110 - 2920 Calgary Trail NW
In Compliance
2 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 22, 2026
** - staff member in the back kitchen was not wearing an apron (corrected during inspection).
** - staff personal items were stored on/with food and/or food related equipment. Please train staff to store personal items in the area provided for them and not with food/food related equipment.
Coco Fresh Tea & Juice is in the CALGARY TRAIL SOUTH neighbourhood. CALGARY TRAIL SOUTH, Edmonton has 89 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of July 18, 2026, there are 85 (96%) 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.
Dosa Guru
CALGARY TRAIL SOUTH
This restaurant has been inspected 5 times since October 16, 2023, with 2 in compliance, 3 not in compliance, and 0 closures on record.
2 violations
** - staff member in the back kitchen was not wearing an apron (corrected during inspection).
** - staff personal items were stored on/with food and/or food related equipment. Please train staff to store personal items in the area provided for them and not with food/food related equipment.
No violations
2 violations
Tapioca/sago pearls were held at room temperature & not labelled to monitor hold times. Staff reported brown sugar pearls are held for 3 hours & regular pearls are held for 4 hours. CDI: brown sugar pearls were still >60C - time labelled to indicate a discard time of 2 hours from the time of inspection. Regular pearls were discarded. Note: this is a re-occurring violation., , Action required: all tapioca/sago pearls must be time labelled & cannot be held at room temperature greater than 2 hours. If your facility would like to exceed the 2 hour time limitation, you must apply for time as a public health control for each product (see below resources). You must obtain a digital timer for each style of prepared tapioca/sago pearls to prompt staff to discard after 2 hours. You must re-train all staff regarding the holding protocols. You must keep discard logs of product that is wasted. , , WARNING: further non-compliance may result in enforcement action. , , Resources: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-time-public-health-control-info-bulletin.pdf, https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-time-as-a-public-health-control-application.pdf
: Put the ceiling panels back in place. Remove tape. Refinish or replace wooden shelving. Ensure all surfaces are smooth, washable, and impervious to moisture.
1 violation
, 2023-10-23, 1. One of the ceiling panels has been moved back in place. One was still displaced. , 2. Tape has not been removed., 3. Stainless steel shelving unit has been ordered, but not received yet. , ______________________________, 2023-10-16, 1. Some ceiling panels were not in place in the back kitchen. , 2. Facility had applied tape around the moldings of the FRP walls. , 3. Small shelving unit next to stainless steel counter (across from dishwashing area) was made of exposed wood. , , Action required: Put the ceiling panels back in place. Remove tape. Refinish or replace wooden shelving. Ensure all surfaces are smooth, washable, and impervious to moisture.
4 violations
1. Regular tapioca pearls were being held at room temperature. Staff reported they are held for 4 hours and then discarded; however, the pearls were not time labelled and/or there was no digital timer in place. , , 2. Brown sugar tapioca pearls were held in a double bus pan. Staff reported they put boiling water in the second pan every 30 minutes (potential workplace health and safety concern). The pearls were found to be 50C. Staff reported discarding the pearls every 3 hours. , , Staff were able to provide an "end of day" discard log, but there was no discard log for when they discard the pearls mid-day. , , Action required: high-risk foods cannot be held at room temperature greater than 2 hours without Time as a Public Health Control approval. You must be able to demonstrate that the hold time and discarded product is monitored. Alternatively, you can keep the pearls cold (<4C) or hot (>60C). The source of heat must be a continuous source of heat such as a slow cooker or steam table. Ensure your facility has a probe thermometer available to monitor temperatures. , , 3. Sliding door cooler with fruit and yogurt drinks was 8-9C. Thermometer in the cooler was showing satisfactory temperature. PHI monitored the cooler using two different thermometers. , , Action required: obtain a new thermometer for indicated cooler. Ensure the cooler is capable of maintaining temperature at or below 4C if storing high-risk foods (ie. yogurt beverage).
1. No paper towel dispenser at the hand sink in the food preparation area. , 2. Both customer washrooms were not equipped with paper towel. The hand dryers in both washrooms were in disrepair. , , Action required: Install a paper towel dispenser at the staff hand wash sink. Repair hand dryer or install a paper towel dispenser in the customer washrooms. Ensure soap, paper towel, and hot/cold running water is available at all hand wash stations at all times.
1. Some ceiling panels were not in place in the back kitchen. , 2. Tacility had applied tape around the moldings of the FRP walls. , 3. Small shelving unit next to stainless steel counter (across from dishwashing area) was made of exposed wood. , , Action required: Put the ceiling panels back in place. Remove tape. Refinish or replace wooden shelving. Ensure all surfaces are smooth, washable, and impervious to moisture.
Ice scoop was stored in the ice bin with the handle in contact with the ice. Action required: store the ice scoop outside of the ice bin., , Note: scoops were also stored in the dry goods bins. Handles were not in contact with food product at the time of inspection. Discussed with staff that handles must never be in contact with the food.