler is maintained at 4C or less, Adjust the temperature of the cooler.
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.
updated on March 13/2026, , Stand-up cooler beside the entrance of the kitchen measured 9.C and internal temperature of perishable foods stored in this cooler were between 6C-9C, , (repeat violation from previous inspection), , Requirement:, , Do not store any perishable food in this cooler until temperature is maintained at 4C or less., - Staff moved perishable foods to the different cooler.
Coffee filters were stored under sinks in back prep area., , Requirement:, , Do not store food utensils under sinks to prevent contamination
Staff's bag and jacket were kept on prep counter in back area., , , Requirement:, , Store personal and miscellaneous items separately from food and food contact surfaces.
Stand-up cooler beside the entrance of the kitchen measured 9.8*C at the top and 7.3*C at the bottom. , - Operator moved the food to the different cooler. , , **Please repair and ensure high risk foods stored in the cooler are maintained at 4*C or below at all times to prevent bacteria from growing.
No sanitizer solution was made in the sink for sanitizing the prep utensils, , Provide sanitizer solution in the sink (quat at 200 ppm or bleach solution at 100 ppm). Wash dishes in dish washer and sanitize manually by soaking in sanitizer solution in the sink for two minutes, followed by air drying until dish washer is repaired.
a) Maximum temperature achieved at dish level during sanitizer cycle after running four cycles was 67 C., , (repeat violation from previous inspection), , Requirement:, a) Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle., -Repair dish washer asap.
a) No label was provided on sanitizer spray bottle located in back prep area., , b) Concentration of quat in sanitizer solution of spray bottle located in front prep area was more than 400 ppm., , Requirement:, a) Provide label on spray bottle to identify its contents., , b) Ensure that concentration of quat is maintained at 200 ppm.
Internal temperature of spinach feta butter bistro stored at room temperature without temperature control was 22 C., , Requirement:, Ensure that spinach feta butter bistro is stored at 4C or less OR kept frozen., , Spinach feta butter bistro was discarded.
Maximum temperature achieved at dish level during sanitizer cycle after running three cycles was 61 C., , Requirement:, - Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle., - Wash dishes in dish washer and sanitize manually by soaking in sanitizer solution (quat at 200 ppm) in the sink for two minutes, followed by air drying until dish washer is repaired., -Repair dish washer asap.
Concentration of quat measured more than 1000 ppm in sanitizer spray bottle located in back prep area., , Requirement:, Ensure that concentration of quat is maintained at 200 ppm.
Temperature of cooler located under counter in front prep area was 11 C, , Requirement: , Ensure that temperature of the cooler is maintained 4C or less.
Maximum temperature achieved at dish level during satirizer cycle was 58 C., , , Requirement: , Ensure that minimum 71 C temperature is achieved at dish level during sanitizer cycle.
Paper towels were kept outside the dispenser in back prep area., , Requirement:, Store paper towels in the dispenser.
No test strips were provided to verify concentration of quat in sanitizer solution., , Requirement: , Provide quat test strips.
One ceiling panel is missing in back prep area., , Requirement: , , Provide ceiling panel in place.