410 - 5001 19 Street
Not in Compliance
1 violation was found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
May 22, 2026
The handwashing sink at the front of the kitchen was previously leaking when both faucet handles were turned to the off position, and water flow and pressure were low., , Update: The front handwashing sink no longer leaks, however the hot water handle has been removed and only cold water is currently available. Please ensure the hot water tap is repaired and functioning properly.
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.
Second Cup 9435
This restaurant has been inspected 8 times since April 16, 2024, with 6 in compliance, 2 not in compliance, and 0 closures on record.
1 violation
The handwashing sink at the front of the kitchen was previously leaking when both faucet handles were turned to the off position, and water flow and pressure were low., , Update: The front handwashing sink no longer leaks, however the hot water handle has been removed and only cold water is currently available. Please ensure the hot water tap is repaired and functioning properly.
2 violations
The operator was cooking a pre-portioned single serving of chicken in the oven. The chicken was cooked for 1 minute, as this was the current internal policy for meat products., , The chicken was measured with a probe thermometer and was found to have reached 52°C after the 1 minute cook time. The operator then cooked the product for an additional minute, at which point the chicken reached 80°C., , It was discussed with the operator that meat products are required to reach a minimum internal temperature of 74°C, and that cook times should be increased as needed to ensure this temperature is consistently achieved., , Please ensure all meat products are confirmed to reach at least 74°C internally, and that thermometer measurements are used to verify oven cook times are sufficient for all products.
The handwashing sink at the front of the kitchen was leaking when both faucet handles were turned to the off position, and water flow and pressure were low., , Please ensure the handwashing sink is repaired so it does not leak, and that adequate water flow and pressure are restored to facilitate effective handwashing procedures.
1 violation
Paper Towel dispensers at the two handwashing sinks in the food prep area were empty at the time of the inspection. The operator refilled them., ---, After the correction all Handwashing sinks throughout the facility and washrooms were accessible, provided warm water, adequately stocked, unobstructed, and used solely for handwashing purposes.
No violations
No violations
No violations
No violations
No violations