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Cinnamon Bear Bakery & Cafe

8342 20 Avenue Coleman AB T0K 0M0 · Food - General

Official record from Alberta →

Inspection summary

Cinnamon Bear Bakery & Cafe has been inspected 14 times by Alberta Health Services (Environmental Public Health) since February 2, 2024. The most recent inspection, on October 5, 2026, recorded 6 infractions.

4 of 14 inspections on record found no infractions at all. In the past 12 months there were 11 inspections with 50 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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.

  • 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 8 times across 8 separate inspections, most recently on May 4, 2026. 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 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 5 times across 5 separate inspections, most recently on May 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 3 times across 3 separate inspections, most recently on December 12, 2025. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 12 times across 7 separate inspections, most recently on October 5, 2026. 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?

  • 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 10 times across 7 separate inspections, most recently on October 5, 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.

14 inspections

  1. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • .- Bags of flour and dry ingredients that were open were stored open on the floor in the dry storage room. They should be in containers with lids to protect them from pests and enable easy cleaning.- Note: Scoops, like ice scoops, should not be buried in the product. The scoop should be kept outside the bin to prevent bulk contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • .- Paper towel missing at: upstairs hand sink, 1 upstairs public washroom, basement staff washroom (toilet broken), basement kitchen sink.- Paper towel dispenser at basement kitchen sink was not on the wall.- No hand soap dispensers at basement kitchen sink, and upstairs kitchen hand sink.- Upstairs hand sink contained utensils which discourages hand washing.* If the handsinks are found unstocked at the next inspection immediate closure may be required.*
    • 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 was not located.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • .- Fluorescent light cover was missing in basement dry storage area.- Cutting board on prep cooler was scored and should be re-surfaced, flipped, or replaced. Baking was being prepared directly on the metal chest cooler lid which was becoming scored. Food prep should occur on clean and cleanable food prep surfaces such as cutting boards.- Upstairs kitchen handsink counter front was damaged and covered with tape. Eventual repair should be planned.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • .- Dry ingredient containers such as bins for flour and sugar were grimy. Clean thoroughly and maintain.- Meat slicer contained old meat debris. Reportedly staff that cleaned it quit and it was not used recently. The meat slicer must be cleaned immediately or removed from the premise to avoid attracting pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • .- Regular and adequate cleaning was not performed as noted.- A heavy accumulation of food debris was behind/under essentially all basement equipment such as freezer and fridges, ovens, prep surfaces, throughout the baking area, and in the basement dry storage area. Pull out all basement equipment and clean thoroughly behind and underneath.- Basement walls, counters/prep surfaces, fridges/freezers (inside, doors, lids, lid/door seals), etc. had extensive food splatters and spills on them. Clean thoroughly and maintain.- Excessive clutter was piled haphazardly in the corner near the meat slicer area. Organize, clean, and maintain.- Fridges that were no longer used were taped shut. They should be removed to prevent clutter.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Repaired: A wall hole (about 8" long) was in the basement where a chest freezer was previously (holes matched suspected hinge location). **Pending: The first upstairs washroom had a wall hole from the doorknob, the full size of the knob. Baseboard cleaning pending in this room also.**Basement door screen was taped on pending being properly secured.
  4. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Basement prep cooler did not have a thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer stock for manual sanitizing was not measured. Staff added it based off of color. This was not reliable. Facility also had no test strips. Reportedly the last was just used.The amount of sanitizer stock used to reach 200 ppm should be determined and written.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Basement staff washroom had no paper towel. Corrected.Paper towel holder had fallen off at the other basement sink. Replace.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A wall hole (about 8" long) was in the basement where a chest freezer was previously (holes matched suspected hinge location). The first upstairs washroom had a wall hole from the doorknob, the full size of the knob.Basement screen door was pushed off and hanging.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Meat slicer had heavy old buildup near the blade.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Jan 8Test strips onsite were for swimming pools and not in a useful range for food service.Multi-quat sanitizer did not have test strips. Product was used undiluted (surfaces).Nov 13Site had no test strips to verify concentration of dishwashing sink sanitizer or surface sanitizer.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Jan 12* Invoice for freezers provided. Delivery pending Jan 16.* Fridge pending repair completion or removal (reportedly).Jan 8* Freezer lids duct taped together but no proper repair was planned. Lids did not seat properly.* Repair was attempted on the fridge but was not complete.Cutting boards were used as work surfaces.Nov. 13Basement chest freezers had severely damaged lids. The inside lid coverings were cracked, mostly detached, and poorly duct taped. All were significantly damaged.Repair or replace.Basement fridge nearest the coolers had a puddle of water inside due to a recurring problem. Repair or replace.Basement freezer lids were used as direct food prep surfaces for dough handling. Paint was also worn off these areas. These were not appropriate for direct food contact. Cutting boards or similar surfaces intended for food handling must be used exclusively.
  7. Risk Management Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Jan 8Test strips onsite were for swimming pools and not in a useful range for food service.Multi-quat sanitizer did not have test strips. Product was used undiluted (surfaces).Nov 13Site had no test strips to verify concentration of dishwashing sink sanitizer or surface sanitizer.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Persons in care and control did not have valid food safety training. Persons in care and control did not demonstrate adequate food safety knowledge.When 5 or fewer employees are on site a person in care and control requires valid food safety training. This includes off-site management/owner. Manager onsite also (Delia) did not have valid food safety training. Provide proof of valid food safety training for those in care and control.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Jan 8* Freezer lids duct taped together but no proper repair was planned. Lids did not seat properly.* Repair was attempted on the fridge but was not complete.Cutting boards were used as work surfaces.Nov. 13Basement chest freezers had severely damaged lids. The inside lid coverings were cracked, mostly detached, and poorly duct taped. All were significantly damaged.Repair or replace.Basement fridge nearest the coolers had a puddle of water inside due to a recurring problem. Repair or replace.Basement freezer lids were used as direct food prep surfaces for dough handling. Paint was also worn off these areas. These were not appropriate for direct food contact. Cutting boards or similar surfaces intended for food handling must be used exclusively.
  8. Risk Management Inspection

