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COBS BREAD

122 - 70 Shawville Boulevard SE Calgary AB T2Y 2Z3 · Food - General

Official record from Alberta →

Inspection summary

COBS BREAD has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 30, 2024. The most recent inspection, on April 29, 2026, recorded 1 infraction.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 2 times across 2 separate inspections, most recently on April 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 3 times across 3 separate inspections, most recently on April 29, 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?

  • 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 April 10, 2025. 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.

4 inspections

  1. Demand 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?
      • Update on April 29/2026Time tracking for savory line products was not clearly recorded on the display tag located in sale area. It was hard to tell which is first or second run.Requirement:a) Ensure that the time that each product is to be discarded is indicated on a display tag placed on the back of the appropriate wire in the cabinets so that staff can see the time. b) If a second run of the same product is produced, these must be displayed and tagged separately.c) At point of sale, place a sticker on the bag of all products covered by this procedure indicating that the product should be eaten immediately or refrigerated if held.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in sani pail located in front area.Requirement:Ensure that concentration of quat is maintained at 200 ppm.Staff prepared fresh quat solution during inspection.
    • 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?
      • Time tracking for savory line products was not updated for the second run on the display tag located in sale area.Requirement:a) Ensure that the time that each product is to be discarded is indicated on a display tag placed on the back of the appropriate wire in the cabinets so that staff can see the time. b) If a second run of the same product is produced, these must be displayed and tagged separately.c) At point of sale, place a sticker on the bag of all products covered by this procedure indicating that the product should be eaten immediately or refrigerated if held.
  3. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of quat measured 0 ppm in sanitizer solution of pail kept in front prep area.Requirement:Ensure that concentration of quat is maintained at 200 ppm in sanitizer solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A knife was stored along with cleaning cloth in sanitizer solution located in front prep area.Requirement:Do not store knife along with cleaning cloth in sanitizer solution.
  4. Monitoring 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?
      • a) Savory line product- Pizzas taken out of oven at 11 am, Cheese-meat buns taken out of oven at 10: 20 am were still stored at room temperature for more than four hours (at 3:15 pm) .b) Time tracking for Croissants was not updated in the tracking chart located near the products in sale area.Requirement:a) Savory line products are permitted to store at room temperature for four hours under TPHC and must be discarded after four hours.- Pizzas and buns past expiry time of four hours were discarded during inspection.b) Please keep time tracking updated for every product on the chart located near the products.

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