Brio Bakery
104 - 12021 102 Avenue NW Edmonton AB T5K · Food - General
5 inspections
- 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.
- 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?
- 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.
- 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?
- Risk Management Inspection
0 infractions
- 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- 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.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?