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Cochrane Baking Company

4101 - 101 Sunset Drive Cochrane AB T4C 0W7 · Food - General

Official record from Alberta →

Inspection summary

Cochrane Baking Company has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 31, 2023. The most recent inspection, on June 17, 2026, recorded 9 infractions.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 16 infractions recorded. The higher-risk findings here relate to: Food temperature control, Cleaning and sanitizing 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.

  • 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 6 times across 4 separate inspections, most recently on June 17, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 6 times across 4 separate inspections, most recently on February 10, 2025. 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 3 times across 3 separate inspections, most recently on January 16, 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?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on October 31, 2023. For example: Are chemicals stored and handled in a safe manner?

  • 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 32 times across 7 separate inspections, most recently on June 17, 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?

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.

7 inspections

  1. Risk Management Inspection

    9 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • * 2 of the flour packages were left on the floor. Please ensure they are stored above the ground protected from any contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • * Creams and butter left on the counter. Corrected during the inspection. Staff put them back in the fridge.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • * Thermometer in the display cooler was not working. Please ensure it is replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • * 2 comp. sink cabinet base was not in good repair. Please ensure it is repaired/replaced.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. A baseboard is needed on the wall at the south end of the service counter.COMPLETE THE FOLLOWING:1. Replace baseboard on area noted above.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was a missing electrical cover beside the mixer. 2. There was a missing electrical cover beside the meat slicer. COMPLETE THE FOLLOWING:1. Replace covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *One of the laminate floor tiles in front of the dishwasher was not in good repair, surface was bubbly and gap at the connection. Please repair /replace it.
    • 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 of the laminate floor tiles were removed due to plumbing leak. Leak was repaired. No active leak noted.Please ensure repairs are completed. *Caulking at the dishwashing sinks and hand sink were not in good repair/missing. Please ensure repairs are completed.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Food debris on the shelf and utensil stored in the back. Please ensure cleaning and sanitation of the areas are completed and stored properly.
  2. Monitoring Inspection

    7 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • * Small coffee creams were left room temp. Corrected during the inspection. Please ensure coffee creams are kept in the fridge/ or placed in container with ice during the busy time.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • * Thermometer in the display cooler was not working. Please ensure it is replaced.
    • 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 of the laminate floor tiles were removed due to plumbing leak. Leak was repaired. No active leak noted.Please ensure repairs are completed. *Caulking at the dishwashing sinks and hand sink were not in good repair/missing. Please ensure repairs are completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. A baseboard is needed on the wall at the south end of the service counter.COMPLETE THE FOLLOWING:1. Replace baseboard on area noted above.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was a missing electrical cover beside the mixer. 2. There was a missing electrical cover beside the meat slicer. COMPLETE THE FOLLOWING:1. Replace covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *One of the laminate floor tiles in front of the dishwasher was not in good repair, surface was bubbly and gap at the connection. Please repair /replace it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • * Food debris on the shelf and utensil stored in the back. Please ensure cleaning and sanitation of the areas are completed and stored properly.
  3. Risk Management Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth for steaming froth was kept on the counter. Please make sure milk steaming froth is kept in the food grade sanitizer solution separately from other cleaning cloths when it is not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***OUTSTANDING***Noted same violation on Jan 16*Freezer in the front seating area - Frozen baking products on the tray covered with the clean garbage bags. Please make sure garbage bags (even they are clean) are not used for food storage. Please make sure foods are covered properly with food grade bags/or stored in food grade containers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. A baseboard is needed on the wall at the south end of the service counter.COMPLETE THE FOLLOWING:1. Replace baseboard on area noted above.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was a missing electrical cover beside the mixer. 2. There was a missing electrical cover beside the meat slicer. COMPLETE THE FOLLOWING:1. Replace covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *One of the laminate floor tiles in front of the dishwasher was not in good repair, surface was bubbly and gap at the connection. Please repair /replace it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic coverage for the tall tray cart was damaged, and worn out, taped from multiple spaces. Please replace it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Display cooler by the tall freezer, temperature was measured at 10.5 C degrees.No persihable food was stored at the cooler. Please make sure the cooler is repaired and temperature is 4C degrees or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Inside the cabinets under the hand sink were dirty and had debris built up.Please make sure cleaning is done.
  4. Monitoring Inspection

