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Empress Bakery

9932 82 Avenue NW Edmonton AB T6E 1Y9 · Food - General

Official record from Alberta →

Inspection summary

Empress Bakery has been inspected 8 times by Alberta Health Services (Environmental Public Health) since September 11, 2024. The most recent inspection, on September 23, 2026, recorded 4 infractions.

1 of 8 inspections on record found no infractions at all. In the past 12 months there were 6 inspections with 19 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 6 times across 3 separate inspections, most recently on August 7, 2026. 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 5 times across 5 separate inspections, most recently on September 23, 2026. 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 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 2 times across 2 separate inspections, most recently on November 6, 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 9 times across 5 separate inspections, most recently on September 23, 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?

  • 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 5 times across 4 separate inspections, most recently on September 23, 2026. 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.

8 inspections

  1. Risk Management Inspection

    4 infractions

    • 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?
      • No (repeat violation) - about 40+ old rodent (mouse) droppings were observed in the basement storage room at the main central area adjacent to stored shelving. The operator is to sanitize the droppings with bleach/water spray before removing the droppings and washing the floor area.The previously noted mouse droppings near the rear exit door of the facility were removed. The operator is to keep copies of pest control records (whether digital or paper copies), to be available for review on-site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No (update) - the pipe leaking at the hand-wash sink (when in use) and set of 2-compartment sinks was repaired. Also, the filter in the ventilation canopy is to be washed at regular intervals, with the side areas of the floor, wall, and shelving recently washed of the accumulated grease/oil. Note (outstanding repair work): general repair work is necessary in staff washroom (i.e. peeling linoleum flooring), ventilation fan cover, and damaged opening/hole in baseboard section on outside wall of staff washroom. The operator is to inspect baseboard wall and floor areas throughout the food premises and conduct any necessary repairs to damaged sections (so that there are no openings/holes, which could be rodent-entry points, and the floors and walls are maintained to be washable, non-absorbent and in good repair).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No - 1. All food equipment used in the facility, including the scale, dough mixer, and scale weights, were observed with accumulation of dried food on their surfaces (with thorough cleaning and sanitization of equipment to be completed by end of day, as has been indicated before in prior inspection reports).2. There were 10+ knives/utensils observed stored again in close proximity to the hand-wash station, creating a risk of contamination. Knives and other food-contact utensils must be stored in a clean, dry, and sanitary location away from hand-wash stations to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - a cleaning schedule must be posted for all staff and followed regularly, with better organization throughout to allow for ease of cleaning and storage, including in the basement storage areas.
  2. Risk Management Inspection

