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COBS BREAD

521 - 500 Country Hills Boulevard NE Calgary AB T3K 5H2 · Food - General

Official record from Alberta →

Inspection summary

COBS BREAD has been inspected 4 times by Alberta Health Services (Environmental Public Health) since January 23, 2024. The most recent inspection, on May 12, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 2 times across 2 separate inspections, most recently on February 11, 2025. 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?

  • 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 February 11, 2025. 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 3 times across 2 separate inspections, most recently on February 11, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 January 23, 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.

4 inspections

  1. Monitoring Inspection

    0 infractions

  2. Risk Management Inspection

    0 infractions

  3. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths were observed sitting on kitchen surfaces outside of sanitizer solution. Cleaning cloths not in use must be submerged in sanitizer solution to kill harmful bacteria. Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.Please ensure that a quat sanitizer solution with a concentration of 200 ppm, along with submerged cleaning cloths, are available at all times during food processing.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Handles from scoops in bulk containers were found to be buried in the dry ingredients, resulting in cross-contamination of the food product.The operator removed the scoops from the bulk containers and agreed to inform his employees about the issue. Please designate a separate area for the scoops outside of the dry ingredients, or ensure that the scoops are washed and sanitized after each use.
    • 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?
      • OUTSTANDING VIOLATIONA gap at the backdoor was observed during the inspection on February 11, 2025.Please repair the gap to prevent the entry of unwanted pests. PREVIOUS VIOLATION (January 23, 2024)There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.
    • 20. Do food handlers at the facility have adequate food safety training?
      • OUTSTANDING VIOLATIONThe operator was unable to provide a Food Safety Certificate during the inspection on February 11, 2025.Please obtain a valid Food Safety Certificate, and enroll your employees in the Food Safety Basics course.PREVIOUS VIOLATION (January 23, 2024)There was no valid Food Safety Training Certificate provided during the inspection. The manager/operator mentioned that they were still finishing a course. A list of recognized Food Safety Courses in Alberta will be provided with this report. **OBTAIN A VALID FOOD SAFETY TRAINING CERTIFICATE.
  4. Monitoring Inspection

    3 infractions

    • 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?
      • There was a gap on the backdoor. This would allow the potential entry of pests and vermin into the facility. The inspector informed the operator that all openings to the outside, including doors and windows, must be tight-fitting to prevent potential pest infestation.**FIX THE GAP ON THE BACKDOOR.
    • 20. Do food handlers at the facility have adequate food safety training?
      • There was no valid Food Safety Training Certificate provided during the inspection. The manager/operator mentioned that they were still finishing a course. A list of recognized Food Safety Courses in Alberta will be provided with this report. **OBTAIN A VALID FOOD SAFETY TRAINING CERTIFICATE.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Scoops for dry product were stored inside the bins with the scoops covered in product. All scoops should be stored away from the food product or in a separate food-safe container to prevent the risk of contamination of the bulk ingredients. The scoops were removed.

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