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Breadlove - Food

46C St. Michael Street St. Albert AB T8N 1C9 · Food - General

Official record from Alberta →

Inspection summary

Breadlove - Food has been inspected 14 times by Alberta Health Services (Environmental Public Health) since February 9, 2024. The most recent inspection, on August 19, 2026, recorded 3 infractions.

5 of 14 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 4 times across 3 separate inspections, most recently on August 19, 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 July 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on March 5, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 7 times across 3 separate inspections, most recently on August 19, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 5 times across 4 separate inspections, most recently on July 23, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

14 inspections

  1. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***The sanitizer solution was not being maintained at an effective concentration. The solutions were <50ppm. New solutions were made up with more concentrate and the concentration was 200ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***there was no soap present by the hand sink in the bakery area. Staff in this area put a soap dispenser by the hand sink.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***There was no soap or soap dispenser present in the Little Darlings area. Staff corrected during the inspection.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***There were used/wet cleaning cloths not being stored in a sanitizer solution. Discussed options (single use ie paper towels, or storing the cloths in a sanitizer solution between uses). Bakery staff removed used cleaning cloth.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***the little Darlings coffee area had no sanitizer present. Owner corrected during the inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***There were no sanitizer or dishwasher logs documented. Discussed and record sheet template was provided.Temperature logs were being maintained and were available for review.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***The door between the food storage and kitchen area and the non food area (utility room) had been left open. It was closed during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • ***The milk was being left in a well and on the counter and not being maintained at 4C or colder. Owner set up the ice bath and the milk was being stored in it by the end of the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Little Darlings hand sink was obstructed. Corrected during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • ***Cloths were being left on the counter and not being maintained in a cleanable condition. They were removed from the area during the inspection.
  3. Risk Management Inspection

    0 infractions

  4. Demand 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?
      • *The light fixtures were planning on being replaced in the back when the insurance was fixing the ceiling in the public area. (planned for the end of April and expected to take a couple weeks).***there were several light fixtures in the back storage/food area did not have the fluorescent bulbs covered/protected from breakage. Discussed options of diffuser panels, tube covers with end caps or shatter proof bulbs.
  5. 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?
      • *The light fixtures were planning on being replaced in the back when the insurance was fixing the ceiling in the public area. (planned for the end of April and expected to take a couple weeks).***there were several light fixtures in the back storage/food area did not have the fluorescent bulbs covered/protected from breakage. Discussed options of diffuser panels, tube covers with end caps or shatter proof bulbs.
  6. Monitoring Inspection

    7 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • ***There was expired milk present dated Fe 23. It was removed from the cooler and discarded by the staff during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***There was a scoop with the handle embedded in the product. Discussed that scoops were to be stored with the handles out of the product to reduce the potential for contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***The door between the clean/sanitary kitchen area and the non-clean utility room was open. Discussed that this door was to remain closed at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • ***Soap was stocked at the little darlings hand sink upon request during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • ***there were several light fixtures in the back storage/food area did not have the fluorescent bulbs covered/protected from breakage. Discussed options of diffuser panels, tube covers with end caps or shatter proof bulbs.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***there were clean utensils and equipment stored in soiled containers. There were containers with dirt and debris present that were being used to store clean equipment. Discussed and the containers are also to be maintained in a clean condition.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There were soiled Ramekins stored in a container on the shelving with the clean equipment.
  7. Risk Management Inspection

    0 infractions

  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***Paper towels were sitting on the counter by the hand sink. Paper towel dispenser is required. Discussed options.Oct 3, 2024***The cafe area paper towel dispenser was present and going to be installed.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • ***There was one inaccurate thermometer present (in the glass door cooler. Discussed that the cooler was 4C but the thermometer was reading 10C.
  11. Demand Inspection

    2 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • ***Paper towels were sitting on the counter by the hand sink. Paper towel dispenser is required. Discussed options.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • ***The current FHP was not displayed. Discussed and it was printed and posted in the new cafe area and behind the counter in the front bakery.
  12. Risk Management Inspection

    0 infractions

  13. Risk Management Inspection

    1 infraction

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Will send out examples of the records sheets.***Discussed maintaining temperature records for the units on a minimum of once a day when they were in operation.
  14. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • ***Cleaning cloths were not being stored in the sanitizer solution. Single use paper towels can be used or if reusable cloths are used they are to be stored in a sanitizer solution between uses. Cloths were put in a sanitizer solution during the inspection.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • ***Discussed maintaining temperature records for the units on a minimum of once a day when they were in operation.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • ***The FHP was posted in the back (staff area). Discussed posting it where the public could see it.
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