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Arno's Fine French Pastry

10038 116 Street NW Edmonton AB T5P 1V4 · Food - General

Official record from Alberta →

Inspection summary

Arno's Fine French Pastry has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 22, 2023. The most recent inspection, on January 2, 2026, recorded 2 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 March 6, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 January 2, 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 November 22, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 December 8, 2023. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 on November 22, 2023. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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

    2 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?
      • Pest issues are a recurring violation at the facility. During the inspection, mouse droppings were observed in the storage room.Pest control measures must be implemented to prevent rodent activity in the facility.
    • 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 expired food handling permit (September 30, 2025) was displayed in the facility. A valid permit was, however, observed on the operator’s cellphone.The expired permit must be replaced with a valid printed permit.
  2. Monitoring Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Two compartment sink was equipped with detergent and bleach.The mechanical dishwasher was ran for a few cycles and the maximum hot water temperature reached was 69-70C. Please ensure the unit is repaired or replaced to achieve proper sanitization levels. For high temperature dishwashers, the unit must reach a minimum 71C at the dish level.
    • 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?
      • Recent pest control reports were reviewed and showed no activity. However, some mouse droppings were found in certain areas of the kitchen such as the perimeter of the room (ie. by stainless steel double door cooler). Some were also noted in the staff closet. Please clean, disinfect the floor and monitor for new activity. Should there be any new activity, please investigate the facility to determine where the entry points are. The door to the hallway should have the weatherstripping lowered to cover the open gap.
  3. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dec 8, 2023: The dishwasher has not been repaired, however, owner was able to provide documentation that the part has been ordered. Manual dishwashing procedures are currently being used. Restrictions put in place at this inspection - single use-disposable customer utensils.Nov 22, 2023: The dishwasher is not sanitizing at 71C with a probe thermometer. Ensure the dishwasher is repaired and operating as per manufacturer's instructions.
  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • One damp cloth was noted on the counter top and not in a sanitizer solutionSanitizer solution measured approx 50ppm ClEnsure sanitizer measures 100ppm chlorine. Store cloths in the sanitizer solution when not using.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bag of sugar and canned items were stored directly on the floor.Ensure food and food related items are stored off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • The sanitizer bottle did not have a label on it.Ensure all chemical containers are labelled with its contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher was not sanitizing at 71C with a probe thermometer. Dishes must be properly sanitized. Discussed alternative sanitizing methods. Ensure the dishwasher is repaired.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was filled with items and could not be used for handwashing. Owner said he needed to use it for storage.Ensure the hand sink is not obstructed and always easily accessible for handwashing. Do not ever store anything in the hand sink. Determine another plan of storing items that does not involve storing in the hand sink.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There is a leak at the plumbing fixtures at the 2 compartment sink.Repair the sink and ensure it is free of leaks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dishwasher is not sanitizing at 71C with a probe thermometer. Ensure the dishwasher is repaired and operating as per manufacturer's instructions.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No written cleaning schedule was available.Ensure a written cleaning schedule is available onsite.

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