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COBS BREAD

106 - 366 Aspen Glen Landing SW Calgary AB T3H 0N5 · Food - General

Official record from Alberta →

Inspection summary

COBS BREAD has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on May 25, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 6 times across 6 separate inspections, most recently on May 25, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 6 times across 6 separate inspections, most recently on May 25, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 6 times across 6 separate inspections, most recently on May 25, 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 5 times across 5 separate inspections, most recently on February 10, 2026. For example: 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?

  • Other findingsLower risk

    Findings that do not fit the categories above, such as follow-ups that confirm an earlier violation was corrected, or requirements specific to this type of facility.

    Recorded 3 times across 3 separate inspections, most recently on February 16, 2024. For example: Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (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. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk ingredients, such as flour, were not properly coveredStore foods in pest proof containers with a tight-fitting lid
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Recurring violation:Improper use of manual 2-compartment sink dishwashing method.The manager noted that dishes were being sanitized for a minute.Ensure dishes are sanitized for two minutes. Please print out proper manual dishwashing method and review with staffHow to use two sink dishwashing method was sent to the operator:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ongoing violations:1. Ceiling tiles were accumulated with dust and grime.2. Heavy accumulation of dust on top of ovenPrevious violation:Food debris was noted on the floors around equipment and hard to reach areas. As discussed, ensure that all floor areas are cleaned routinely to remove food debris.
  2. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk ingredients, such as flour, were not properly coveredStore foods in pest proof containers with a tight-fitting lid
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Recurring violation:Improper use of manual 2-compartment sink dishwashing method.The manager noted that dishes were being sanitized for a minute.Ensure dishes are sanitized for two minutes.How to use two sink dishwashing method was sent to the operator:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 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?
      • Recurring violation:The facility was operating without a valid food handling permit.Ongoing violation:No food handling permit was displayed.Previous violation:No food handling permit was displayed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ongoing violations:1. Underneath the 2-compartment sink was accumulated with food debris and other residues.2. Ceiling were accumulated with dust and grime.Recurring violations:1. Underneath the 2-compartment sink was accumulated with food debris and other residues.2. Ceiling were accumulated with dust and grime.Previous violation:Food debris was noted on the floors around equipment and hard to reach areas. As discussed, ensure that all floor areas are cleaned routinely to remove food debris.
  3. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bulk ingredients, such as flour, were not properly coveredStore foods in pest proof containers with a tight-fitting lid
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Recurring violation:Improper use of manual 2-compartment sink dishwashing method.The manager noted that dishes were being sanitized for a minute.Ensure dishes are sanitized for two minutes.How to use two sink dishwashing method was sent to the operator:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 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?
      • Recurring violation:The facility was operating without a valid food handling permit.Ongoing violation:No food handling permit was displayed.Previous violation:No food handling permit was displayed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ongoing violations:1. Underneath the 2-compartment sink was accumulated with food debris and other residues.2. Ceiling were accumulated with dust and grime.Recurring violations:1. Underneath the 2-compartment sink was accumulated with food debris and other residues.2. Ceiling were accumulated with dust and grime.Previous violation:Food debris was noted on the floors around equipment and hard to reach areas. As discussed, ensure that all floor areas are cleaned routinely to remove food debris.
  4. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ongoing violation since *2022-06-30*1. Flour bags were stored in close proximity to the janitorial sink.Recurring violations:1. Cell phone, water bottles and jujo juice cup were kept on the food prep counter.All articles and materials in a commercial food establishment that are not associated with or required for the operation or maintenance of the food areas must be stored separately from the food and the food areas and in a manner that contaminates neither.2. Bags of flour were stored in close proximity to the janitorial sink.Choose one of the two following options:A) Install a washable door in front of the janitorial sink. The height of the door must be minimum 5 feet from the floor. If the janitorial closet is fully enclosed with a door that extends all the way to the ceiling, check with the City of Calgary for ventilation requirements inside the closet. Ensure there is sufficient space for the door to fully open. B) No food handling or storage within 3 meters (approximately 10 feet) of the janitorial sink without a physical barrier.Previous violations:*first observed June 2022, reobserved Feb 2023*1) Bags of flour were stored in close proximity to the janitorial sink.Choose one of the two following optionsA) Install a washable door in front of the janitorial sink. The height of the door must be minimum 5 feet from the floor. If the janitorial closet is fully enclosed with a door that extends all the way to the ceiling, check with the City of Calgary for ventilation requirements inside the closet. Ensure there is sufficient space for the door to fully open. B) No food handling or storage within 3 meters (approximately 10 feet) of the janitorial sink without a physical barrier.2) Janitorial equipment was stored in the food handling area.Janitorial equipment was taken to a separate area away from food handling or food storage during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper use of manual 2-compartment sink dishwashing method.The manager noted that dishes were being sanitized for a minute.Ensure dishes are sanitized for two minutes.How to use two sink dishwashing method was sent to the operator:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A rack was moved to a different location.Ensure the other rack is not within 3 meters of the handwashing sink. Previous violation:Racks used to store bread were stored close to the handwashing sink and within the splash zone area.Ensure handwashing sink is installed with a splash guard to prevent soap and water splash during handwashing.
