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Carmela's Whisk Bakeshop & Coffeehouse

186 - 1 Tache Street St. Albert AB T8N 1B4 · Food - General

Official record from Alberta →

Inspection summary

Carmela's Whisk Bakeshop & Coffeehouse has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 28, 2024. The most recent inspection, on June 4, 2026, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 2 separate inspections, most recently on May 28, 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 May 28, 2026. 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 once on May 28, 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?

  • 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 across 2 separate inspections, most recently on May 28, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 2 times on March 28, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach sanitizer concentration in the sanitizing bucket in the serving area was measured at 0 ppm. The operator was instructed to prepare a fresh solution, which was subsequently measured at 100 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The cleaning cloth was not fully immersed in the sanitizer bucket. The operator was instructed to fill the bucket with an adequate amount of sanitizer and ensure the cleaning cloth is completely submerged to maintain an effective sanitization process.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Operators were observed consuming hot beverages in the food-handling area. PHI intervened and provided education, advising that operators are strictly prohibited from consuming food or beverages while working. Staff must use the designated staff area and wash their hands before returning to work.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The kitchen refrigeration unit was measured at 10 °C using a probe thermometer. The operator was instructed to relocate all perishable foods to the walk-in cooler until the unit is repaired by maintenance.
    • 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?
      • No pest control records were available for review. The operator was instructed to complete pest control documentation monthly and maintain records for proper documentation and review.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The oven was observed with heavy buildup of burnt food residue and grease on the racks, walls, and lower surfaces, indicating that it has not been deep cleaned recently. The operator was advised to clean it thoroughly to ensure proper food safety.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer bucket in the front drink prep area was tested and was found to be at 0 ppm chlorine. Sanitizer was remade at the request of the PHI. Other buckets and spray bottles were tested and were satisfactory.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Many in-use cleaning cloths were observed out on countertops. Once a cloth is wet and in use, it must be left soaking in an approved sanitizer solution. Otherwise, rags can be used one time, or the facility may use disposable paper towels.
  4. Risk Management Inspection

    0 infractions

  5. Initial Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles are required to be put back into place.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The panini press must be cleaned and stored sanitarily if it is not in use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Organization and removal of any items not required for operations is needed.

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