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Angel's Bakeshop and Restaurant

112 - 6800 Memorial Drive NE Calgary AB T2A 6V3 · Food - General

Official record from Alberta →

Inspection summary

Angel's Bakeshop and Restaurant has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 11, 2024. The most recent inspection, on September 16, 2026, recorded 1 infraction.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, Chemicals and toxic substances 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.

  • 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 February 10, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 10, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on February 10, 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?

  • 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 2 times across 2 separate inspections, most recently on February 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 2 times across 2 separate inspections, most recently on February 10, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

5 inspections

  1. Demand Inspection

    1 infraction

    • 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?
      • 1. The facility was storing ube cheese de sal, Bistso with cream cheese, ensayamada with cream cheese, and pande siosa with cheese at room temperature. Discussed with the Operator that these products cannot be stored at room temperature as they contain dairy products as fillings and toppings.COMPLETE THE FOLLOWING:1. Baked goods with fillings and toppings containing dairy and dairy products must be kept refrigerated.2. Ensure labels contain "keep refrigerated" statement.3. If wanting to store the products at room temperature, they must be submitted to a private lab for "challenge testing". Results must be sent to Environmental Public Health for review and formal approval may be given.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Observed cardboard being used to absorb grease under the deep fryer. 2. Frozen turon stored on cardboard in the white upright freezer/fridge cooler. 3. Observed opened cans of food stored in the white upright coolers. COMPLETE THE FOLLOWING:1. Do not use cardboard, because it is absorbent and not easy to clean.2. After opening cans of food, the food must be transferred to a food grade container, as the can may start to rust after opening.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. The sanitizer spray bottle was not labeled.COMPLETE THE FOLLOWING:1. Ensure the sanitizer bottle is always labeled to indicate it's content and prevent misuse of chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The siopao buns in the hot holding unit measured 54*C. Temperature of the unit was adjusted during the inspection.COMPLETE THE FOLLOWING:1. Ensure hot food is kept hot above 60*C, otherwise, it needs to be kept in the fridge at 4*C or less.
    • 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?
      • 1. There was light visible under the exterior back door in the kitchen. Part of the weatherstripping was damaged. COMPLETE THE FOLLOWING:1. Replace the weatherstrip to prevent entry of pests into the food establishment.
    • 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 shelving across from the cooking equipment was worn down. Paint was chipped and wood exposed. Some shelves had a buildup of grease. 2. There was an opening in the far wall of the cooking area. 3. There were several lightbulbs in the kitchen that were not covered. 4. The shelving above the bakery racks in the packaging area was made of unfinished wood. 5. The top of the packaging table next to the stainless-steel table was worn down. The material was missing in certain areas, and debris collecting underneath. COMPLETE THE FOLLOWING:1. Refinish the shelving so it is smooth, non-absorbent and easy to clean.2. Repair the opening or install a cover on the wall.3. Replace the light covers or replace the lightbulbs with ones that are shatterproof.4. Repair the packaging table so it is smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was a buildup of grease on the hood vent filters. The Operator stated the filters are not cleaned between professional cleanings.COMPLETE THE FOLLOWING:1. Clean the filters thoroughly. They need to be cleaned as often as necessary to maintain them in a visibly clean condition.
  4. Demand Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The older fridges without built-in thermometers are missing thermometers.Each separate temperature controlled unit must have an accurate thermometer
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Do not block access to the only hand sink in the bakery
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The small stand mixer has thick, built-up dirt on the body. All equipment must be kept clean and sanitary at all times
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Clean the wall and the countetop in the kitchen
  5. Monitoring Inspection

    0 infractions

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