Skip to content
Loading map…

COBS BREAD

300 - 550 Baseline Road Sherwood Park AB T8H 2G8 · Food - General

Official record from Alberta →

Inspection summary

COBS BREAD has been inspected 10 times by Alberta Health Services (Environmental Public Health) since November 8, 2023. The most recent inspection, on July 13, 2026, found no infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 8 times across 4 separate inspections, most recently on June 30, 2026. 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 5 times across 4 separate inspections, most recently on September 3, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded once on June 30, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 5 times across 5 separate inspections, most recently on June 30, 2026. For example: Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?

  • 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 March 24, 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?

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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats were measured at 0 ppm in the sanitizer bucket. The operator was advised to manually prepare a sanitizer solution to achieve a concentration of 200 ppm.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A staff member’s water bottle and phone were observed stored on prep table. The operator was instructed that personal items are not to be stored in any food‑handling area.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Sanitizer dispensed from the dispenser was measured at 0 ppm. The operator was advised to manually prepare a 200 ppm sanitizer solution until the dispenser is repaired by maintenance.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator stated that dishes are dried with a cloth when asked to explain the dishwashing procedure. The operator was advised not to use cloths for drying dishes and to allow dishes to air-dry instead. An AHS dishwashing procedures document was emailed to the operator for reference.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired Quat test strips (expiration date: September 15, 2017) were observed in the facility. The operator replaced them with new test strips that are valid until September 15, 2026.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • No hot water was observed at the handwashing sink located at the kitchen entrance. The operator was advised to address the issue immediately to ensure adequate handwashing facilities are available at all times.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control documents were available for review.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of Quat sanitizer solution in a spray bottled was measured to be at 0ppm. Fresh 200ppm solution was prepared during inspection. Monitor/measure the concentration of dispensed Quat sanitizer solution with test strips and ensure the required 200ppm concentration is maintained.2. Used wet cleaning cloths were not being stored in a sanitizer solution. Cleaning cloths were observed on food preparation surfaces. The staff removed the cloths during inspection. Please note that if cleaning cloths are to be re-used, they must be stored in a sanitizer solution when not in use.
    • 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?
      • 1. Time as Public Health Control (TPHC) record for savory and mini pizza products was incomplete. Last record observed was dated March 12, 2025. Time each product was removed from the oven and time it was discarded must be recorded.2. A copy of TPHC approval letter and written procedures were not observed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Observed Quat sanitizer test strips expired in 2021.Obtain new Quat test strips.
  5. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The exhaust system and hood are overdue for cleaning. Last cleaning according to the observed sticker was done in 2022.Please ensure the exhaust system and hood are professionally cleaned. Sept 03, 2024: The kitchen exhaust system has still not been cleaned. Please note that this is an ongoing violation and must be corrected immediately.
  6. Monitoring Inspection

    4 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 0ppm. The sanitizer solution connected to the dispenser/mixer was diluted. The staff changed the sanitizer bottle, and dispensed a fresh 200ppm solution for use.Please ensure the required 200ppm Quat sanitizer solution concentration is maintained. Use the test strips at the facility to measure 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?
      • New savory items (Hawaiian MIni Pizza, Chorizo and Prosciutto Mini Pizza, Spinach Mushroom and Garlic Mini Pizza) were being stored at room temperature. A Time as a Public Health Control (TPHC) application has not been received for the new savory products. Until such a time that the products are tested for shelf stability, the products require temperature control. April 10, 2024: Savory food items such as Haiwaiian Pizza, Spinach Mushroom Pizza and other mini pizzas were still held at room temperature. The required approval letter and written procedures on how the food products will be handled at room temperature (including records) were not observed. Please note that until the required approval is granted, these products cannot be held at room temperature. They must be temperature controlled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • New savory items (Hawaiian MIni Pizza, Chorizo and Prosciutto Mini Pizza, Spinach Mushroom and Garlic Mini Pizza) were being stored at room temperature. A Time as a Public Health Control (TPHC) application has not been received for the new savory products. Until such a time that the products are tested for shelf stability, the products require temperature control. April 10, 2024: Savory food items such as Haiwaiian Pizza, Spinach Mushroom Pizza and other mini pizzas were still held at room temperature. The required approval letter and written procedures on how the food products will be handled at room temperature (including records) were not observed. Please note that until the required approval is granted, these products cannot be held at room temperature. They must be temperature controlled.Sept 03, 2024: Some just prepared products such as Hawaiian Mini Pizza and Spinach Mushroom, Chorizo Mini Pizza were observed at room temperature. The staff present stated that they are normally held at room temperature for 4 Hours. An approval letter that allows the facility to hold the savory items at room temperature for 4 hours was not observed. Please note that if the approval is received, a copy must be kept in the facility.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The exhaust system and hood are overdue for cleaning. Last cleaning according to the observed sticker was done in 2022.Please ensure the exhaust system and hood are professionally cleaned. Sept 03, 2024: The kitchen exhaust system has still not been cleaned. Please note that this is an ongoing violation and must be corrected immediately.
  7. Risk Management Inspection

