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Al Salam Pita and Bakery - Manufacturer

10141 34 Avenue NW Edmonton AB T6E 6J8 · Food - General

Official record from Alberta →

Inspection summary

Al Salam Pita and Bakery - Manufacturer has been inspected 9 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on October 9, 2026, recorded 2 infractions.

3 of 9 inspections on record found no infractions at all. In the past 12 months there were 5 inspections with 12 infractions recorded. The higher-risk findings here relate to: Pests, Chemicals and toxic substances and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 2 times across 2 separate inspections, most recently on September 23, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 once on September 2, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on October 25, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 5 times across 5 separate inspections, most recently on October 9, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 5 times across 5 separate inspections, most recently on October 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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.

9 inspections

  1. Risk Management Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - the bakery unit was not maintained in a clean and sanitary manner. Thick buildup of flour, grease, dirt, debris were observed on the following items that includes but is not limited to: the automated bread machinery, the industrial mixers, the platforms, and the shelvingSept 23 - improvement observedOct 9 2026 - still outstanding
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - the bakery unit was not maintained in a clean and sanitary manner. Thick buildup of flour, grease, dirt, debris were observed on the following areas that includes but is not limited to: the floors, the walls, the shelves.Sept 23 - improvement observedOct 9 2026 - still outstanding
  2. Risk Management Inspection

    3 infractions

    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ** - cockroaches were observed throughout the facility-Sept 23 - improvement observed
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - the bakery unit was not maintained in a clean and sanitary manner. Thick buildup of flour, grease, dirt, debris were observed on the following items that includes but is not limited to: the automated bread machinery, the industrial mixers, the platforms, and the shelvingSept 23 - improvement observed
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - the bakery unit was not maintained in a clean and sanitary manner. Thick buildup of flour, grease, dirt, debris were observed on the following areas that includes but is not limited to: the floors, the walls, the shelves.Sept 23 - improvement observed
  3. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ** - containers were not cleaned properly and sanitized between refills of the bulk food ingredients. Retrain staff to fully clean and sanitize containers once empty of food product (ie flour, sugar) before refilling with a fresh bag of ingredient.
    • 09. Are chemicals stored and handled in a safe manner?
      • ** - unlawful application of domestically purchased pesticides were observed. Cease and desist immediately. Leave pesticide treatment to the licensed professionals. Remove all domestic pesticide from the premises
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • ** - cockroaches were observed throughout the facility
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - the bakery unit was not maintained in a clean and sanitary manner. Thick buildup of flour, grease, dirt, debris were observed on the following items that includes but is not limited to: the automated bread machinery, the containers, the lids, the counters, the sink, the industrial mixers, the platforms, the utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - the bakery unit was not maintained in a clean and sanitary manner. Thick buildup of flour, grease, dirt, debris were observed on the following areas that includes but is not limited to: the doors, the door frames, light switches, the floors, the walls.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ** - black garbage bags were used to cover food equipment - please use only food-grade plastic.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - build up of food, grime, and grease was observed on/around but not limited to: all containers inside and out, the dough roller, both round dough mixers/kneaders and the motor hulls/controls/exteriors, columns, frames, light switches.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ** - a build up of grime, food, and grease was observed throughout the bakery manufacturing area and requires thorough cleaning: every container, every lid, the equipment, the 2 dough mixers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ** - a build up of grime, food, and grease was observed throughout the bakery manufacturing area and requires thorough cleaning: the door jambs, the light switches, the doors, the floors, the sinks
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) The food prep cooler had a temperature of 8 degrees Celsius. Water was observed pooling inside, sanitation was poor
    • 23. Is the facility maintained in a clean and sanitary condition?
      • REPEATED VIOLATIONAn effective written sanitation program was not available or in place. There was no complete list of all the cleaning and sanitizing agents used in the facility upon request.

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