COBS BREAD
210 - 20 Longview Common SE Calgary AB T2X 4S8 · Food - General
Inspection summary
COBS BREAD has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 18, 2024. The most recent inspection, on October 9, 2026, recorded 1 infraction.
1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. All recorded findings relate to upkeep, equipment or paperwork rather than direct food-handling risks.
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.
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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 May 22, 2025. 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?
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 October 9, 2026. 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.
4 inspections
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- It was observed that1. A broken lid was being used to cover dough. Damaged equipment cannot be effectively cleaned and sanitized.2. Scoops were stored inside a couple of flour sacks, increasing the risk of cross-contamination through contact with the scoop handles.The issues were discussed with the operator. The broken lid was discarded during the inspection and scoops were removed from the flour sacks.Ensure all food-contact equipment and utensils are maintained in good repair and are smooth, non-absorbent and easily cleanable at all times. Scoops should be stored in a manner that prevents contamination of food products.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 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-croissants were taken out of oven at 8 am and were still stored at room temperature for more than six hours (at 3:20 pm) b) There were some other savory products stored on the counter in sale area at internal temperature between 50C-52C, and no time was recorded, when they were taken out of the oven and expiry time.Requirement:a) Savory line products are permitted to store at room temperature for six hours under TPHC and must be discarded after six hours.- -croissants past expiry time of six hours were discarded during inspection.b) Ensure that time tracking is maintained for the savory line products: when taken out of the oven and expiry time.
- 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?
- Monitoring Inspection
0 infractions
- 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?
- Savory line product-Cheese and veggie twist taken out of oven at 7:30 am and were still stored at room temperature for more than four hours (at 2:23pm) Requirement:-Savory line products are permitted to store at room temperature for four hours under TPHC and must be discarded after four hours.- Cheese and veggie twist past expiry time of four hours were discarded 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?