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Bliss Baked Goods

10710 142 Street NW Edmonton AB T5N 2P7 · Food - General

Official record from Alberta →

Inspection summary

Bliss Baked Goods has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 8, 2024. The most recent inspection, on May 28, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 on May 20, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on October 8, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times across 2 separate inspections, most recently on May 20, 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 3 times across 2 separate inspections, most recently on May 20, 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. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer solution was readily available. Spray bottle labelled as bleach was found to contain vinegar. Ensure chemical containers are accurately labelled to prevent misuse. Please ensure that an approved sanitizer solution is available for active cleaning and sanitation. A 100-ppm chlorine sanitizer solution was prepared onsite.
    • 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 could not be located. Please obtain chlorine test strips to verify chlorine bleach sanitizer concentration (100 ppm)
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Exhaust hood is due for professional cleaning. Please clean and maintain.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A plastic piping bag was observed attached to a piping tip and being washed and dried in that manner. Icing residue noted on tip. Ensure all utensils and equipment are thoroughly washed and sanitized. Please do not reuse plastic piping bags that cannot be effectively cleaned and sanitized.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following require attention: - Bottom of stand freezer near the mixer: minor food debris noted.- Blue dry food storage bin surfaces: buildup of food debris noted.Please clean and maintain in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area required attention:- Walk-in freezer floor: buildup of food debris noted.Please clean and maintain in a sanitary condition.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler maintaining a temperature between 10-13C.High-risk foods were moved into another cooler during the inspection until cooler is serviced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The following equipment require attention:- Outer surfaces of blue dry food bins with excessive food debris buildup.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following area/s require attention:- Walk-in cooler fan cover - built up dust noted- Floors in walk-in cooler under shelving unit - accumulated food debris noted.

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