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B & A Bakery

12908 82 Street NW Edmonton AB T5E 2T2 · Food - General

Official record from Alberta →

Inspection summary

B & A Bakery has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on January 21, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

The number of infractions per inspection has stayed roughly the same over time.

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 4 times across 4 separate inspections, most recently on January 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on January 21, 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?

  • 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 11 times across 6 separate inspections, most recently on January 21, 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?

  • 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 June 18, 2024. 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.

6 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer solution for cleaning cloths measured to be <25ppm Cl-Solution adjusted and measured to be at 100ppmOperator instructed to ensure that the sanitizer solution is changed more frequently and tested when made to ensure that it is at the appropriate concentration
    • 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 control records were not available for review. Monthly checklist provided to operator
    • 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.Lighting around the deep-frying area was poor. Please replace light bulbs and/or fixtures.2.Exhaust canopy requires cleaning and may require servicing
  2. Risk Management Inspection

    3 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?
      • Dead mice noted on sticky trapsPest control records were not up to date
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring around deep fryer in disrepair
    • 23. Is the facility maintained in a clean and sanitary condition?
      • More detailed cleaning required:-on wall in kitchen where baking sheets are stored-rack above hand washing sink-around deep fryer and bread slicer-hard to reach areas
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths not stored in sanitizer solution when not in use-chlorine solution prepared for cleaning clothsSanitizer spray bottle was too concentrated-sanitizer spray bottle concentration adjusted during inspection
    • 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?
      • Dead mice noted on sticky trapsPest control records were not up to date
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring around deep fryer in disrepair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -Racks/shelving for bread and donuts requires cleaning-ice on floor in walk-in freezer needs to be removed-shelves in walk-n cooler requires cleaning -exterior of dry goods bins requires cleaning
    • 23. Is the facility maintained in a clean and sanitary condition?
      • More detailed cleaning required:-on wall in kitchen where baking sheets are stored-rack above hand washing sink-around deep fryer and bread slicer-hard to reach areas
  4. 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?
      • Flooring around deep fryer in disrepair
  5. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips onsite appear to be water damaged and concentration indicator chart was missing. Operator instructed to purchase new test strips
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring around deep fryer in disrepair
  6. Monitoring Inspection

    7 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips onsite appear to be water damaged and concentration indicator chart was missing. Operator instructed to purchase new test strips
    • 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?
      • Mouse droppings noted around chest freezer near oven. Mice also noted on sticky trap
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles around oven in are disrepair.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Flooring around deep fryer in disrepair
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • hot water faucet for sink in washroom was in disrepair
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Cleaning required on exterior of dry goods bins
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning required in walk-in cooler -completed at the time of inspection.

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