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COBS BREAD

160 - 1020 Sherwood Drive Sherwood Park AB T8A 1L3 · Food - General

Official record from Alberta →

Inspection summary

COBS BREAD has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 9, 2024. The most recent inspection, on October 13, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 once on October 1, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on October 1, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 June 30, 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 once on May 9, 2024. For example: Is the facility maintained in a clean and sanitary condition?

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. Demand Inspection

    0 infractions

  2. 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?
      • The time that prepared pizza savory products are to be discarded was not indicated on the display tag behind the display cabinet. The operator was advised to ensure that discard times are clearly indicated in accordance with regulatory requirements. This is a repeated violation from last year. Please ensure that proper time marking procedures are consistently followed to maintain compliance and food safety.
  3. 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?
      • The time that prepared pizza savory product is to be discarded was not indicated on a display tag behind the display cabinet. The staff placed replaced the missing time stamp during inspection.
  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    3 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 50ppm. The Staff replaced the solution with a fresh 200ppm solution during inspection.Ensure the required 200ppm Quat sanitizer solution concentration is maintained at all times. Use the test strips in the facility to verify the concentration.
    • 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, Spinach Mushroom & Garlic Mini Pizza, Cheese & Veggie Mini Pizza, Ham & Mushroom Buns 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, the items 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, Spinach Mushroom & Garlic Mini Pizza, Cheese & Veggie Mini Pizza, Ham & Mushroom Buns 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, the items must be temperature controlled.
  6. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • A few areas required cleaning- Food spillage was found on the floor below and behind the flour rack.Soiling present on the surface of the ceiling and ventiation ducts behind and in front of the ovens.

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