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COBS BREAD 9119

A110 - 1600 90 Avenue SW Calgary AB T2V 5A8 · Food - General

Official record from Alberta →

Inspection summary

COBS BREAD 9119 has been inspected 4 times by Alberta Health Services (Environmental Public Health) since November 7, 2023. The most recent inspection, on July 28, 2026, recorded 6 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions 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 2 times across 2 separate inspections, most recently on July 28, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 July 28, 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 4 times across 3 separate inspections, most recently on July 28, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • 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 once on July 28, 2026. 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 July 28, 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

  1. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solution was too strong in the front area. 100 ppm solution was made onsite. Guideline regarding how to mix approved sanitizer were provided onsite.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Staff personal belongings, including a partially eaten lunch/food item, were observed on the dough preparation counter.Keep all personal items in the designated staff area. Eating and drinking are not permitted in food storage or food handling areas. All staff personal belongings, including food and beverages, must be stored in a separate designated area away from food preparation, handling, and storage areas.Correction made on-site: Staff removed the personal belongings from the preparation counter and sanitized the affected area.
    • 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?
      • Significant numbers of small flies were observed in the dishwashing area, under the sinks, on the walls, and near the back delivery door.Please consult with your pest control company and take corrective actions to control and eliminate the fly activity. Please send the pest control service records for the past 3 to 4 months to the Public Health Inspector (PHI) for review.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Baseboard was loose/coming out near to the back delivery door.Please repair.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A food storage container containing flour was observed in the back storage area with a broken lid.Please replace the lid or the entire container to ensure food is properly protected from contamination and pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris under and behind equipment and on the floor.Cleaning required on the floor throughout the facility (some dried up spills were noted).cooler handles need cleaning
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth was kept on prep counter after use in production area.Requirement:Soak cleaning clothes in sanitizer solution in between use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Debris under and behind equipment and on the floor.Requirement:Clean the above noted areas.
  3. Monitoring Inspection

    0 infractions

  4. Monitoring Inspection

    2 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?
      • a) Incorrect time tracking 11AM-4 PM was logged in in the register for 'Savory' in line products: ham & cheese croissants and for spinach croissants stored at room temperature under TPHC. These products were still on the shelf for sale after expiry time.b) Incorrect time tracking maintained in the register for 'Savory' in line products: Ham and cheese twist.c) No time tracking was maintained next to the products on the shelf.Requirement:-Ensure that 'Savory' in line products are stored at room temperature only for four hours and discarded after the expiry time.- Maintain up to date and accurate time trackingindicating time removed from the oven and expiry time by putting stickers near the products.Ham & cheese croissants were discarded during inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Some ceiling panels were missing in the production area.Requirement:Provide ceiling panels in place.

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