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Byblos Bakery

2479 23 Street NE Calgary AB T2E 8J8 · Food - General

Official record from Alberta →

Inspection summary

Byblos Bakery has been inspected 11 times by Alberta Health Services (Environmental Public Health) since May 1, 2024. The most recent inspection, on September 9, 2026, recorded 4 infractions.

5 of 11 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 4 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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.

  • 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 5 times across 3 separate inspections, most recently on July 11, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on July 11, 2025. 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 once on September 9, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 separate inspections, most recently on September 9, 2026. 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 5 times across 2 separate inspections, most recently on August 6, 2024. 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.

11 inspections

  1. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Food surface sanitizer solution was tested at 0ppm for front bakery.- Staff remade solution and was retested at 200ppm for Quaternary ammonium solution.- Ensure surface sanitizer solution is always available and tested and ensure concentration is at food safe levels.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food on trays at the bakery store were left on the front counter with no food guards.- Refrain from putting open food on front counter with out a cover or store in the display cabinet to protect from potential customer contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at baklava room and pita room were empty at time of inspection. - Ensure paper towel dispensers are always fully stocked and available.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Stainless steel table shelves in the baklava room were lined with old soiled cardboard.- Remove the cardboard and ensure staff are cleaning the stainless steel surfaces instead.
  2. Demand Inspection

    0 infractions

  3. Demand Inspection

    0 infractions

  4. Demand Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Outstanding**Prep cooler in the kitchen measured 18.8*C at the time of inspection. **Please repair immediately.
    • 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?
      • **Outstanding**A gap was observed at the bottom of the overhead door #1 in the back area. **Please replace or repair the weatherstripping to prevent the potential pest entry.
  7. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **Outstanding**Prep cooler in the kitchen measured 18.8*C at the time of inspection. **Please repair immediately.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Following food items in the prep cooler measured greater than 15*C internally and were discarded by the operator during inspection. - 1 container of Beef at 16°C. - 2 bottles of Tahini sauce. - 1 tray of Falafel (deep fried chickpea balls) containers of paneer measured at 16.8°C and 18.8°C in the prep cooler. - A bag of cheese measured at 17*C. **Ensure high risk foods stored in cooler are maintained at 4*C or below at all times to prevent bacterial growth.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **Outstanding**Hand sink faucet in the front kitchen was in disrepair. - Operator stated that the faucet was leaking so they closed the valve from below. **Please repair.
    • 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?
      • **Outstanding**A gap was observed at the bottom of the overhead door #1 in the back area. **Please replace or repair the weatherstripping to prevent the potential pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **Outstanding**2-compartment sink faucet was leaking in the baklava room at the time of inspection. **Please repair.
  8. Monitoring Inspection

    7 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Single use container without handle observed in the bulk food container. - Operator removed the container during inspection. **Use container with handles and store them in separate food grade container to prevent cross contamination of food. **Do not reuse single use containers.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Non-perishable food products observed on floor in the dry storage area. **Ensure food is stored at a minimum of 6 inches above the floor to prevent cross contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Falafel (Chickpeas) balls measured at 26*C in the baklava room. - Operator stated that they keep the falafel at room temperature for 2 days. Operator moved the falafel to the walk-in-cooler at the time of inspection.**Ensure high risk food is cooled down from 60*C to 20*C within 2 hours and then 20*C to 4*C in cooler within next 4 hours to prevent bacterial growth.Note: This inspection Falafel was deep fried two and half hours ago as per operator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler in front kitchen measured 9.4*C. - Operator moved the food to different cooler during inspection. **Please repair. **Ensure high risk food stored in cooler are maintained at 4*C or below 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?
      • Hand sink faucet in the front kitchen was in disrepair. - Operator stated that the faucet was leaking so they closed the valve from below. **Please repair.
    • 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?
      • A gap was observed at the bottom of the overhead door #1 in the back area. **Please replace or repair the weatherstripping to prevent the potential pest entry.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2-compartment sink faucet was leaking in the baklava room at the time of inspection. **Please repair.
  9. Monitoring Inspection

    0 infractions

  10. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the room where the sweets are prepared, utensils are stored in dirty containers.Ensure that storage containers for clean utensils, are also cleaned and sanitized as often as necessary.
  11. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • In the room where the sweets are prepared, observed a large gas burner and a dirty (sticked to the table) oven mitt, on the preparation table where employees were preparing sweets.Must ensure that food contact services and food are protected from contamination.Remove the mitt and the burner, wash and sanitize the table.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the room where the sweets are prepared, utensils are stored in dirty containers.Ensure that storage containers for clean utensils, are also cleaned and sanitized as often as necessary.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1.Do not store the scoop for ice on the top of the machine. Use a readily cleanable container. 2. do nor store the serrated knife at the store between the two tables.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • At the storefront observed built-up dirt on the side of the scale.All equipment in food premises must be kept clean and sanitary.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • In the room where the sweets are prepared, observed 3 containers of dirty utensils stored on a shelf.Utensils must be washed and sanitized before storage.

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