    8 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Dec. 12The meat still was not removed from the site.Nov. 21Owner had not contacted AHS to discuss the meat source yet. Meat was temperature abused. Meat was not for sale. Meat must be removed.Nov. 17Frozen steaks for sale had been thawed and refrozen in an uncontrolled manner at least once (due to a freezer problem). The previously identified meat sticks were also removed from sale due to temperature abuse.All these products were not suitable for public consumption due to temperature abuse. The product must not be provided to the public in any manner. The product must be removed from the site or discarded immediately.Please provide confirmation of approved source for the meat products (source, inspection, processing, storage, permit).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All coolers did not have a functioning thermometer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Site had no test strips to verify concentration of dishwashing sink sanitizer or surface sanitizer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at basement hand sink had fallen off the wall since the last inspection. A temporary dispenser was in place. Please place a permanent dispenser.Staff washroom had no paper towel. Stocked during inspection temporarilly. The key was lost for the dispenser.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager onsite (Delia) did not have valid food safety training. Provide proof of food safety training as per below.Please see:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-food-safety-training-requirements-in-alberta.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Dec 12Most holes were covered with an unpainted board. This did not cover all holes. There was also wall damage at the corner of the same wall.Significant wall damage was noted at the bottom of basement stairs. Corner bead was missing /damaged for the wall height on both sides. Drywall tape was also hanging off.Previously noted.Wall behind the 2 chest freezers had large holes from the freezer hinges. Some holes were at least 8 inches long.Repair in a durable fashion.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Basement chest freezers had severely damaged lids. The inside lid coverings were cracked, mostly detached, and poorly duct taped. All were significantly damaged.Repair or replace.Basement fridge nearest the coolers had a puddle of water inside due to a recurring problem. Repair or replace.Basement freezer lids were used as direct food prep surfaces for dough handling. Paint was also worn off these areas. These were not appropriate for direct food contact. Cutting boards or similar surfaces intended for food handling must be used exclusively.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dec 12 update.Kitchen was cleaned.Uncleaned: Air vent above upstairs washrooms had heavy dust build up.
  9. Risk Management Inspection

