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Amandine Bakery

3 - 2610 Centre Street NE Calgary AB T2E 2V4 · Food - General

10 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?
      • 1. The exterior of several food storage containers were soiled with food debris and grime. Food storage containers must be maintained in a clean and sanitary manner and regularly cleaned and sanitized to remove contamination. Thoroughly clean the food containers and ensure they are cleaned and sanitized on a regular basis.*Update - June 5, 2026* - Improvement on the cleaning. Continue to thoroughly clean the food storage containers.2. There was an accumulation of food debris in the crevices along the doorframe of the standing cooler. Equipment must be maintained in a clean and sanitary manner and regularly cleaned to remove contamination. Thoroughly clean the doorframe of the standing cooler.*Update - June 5, 2026* - Improvement on the cleaning. Continue to thoroughly clean the crevices on the standing cooler as food debris can get lodged in between.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Update - June 4, 2026* - Cleaning has improved throughout the facility. Continue to thoroughly clean all surfaces throughout the facility and ensure surfaces are cleaned on a regular basis to remove buildup of grime and debris. An accumulation food debris, food splatter, dried food residue and dirt found throughout the facility. A Thorough cleaning and sanitation are required but not limited to the following areas:- Below shelves and equipment and the hard-to-reach areas and equipment legs. - Shelving units were food and food equipment were stored- On floor throughout the facility including the front service area- The walls near the two-compartment sink
  2. Monitoring Inspection

    7 infractions

    • 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?
      • ***Outstanding violation - noted on May 13, 2026***No temperature records were being maintained.-Ensure that temperature records are maintained daily in order to maintain the safety of the food processes performed in the facility.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • ***Outstanding violation - noted on May 13, 2026***Walk-in cooler and walk-in freezer condenser units' liquid was discharging into the three-compartment sink.Relocate these lines so they discharge directly into the waste line.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • There were stacks of raw eggs that had an internal temperature of 13C. Raw eggs must be stored below 7C to prevent the growth of bacteria. The operator placed the raw eggs in the cooler at the time of the 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?
      • The surface of the table stand for the electric mixer was in disrepair. The surface is no longer smooth or easy to cleaned. All work surfaces must be maintained in good repair - smooth, durable, and easy to clean. Repair the surface of the table stand and ensure the surface is smooth, durable. and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The wooden rolling pin was in disrepair. Duct tape was used to repair the handles. Food equipment and utensils must be maintained in good repair to facilitate cleaning and to mitigate physical contamination of the food. Repair or replace the wooden rolling pin.2. The exterior of several food storage containers were soiled with food debris and grime. Food storage containers must be maintained in a clean and sanitary manner and regularly cleaned and sanitized to remove contamination. Thoroughly clean the food containers and ensure they are cleaned and sanitized on a regular basis.3. There was an accumulation of food debris in the crevices along the doorframe of the standing cooler. Equipment must be maintained in a clean and sanitary manner and regularly cleaned to remove contamination. Thoroughly clean the doorframe of the standing cooler.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. There was an accumulation of bag of empty dairy cartons and miscellaneous items stored in the back storage area. The facility must be maintained in a clean and organized manner to facilitate cleaning and to monitor for pests. Organize the back storage area and remove any items that are not used.2. No cleaning schedule was available. A cleaning schedule must be available to ensure areas of concerns are regularly cleaned to remove buildup of debris. Create a cleaning schedule. An AHS cleaning schedule template was provided to the operator via email with this inspection report.3. There was food spillage in the walk-in freezer. All areas must be maintained in a clean and sanitary manner. Thoroughly clean the indicated area.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation food debris, food splatter, dried food residue and dirt found throughout the facility. A Thorough cleaning and sanitation are required but not limited to the following areas:- Below shelves and equipment and the hard-to-reach areas and equipment legs. - Shelving units were food and food equipment were stored- On floor throughout the facility including the front service area- The walls near the two-compartment sink
  3. Risk Management Inspection

    7 infractions

    • 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?
