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COBS BREAD

103 - 5401 Discovery Way Leduc AB T9E 8N4 · Food - General

Official record from Alberta →

Inspection summary

COBS BREAD has been inspected 14 times by Alberta Health Services (Environmental Public Health) since March 6, 2024. The most recent inspection, on October 13, 2026, recorded 2 infractions.

2 of 14 inspections on record found no infractions at all. In the past 12 months there were 8 inspections with 8 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on August 26, 2025. 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 January 24, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 9 times across 9 separate inspections, most recently on October 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on July 15, 2024. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 once on October 13, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand wash sink faucet is not provided with hot water supply. Onsite employees are advised to provide hot water to hand wash sink immediately.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on the ceiling and walls of the facility. Onsite employees are advised to clean it and maintain the facility clean.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on the kitchen floor and equipment. Operator is advised to clean it maintain floor and equipment clean.
  4. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on the kitchen floor and equipment. Operator is advised to clean it maintain floor and equipment clean.
  5. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on the kitchen floor and equipment. Operator is advised to clean it maintain floor and equipment clean.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on the kitchen floor and equipment. Operator is advised to clean it maintain floor and equipment clean.
  7. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on the kitchen floor and equipment. Operator is advised to clean it maintain floor and equipment clean.
  8. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on the kitchen floor and equipment. Operator is advised to clean it maintain floor and equipment clean.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of the cooler is recorded 7 degrees Celsius. Operator is advised to repair the cooler so that it can maintain its temperature at 4 degrees Celsius or below.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on the walls and ceiling. Operator is advised to clean it and maintain it clean.
  11. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The concentration of Quat sanitizer solution in a spray bottle was measured to be at 0ppm. The Quat sanitizer bottle attached to the dispenser at the sink was empty. The staff replaced the bottle during inspection and dispensed fresh 200ppm solution into the spray bottle.Monitor your sanitizer solution and ensure the required 200ppm concentration is in the spray bottles. Change your Quat sanitizer bottle under the sink as soon as it finishes.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Improper thawing procedure was observed during inspection. Frozen Pork bits and Chorizo were left to thaw at room temperature. The staff moved the food items into the sink under cold running water during inspection.Please note frozen food can be thawed properly inside the cooler or under cold running water.
  12. Risk Management Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Savory items such as Hawaiian MIni Pizza, Chorizo and Prosciutto Mini Pizza, Jalapeno and Chorizo Mini Pizza were being stored at room temperature beyond 2 hours (The staff indicated the food items are held at room temperature for 4 hours). A Time as a Public Health Control (TPHC) approval letter was not observed for the products. At this time, the savory items and other items that require temperature control must not be held at room temperature for more than 2 hours until extended hours approval is granted. Records on what day and time the savory items were made and the time they were discarded must be kept. If these cannot be achieved, they must be temperature controlled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Savory items such as Hawaiian MIni Pizza, Chorizo and Prosciutto Mini Pizza, Jalapeno and Chorizo Mini Pizza were being stored at room temperature beyond 2 hours (The staff indicated the food items are held at room temperature for 4 hours). A Time as a Public Health Control (TPHC) approval letter was not observed for the products. At this time, the savory items and other items that require temperature control must not be held at room temperature for more than 2 hours until extended hours approval is granted. Records on what day and time the savory items were made and the time they were discarded must be kept. If these cannot be achieved, they must be temperature controlled.
  13. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • Savory items such as Hawaiian MIni Pizza, Chorizo and Prosciutto Mini Pizza, Jalapeno and Chorizo Mini Pizza were being stored at room temperature beyond 2 hours (The staff indicated the food items are held at room temperature for 4 hours). A Time as a Public Health Control (TPHC) approval letter was not observed for the products. At this time, the savory items and other items that require temperature control must not be held at room temperature for more than 2 hours until extended hours approval is granted. Records on what day and time the savory items were made and the time they were discarded must be kept. If these cannot be achieved, they must be temperature controlled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Savory items such as Hawaiian MIni Pizza, Chorizo and Prosciutto Mini Pizza, Jalapeno and Chorizo Mini Pizza were being stored at room temperature beyond 2 hours (The staff indicated the food items are held at room temperature for 4 hours). A Time as a Public Health Control (TPHC) approval letter was not observed for the products. At this time, the savory items and other items that require temperature control must not be held at room temperature for more than 2 hours until extended hours approval is granted. Records on what day and time the savory items were made and the time they were discarded must be kept. If these cannot be achieved, they must be temperature controlled.
  14. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Build up dust is observed on ceiling and materials stored above coolers and cooking equipment. Operator is advised to clean the dust and maintain the facility clean.

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