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Amy's Bakery

2120 20 Street Delburne AB T0M 0V0 · Food - General

Official record from Alberta →

Inspection summary

Amy's Bakery has been inspected 12 times by Alberta Health Services (Environmental Public Health) since December 13, 2023. The most recent inspection, on May 14, 2026, recorded 1 infraction.

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

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.

  • 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 3 times across 2 separate inspections, most recently on December 17, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 2 times across 2 separate inspections, most recently on May 14, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 18, 2023. 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?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 24, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 10 times across 10 separate inspections, most recently on July 22, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

12 inspections

  1. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The display cooler was measured at 8.6C at the time of inspection. The staff member was informed and the unit was adjusted. Please ensure that the refrigeration unit is able to maintain temperatures of 4C or lower.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The kitchen hand sink was observed to be without paper towels at the time of inspection. The operator restocked the paper towel dispenser after a discussion.Please ensure that the handwashing station is kept stocked to ensure regular and proper hand hygiene.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A set of paper towels is being stored in a paper towel stand on the lid of the toilet water reservoir tank. Please ensure that the paper towels are stored in a dispenser that prevents their contamination.
    • 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 kitchen handwashing sink was noted by the operator to be in the middle of repairs.Please ensure that the hand sink is repaired.
  4. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels in the washroom were observed to be stored without a dispenser at the time of inspection.Please ensure that a paper towel dispenser is installed with paper towels to ensure the sanitary storage of handwashing supplies.
  5. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels in the washroom were observed to be stored without a dispenser at the time of inspection.Please ensure that a paper towel dispenser is installed with paper towels to ensure the sanitary storage of handwashing supplies.
    • 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?
      • An invalid permit was observed at the time of inspection. Please ensure that the most recent/valid permit is posted for patrons to observe.
  6. Risk Management Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels in the washroom were observed to be stored without a dispenser at the time of inspection.Please ensure that a paper towel dispenser is installed with paper towels to ensure the sanitary storage of handwashing supplies.
    • 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?
      • An invalid permit was observed at the time of inspection. Please ensure that the most recent/valid permit is posted for patrons to observe.
  7. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach solution in the two compartment sink was measured at 0 ppm at the time of inspection. A new solution was prepared and measured at 150 ppm.Please ensure that sanitizer solutions for food equipment are maintained at 100-200 ppm to ensure proper sanitizing of utensils/equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels in the washroom were observed to be stored without a dispenser at the time of inspection.Please ensure that a paper towel dispenser is installed with paper towels to ensure the sanitary storage of handwashing supplies.
    • 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?
      • An invalid permit was observed at the time of inspection. Please ensure that the most recent/valid permit is posted for patrons to observe.
  8. Demand Inspection

    2 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A couple of trays labelled as uninspected eggs were observed at the time of inspection. The operator confirmed that the eggs were indeed uninspected eggs. Information was provided and the operator was asked to remove the eggs from the facility. Please ensure that food offered in commercial food establishments are or contain foods from an approved source.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels in the washroom were observed to be stored without a dispenser at the time of inspection.Please ensure that a paper towel dispenser is installed with paper towels to ensure the sanitary storage of handwashing supplies.
  9. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels in the washroom were observed to be stored without a dispenser at the time of inspection.Please ensure that a paper towel dispenser is installed with paper towels to ensure the sanitary storage of handwashing supplies.
    • 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?
      • A permit was not observed at the time of inspection.Please ensure that the valid food handling permit is posted for patrons to observe.
  10. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 2 trays of baked goods were displayed on top of the displayer without proper cover.- Ensure proper sneeze guards/covers/lids are in place to protect the foods.Corrected during inspection, operator has moved the trays back to the kitchen.
  11. Risk Management Inspection

    3 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the handwashing sink was not provided in a dispenser.- Ensure paper towel is provided in a dispenser to avoid contaminated the whole roll supply. Gabage bin was not available in the facility- Ensure gabage bin is available
    • 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?
      • No active pest monitoring program available- Pest control monitoring template sent via email.
    • 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 ceiling in the mixer room has insulation materials exposed.- Refinish the ceiling so the surfaces are smooth, non-porous, easily cleanable and protecting the mixer from the insulation materials.
  12. Initial Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No food safe sanitizer was prepared. - Owner will obtain bleach concentrate and will make 100ppm bleach solution during operation.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No monitoring thermometer available for the cold holding units. - Ensure thermometer is available to monitor the cold holding units
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach test strips are available- Ensure test strips are available to monitor the sanitizer concentration.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel at the handwashing sink was not provided in a dispenser.- Ensure paper towel is provided in a dispenser to avoid contaminated the whole roll supply. Gabage bin was not available in the facility- Ensure gabage bin is available
    • 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?
      • No active pest monitoring program available- Pest control monitoring template sent via email.
    • 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 ceiling in the mixer room has insulation materials exposed.- Refinish the ceiling so the surfaces are smooth, non-porous, easily cleanable and protecting the mixer from the insulation materials.

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