      • No temperature records were being maintained.-Ensure that temperature records are maintained daily in order to maintain the safety of the food processes performed in the facility.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Walk-in cooler and walk-in freezer condenser units' liquid was discharging into the three-compartment sink.Relocate these lines so they discharge directly into the waste line.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Macaroon inside the front display cooler was measured was measured at 8.7 degrees C. Store cold perishable food at 4.0 degrees C or below.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No grease trap cleaning records were being maintained.-Maintain grease trap cleaning records.https://www.google.ca -grease-interceptor-maintenance-record.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Deep grooves observed on the counter by the front handwash sink.Fix the counter.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Both walk-in freezer condensers were leaking into buckets. Both buckets were full of ice and ice noted on products underneath condenser units. Fix the walk-in freezers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation food debris, food splatter, dried food residue and dirt found throughout the facility. A Thorough cleaning and sanitation are required but not limited to the following areas:- Below shelves and equipment and the hard-to-reach areas and equipment legs. - On floor throughout the facility including the front service area
  4. Demand Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty cleaning cloths were stored on the counters and sinks. Store cleaning cloths in sanitizer in between uses.
    • 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?
      • No temperature records were being maintained.-Ensure that temperature records are maintained daily in order to maintain the safety of the food processes performed in the facility.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1) Walk-in cooler and walk-in freezer condenser units' liquid was discharging into the three-compartment sink.Relocate these lines so they discharge directly into the waste line.2) Mold stains observed on the wooden preparation table at the cake station. Resurface or replace the table.3) Mold was observed in the walk-in cooler in the baking oven side. Clean the walk-in cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Beef rolls in the hot holding unit were measured between 48.0 to 49.9 degrees C. Discarded the beef rolls. Store all hot perishable foods at 60 degrees C or higher.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Large machine whisks and mixing arms were not completely submerged in chlorine sanitizer.Ensure equipment parts are completely submerged in chlorine sanitizer during sanitizing step.
    • 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?
      • Few mouse droppings were found in the hot water tank room. Clean and remove mouse droppings and monitor pest activity. Last pest report stated no pest activity.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No grease trap cleaning records were being maintained.-Maintain grease trap cleaning records.https://www.google.ca -grease-interceptor-maintenance-record.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Wall in the storage area and below the 3-compartment sink is damaged. - Fix the wall. All surfaces must be in a good state of repair. Ensure surfaces are smooth, easy to clean and impervious to moisture.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Deep grooves observed on the counter by the front handwash sink.2) A wooden panel was placed in front of the cake station sink to reduce splashes going onto the wall behind the tap. Stains build-up behind the wooden panel. 3) Dust and brown stains build-up on the vents above the ovens. The canopy pipe was disconnected from the canopy at the small oven.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tape observed on the display cooler’s door handle. - Remove tape and fix appropriately and permanently. All surfaces must be smooth and easy to clean. Tape cannot be adequately cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Walk-in cooler by the ovens: Mold noted on the condenser unit, shelves and cloth towels on the floor.Clean the entire walk-in cooler. 2) Walk-in freezer by the cake decorating station: broken door frame was repaired with duct tape. Repair the walk-in freezer door frame. 3) Both walk-in freezer condensers were leaking into buckets. Both buckets were full of ice and ice noted on products underneath condenser units. Fix the walk-in freezers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation food debris, food splatter, dried food residue and dirt found throughout the facility. A Thorough cleaning and sanitation are required but not limited to the following areas:- Below shelves and equipment and the hard-to-reach areas. - Inside the walk-in cooler and freezer- Equipment door handles - On shelves throughout the facility- On floor throughout the facility including the front service area
  5. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine sanitizer solution available at the bakery area near the office and the sanitizer solution on the cake decorating area was measured at 10 ppm. - A chlorine solution at 100 ppm must be available in each area of the facility for frequent sanitation of food contact surfaces throughout the day. Store cleaning cloths in the solution in between use. Ensure to mix 1/2 teaspoon of unscented household bleach per liter of water. Verify the concentration using chlorine test strips.
    • 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?
