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Blokes Bakery

5005 50 Avenue Stettler AB T0C 2L0 · Food - General

Official record from Alberta →

Inspection summary

Blokes Bakery has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 26, 2024. The most recent inspection, on October 14, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 3 times across 2 separate inspections, most recently on November 27, 2025. 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 2 times across 2 separate inspections, most recently on November 27, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 May 2, 2025. 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 April 26, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded once on August 23, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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.

7 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats sanitizer from the dispenser was measured at 0-150ppm. Please ensure of the following:- quats sanitizer is maintained at 200ppm- new test strips are obtained (strips onsite were expired)- cleaning cloths are submerged in sanitizer solution when not actively in use
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Please ensure some cleaning takes place of the build-up in the floor corners at the frying area.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • At the time of the inspection the sanitizer in the spray bottle was not registering adequate concentration. The staff immediately refilled the bottle with new sanitizer at the correct concentration.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops are stored in the dry goods (flour, sugar, etc.) bins with the handle coming in contact with the dry good.*** Please ensure that the scoops are cleaned and sanitized regularly and stored in a manner that ensures the handle does not come in contact with the contents. ***
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • At the time of the inspection the sanitizer in the 3rd/sanitizing sink was not registering adequate concentration. The staff immediately drained and refilled the sink with new sanitizer at the correct concentration and reprocessed the equipment.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The handles of the flour bins were dirty and grimy. The wall-floor junction in the proofer was caked with dirt and grime.*** Please ensure that these areas are thoroughly cleaned and continue to be cleaned on a regular basis. ***
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    1 infraction

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The back stairway and landing needs a good cleaning. This will cut down tracking dirt into the premises.
  7. Demand Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • There are some hard to get at areas that need to be cleaned like the walk-in cooler in the basement. The shop vacuum would be one the best piece of equipment to clean in these areas.

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