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Cocobakes Calgary

3615 Radcliffe Drive SE Calgary AB T2A 6B4 · Food - General

Official record from Alberta →

Inspection summary

Cocobakes Calgary has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 4, 2024. The most recent inspection, on September 18, 2025, found no infractions.

2 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Chemicals and toxic substances, Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on February 6, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 6, 2025. 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 once on February 6, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 6, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine in the old bleach bottle was measured at 1000ppm. Chlorine lost its strength. This bleach was diluted to make sanitizer. Chlorine sanitizer was measured at 10ppm. Staff did not check the sanitizer after it was made. Provide a new bottle of bleach and use 100ppm chlorine for sanitizing. Verify with chlorine test strips.
    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach spray bottles and sanitizer bucket were not labeled with the contents. Ensure all chemicals are labeled correctly.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Pre-portioned French fries were measured between 30.6 to 38.0 degrees C. The 4 light bulbs were missing on the top of hot holding unit. 2) Sweet and sour meatballs in the hot holding were measured between 41.2 to 57.2 degrees C. The water was not heated up before placing the meatballs in the hot holding unit. 3) Two bags of cheese and two small containers of cheese were left out at room temperature without temperature control. Cheese in the small container was measured at 12.0 degrees C. 4) Rice was removed from the rice pot and left out at room temperature. Rice was measured less than 60 degrees C on top. 1 to 4) Reheat all hot food to 74 degrees C or higher before serving. Store perishable food at 4 degrees C or below or at 60 degrees C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Two bags of cheese were stored in the handwash sink well. Ensure handwash sink is available for handwashing at all times.
  4. Monitoring Inspection

    1 infraction

    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach spray bottles and sanitizer bucket were not labeled with the contents. Ensure all chemicals are labeled correctly.

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