      • No temperature records were being maintained.-Ensure that temperature records are maintained daily in order to maintain the safety of the food processes performed in the facility.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Dirty oven mats were resting on top of baked good in the kitchen. - All foods must be protected from contamination. Do not store oven mats that on or near foods. - All potentially contaminated baked goods were discarded.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Display cooler with perishable food items such as cakes was measured at 8.7 degrees Celsius. - Foods were removed. All perishable food items under refrigeration must always be stored at 4 degrees Celsius or less. - Service the coolers and do not store any perishable foods in these coolers until the cooler can consistently maintain a temperature of 4 degrees Celsius or less.- All foods were removed from the cooler.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No grease trap cleaning records were being maintained.-Maintain grease trap cleaning records.https://www.google.ca -grease-interceptor-maintenance-record.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Wall in the storage area and below the 3-compartment sink is damaged. - Fix the wall. All surfaces must be in a good state of repair. Ensure surfaces are smooth, easy to clean and impervious to moisture.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tape observed on the display cooler’s door handle. - Remove tape and fix appropriately and permanently. All surfaces must be smooth and easy to clean. Tape cannot be adequately cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation food debris, food splatter, dried food residue and dirt found throughout the facility. A Thorough cleaning and sanitation are required but not limited to the following areas:- Below shelves and equipment and the hard-to-reach areas. - Inside the walk-in cooler and freezer- Equipment door handles - On shelves throughout the facility- On floor throughout the facility including the front service area
  6. Demand Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) No sanitizer solution available at the time of inspection. Operator prepared a sanitizer solution but was too strong. - A sanitizer solution such as chlorine at 100 ppm is required for frequent sanitation of food contact surfaces throughout the day. Mix ½ teaspoon of regular unscented bleach per liter of water. Verify the concentration using chlorine test strips.2) Soiled cleaning cloths were placed on the counters.-Ensure that the cleaning cloths are stored inside the sanitizer bucket.
    • 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?
      • No temperature records were being maintained.-Ensure that temperature records are maintained daily in order to maintain the safety of the food processes performed in the facility.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) A few bags of flour were stored directly on the floor. 2) Boxes used for cakes were stored on the floor. - All foods and food storage items must be always protected from contamination. Must store all foods and boxes at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • TDisplay cooler with perishable food items such as cakes was measured at 8 degrees Celsius. The upright double door cooler used for perishable and non-perishable food items was measured at 9.4 degrees Celsius. - Foods were removed. All perishable food items under refrigeration must always be stored at 4 degrees Celsius or less. - Service the coolers and do not store any perishable foods in these coolers until the cooler can consistently maintain a temperature of 4 degrees Celsius or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hand sink in the back kitchen near the cake baking area was broken.No hot or cold water was available when the tap was turned on. When asked by the inspector, the operator mentioned that the hand sink has not been working and there was some issue with the plumbing connections/lines.2)Dirty utensils/dishes were stored inside the hand wash sinks at the front and back of the kitchen.-Ensure that the hand sink is fixed, and hot and cold water is available in order to encourage hand hygiene.-Do not store dirty utensils inside the hand sink. Hand sink must be designated for washing hands only.
    • 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?
      • Mice droppings found in the back storage area under shelves. -Please clean the mice droppings immediately and sanitize the area. Monitor for any pest activity in the facility and increase pest control measures accordingly.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No grease trap cleaning records were being maintained.-Maintain grease trap cleaning records.https://www.google.ca -grease-interceptor-maintenance-record.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Wall in the storage area and below the 3-compartment sink is damaged. - Fix the wall. All surfaces must be in a good state of repair. Ensure surfaces are smooth, easy to clean and impervious to moisture. 2) Tape observed on the flooring in the preparation area.- Remove tape and fix appropriately and permanently. All surfaces must be smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tape observed on the display cooler’s door handle. - Remove tape and fix appropriately and permanently. All surfaces must be smooth and easy to clean. Tape cannot be adequately cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • An accumulation food debris, food splatter, dried food residue and dirt found throughout the facility. A Thorough cleaning and sanitation are required but not limited to the following areas:- Below shelves and equipment and the hard-to-reach areas. - Inside the walk-in cooler and freezer- Equipment door handles - On shelves throughout the facility2)The racks used to store baking trays were lined with cardboard that was extremely greasy and dirty.- Remove cardboard and do not use cardboard on any surfaces. All surfaces must be smooth, easy to clean and impervious to moisture.