    10 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloth for steaming froth was kept on the counter. Please make sure milk steaming froth is kept in the food grade sanitizer solution separately from other cleaning cloths when it is not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • ***OUTSTANDING***Noted same violation on Jan 16*Freezer in the front seating area - Frozen baking products on the tray covered with the clean garbage bags. Please make sure garbage bags (even they are clean) are not used for food storage. Please make sure foods are covered properly with food grade bags/or stored in food grade containers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Bottom of the display cooler by the tall freezer, temperature was measured at 10.5 C degrees.One of the sausage rolls moved to another cooler which complies with temperature requirement.Please make sure the cooler is repaired and temperature is 4C degrees or less.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There was no hand soap at the hand sinks. Please make sure hand soap is supplied at the handwashing sinks.
    • 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 no pest record available onsite during the inspection. Please make sure pest control records are available onsite for the inspections.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. A baseboard is needed on the wall at the south end of the service counter.COMPLETE THE FOLLOWING:1. Replace baseboard on area noted above.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was a missing electrical cover beside the mixer. 2. There was a missing electrical cover beside the meat slicer. COMPLETE THE FOLLOWING:1. Replace covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *One of the laminate floor tiles in front of the dishwasher was not in good repair, surface was bubbly and gap at the connection. Please repair /replace it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic coverage for the tall tray cart was damaged, and worn out, taped from multiple spaces. Please replace it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Inside the cabinets under the hand sink were dirty and had debris built up. *Fridge handles had hand marks and were sticky. Please make sure cooler and fridge handles are cleaned and sanitized.
  5. Risk Management Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *There was no sanitizer solution available for the sanitation of the food contact surfaces.Please make sure food grade sanitizer solution is available at all times for food contact surfaces. *Staff had no knowledge preparing sanitizer solution or where the sanitizer solution was.Please review the preparation of the sanitizer solution with the staff and make sure they know where the sanitizer solution bottles are. Staff may need to take food safety training courses, or refreshment. Home study courses are available on EPH public website. *Dirty cleaning cloths were left in the sinks and on the counter at multiple surfaces at the front counter area. Please make sure separate sanitizer solution is prepared and cleaning cloths are kept in the sanitizer solution while not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. No sneeze guard for new sandwich station.COMPLETE THE FOLLOWING:1. Replace sneeze guard.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. Deli containers stored in white ingredient bins. This observation has been noted previously.COMPLETE THE FOLLOWING:1. Replace deli containers with utensils that have handles to protect ingredients from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Freezer in the front seating area - Frozen baking products on the tray covered with the clean garbage bags. Please make sure garbage bags (even they are clean) are not used for food storage. Please make sure foods are covered properly with food grade bags/or stored in food grade containers.*Plastic cups are used as measuring cup in the sugar and flour containers in the front service area. Please make sure proper measuring cups with handles are used to prevent contamination of the food. *Some of the sugar containers left opened in the cabinets. Please make sure food items are properly stored and covered with lids on them to prevent any contamination of the food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the sanitizer solution were not available onsite. Chlorine /QuatStaff had no knowledge what kind of the sanitizer being used onsite. Please review that with staff.
    • 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 no pest record available onsite during the inspection. Please make sure pest control records are available onsite for the inspections. *Back door was left fully opened. Please make sure screen door is installed if the back door needs to be left open. Until then please make sure door is kept closed to prevent pest entry and animal access to facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff showed that they had no knowledge of the sanitizer solution being used onsite and could not explain where the sanitizer solution was located, and they don't know how to prepare the sanitizer solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. A baseboard is needed on the wall at the south end of the service counter.COMPLETE THE FOLLOWING:1. Replace baseboard on area noted above.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was a missing electrical cover beside the mixer. 2. There was a missing electrical cover beside the meat slicer. COMPLETE THE FOLLOWING:1. Replace covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking at the 2 compartment sinks at both sides of the front area was not in good repair. Please make sure surfaces are properly sealed or recaulked.*One of the laminate floor tiles in front of the dishwasher was not in good repair, surface was bubbly and gap at the connection. Please repair /replace it.*Sink base cabinet at the hand washing sink behind the front counter was broken. Please repair it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic coverage for the tall tray cart was damaged, and worn out, taped from multiple spaces. Please replace it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris noted on door handles of standup coolers in back. COMPLETE THE FOLLOWING:1. Clean handles more often to prevent contamination of food handler hands.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for following areas;*prep coolers handles, sticky*Freezer handle in the seating area,*Food debris and dust built up at the shelves in the front, bottom of the cabinets behind the counter, hard-to-reach areas in the front service area, debris built up on the cart in the back, floor in the back storage area, hard to reach areas in the back storage area. *Grease built up in the oven*Inside the microwave, food debris and dirty inside
  6. Monitoring Inspection

