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Ayco Bakery & Cafe Ltd

10551 Jasper Avenue NW Edmonton AB T5J 1Z4 · Food - General

Official record from Alberta →

Inspection summary

Ayco Bakery & Cafe Ltd has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 7, 2024. The most recent inspection, on September 15, 2026, recorded 1 infraction.

1 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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 April 1, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 times across 2 separate inspections, most recently on May 29, 2024. 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 once on May 29, 2024. 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?

  • 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 6 times across 4 separate inspections, most recently on February 24, 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 2 separate inspections, most recently on May 29, 2024. 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.

6 inspections

  1. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were found stored directly inside dry food ingredients. Operator removed them when prompted.
  2. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wooden shelf in the back kitchen was unprotected/uncovered. The shelf needs to be repaired to be smooth, impervious to moisture, easy to clean and in good repair.- Used to store only equipment.
  3. Demand Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cold holdings unit were at 4C or less. The Galanz cooler was missing a thermometer at the time, please ensure a thermometer is installed.There were two Brisket Empanada in the display without temperature control. It was corrected during the inspection. All high risk foods must be properly temperature controlled. It is recommended to install a larger display cooler to place all the high risk foods for sale.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The wooden shelf in the back kitchen was unprotected/uncovered. The shelf needs to be repaired to be smooth, impervious to moisture, easy to clean and in good repair.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    9 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?
      • Pizza with perishable toppings (meat, cheese and cook vegie) were displayed at room temperature in an enclosed glass casing.All the sandwiches were immediately discarded during inspection.The owner was warned for the third time not to display high risk ready to eat foods at room temperature unless an approval for time as public health control has been granted by EPH.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pizza with perishable toppings (meat, cheese and cook vegie) were displayed at room temperature in an enclosed glass casing.All the sandwiches were immediately discarded during inspection.The owner was warned for the third time not to display high risk ready to eat foods at room temperature unless an approval for time as public health control has been granted by EPH.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishes and utensils are not being sanitized after they have been cleaned.Proper manual dishwashing steps (wash, rinse & sanitize) reviewed with the operator. All the clean dishes were sanitized with bleach solution for 2 minutes in a compartment sink.
    • 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 pest record is available onsite.Conduct routine pest monitoring, have pest records maintained onsite and made available during inspection.
    • 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?
      • The food handling permit is not being display to the public.Display the current food permit to the public.
    • 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 canopy is due for cleaning. Dust and dirt accumulation was noted on the equipment.Clean the kitchen canopy and hood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dry storage bins in the back kitchen area are not clean. Flour and food particles were noted on bin outer surfaces and the floor.Clean all dry storage bins including their outer surfaces and the flooring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There is no written sanitation program.Develop a written cleaning/sanitation program for the food premise.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No hot water available at handwashing sinks in the public washrooms.Repair the hand sinks in the washrooms to ensure hot running water is available.
  6. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available in the front service and back food preparation areas during operations. A spray bottle labelled sanitizer had detergent instead as it content.Store cleaning cloths in buckets with sanitizer when they are not in use. Ensure spray bottles labelled sanitizer are filled with the right sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Raw meat in a food container was stored above containers of baked products inside a walk-in cooler.A staff rearranged the walk-in cooler and have the raw meat stored at the bottom shelf to prevent any potential cross 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 canopy is due for cleaning. Dust and dirt accumulation was noted on the equipment.Clean the kitchen canopy and hood.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Multiple broken aluminum foil containers using for baking were noted in the dishwashing sink.Discard all broken aluminum foil food containers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A broken strainer was observed on a wall mount hanging rod.The broken strainer was immediately discarded during inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dry storage bins in the back kitchen area are not clean. Flour and food particles were noted on bin outer surfaces and the floor.Clean all dry storage bins including their outer surfaces and the flooring.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No hot water available at handwashing sinks in the public washrooms.Repair the hand sinks in the washrooms to ensure hot running water is available.

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