  7. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1)No bleach sanitizing solution was found in the facility at the time of food handling and preparation.The facility was open from 8:00am in the morning and no bleach solution was available till 12:30 pm which was the time of the inspection. The baker had been preparing cakes from the morning.* The operator did not know how to prepare the bleach solution and was shown how to make a new bleach solution by the inspector. A new bleach solution was prepared by the operator, and it was tested to be at 100ppm. -Ensure that the sanitizing solution is always prepared before the start of any food preparation.-The bleach solution must be maintained at 100 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cleaning cloths were placed on the counters.-Ensure that the cleaning cloths are stored inside the sanitizer bucket.
    • 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?
      • No temperature records were being maintained.-Ensure that temperature records are maintained daily in order to maintain the safety of the food processes performed in the facility.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Dirty apron and cap were placed with the fruit basket.2) The food containers were stored on the floor in the walk-in freezer.-Ensure that no personal items are stored with food and the food containers are stored at least 6 inches above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the cake cooler was found around 8 degrees C.-Cakes, fruits and other baked goods were measured at 6 degrees C.-Ensure that the cakes and other baked goods and other perishable food items are stored inside the working walk-in cooler.-Please fix/repair/replace the cake cooler and please don't store any perishable food items inside the cooler until it is fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available.-Please purchase new valid chlorine test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) The hand sink in the back kitchen near the cake baking area was broken.No hot or cold water was available when the tap was turned on. When asked by the inspector, the operator mentioned that the hand sink has not been working and there was some issue with the plumbing connections/lines.2)Dirty utensils/dishes were stored inside the hand wash sinks at the front and back of the kitchen.-Ensure that the hand sink is fixed, and hot and cold water is available in order to encourage hand hygiene.-Do not store dirty utensils inside the hand sink. Hand sink must be designated for washing hands only.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No soap was present at the hand wash sink near the dough machine.-Soap dispenser was brought in by the operator.-Ensure that hand sinks are properly supplied with hot and cold water, soap and single use paper towels.
    • 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?
      • Some mice dropping were found under the pizza oven and the racks beside the oven.-Please clean the mice droppings and monitor for any pest activity in the facility.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • No grease trap cleaning records were being maintained.-Maintain grease trap cleaning records.https://www.google.ca -grease-interceptor-maintenance-record.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) The ventilation units were dusty and greasy.2) Area under the 3-compartment sink, and in the storage room, behind the grease trap had a whole section of dry wall missing and the plumbing lines were visible.3) The floor tiles in the cake baking area were broken.4) The counter used for baking cakes had polish worn off in couple of areas. -Ensure that the floor tiles are fixed, repolish or replace the surface of the work counter so that it is smooth and cleanable. -Fix the holes in the wall, replace the drywall and cover the drywall so that the wall surfaces are smooth.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The area under the food storage racks, and the baking goods storage racks had food debris, dirt and stains.2) Wet cloths were placed under the racks in the egg walk-in cooler.3) The door handles of the walk-in coolers and the walk-in freezer was grimy and had flour and food debris on it.4) The hard-to-reach areas were caked with dust and debris.5) The pest control tin boxes were dirty,6) The proofing oven racks were dusty and the area under the oven was filled with dirt and debris.7)The racks used to store the baked goods was dusty.8) The counters used for baking cakes had dried food paint on it.-Ensure that the areas mentioned in 1) to 8) are cleaned. -Do not store wet and dirty cloths under the racks of the walk-in cooler.
  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 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?
      • Some mice droppings were observed in the area by the back door. Remove the cluttered items and clean off any droppings. Monitor. If new droppings were observed, ensure the pest control company is notified for further actions.Pest control report was not available on site.Provide the latest pest control report.