    • 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?
      • Recurring violation:The facility was operating without a valid food handling permit.Ongoing violation:No food handling permit was displayed.Previous violation:No food handling permit was displayed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ongoing violations:1. Underneath the 2-compartment sink was accumulated with food debris and other residues.2. Ceiling were accumulated with dust and grime.Recurring violations:1. Underneath the 2-compartment sink was accumulated with food debris and other residues.2. Ceiling were accumulated with dust and grime.Previous violation:Food debris was noted on the floors around equipment and hard to reach areas. As discussed, ensure that all floor areas are cleaned routinely to remove food debris.
  5. Risk Management Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ongoing violation since *2022-06-30*1. Flour bags were stored in close proximity to the janitorial sink.Recurring violations:1. Cell phone, water bottles and jujo juice cup were kept on the food prep counter.All articles and materials in a commercial food establishment that are not associated with or required for the operation or maintenance of the food areas must be stored separately from the food and the food areas and in a manner that contaminates neither.2. Bags of flour were stored in close proximity to the janitorial sink.Choose one of the two following options:A) Install a washable door in front of the janitorial sink. The height of the door must be minimum 5 feet from the floor. If the janitorial closet is fully enclosed with a door that extends all the way to the ceiling, check with the City of Calgary for ventilation requirements inside the closet. Ensure there is sufficient space for the door to fully open. B) No food handling or storage within 3 meters (approximately 10 feet) of the janitorial sink without a physical barrier.Previous violations:*first observed June 2022, reobserved Feb 2023*1) Bags of flour were stored in close proximity to the janitorial sink.Choose one of the two following optionsA) Install a washable door in front of the janitorial sink. The height of the door must be minimum 5 feet from the floor. If the janitorial closet is fully enclosed with a door that extends all the way to the ceiling, check with the City of Calgary for ventilation requirements inside the closet. Ensure there is sufficient space for the door to fully open. B) No food handling or storage within 3 meters (approximately 10 feet) of the janitorial sink without a physical barrier.2) Janitorial equipment was stored in the food handling area.Janitorial equipment was taken to a separate area away from food handling or food storage during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper use of manual 2-compartment sink dishwashing method.The manager noted that dishes were being sanitized for a minute.Ensure dishes are sanitized for two minutes.How to use two sink dishwashing method was sent to the operator:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • A rack was moved to a different location.Ensure the other rack is not within 3 meters of the handwashing sink. Previous violation:Racks used to store bread were stored close to the handwashing sink and within the splash zone area.Ensure handwashing sink is installed with a splash guard to prevent soap and water splash during handwashing.
    • 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?
      • Ongoing violation:No food handling permit was displayed.Previous violation:No food handling permit was displayed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Ongoing violations:1. Underneath the 2-compartment sink was accumulated with food debris and other residues.2. Ceiling were accumulated with dust and grime.Recurring violations:1. Underneath the 2-compartment sink was accumulated with food debris and other residues.2. Ceiling were accumulated with dust and grime.Previous violation:Food debris was noted on the floors around equipment and hard to reach areas. As discussed, ensure that all floor areas are cleaned routinely to remove food debris.
  6. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Recurring violations:1. Cell phone, water bottles and jujo juice cup were kept on the food prep counter.All articles and materials in a commercial food establishment that are not associated with or required for the operation or maintenance of the food areas must be stored separately from the food and the food areas and in a manner that contaminates neither.2. Bags of flour were stored in close proximity to the janitorial sink.Choose one of the two following options:A) Install a washable door in front of the janitorial sink. The height of the door must be minimum 5 feet from the floor. If the janitorial closet is fully enclosed with a door that extends all the way to the ceiling, check with the City of Calgary for ventilation requirements inside the closet. Ensure there is sufficient space for the door to fully open. B) No food handling or storage within 3 meters (approximately 10 feet) of the janitorial sink without a physical barrier.Previous violations:*first observed June 2022, reobserved Feb 2023*1) Bags of flour were stored in close proximity to the janitorial sink.Choose one of the two following optionsA) Install a washable door in front of the janitorial sink. The height of the door must be minimum 5 feet from the floor. If the janitorial closet is fully enclosed with a door that extends all the way to the ceiling, check with the City of Calgary for ventilation requirements inside the closet. Ensure there is sufficient space for the door to fully open. B) No food handling or storage within 3 meters (approximately 10 feet) of the janitorial sink without a physical barrier.2) Janitorial equipment was stored in the food handling area.Janitorial equipment was taken to a separate area away from food handling or food storage during the inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper use of manual 2-compartment sink dishwashing method.The manager noted that dishes were being sanitized for a minute.Ensure dishes are sanitized for two minutes.How to use two sink dishwashing method was sent to the operator:https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-color-2-sink-dishwashing.pdf
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Racks used to store bread were stored close to the handwashing sink and within the splash zone area.Ensure handwashing sink is installed with a splash guard to prevent soap and water splash during handwashing.
    • 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?
      • No food handling permit was displayed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violations:1. Underneath the 2-compartment sink was accumulated with food debris and other residues.2. Ceiling were accumulated with dust and grime.Previous violation:Food debris was noted on the floors around equipment and hard to reach areas. As discussed, ensure that all floor areas are cleaned routinely to remove food debris.

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