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CALDENSE BAKERY

1451 Royal York Rd · Food Premises

Official record from Toronto →

Inspection summary

CALDENSE BAKERY has been inspected 7 times by Toronto Public Health since March 26, 2024. The most recent inspection, on June 19, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 0 infractions recorded. The higher-risk findings here relate to: Food temperature control and Pests.

The last 3 inspections in a row found no infractions. 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 2 times on July 28, 2025. For example: Accurate indicating and easily readable thermometers

  • 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 on July 28, 2025. For example: Adequate pest control

  • 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 on July 28, 2025. For example: Proper utensils/equipment and/or procedures used to ensure

  • 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 March 26, 2024. For example: Proper maintenance / washing of rooms (including washrooms)

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 5 times across 3 separate inspections, most recently on August 1, 2025. For example: Provision and use of clean outer garments

About this data

These results come from Toronto 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. Inspection

    0 infractions

  2. Inspection

    0 infractions

  3. Inspection

    0 infractions

  4. Inspection

    2 infractions

    • 3C. Provision and use of clean outer garments
      • FAIL TO ENSURE FOOD HANDLER IN FOOD PREMISE PROTECTS AGAINST CONTAMINATION BY HAIR - SEC. 33(1)(D)
    • 4D. Properly equipped / maintained mechanical washer for
      • OPERATE FOOD PREMISE - MECHANICAL EQUIPMENT NOT MAINTAINED TO MAINTAIN WASH WATER BETWEEN 60 C AND 71 C - SEC. 20(1)(A)(I)
  5. Inspection

    8 infractions

    • 2C. Proper utensils/equipment and/or procedures used to ensure
      • Fail to ensure equipment surface cleaned as necessary - Sec. 22
    • 4B. Proper maintenance and use of equipment (machines
      • Use food equipment not in good repair - Sec. 8(1)(b)
    • 5B. Accurate indicating and easily readable thermometers
      • FAIL TO PROVIDE THERMOMETER IN REFRIGERATION EQUIPMENT - SEC. 30(B)
    • 8A. Adequate pest control
      • Fail to maintain records of pest control measures taken - Sec. 13(2)
    • 1B. Internal temperature of hazardous foods 4 C (39 F) and below or
      • Store potentially hazardous foods at internal temperature between 4 C and 60 C - Sec. 27(1)
    • 3C. Provision and use of clean outer garments
      • FAIL TO ENSURE FOOD HANDLER IN FOOD PREMISE PROTECTS AGAINST CONTAMINATION BY HAIR - SEC. 33(1)(D)
    • 4D. Properly equipped / maintained mechanical washer for
      • OPERATE FOOD PREMISE - MECHANICAL EQUIPMENT NOT MAINTAINED TO MAINTAIN WASH WATER BETWEEN 60 C AND 71 C - SEC. 20(1)(A)(I)
    • 8A. Adequate pest control
      • Fail to protect against breeding of pests - Sec. 13(1)
  6. Inspection

    1 infraction

    • 4C. Provision and proper use of sinks and supplies for manual
      • SANITIZE UTENSILS IN CHLORINE SOLUTION OF LESS THAN 100 P.P.M. OF AVAILABLE CHLORINE - SEC. 19(B)
  7. Inspection

    1 infraction

    • 5C. Proper maintenance / washing of rooms (including washrooms)
      • FOOD PREMISE NOT MAINTAINED WITH FOOD HANDLING ROOM IN SANITARY CONDITION - SEC. 7(1)(E)

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