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Carter's Creations Bakery

4914 50 Street Wetaskiwin AB T9A 1J8 · Food - General

Official record from Alberta →

Inspection summary

Carter's Creations Bakery has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 20, 2023. The most recent inspection, on August 26, 2026, recorded 3 infractions.

4 of 7 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 2 times across 2 separate inspections, most recently on December 4, 2024. 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 December 4, 2024. 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 December 4, 2024. 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?

  • 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 6 times across 3 separate inspections, most recently on August 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • 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 December 4, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two bags of flour were stored directly on the floor.Please store all food items on shelving or pallets at least 15 cm (6 inches) off the floor to help prevent pest and facilitate effective cleaning of the premises.Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop was stored submerged in the brown sugar container.Please store the scoop with the handle extending out of the product to prevent bare hand contact with the food and reduce the risk of contamination. This issue was corrected during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An apron and a purse were stored on food contact surfaces rather than in a designated storage area.Personal items and clothing must be stored in a designated area or room away from food, food contact surfaces, and food preparation areas to prevent contamination.Corrected during the inspection.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Contaminated cleaning cloths were feft out on counters. Please ensure that wet wiping cloths must be stored in sanitizing solution of proper strength between uses. 2. A sanitizer for surfaces/ equipment was not readily available.Both violations were corrected during inspection.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Single use parchment papers on baking trays were dirty and shows evidence of being reused. Avoid reusing parchment that has gotten overly greasy, messy, or wet with anything.Please do not reuse single use parchment papers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • True cooler temperature measured 6 Celsius at the time of inspection. All the food items (raw eggs, cheese buckets, zero sugar French vanilla containers etc.) were moved to another working fridge.Please repair or replace fridge so that it maintains temperature of 4 Celsius or less at all times and do not store any perishable food items until it maintains the required temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Both hand washing sinks do not have adequate supplies and blocked by baking decorating accessories (not accessible for employee use).
    • 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?
      • Operator self-monitors. Pest control records were not up to date (recent one dated: September 2024).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A build-up of dust, debris, and food particles was observed on the following surfaces: overall food contact surfaces, around handwashing sinks area, interior bottom surfaces of cooling units, exterior surface of dry storage containers, exterior surface of stainless-steel fridge, flooring area under dough mixer etc.In general, baking preparation areas are not being kept well organized.Please ensure these areas are thoroughly cleaned and sanitized now and on regular basis and maintains in clean and sanitary manner.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach and water solution tested at 50 ppm.Solutions used for sanitizing equipment should be at 100 parts per million (ppm) available chlorine. Please use bleach and mix 1/2 teaspoon of bleach per liter water to obtain 100 ppm for sanitization of equipment and food contact surfaces. Corrected during inspection
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Kichen is equipped with three handwashing washing sinks and a 2-compartment sink for manual dishwashing.One of three handwashing sinks is plumbed but still needs to install the faucets for hot and cold running water and washroom sink needs soap and paper towel dispensers.Please ensure that all the hand washing stations are fully equipped with hot and cold running water, soap and paper towels.
    • 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?
      • Food handling permit for the facility is expired. A valid permit is not displayed for the facility. Upon request, operator checked out her email inbox, printed the current copy of permit.Corrected during the inspection.
  7. Risk Management Inspection

    0 infractions

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