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COBS BREAD

11169 Ellerslie Road SW Edmonton AB T6W 0E9 · Food - General

Official record from Alberta →

Inspection summary

COBS BREAD has been inspected 7 times by Alberta Health Services (Environmental Public Health) since March 22, 2024. The most recent inspection, on September 21, 2026, recorded 6 infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 13 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 5 times across 3 separate inspections, most recently on September 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 7 times across 3 separate inspections, most recently on September 21, 2026. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 4 separate inspections, most recently on September 21, 2026. 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?

  • 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 2 times across 2 separate inspections, most recently on February 19, 2025. 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 once on March 22, 2024. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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.

7 inspections

  1. Risk Management Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared or in use in the facility.Soiled rags were on the counterYellow sponges were in using the facility. Do not use sponges as they allow for the growth of microorganisms.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were drinking and using their phones while preparing food. Hand hygiene was not performed between tasks.
    • 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?
      • The time tracking label was unclear and could not be read. It was not being used effectively or as intended. Staff were not sure who had filled it out. Not all applicable products were listed. Staff are unsure of how long the products could be kept. Staff were not documenting leftover products that were to be discarded.The time is a public health control program document was not available on site.Staff require training on this program.Be advised that EPH reserves the right to revoke the use of Time as a Public Health Control if the facility does not remain in compliance with the approved procedures.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bags of flour and dry ingredients were being stored on the ground.A bag of flour was being stored on the ground in the staff washroom, which is not acceptable. Sample cups are being stored in the bathroom with bathroom cleaning products. Do not store food or food packaging in the washrooms.Open boxes of cinnamon rolls were being iced or present on the customer display counter. Do not use this area for food handling as customer contamination could occur or a sneeze guard or barrier would be required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are not doing a sanitizing step as part of there are two compartment sync method of dishwashing.Staff are not following the Cobs dishwashing Procedure. The sinks in the facility are very shallow. The containers in use were deeper than the sink basin, which would prevent a sanitizing step. Food equipment, including trays and bins do not fit in the sinks.Facility is using inserts larger than the 12"x18"x9", which is not compliant with the approved dishwashing procedure. Failure to effectively conduct dishwashing including a sanitizing step may result in the facility being required to replace the sink equipment.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was being blocked by a large tray rack. It is the only hands in the facility.Staff indicated that they wash their hands in the bathroom. Please ensure that the bathroom hand sink is used after using the toilet facilities. And then staff must rewash their hands at the main hand sink prior to resuming food handling.
  2. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared or in use in the facility.Soiled rags were on the counterYellow sponges were in using the facility. Do not use sponges as they allow for the growth of microorganisms.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff were drinking and using their phones while preparing food. Hand hygiene was not performed between tasks.
    • 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?
      • The facility was not recording the time of production or when to use by on perishable items as part the time as a public health control program. Stuff for unsure of how long the products could be kept. Staff were not documenting leftover products that were to be discarded.The time is a public health control program document was not available on site.Staff require training on this program
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bags of flour and dry ingredients were being stored on the ground.A bag of flour was being stored on the ground in the staff washroom, which is not acceptable. Sample cups are being stored in the bathroom with bathroom cleaning products. Do not store food or food packaging in the washrooms.Open boxes of cinnamon rolls were being iced or present on the customer display counter. Do not use this area for food handling as customer contamination could occur or a sneeze guard or barrier would be required.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff are not doing a sanitizing step as part of there are two compartment sync method of dishwashing.Staff are not following the Cobs dishwashing Procedure. The sinks in the facility are very shallow. The containers in use were deeper than the sink basin, which would prevent a sanitizing step. Food equipment, including trays and bins do not fit in the sinks.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink was being blocked by a large tray rack. It is the only hands in the facility.Staff indicated that they wash their hands in the bathroom. Please ensure that the bathroom hand sink is used after using the toilet facilities. And then staff must rewash their hands at the main hand sink prior to resuming food handling.
  3. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff member’s water bottle and cell phone were observed stored on the cooling table located in the food handling area adjacent to the oven. The operator was instructed to ensure that personal items are not stored in food handling areas to prevent potential contamination. Operator removed the items during the inspection.
  4. Risk Management Inspection

    1 infraction

    • 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?
      • Once again there was no time label card located at the display cabinet for the front area staff to be aware of product discard times. Corrected
  5. Monitoring Inspection

    5 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?
      • No time labels were present for the foods stored at room temperature under Time As A Public Health Control measure in the display case. Staff are entering into the Display Management System Log the time the foods were brought out but must also have labels present where the foods are stored clearly indicating a discard time.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT sanitizer test papers onsite have expired.- Obtain new test papers.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • The staff washroom door is being left open - door opens into the kitchen/dishwashing area.- Keep the door closed at all times or install a self closure device on the door.
    • 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?
      • The Food Handling Permit onsite expired Sept 30, 2024.- Locate and display the valid Permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. The wall at the end of the processing area as well as the exterior of the fridge here are dirty. 2. The green shelving unit located in between the oven and proofer has dust accumulation hanging off of it.- Cleaning is required.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    2 infractions

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A metal storage rack with clean dishware and some food products is now located by the mop sink. Relocate this shelving unit or install a solid, moisture resistant splash guard on the side of the shelving unit to prevent possible contamination from splashes.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The wall behind the large mixer and water meter requires cleaning to remove flour dust.

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