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Bread + Butter Bakery

102 - 10158 90 Street NW Edmonton AB T5H 1R7 · Food - General

Official record from Alberta →

Inspection summary

Bread + Butter Bakery has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 27, 2024. The most recent inspection, on April 24, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 3 times across 3 separate inspections, most recently on April 22, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 April 22, 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?

  • 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 April 9, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on April 9, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on April 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • **April 22, 2026 - Violation was still outstanding. The three compartment sink in the downstairs kitchen was labelled wash, rinse, and sanitize from left to right. The hoses attached to the dispenser for the sanitizer and detergent were crossed and sanitizer was being dispensed into the left most compartment sink and detergent into the right most compartment and does not match the labeled manual procedures. Please ensure corrective actions are taken and chemicals dispensed into each compartment match the labelled instructions and order of procedures.
    • 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?
      • **April 22, 2026 - Several droppings were still observed in the same area. Please ensure corrective actions are taken and droppings cleaned and removed. Mice droppings were observed behind the coffee machine at the front counter. Droppings were also observed in the coffee sleeves drawers beside the upright cooler in the front counter section. Please ensure corrective actions are taken, droppings are properly cleaned up, and pest control contact to determine the potential entry points.
  3. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several hashbrown products stored in pails in the downstairs walk in cooler were not covered and directly on the floor. Please ensure all products are covered and protected from contamination and are stored at least 15 cm off of the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The three compartment sink in the downstairs kitchen was labelled wash, rinse, and sanitize from left to right. The hoses attached to the dispenser for the sanitizer and detergent were crossed and sanitizer was being dispensed into the left most compartment sink and detergent into the right most compartment and does not match the labeled manual procedures. Please ensure corrective actions are taken and chemicals dispensed into each compartment match the labelled instructions and order of procedures.
    • 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?
      • Mice droppings were observed behind the coffee machine at the front counter. Droppings were also observed in the coffee sleeves drawers beside the upright cooler in the front counter section. Please ensure corrective actions are taken, droppings are properly cleaned up, and pest control contact to determine the potential entry points.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The sieve used for the dry ingredients in the bulk bin for the downstairs kitchen was covered with product. The handle of the scoop for the sugar in the bulk bin was touching the product. Requested operator to wash, rinse, and sanitize equipment. Please ensure all equipment is properly stored with the handle upright or outside of the container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Several areas close to the walls of the downstairs kitchen close to the walk in cooler were cluttered and difficult to access. Please ensure all areas are clean and tidy and accessible to allow for proper cleaning and pest control.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quat sanitizer was at 50ppm. The sani was taken directly from the pump. Unless the chemical has expired it likely means the pump has to be adjusted.Ensure that sanitizer is at 200ppm.
  6. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops were stored in the dry goods bins when not in use. CDI: removed from bins and put into dishwashing area. Discussed with staff and management the requirement to ensure the scoop handle is not in contact with the food product.

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