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Eclipse Bakery & Cafe

210 - 8560 8A Avenue SW Calgary AB T3H 1T1 · Food - General

Official record from Alberta →

Inspection summary

Eclipse Bakery & Cafe has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 20, 2025. The most recent inspection, on August 11, 2026, recorded 2 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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.

  • 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 3 times across 3 separate inspections, most recently on August 11, 2026. 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 May 20, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 3 separate inspections, most recently on August 11, 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 2 times across 2 separate inspections, most recently on May 22, 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

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bottle of chlorine sanitizer had a concentration of 0ppm. Corrected 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?
      • Edge of small counter was not properly finished. Ensure all surfaces are smooth, non-porous, and easy to clean.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    5 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No dishwasher safe max registering thermometer on site for testing dishwasher.Obtain described thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers not yet available at hand wash sinks.On order.
    • 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 surfaces within kitchen are composed of raw wood.All surfaces within a kitchen must be smooth, washable and easy to clean. Any wood used must be finished / treated.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Holes in walls around plumbing / pipe connections.All surfaces must be properly finished with no holes or gaps.
    • 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 light colored, smooth and washable ceiling is not present in the kitchen. The upper plenum space is not enclosed.The Alberta Food Code states that ceilings in food preparation, processing and storage areas should be constructed of finishes such as tile, plaster, ceiled brick, stainless steel, or other equivalent materials which are impervious, washable, durable and light coloured.
  4. Demand Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • One refrigerator's internal temperature was 13 degrees Celsius.Adjust or service cooler to ensure it can maintain a temperature of 4 degrees or less.All coolers should be equipped with thermometers.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No dishwasher safe max registering thermometer on site for testing dishwasher.Obtain described thermometer.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel dispensers not yet available at hand wash sinks.On order.
    • 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 surfaces within kitchen are composed of raw wood.All surfaces within a kitchen must be smooth, washable and easy to clean. Any wood used must be finished / treated.
    • 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 light colored, smooth and washable ceiling is not present in the kitchen. The upper plenum space is not enclosed.The Alberta Food Code states that ceilings in food preparation, processing and storage areas should be constructed of finishes such as tile, plaster, ceiled brick, stainless steel, or other equivalent materials which are impervious, washable, durable and light coloured.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Holes in walls around plumbing / pipe connections.All surfaces must be properly finished with no holes or gaps.

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