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Brio Bakery

104 - 12021 102 Avenue NW Edmonton AB T5K · Food - General

Official record from Alberta →

Inspection summary

Brio Bakery has been inspected 7 times by Alberta Health Services (Environmental Public Health) since September 27, 2024. The most recent inspection, on August 13, 2026, recorded 1 infraction.

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

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.

  • 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 3 times across 2 separate inspections, most recently on July 2, 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?

  • 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 March 12, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 June 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 6 separate inspections, most recently on August 13, 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?

  • 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 June 24, 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.

7 inspections

  1. 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?
      • Some products such as olive tomato focaccia, goat cheese veggie pocket, mixed onion focaccia, lemon cruffin and other products that may not be low risk were displayed at room temperature. These products may not be low risk and should be kept refrigerated at or below 4 degrees C until confirmed otherwise.- If they are to be stored at temperature, it cannot exceed 2 hours, and there must be a time stamp, and product discarded after the two hours. - The products can be sent for water activity testing and those below 0.85 can be stored at room temperature.- The facility can apply for time as public health control for those items that are above 0.85 but you would like to keep out longer at room temperature.July 02, 2026: Products such as Ham cheese croissant and Tomato pesto were observed at room temperature with no time stamp at the product display. Product production and discard time records were also not available.
  2. 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?
      • Some products such as olive tomato focaccia, goat cheese veggie pocket, mixed onion focaccia, caramel apple keyhole, lemon cruffin and other products that may not be low risk were displayed at room temperature. These products may not be low risk and should be kept refrigerated at or below 4 degrees C until confirmed otherwise.- If they are to be stored at temperature, it cannot exceed 2 hours, and there must be a time stamp, and product discarded after the two hours. - The products can be sent for water activity testing and those below 0.85 can be stored at room temperature.- The facility can apply for time as public health control for those items that are above 0.85 but you would like to keep out longer at room temperature.July 02, 2026: Products such as Ham cheese croissant and Tomato pesto were observed at room temperature with no time stamp at the product display. Product production and discard time records were also not available.
  3. Risk Management Inspection

    2 infractions

    • 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?
      • Some products such as olive tomato focaccia, goat cheese veggie pocket, mixed onion focaccia, caramel apple keyhole, lemon cruffin and other products that may not be low risk were displayed at room temperature. These products may not be low risk and should be kept refrigerated at or below 4 degrees C until confirmed otherwise.- If they are to be stored at temperature, it cannot exceed 2 hours, and there must be a time stamp, and product discarded after the two hours. - The products can be sent for water activity testing and those below 0.85 can be stored at room temperature.- The facility can apply for time as public health control for those items that are above 0.85 but you would like to keep out longer at room temperature.July 02, 2026: Products such as Ham cheese croissant and Tomato pesto were observed at room temperature with no time stamp at the product display. Product production and discard time records were also not available.
    • 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?
      • Drain/fruit fly activity was observed at the dishwashing and back storage areas. The staff advised that the facility is currently working with a pest control company to eliminate the infestation.Continue working with your pest control company to rectify the on-going concern.July 02, 2026: The facility is still working on eliminating the fly's activity at the facility. Reduced activity was observed during inspection.
  4. Monitoring Inspection

    5 infractions

    • 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?
      • Some products such as olive tomato focaccia, goat cheese veggie pocket, mixed onion focaccia, caramel apple keyhole, lemon cruffin and other products that may not be low risk were displayed at room temperature. These products may not be low risk and should be kept refrigerated at or below 4 degrees C until confirmed otherwise.- If they are to be stored at temperature, it cannot exceed 2 hours, and there must be a time stamp, and product discarded after the two hours. - The products can be sent for water activity testing and those below 0.85 can be stored at room temperature.- The facility can apply for time as public health control for those items that are above 0.85 but you would like to keep out longer at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A gallon of milk and lemon cruffins were stored in a cooler at the front area at a temperature of 15 degrees C. The staff advised that the food items were stored in the cooler less than 2 hours before inspection. The PHI advised the staff to move the food items to a different cooler during inspection.
    • 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.
    • 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?
      • Drain/fruit fly activity was observed at the dishwashing and back storage areas. The staff advised that the facility is currently working with a pest control company to eliminate the infestation.Continue working with your pest control company to rectify the on-going concern.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The standing cooler at the front area was not working properly. The temperature of the cooler was at 15 degrees C.Contact your service technician for repairs, no food that requires temperature control should be stored in the cooler until repaired and capable of maintaining the temperature of food at or below 4 degrees C.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher is not being used. Manual dishwashing is being done but sanitize step is not being completed. A sanitize step must be done. Proper manual dishwashing is wash with soap ->rinse with clean water -> sanitize (ie 100-200 ppm chlorine) -> and then air dry. Ensure all staff are trained on this procedure.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility does not have any chlorine test strips.Acquire chlorine test strips as it is needed to check sanitizer for manual dishwashing and surface sanitizer.
    • 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?
      • Mar 12, 2026: This is outstanding. Food handling permit could not be located anywhere in the facility. Post up to date food handling permit somewhere easily visible to the public. Sept 27, 2024: The permit was located in the kitchen. Operator was asked to relocate the permit to an area visible to the public such as the front service area.
  7. Monitoring 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)?
      • Mechanical dishwasher was not equipped with detergent, rinse or sanitizer. Ensure the mechanical dishwasher is equipped with detergent, sanitizer. Three compartment sink was equipped with dish soap and bleach.Discussed three step dishwashing with operator.
    • 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 permit was located in the kitchen. Operator was asked to relocate the permit to an area visible to the public such as the front service area.
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