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COBS Bread 9107

212 - 2 Hebert Road St. Albert AB T8N 5T8 · Food - General

Official record from Alberta →

Inspection summary

COBS Bread 9107 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 19, 2023. The most recent inspection, on March 2, 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. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 3 times across 2 separate inspections, most recently on March 2, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 August 20, 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?

  • 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 2 times on August 20, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 2 times across 2 separate inspections, most recently on August 20, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 August 20, 2025. 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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • It was noted that two compartment dishwashing sinks are not large enough to fully submerge reusable containers. One sink is very large, and the other sink is small. They are not deep enough to fully submerge reusable dishwashes. A staff member indicated that they are using the larger sink to wash, rinse and sanitize. The utensils that are bigger than the sinks are being flipped to achieve sanitizing levels. Please replace these sinks with larger two compartment sinks.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The concentration of quat solution was noted to be at 50 ppm. Please be advised that the quat solution must be maintained at 200 ppm at all times. Please use a test strip to test the concentration of quat solution. 2. It was noted that the quat auto dispenser was dispensing quat solution between 100 to 200 ppm. Please calibrate the auto dispenser and ensure that the quat solution is maintained at 200 ppm. 3. It was noted that the facility was not sanitizing food contact surfaces. Please be advised that food contact surfaces must be sanitized using quat solution maintained at 200 ppm between tasks. 4. Wiping cloths were noted to be stored on prep counters. Please be advised that wiping cloths must be stored in the sanitizing solution at all times. Please do not store wiping cloths on prep counters.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Food handlers were not washing hands between tasks. Importance of hand washing was discussed with the operator during the inspection. Hands must be washed between tasks, before putting gloves on and after taking them off and between glove changes, before handling ready-to eat food items and clean dishes and after handling soiled dishes. Please wash hands between tasks.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Extra rolls of paper towels used aprons and wiping cloths were stored in the employee washroom. These were removed during the inspection. The operator was advised not to use washroom for storage purposes.2. Scoops were noted inside bulk food containers. Please ensure that scoops are stored in a manner that protect food items from contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1. It was noted that two compartment dishwashing sinks are not large enough to fully submerge reusable containers. Staff member indicated that they are unable to follow proper manual dishwashing procedures due to small size of dishwashing sinks. Please either install larger sinks or remove all large reusable containers. 2. It was noted that the facility was not following proper manual dishwashing procedures. Staff members indicated that these sinks are not large enough to perform proper manual dishwashing. Please follow following dishwashing procedures: - Wash with soap and water and rinse with clean water in the first sink- prepare a quaternary ammonium solution in the second sink and leave clean dishes fully submerged in quat solution for at least two minutes. - Air dry the dishes.
    • 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?
      • Pest control records were not observed at the time of inspection. Please ensure to maintain pest control records on monthly basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Rolling pins were stored on top of cardboard container that is being used to store parchment paper. Please be advised that all equipment which with food comes in contact with must be stored in a manner that prevents contamination. Please store rolling pins properly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • General cleaning and organizing is required throughout the facility. Please clean and organize the facility and ensure it is maintained in a clean and sanitary manner at all times.
  3. Monitoring Inspection

    2 infractions

    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Expired permit was posted.Ensure a valid permit is posted.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The trolley cover was unclean. Ensure the food equipment is cleaned and maintained in a sanitary manner.
  4. Risk Management Inspection

    0 infractions

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