    9 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Nov. 21Owner had not contacted AHS to discuss the meat source yet. Meat was temperature abused. Meat was not for sale. Meat must be removed.Nov. 17Frozen steaks for sale had been thawed and refrozen in an uncontrolled manner at least once (due to a freezer problem). The previously identified meat sticks were also removed from sale due to temperature abuse.All these products were not suitable for public consumption due to temperature abuse. The product must not be provided to the public in any manner. The product must be removed from the site or discarded immediately.Please provide confirmation of approved source for the meat products (source, inspection, processing, storage, permit).
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach surface sanitizer solution was in use. Sanitizer must be used in both kitchens.Test strips required to verify concentration. They would also be used to verify bleach concentration in basement dish sink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • All coolers did not have a functioning thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at basement hand sink had fallen off the wall since the last inspection. Repair or replace.
    • 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 was not available.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Manager onsite (Delia) did not have valid food safety training. Provide proof of food safety training as per below.Please see:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-food-safety-training-requirements-in-alberta.pdf
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Wall behind the 2 chest freezers had large holes from the freezer hinges. Some holes were at least 8 inches long.Repair in a durable fashion.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Basement chest freezers had severely damaged lids. The inside lid coverings were cracked, mostly detached, and poorly duct taped. All were significantly damaged.Repair or replace.Basement fridge nearest the coolers had a puddle of water inside due to a recurring problem. Repair or replace.Basement freezer lids were used as direct food prep surfaces for dough handling. Paint was also worn off these areas. These were not appropriate for direct food contact. Cutting boards or similar surfaces intended for food handling must be used exclusively.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A heavy accumulation of food debris was behind the chest freezers, ovens, and throughout baking area. A deep clean was reportedly planned. Pull out all basement equipment and clean thoroughly behind.Air vent above upstairs washrooms had heavy dust build up.
  10. Risk Management Inspection

    9 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • On November 13, meat sticks were observed stored at 14 °C for about 1 week. The temperature abused food was ordered removed from sale in accordance with food safety requirements. Subsequent investigation revealed the cooler’s compressor had failed, and the unit was voluntarily discarded. Despite Alberta Health Services’ directive prohibiting sale of the product, management continued to offer the meat sticks for sale. The product was found for sale in the display cooler November 17. All temperature abused product was removed from the coolers to be destroyed.*Further non-compliance may result in escalation of enforcement.
    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Frozen steaks for sale had been thawed and refrozen in an uncontrolled manner at least once (due to a freezer problem). The previously identified meat sticks were also removed from sale due to temperature abuse.All these products were not suitable for public consumption due to temperature abuse. The product must not be provided to the public in any manner. The product must be removed from the site or discarded immediately.Please provide confirmation of approved source for the meat products (source, inspection, processing, storage, permit).
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach surface sanitizer solutions were prepared with staff during inspection. Proper sanitizer must be used consistently.Test strips required to verify concentration. They would also be used to verify bleach concentration in basement dish sink.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Countertop meat stick cooler was voluntarily removed prior to inspection.All coolers did not have a functioning thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispenser at basement hand sink had fallen off the wall since the last inspection. Repair or replace.
    • 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 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?
      • Wall behind the 2 chest freezers had large holes from the freezer hinges. Some holes were at least 8 inches long.Repair in a durable fashion.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Basement chest freezers had severely damaged lids. The inside lid coverings were cracked, mostly detached, and poorly duct taped. All were significantly damaged.Repair or replace.Basement fridge nearest the coolers had a puddle of water inside due to a recurring problem. Repair or replace.Basement freezer lids were used as direct food prep surfaces for dough handling. Paint was also worn off these areas. These were not appropriate for direct food contact. Cutting boards or similar surfaces intended for food handling must be used exclusively.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A heavy accumulation of food debris was behind the chest freezers, ovens, and throughout baking area. A deep clean was reportedly planned. Pull out all basement equipment and clean thoroughly behind.Air vent above upstairs washrooms had heavy dust build up.
  11. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A proper food surface sanitizer was not used. A cleaner (Keystone Multi-purpose), and almost pure bleach were found. A sanitizer must be used on food prep surfaces every 4 hrs and always be ready when food is handled. For example, ~1 tsp bleach / spray bottle. Test strips will verify concentration.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Countertop meat stick cooler was ~14C. Product immediately removed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was not available at staff washroom handsink. Paper towel was not available at basement kitchen sink.Corrected immediately.
    • 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 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?
      • Wall behind the 2 chest freezers had large holes from the freezer hinges.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Basement chest freezers had damaged lids. One was exceptionally poor with the inside lid covering mostly detached.Repair or replace.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A heavy accumulation of food debris was behind the chest freezers, ovens, and throughout baking area. A deep clean was reportedly planned. Pull out all basement equipment and clean thoroughly behind.Air vent above upstairs washrooms had heavy dust build up.
  12. Monitoring Inspection

    0 infractions

  13. Monitoring Inspection

    1 infraction

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No approved sanitizer available. Vinegar is not an approved sanitizer. Approved sanitizer is required for cleaning and sanitizing food contact surfaces.  Remade 100 ppm chlorine sanitizer.
  14. Initial Inspection

    0 infractions

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