    4 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?
      • New savory items (Hawaiian MIni Pizza, Chorizo and Prosciutto Mini Pizza, Spinach Mushroom and Garlic Mini Pizza) were being stored at room temperature. A Time as a Public Health Control (TPHC) application has not been received for the new savory products. Until such a time that the products are tested for shelf stability, the products require temperature control. April 10, 2024: Savory food items such as Haiwaiian Pizza, Spinach Mushroom Pizza and other mini pizzas were still held at room temperature. The required approval letter and written procedures on how the food products will be handled at room temperature (including records) were not observed. Please note that until the required approval is granted, these products cannot be held at room temperature. They must be temperature controlled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hawaiian Mini Pizza and Spinach Mushroom and Garlic Mini Pizza were observed at room temperature, prepared more than 4 hours before inspection. The items were discarded by the operator during inspection.At this time, the savory items 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 if not sold out within 2 hours must be kept. If these cannot be achieved, they must be temperature controlled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • New savory items (Hawaiian MIni Pizza, Chorizo and Prosciutto Mini Pizza, Spinach Mushroom and Garlic Mini Pizza) were being stored at room temperature. A Time as a Public Health Control (TPHC) application has not been received for the new savory products. Until such a time that the products are tested for shelf stability, the products require temperature control. April 10, 2024: Savory food items such as Haiwaiian Pizza, Spinach Mushroom Pizza and other mini pizzas were still held at room temperature. The required approval letter and written procedures on how the food products will be handled at room temperature (including records) were not observed. Please note that until the required approval is granted, these products cannot be held at room temperature. They must be temperature controlled.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The exhaust system and hood are overdue for cleaning. Last cleaning according to the observed sticker was done in 2022.Please ensure the exhaust system and hood are professionally cleaned.
  8. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There was no prepared sanitizer solution observed at the time of inspection. Used cleaning clothes were observed on food contact surfaces. The staff prepared a bucket of 200ppm Quat sanitizer solution during inspection and stored the cleaning cloths.Please ensure an approved sanitizer solution is always prepared and used cleaning cloths stored in the solution when not in use.
    • 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?
      • New savory items (Hawaiian MIni Pizza, Chorizo and Prosciutto Mini Pizza, Spinach Mushroom and Garlic Mini Pizza) were being stored at room temperature. A Time as a Public Health Control (TPHC) application has not been received for the new savory products. Until such a time that the products are tested for shelf stability, the products require temperature control. April 10, 2024: Savory food items such as Haiwaiian Pizza, Spinach Mushroom Pizza and other mini pizzas were still held at room temperature. The required approval letter and written procedures on how the food products will be handled at room temperature (including records) were not observed. Please note that until the required approval is granted, these products cannot be held at room temperature. They must be temperature controlled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • New savory items (Hawaiian MIni Pizza, Chorizo and Prosciutto Mini Pizza, Spinach Mushroom and Garlic Mini Pizza) were being stored at room temperature. A Time as a Public Health Control (TPHC) application has not been received for the new savory products. Until such a time that the products are tested for shelf stability, the products require temperature control. April 10, 2024: Savory food items such as Haiwaiian Pizza, Spinach Mushroom Pizza and other mini pizzas were still held at room temperature. The required approval letter and written procedures on how the food products will be handled at room temperature (including records) were not observed. Please note that until the required approval is granted, these products cannot be held at room temperature. They must be temperature controlled.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The exhaust system and hood are overdue for cleaning. Last cleaning according to the observed sticker was done in 2022.Please ensure the exhaust system and hood are professionally cleaned.
  9. Risk Management Inspection

    3 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?
      • New savory items (Hawaiian MIni Pizza, Chorizo and Prosciutto Mini Pizza, Spinach Mushroom and Garlic Mini Pizza) were being stored at room temperature. A Time as a Public Health Control (TPHC) application has not been received for the new savory products. Until such a time that the products are tested for shelf stability, the products require temperature control.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a scoop and stored directly in bulk foods.Do not use bowls as scoops, and store in a way that protects bulk food items from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • New savory items (Hawaiian MIni Pizza, Chorizo and Prosciutto Mini Pizza, Spinach Mushroom and Garlic Mini Pizza) were being stored at room temperature. A Time as a Public Health Control (TPHC) application has not been received for the new savory products. Until such a time that the products are tested for shelf stability, the products require temperature control.
  10. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A bowl was being used as a scoop and stored directly in bulk foods.Do not use bowls as scoops, and store in a way that protects bulk food items from contamination.

Nearby inspected facilities

Own this business? Add a badge to your website