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DPB Baking Company

7440 10 Street NE Calgary AB T2E 8W1 · Food - General

Official record from Alberta →

Inspection summary

DPB Baking Company has been inspected 3 times by Alberta Health Services (Environmental Public Health) since May 8, 2024. The most recent inspection, on January 31, 2025, found no infractions.

2 of 3 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: Cleaning and sanitizing and Chemicals and toxic substances.

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 on January 23, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 23, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 January 23, 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?

  • 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 January 23, 2025. 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The facility was equipped with and was using an unapproved sanitizer (Triple D) for food contact surfaces such as kitchen equipment, utensils, and work surfaces. Triple D requires a rinsing step with potable water when used on surfaces in contact with food. Approved sanitizers must not require a rinsing step.Use an approved sanitizer with a no rinsing step such as a chlorine sanitizer solution with a concentration of 100 ppm or a quat sanitizer solution with a concentration of 200 ppm. Triple D can still be used for general cleaning on surfaces that are not in contact with food such as washrooms, floors, counters where there is no food prep, and walls.
    • 09. Are chemicals stored and handled in a safe manner?
      • Chemical spray bottles by the prep sink located in the danish processing area, as well as a chemical spray bottle observed in the dish pit were unlabeled. Unlabeled chemical spray bottles could create confusion between employees and lead to mishandling of chemicals.The operator labeled the chemical spray bottles to reflect the contents of each bottle.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Expired quat test strips were observed, compromising the effectiveness and accuracy of sanitizer testing.Please obtain quat test strips within their expiry date.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The following handwash sinks had faulty sensors and were not supplying hot/cold water:- The handwash sink located in the danish processing area- The handwash sink to the left of the entrance of the dish pit- The handwash sink located beside the shipping area- The handwash sink in the corner located in the packaging areaPlease repair all handwash sinks in the facility to ensure they are supplying hot/cold water and are fully stocked with hand soap and paper towels.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The hot water handle on the prep sink faucet in the danish processing area was in disrepair and inoperable.Please repair the hot water handle on the faucet so the prep sink continuously supplies hot and cold water.
  3. Monitoring Inspection

    0 infractions

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