Skip to content
Loading map…

A Ladybug Bakery and Cafe

2132 - 10 Aspen Stone Boulevard SW Calgary AB T3H 0K3 · Food - General

Official record from Alberta →

Inspection summary

A Ladybug Bakery and Cafe has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 23, 2024. The most recent inspection, on January 21, 2026, recorded 5 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing and Chemicals and toxic substances.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 3 times across 2 separate inspections, most recently on January 21, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 2 times across 2 separate inspections, most recently on January 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on January 21, 2026. For example: Are chemicals stored and handled in a safe manner?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on January 21, 2026. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 2 times across 2 separate inspections, most recently on January 21, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

4 inspections

  1. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning clothes were left on the counter outside the sanitizing bucket. Operator removed dirty clothes and submerged clean ones in sanitizer solution.Requirement:-Ensure clean clothes or single use paper towel are used for sanitizing surfaces.-Ensure cleaning clothes submerged in the sanitizing solution or changed every 2 hours with a record to show when it is changed.
    • 09. Are chemicals stored and handled in a safe manner?
      • The buckets that contain sanitizer solution were unlabeled.Operator labeled them.Requirement:Ensure all buckets and bottles containing sanitizer solution are labeled correctly to prevent incorrect use of chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. A bucket containing frozen chicken and water was placed on counter at the kitchen. Operator returned food to cooler.2. Deserts in display cooler measured 8.5*C surface temperature but the ambient temperature of the cooler was below 4*C.Operator moved deserts inward to allow air circulation to get to them.Requirements:-Store high risk food at 4*C or less or 60*C and above to prevent microbial growth- Ensure frozen food are being proper thawed at all times by either keeping in the fridge until thawed, microwaving for immediate use or thawing under cold running water.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food handling permit displayed at the facility was expired. Operator printed the valid permit and posted it at entrance.Requirement:-Ensure valid permit is displayed in a conspicuous place
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The containers for clean utensils had debris in them at the drawer beside the dishwasher.Operator cleaned the containers.Requirement:-Ensure all utensils and containers for them are maintained in clean and sanitary condition.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Sticky fly traps hung above food prep space at front of house.- Refrain from hanging sticky fly traps above any food prep, storage, or food pathways to prevent potential risk of contamination below.- Fly strip was removed at time of inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some surfaces on the walls and ceilings in main kitchen need to be refinished and painted.- Please refinish and unfinished surfaces and ensure surface is smooth, non-absorbent, and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust accumulation on light ceiling panels in main kitchen.2) Debris accumulation on top of dishwasher.- Please clean these areas and ensure regular cleaning is done.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Rags not in use must be submerged in sanitizer solution to kill harmful bacteria.Cleaning cloths were promptly placed in quats sanitizer solution at 200 ppm.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Waffles were observed uncovered in direct contact with an unsanitary freezer shelf located at the back of the kitchen. Food should be protected from cross-contamination from unsanitary surfaces to prevent the transmission of harmful pathogens.Store waffles in a food grade container or bag to prevent cross-contamination from unsanitary surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Kitchen utensils like tongs and spatulas on the cook line were observed to be stored on unsanitary contact surfaces such as countertops and oven handles.Ensure serving tongs/utensils are stored in ice water between uses at 4°C or less, in hot water between uses at 60°C or greater, stored in a sanitizer solution at the correct concentration (100ppm Chlorine/ 200ppm QUATs), or continuously switch out serving utensils with new utensils.2) Portioning spoon handles were buried in the matcha, turmeric, and espresso powders located at the coffee bar.Please ensure that the handles of portioning spoons remain outside the powder.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles were observed to be unlabeled.Operator promptly labelled the sanitizer spray bottles during the time of the inspection.Ensure chemical bottles are clearly labelled to identify their contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Inserts from the sandwich cooler on the cook line were noted to be overfilled, resulting in insufficient cooling. Food must be kept out of the danger zone (4°C - 60°C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment.Please remove the excess food to the fill line and ensure the insert is not overfilled in the future for adequate refrigeration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Boursin cheese left out at room temperature. Internal temperature of the cheese was measured at 9°C. Operator stored the container of Boursin cheese in the cooler.2) The internal temperature of the gravy in the hot holding table was measured at 45.1°C. Harmful pathogens such as Clostridium perfringens can produce toxins when held within the danger zone.Operator discarded the temperature abused gravy.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Disposable single-use coffee cups were being used to portion ground coffee beans. Used coffee cups cannot be cleaned and sanitized and can harbor harmful bacteria. Discard the single-use coffee cups and replace them with food grade portioning cups that can be adequately cleaned and sanitized.2) Deep grooves were observed on the sandwich prep cooler cutting boards surfaces, creating areas that can trap contaminants.Please resurface, replace, or flip the cutting surface

Nearby inspected facilities

Own this business? Add a badge to your website