    13 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • *There was no sanitizer solution available for the sanitation of the food contact surfaces.Please make sure food grade sanitizer solution is available at all times for food contact surfaces. *Staff had no knowledge preparing sanitizer solution or where the sanitizer solution was.Please review the preparation of the sanitizer solution with the staff and make sure they know where the sanitizer solution bottles are. Staff may need to take food safety training courses, or refreshment. Home study courses are available on EPH public website. *Dirty cleaning cloths were left in the sinks and on the counter at multiple surfaces at the front counter area. Please make sure separate sanitizer solution is prepared and cleaning cloths are kept in the sanitizer solution while not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. No sneeze guard for new sandwich station.COMPLETE THE FOLLOWING:1. Replace sneeze guard.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. Deli containers stored in white ingredient bins. This observation has been noted previously.COMPLETE THE FOLLOWING:1. Replace deli containers with utensils that have handles to protect ingredients from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Freezer in the front seating area - Frozen baking products on the tray covered with the clean garbage bags. Please make sure garbage bags (even they are clean) are not used for food storage. Please make sure foods are covered properly with food grade bags/or stored in food grade containers.*Plastic cups are used as measuring cup in the sugar and flour containers in the front service area. Please make sure proper measuring cups with handles are used to prevent contamination of the food. *Some of the sugar containers left opened in the cabinets. Please make sure food items are properly stored and covered with lids on them to prevent any contamination of the food.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Test strips for the sanitizer solution were not available onsite. Chlorine /QuatStaff had no knowledge what kind of the sanitizer being used onsite. Please review that with staff.
    • 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 no pest record available onsite during the inspection. Please make sure pest control records are available onsite for the inspections. *Back door was left fully opened. Please make sure screen door is installed if the back door needs to be left open. Until then please make sure door is kept closed to prevent pest entry and animal access to facility.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Staff showed that they had no knowledge of the sanitizer solution being used onsite and could not explain where the sanitizer solution was located, and they don't know how to prepare the sanitizer solution.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. A baseboard is needed on the wall at the south end of the service counter.COMPLETE THE FOLLOWING:1. Replace baseboard on area noted above.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was a missing electrical cover beside the mixer. 2. There was a missing electrical cover beside the meat slicer. COMPLETE THE FOLLOWING:1. Replace covers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Caulking at the 2 compartment sinks at both sides of the front area was not in good repair. Please make sure surfaces are properly sealed or recaulked.*One of the laminate floor tiles in front of the dishwasher was not in good repair, surface was bubbly and gap at the connection. Please repair /replace it.*Sink base cabinet at the hand washing sink behind the front counter was broken. Please repair it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Plastic coverage for the tall tray cart was damaged, and worn out, taped from multiple spaces. Please replace it.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris noted on door handles of standup coolers in back. COMPLETE THE FOLLOWING:1. Clean handles more often to prevent contamination of food handler hands.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for following areas;*prep coolers handles, sticky*Freezer handle in the seating area,*Food debris and dust built up at the shelves in the front, bottom of the cabinets behind the counter, hard-to-reach areas in the front service area, debris built up on the cart in the back, floor in the back storage area, hard to reach areas in the back storage area. *Grease built up in the oven*Inside the microwave, food debris and dirty inside
  7. Monitoring Inspection

    9 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. There was a significant buildup of food debris on the hard to reach areas of the meat slicer. COMPLETE THE FOLLOWING:1. Clean the meat slicer more thoroughly after each use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. No sneeze guard for new sandwich station.COMPLETE THE FOLLOWING:1. Replace sneeze guard.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **OUTSTANDING**1. Deli containers stored in white ingredient bins. This observation has been noted previously.COMPLETE THE FOLLOWING:1. Replace deli containers with utensils that have handles to protect ingredients from contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Bag of red onions stored on floor in dry storage. COMPLETE THE FOLLOWING:1. Ensure all food is stored off the floor.
    • 09. Are chemicals stored and handled in a safe manner?
      • 1. A sanitizer spray bottle was missing a label.COMPLETE THE FOLLOWING:1. Ensure all chemical bottles are labeled to prevent misuse of chemicals.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • **CORRECTED**1. There were crates of milk and cream that were left out from a delivery. Both were put away during the inspection. **Ensure any high risk foods are promptly put away after receiving deliveries.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. A baseboard is needed on the wall at the south end of the service counter.COMPLETE THE FOLLOWING:1. Replace baseboard on area noted above.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. There was a missing electrical cover beside the mixer. 2. There was a missing electrical cover beside the meat slicer. COMPLETE THE FOLLOWING:1. Replace covers.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Debris noted on door handles of standup coolers in back. COMPLETE THE FOLLOWING:1. Clean handles more often to prevent contamination of food handler hands.

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