Skip to content
Loading map…

Cedar Sweets

10710 134 Avenue NW Edmonton AB T5E 1J8 · Food - General

Official record from Alberta →

Inspection summary

Cedar Sweets has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on January 13, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control 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 2 times across 2 separate inspections, most recently on October 1, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 October 1, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 4 times across 3 separate inspections, most recently on January 8, 2026. For example: Do food handlers at the facility have adequate food safety training?

  • 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 October 1, 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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional staff require food safety training. Please ensure that at least one person having care and control of this food facility has adequate food safety training.
  3. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional staff require food safety training. Please ensure that at least one person having care and control of this food facility has adequate food safety training.
  4. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic and other items were stored in a sifter used for cashews. The operator removed the items from the sifter.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A sweet dish with cheese was left out at 42 degrees Celsius in a hot holding unit. The operator increased the temperature to 60 degrees Celsius.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test strips were available. Please ensure that test strips are available for testing sanitizer solutions.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Additional staff require food safety training. Please ensure that at least one person having care and control of this food facility has adequate food safety training.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. High-touch surfaces in kitchen are not kept clean and sanitary. Ensure that all kitchen surfaces are clean.2. Shelves are not organized to allow for effective cleaning. Ensure that shelves are kept organized.3. No written sanitation records found. Establish a written sanitation procedure.
  5. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Boxes of eggs left out at room temperature. Operator instructed to keep eggs refrigerated and to only take out eggs that will be used that day

Nearby inspected facilities

Own this business? Add a badge to your website