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Baker & Spice Local Organic Home Made

7 - 10015 Oakfield Drive SW Calgary AB T2V 1S9 · Food - General

Official record from Alberta →

Inspection summary

Baker & Spice Local Organic Home Made has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 18, 2025. The most recent inspection, on September 22, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 16 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 September 11, 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?

  • 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 16, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 6 times across 4 separate inspections, most recently on September 22, 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 5 times across 3 separate inspections, most recently on September 16, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 September 11, 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.

6 inspections

  1. 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?
      • Floor tiles near the dishwasher were cracked, resulting in a circular shaped hole in the floor. The tiles in this area felt soft when stepped on. Please ensure that the damaged floor tiles are repaired or replaced.September 16, 2026The operator covered the area with rubber mats. It was explained that, if left unaddressed, water could infiltrate the area and cause further damages of the flooring. The operator indicated that repairs are expected to be completed by the end of the year.
  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The operator was asked to prepare a sanitizer solution at the time of the inspection. The chlorine sanitizer solution was prepared and found to be too strong. It was demonstrated to the operator how to prepare a chlorine sanitizer solution at a concentration of 100 to 200 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towels were available at the handwashing sink. The operator indicated that paper towels compatible with the dispensers will be purchased. In the meantime, the operator supplied folded paper towels as a temporary measure.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles near the dishwasher were cracked, resulting in a circular shaped hole in the floor. The tiles in this area felt soft when stepped on. Please ensure that the damaged floor tiles are repaired or replaced.September 16, 2026The operator covered the area with rubber mats. It was explained that, if left unaddressed, water could infiltrate the area and cause further damages of the flooring. The operator indicated that repairs are expected to be completed by the end of the year.
  3. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed in several containers of starch/flour with the handles in direct contact with the food products. In one container, a plastic cup and a plastic container were also observed stored directly in the food product.Inside several coolers located in both the kitchen and hallway, food items were observed to be stored in a disorganized manner, including:- Food debris scattered throughout the interiors of the coolers;- Uncovered food items; and,- Trays stacked on top of uncovered food, with the trays in direct contact with the food.Please ensure that food is stored in an organized manner, protected from contamination, and that coolers are cleaned and maintained in a sanitary condition.
    • 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?
      • The operator was unable to provide recent pest control records at the time of the inspection. It was discussed that pest monitoring and control activities should be conducted at least once per month, and that records must be maintained and made available for review upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles near the dishwasher were cracked, resulting in a circular shaped hole in the floor. The tiles in this area felt soft when stepped on. Please ensure that the damaged floor tiles are repaired or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment is not in good repair and should be removed:- Microwave oven: Upon opening the unit, a significant odour resembling burnt plastic or metal was noted. The operator indicated that the microwave is not operational.- Dough mixer: Yellow-green sticky grease was observed dripping from the equipment into the mixing bowl. The operator indicated that a replacement mixer has been obtained and that installation by a technician is pending. This unit must not be used.Please ensure that all broken or non-functioning equipment is removed from the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires improved cleaning and organization. Specifically:- Flour was observed throughout the facility, including on the exterior surfaces of bulk food containers and on the floor in corner areas.- Food debris was observed inside multiple refrigeration units and on bulk food containers in the dry storage room.- Brown coloured grime was observed on the kitchen hand sink.- A dirty cleaning cloth was stored on the hand sink.- Oven mitts and pot holders were worn, cracked, and had a buildup of grime.Please ensure the facility is thoroughly cleaned and maintained in a sanitary condition.
  4. Demand Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Pastry items were observed displayed on top of a glass pastry display cabinet and a refrigerated display cooler without protection from contamination. It was explained to the operator that these items should be protected from potential contamination by customers, including contamination from direct contact, coughing, or sneezing. The operator indicated that an additional glass barrier has been ordered and is expected to arrive within two weeks. The remaining items will either be covered or placed in jars. The operator agreed to place some items in covered containers and remove the remaining items from display until the glass barrier is installed.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed in several containers of starch/flour with the handles in direct contact with the food products. In one container, a plastic cup and a plastic container were also observed stored directly in the food product.Inside several coolers located in both the kitchen and hallway, food items were observed to be stored in a disorganized manner, including:- Food debris scattered throughout the interiors of the coolers;- Uncovered food items; and,- Trays stacked on top of uncovered food, with the trays in direct contact with the food.Please ensure that food is stored in an organized manner, protected from contamination, and that coolers are cleaned and maintained in a sanitary condition.
    • 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 sinks in both the washroom and the kitchen were out of paper towels. The operator promptly refilled the paper towel dispensers.
    • 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?
      • The operator was unable to provide recent pest control records at the time of the inspection. It was discussed that pest monitoring and control activities should be conducted at least once per month, and that records must be maintained and made available for review upon request.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor tiles near the dishwasher were cracked, resulting in a circular shaped hole in the floor. The tiles in this area felt soft when stepped on. Please ensure that the damaged floor tiles are repaired or replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment is not in good repair and should be removed:- Microwave oven: Upon opening the unit, a significant odour resembling burnt plastic or metal was noted. The operator indicated that the microwave is not operational.- Dough mixer: Yellow-green sticky grease was observed dripping from the equipment into the mixing bowl. The operator indicated that a replacement mixer has been obtained and that installation by a technician is pending. This unit must not be used.Please ensure that all broken or non-functioning equipment is removed from the facility.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The facility requires improved cleaning and organization. Specifically:- Flour was observed throughout the facility, including on the exterior surfaces of bulk food containers and on the floor in corner areas.- Food debris was observed inside multiple refrigeration units and on bulk food containers in the dry storage room.- Brown coloured grime was observed on the kitchen hand sink.- A dirty cleaning cloth was stored on the hand sink.- Oven mitts and pot holders were worn, cracked, and had a buildup of grime.Please ensure the facility is thoroughly cleaned and maintained in a sanitary condition.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    0 infractions

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