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Blake's Bakery

106 - 3805 49 Avenue Stony Plain AB T7Z 2J7 · Food - General

Official record from Alberta →

Inspection summary

Blake's Bakery has been inspected 3 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on December 11, 2024, recorded 2 infractions.

1 of 3 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 2 times across 2 separate inspections, most recently on December 11, 2024. 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 2 times across 2 separate inspections, most recently on December 11, 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?

  • 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 on November 7, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on November 7, 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.

3 inspections

  1. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Sanitizer bucket measured 10ppm chlorine. A new sanitizer solution was prepared immediately measuring 100ppm chlorine.
    • 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?
      • A small gap was observed at the bottom of the back door by the kitchen area. The metal stripping appeared bent. Repair the metal stripping such that there is no gap to prevent the entry of pests.
  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Used cleaning cloths were not being stored in a sanitizing solution. cleaning cloths were observed on the kitchen counters. 2. There was no prepared sanitizing solution available in the kitchen. The operator prepared a bucker of 100ppm chlorine sanitizing solution during inspection and stored the cleaning cloths. Please ensure used cleaning cloths are always stored in a sanitizing solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boxes of chocolate were stored on the floor at the back storage area.Please move the boxes at least 6 inches above the floor and ensure all food items in the facility are always stored above the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Freshly baked pepperoni pretzel was displayed at room temperature. The staff was advised to move the pretzel into the cooler during inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several crates of egg to be used for baking were observed on the kitchen counter. The operator was advised to move the eggs back to the cooler and bring them out in small quantities. Please ensure eggs for baking are not kept outside the cooler for more than 2 hours.
    • 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 observed during inspection. Please implement and maintain a monthly pest check/control. Ensure records are kept for review during inspection. A template will be sent with this report.

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