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Azar Bakery

1C - 5011 11 Street SE Calgary AB T2H 1M7 · Food - General

Official record from Alberta →

Inspection summary

Azar Bakery has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 5, 2025. The most recent inspection, on September 22, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on September 9, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 4 times across 2 separate inspections, most recently on September 16, 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?

  • 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 3 times on September 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on September 9, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

4 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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 light cover above the cook line is cracked and has missing pieces.Repair or replace the damaged light cover to ensure it is smooth, intact, and capable of protecting food and food-contact surfaces from contamination.
  3. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Sauce was observed stored in opened metal cans in the refrigerator.Once a canned food product has been opened, transfer the contents to a clean, food-grade container with a suitable cover for storage. Do not store food in opened cans.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Whole tomatoes were observed stored on the door of the dishwasher.Do not store food items in the dishwasher. Ensure all food is stored in a designated food storage area and protected from contamination at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The high-temperature dishwasher was not in working order.Repair the high-temperature dishwasher
    • 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 did not have paper towel.Obtain paper towel for 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?
      • The light cover above the cook line is cracked and has missing pieces.Repair or replace the damaged light cover to ensure it is smooth, intact, and capable of protecting food and food-contact surfaces from 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 hot water faucet at the 2-compartment sink is not maintained in good repair. Water sprays from the fixture during operation, resulting in water accumulation on the floor beneath the sink.Repair the hot water faucet to eliminate the leak and prevent water from pooling on the floor.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The stand mixer and prep cooler were observed with accumulations of food debris.Thoroughly clean and sanitize the stand mixer and prep cooler, and maintain these equipment surfaces free of food debris.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Significant accumulations of dirt and debris were observed on the floors in the dishwashing area and cook line, on shelving used for spice storage, and on the wall behind the stand mixer.Thoroughly clean and sanitize these areas and maintain them in a clean condition to prevent the accumulation of dirt and debris.
  4. Initial Inspection

    0 infractions

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