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Delhi Bakery

2110 - 30 Savanna Crescent NE Calgary AB T3J 2E9 · Food - General

Official record from Alberta →

Inspection summary

Delhi Bakery has been inspected 4 times by Alberta Health Services (Environmental Public Health) since October 17, 2023. The most recent inspection, on July 16, 2025, recorded 4 infractions.

1 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: Food temperature control, 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.

  • 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 5 times across 3 separate inspections, most recently on July 16, 2025. 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 4 times across 3 separate inspections, most recently on July 16, 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 once on June 19, 2024. 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 5 times across 3 separate inspections, most recently on July 16, 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 4 times across 3 separate inspections, most recently on July 16, 2025. 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. Risk Management Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not prepared during food operation. Operator prepared chlorine (bleach) sanitizer during inspection and concentration was tested at 100 ppm.- Ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared for use at all times for each food handling area.**July 16, 2025: Operator prepared 100 ppm chlorine (bleach) sanitizer during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • *Ongoing Violation*In the back kitchen, non-food grade totes on shelves and underneath the prep table were used for bulk food storage.- Operator is to ensure totes being used are food grade or to replace totes with containers that are food grade and safe for food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Ongoing Violation* Perishable foods are double stacked on top of inserts in the sandwich table and out of the cold zone. Ambient temperature measured between 8C-11C. - Store foods directly in the cooler at 4C or lower.**July 16 2025: Several food items were double stacked without proper separation and not covered.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dipper well for ice cream scoops was not turned on at the time of inspection. Operator turned on the dipper well and placed scoops for dishwashing.- Ensure dipper well is fully operational and has continuous running water supply.**July 16, 2025: Dipper well was not running and was turned on during inspection.
  2. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A surface sanitizer was not prepared during food operation. Operator prepared chlorine (bleach) sanitizer during inspection and concentration was tested at 100 ppm.- Ensure that sanitizer concentration is regularly checked, and sanitizer solution is prepared for use at all times for each food handling area.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Counter cloths were wet and contaminated with food debris and not stored in a sanitizing solution between use.- Operator was instructed to store washcloths in sanitizer solution at all times.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • The standing cooler and freezer were found to be disorganized. Several food containers were double stacked without proper separation and not covered to protect food from potential contamination.- Reorganize the cooler and freezer and ensure food containers are properly covered.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Cellphone and notebooks were placed on food preparation table in the back kitchen. Personal bag and jacket were placed on the top of the flour bags and clean washcloth storage.- Store personal items away from food and food preparation areas.2. In the back kitchen, non-food grade totes on shelves and underneath the prep table were used for bulk food storage.- Operator is to ensure totes being used are food grade or to replace totes with containers that are food grade and safe for food storage.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The probe thermometer provided was not operational as the battery had died. Please replace battery and ensure thermometer is in good working order.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Veggie patties in the front hot holding unit measured at 17.5C. Hot holding unit was not turned on at the time of inspection. Operator was instructed to discard the patties.- Ensure hot holding unit maintains temperature of 60C or higher.2. Two opened ketchup bottles at the front counter were stored at room temperature, despite label indicating that refrigeration is required after opening. - Operator voluntarily discarded the product.- Ensure to store all food items as per manufacturer's instructions.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • *Ongoing Violation* Perishable foods are double stacked on top of inserts in the sandwich table and out of the cold zone. Ambient temperature measured between 8C-11C. - Store foods directly in the cooler at 4C or lower.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Dipper well for ice cream scoops was not turned on at the time of inspection. Operator turned on the dipper well and placed scoops for dishwashing.- Ensure dipper well is fully operational and has continuous running water supply.2. Paint was chipping off the wooden base for the floor mixer. - Please repair/re-paint so surfaces are smooth, nonporous and easily to clean.3. The 3-comp dishwashing sink was in disrepair. Gap was observed between the wall and sink.- Please ensure 3-comp sink is properly secured.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Plastic cups and blender jug was stored under the paper towel dispenser at the front hand sink. This is not a sanitary area - move cups and food equipment to a clean area.2. Plastic containers filled with beverage glasses were stored on the floor and under drainage line of the 3-comp sink. Store food equipment at least 6 inches off the floor and in a sanitary manner.3. Clean utensils such as strainer and metal cake molds were stored on top of the hot water tank. Store utensils in a sanitary manner.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) A surface sanitizer was not prepared during food operation.2) Counter cloths were wet and contaminated with food debris, and not stored in a sanitizing solution between use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Ice cream cones displayed on top of the ice cream freezer were not protected against customer contamination. Please install a sneeze guard or move cones to behind the counter.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perisable foods are double stacked on top of inserts in the sandwich table and out of the cold zone. Shredded cheese measured as high as 10C. Store foods directly in the cooler at 4C or lower.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1) Paper towel dispenser at kitchen hand sink was empty. Please restock.2) Rolls of paper towels were stored on food prep counters in the kitchen and not in dispensers.3) No hot water was provided at the front service hand sink. Hot water was turned off due to a leak. Please fix the leak and ensure hot water is available at the fixture.
    • 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?
      • 1) Kitchen back door was propped open with a chair. Keep door closed or install a tight-fitting screen.2) There was a gap under the kitchen door in the corner. Please eliminate gaps around the door.3) Mouse droppings were noted along the back wall near the kitchen back door. Please clean and sanitize areas contaminated by mouse droppings.
    • 17. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Critical)?
      • Rolls of paper towels and toilet paper were not stored in dispensers in the public bathrooms. Place paper towels and toilet paper in the dispensers.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A porous/carpet mat was present in front of the kitchen exit door. Please remove. Floors must be easily cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Tray of clean utensils was balanced on top of a garbage container and under a paper towel dispenser between the 3 comp sink and hand wash sink. An empty carton meant to be discarded into garbage was also thrown on top of the tray of clean utensils. Store clean utensils in a sanitary manner.2) Utensil holder with bristles was difficult to clean and there was food debris accumulated on the unit. Please remove.3) Plastic cups and blender jug was stored under the paper towel dispenser at the front handsink. This is not a sanitary area - move cups and food equipment to a clean area.4) A pot was stored on the floor and under drainage lines of the 3 comp sink. Store food equipment at least 6 inches off the floor and in a sanitary manner.5) A pail of clean utensils was stored on the floor next to the grease trap. Store off the floor and in a sanitary manner.6) There was old food debris present on the electric slicer. Please clean.
  4. Demand Inspection

    0 infractions

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