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Cedars Deli / Cedars Storage

200 - 4140 6 Street NE Calgary AB T2E 8C8 · Food - General

Official record from Alberta →

Inspection summary

Cedars Deli / Cedars Storage has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 23, 2024. The most recent inspection, on March 31, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 5 inspections with 20 infractions recorded. The higher-risk findings here relate to: Pests.

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.

  • 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 6 times across 5 separate inspections, most recently on March 27, 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?

  • 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 10 times across 5 separate inspections, most recently on March 27, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 4 times across 4 separate inspections, most recently on March 31, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 March 19, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was dust accumulation in the ventilation canopy in the front service area for Doughlicious. Food equipment must be regularly cleaned to remove contamination. Thoroughly clean the ventilation canopy.2. There were food covers that were cracked and used to cover the spices located on the second level. Food containers must be maintained in good repair to prevent physical contamination of food. Replace the food cover.3. The molding equipment located in the kitchen of the second level was in disrepair. Tape was used to repair the equipment. Food equipment must be maintained in good repair. Repair the molding equipment and refrain from using tape.
  2. Risk Management Inspection

    3 infractions

    • 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?
      • 1. There were gaps on the side of the door for the back exit door. 2. There was a gap on the bottom of the exit door on the second level. All entry points to the food establishment must be tightly fitted to prevent the entry of pests. Seal the gap by installing weatherstripping and/or a door sweep.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was dust accumulation in the ventilation canopy in the front service area for Doughlicious. Food equipment must be regularly cleaned to remove contamination. Thoroughly clean the ventilation canopy.2. There were food covers that were cracked and used to cover the spices located on the second level. Food containers must be maintained in good repair to prevent physical contamination of food. Replace the food cover.3. The molding equipment located in the kitchen of the second level was in disrepair. Tape was used to repair the equipment. Food equipment must be maintained in good repair. Repair the molding equipment and refrain from using tape.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulation on the ceiling tiles, power lines and on top area of the bakery equipment. Hard-to-reach areas must be regularly cleaned to protect food from contamination. Thoroughly clean the indicated areas and ensure it is cleaned on a regular basis.
  3. Risk Management Inspection

    4 infractions

    • 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?
      • 1. There were gaps on the side of the door for the back exit door. 2. There was a gap on the bottom of the exit door on the second level. All entry points to the food establishment must be tightly fitted to prevent the entry of pests. Seal the gap by installing weatherstripping and/or a door sweep.
    • 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 violation - noted on March 19, 2026*** Repair and seal the floor. Ensure the surface is smooth, durable and easy to clean. Bakery production area- some areas of the epoxy poured floor is lifted, bare concrete. Repair surface (metal noncorrosive plate over surface can be acceptable)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was dust accumulation in the ventilation canopy in the front service area for Doughlicious. Food equipment must be regularly cleaned to remove contamination. Thoroughly clean the ventilation canopy.2. There were food covers that were cracked and used to cover the spices located on the second level. Food containers must be maintained in good repair to prevent physical contamination of food. Replace the food cover.3. The molding equipment located in the kitchen of the second level was in disrepair. Tape was used to repair the equipment. Food equipment must be maintained in good repair. Repair the molding equipment and refrain from using tape.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulation on the ceiling tiles, power lines and on top area of the bakery equipment. Hard-to-reach areas must be regularly cleaned to protect food from contamination. Thoroughly clean the indicated areas and ensure it is cleaned on a regular basis.
  4. Monitoring Inspection

    8 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Plastic garbage bags were used to store food. Garbage bags should not be used to store food as the material is not considered food safe. Refrain from using garbage bags to store food and replace with a material that is food safe.The operator discarded the garbage bags at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several food items in the walk-in cooler, walk-in freezer and dry storage area was stored directly on the floor. Food must be stored at least 6 inches above the floor to protect it from contamination. Store food items on the shelf or on palettes.
    • 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?
      • 1. There were gaps on the side of the door for the back exit door. 2. There was a gap on the bottom of the exit door on the second level. All entry points to the food establishment must be tightly fitted to prevent the entry of pests. Seal the gap by installing weatherstripping and/or a door sweep.
    • 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 violation - noted on March 19, 2026***Mice droppings were observed in the main floor dry storage area.Clean and sanitize the areas contaminated with mice droppings.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was cardboard and tape used on the corner of the conveyor belt in the bakery area. Food surfaces must be smooth, durable, and easy to clean. Remove the cardboard and tape and refrain from using it as the surface is not smooth, durable and easy to clean.
    • 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 violation - noted on March 19, 2026*** Repair and seal the floor. Ensure the surface is smooth, durable and easy to clean. Bakery production area- some areas of the epoxy poured floor is lifted, bare concrete. Repair surface (metal noncorrosive plate over surface can be acceptable)
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. There was dust accumulation in the ventilation canopy in the front service area for Doughlicious. Food equipment must be regularly cleaned to remove contamination. Thoroughly clean the ventilation canopy.2. There were food covers that were cracked and used to cover the spices located on the second level. Food containers must be maintained in good repair to prevent physical contamination of food. Replace the food cover.3. The molding equipment located in the kitchen of the second level was in disrepair. Tape was used to repair the equipment. Food equipment must be maintained in good repair. Repair the molding equipment and refrain from using tape.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was dust accumulation on the ceiling tiles, power lines and on top area of the bakery equipment. Hard-to-reach areas must be regularly cleaned to protect food from contamination. Thoroughly clean the indicated areas and ensure it is cleaned on a regular basis.
  5. Demand Inspection

    4 infractions

    • 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?
      • Mice droppings were observed in the main floor dry storage area.Clean and sanitize the areas contaminated with mice droppings.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate of someone in care and control of the facility was not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Bakery production area- some areas of the expoxy poured floor is lifted, bare concrete. Repair surface (metal noncorrosive plate over surface can be acceptable) 2. Bare wood (shelving surfaces and cart) need to be sealed. Paint surfaces to provide washable, nonabsorbent surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required on the walls and floors of the bakery dishwashing area.
  6. Monitoring Inspection

    4 infractions

    • 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?
      • Mice droppings were observed in the main floor dry storage area.Clean and sanitize the areas contaminated with mice droppings.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Food safety certificate of someone in care and control of the facility was not available.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Bakery production area- some areas of the expoxy poured floor is lifted, bare concrete. Repair surface (metal noncorrosive plate over surface can be acceptable) 2. Bare wood (shelving surfaces and cart) need to be sealed. Paint surfaces to provide washable, nonabsorbent surfaces.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required on the walls and floors of the bakery dishwashing area.

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