    2 infractions

    • 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?
      • No (outstanding) - about 40+ old rodent (mouse) droppings were observed in the basement storage room at the main central area adjacent to stored shelving. The operator is to sanitize the droppings with bleach/water spray before removing the droppings and washing the floor area.The previously noted mouse droppings near the rear exit door of the facility were removed. The operator is to keep copies of pest control records (whether digital or paper copies), to be available for review on-site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No (update) - the pipe leaking at the hand-wash sink (when in use) and set of 2-compartment sinks was repaired. Also, the filter in the ventilation canopy is to be washed at regular intervals, with the side areas of the floor, wall, and shelving recently washed of the accumulated grease/oil. Note (outstanding repair work): general repair work is necessary in staff washroom (i.e. peeling linoleum flooring), ventilation fan cover, and damaged opening/hole in baseboard section on outside wall of staff washroom. The operator is to inspect baseboard wall and floor areas throughout the food premises and conduct any necessary repairs to damaged sections (so that there are no openings/holes, which could be rodent-entry points, and the floors and walls are maintained to be washable, non-absorbent and in good repair).
  3. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Yes (corrected during inspection) - note that the operator is to ensure adequate sanitizer spray solution (100ppm chlorine) and including proper identification on the spray bottle (or container), with clear label or writing indicating type of sanitizing solution, as per health and safety requirements as well.
    • 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?
      • No - rodent (mouse) droppings were observed in the basement storage room at the main central area adjacent to stored shelving. The operator is to sanitize the droppings with bleach/water spray before removing the droppings and washing the floor area.The previously noted mouse droppings near the rear exit door of the facility were removed. The operator is to keep copies of pest control records (whether digital or paper copies), to be available for review on-site. Conduct pest control activities immediately to eliminate rodent activity and implement preventive measures to prevent recurrence.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No - there was pipe leaking at the hand-wash sink (when in use) and set of 2-compartment sinks, with repair work in progress. Also, the filter in the ventilation canopy requires washing, due to accumulation of grease/oil deposits on the filter and observed 'splashing' of grease/oil onto the adjacent walls, floors, and shelving.Note: general repair work is necessary in staff washroom (i.e. peeling linoleum flooring), ventilation fan cover, and damaged opening/hole in baseboard section on outside wall of staff washroom. The operator is to inspect baseboard wall and floor areas throughout the food premises and conduct any necessary repairs to damaged sections (so that there are no openings/holes, which could be rodent-entry points, and the floors and walls are maintained to be washable, non-absorbent and in good repair).
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • No - 1. All food equipment used in the facility, including the scale, dough mixer, and scale weights, were observed with accumulation of dried food on their surfaces (with thorough cleaning and sanitization of equipment to be completed by end of day).2. There were 10+ knives/utensils observed stored in close proximity to the hand-wash station, creating a risk of contamination. Knives and other food-contact utensils must be stored in a clean, dry, and sanitary location away from hand-wash stations to prevent contamination.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • No - flour and dust accumulation were observed throughout the food premises, with general disorganization (with unused or unnecessary articles present in multiple areas).Conduct a thorough cleaning of the food premises, remove all unnecessary items, and organize work and storage areas to maintain sanitary conditions and support effective operations. Unused articles and equipment can be stored in the large basement storage area.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The initial sanitizer test result was 0 ppm. During the inspection, the sanitizer solution was replaced, resulting in a concentration of 100 ppm.
    • 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?
      • Mouse droppings were observed near the back door of the facility. Pest control records dated November 2025 indicate previous pest control activity.Conduct pest control activities immediately to eliminate rodent activity and implement preventive measures to prevent recurrence.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. All food equipment used in the facility, including the scale, dough mixer, and scale weights, were observed with buildup of dried food on their surfaces. Conduct thorough cleaning and sanitization of all affected equipment.2. Knives were observed stored in close proximity to the handwash station, creating a risk of contamination.Knives and other food-contact utensils must be stored in a clean, dry, and sanitary location away from handwash stations to prevent contamination.3. Dust buildup was observed on the cooler fan.Conduct thorough cleaning of the cooler fan to maintain sanitary conditions and proper operation.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Flour and dust buildup were observed throughout the facility. The facility was maintained in a disorganized manner, with unused or unnecessary articles present in multiple areas.Conduct a thorough cleaning of the entire facility, remove all unnecessary items, and organize work and storage areas to maintain sanitary conditions and support effective operations.
  5. Risk Management Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Baked product were noted on the counter with no food safe protection in place. This was corrected during thevisit.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Baked product with high-risk ingredients (i.e milk, cheese, eggs etc.) noted to be at room temperature. Ensure all product that have high risk ingredients are refrigerated.
  6. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Baked product were noted on the counter with no food safe protection in place. This was corrected during the visit.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food Handling Permit was noted to be expired. Ensure valid permit is posted.
  7. Risk Management Inspection

    0 infractions

  8. Initial Inspection

    14 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple wet/used cleaning cloths were observed on food contact surfaces. These must be stored in a sanitizer solution when not in immediate use.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dough mixers are not being sanitized. Ensure dough mixers are cleaned with soap first, and then wiped down with 200 ppm chlorine/bleach water.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared during the inspection. A 100 ppm bleach water solution was prepared upon request. Ensure a sanitizer solution is prepared prior to any food preparation occurring, and is available at all times for cleaning and sanitizing. Do not mix bleach and soap together.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Multiple small flies flew out of the sourdough starter container when the lid was opened. Ensure that foods are protected from contamination.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Eggs and other foods are stored on the floor in the walk-in cooler. All food and food equipment must be stored at least 6 inches off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front display cooler was measuring at ~13C. High risk foods (i.e. sausage rolls) were moved into a working cooler.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper 2 compartment sink method is in place.Ensure the following steps are followed for dishwashing:First sink: items are washed with soap and warm water and are then rinsed off with warm waterSecond sink: plug the sink and fill it with warm water and some bleach (1 tbsp of bleach per gallon of water) and ensure items are fully immersed for at least 2 minutes. The solution should measure 100 ppm chlorine.Remove to air dry.
    • 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?
      • Back door was open causing there to be large amounts of house flies and fruit flies in the facility. A few mouse droppings were observed in the kitchen. Ensure the back doors are kept closed at all times to prevent the entry of mice and insects into the facility. Clean up mouse droppings.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Facility was operating without a valid food permit for 8 months. Please ensure the invoice for the food permit is paid immediately. Once the food permit is received, print and display the food permit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ventilation canopy requires professional cleaning. A licensed company is required to professionally clean the ventilation system every 6 months.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Insufficient lighting levels in the kitchen. Ensure there is enough light and that lights have covers.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Display cooler in the front is not maintaining temperatures below 4C. Ensure the cooler is repaired or replaced. The cooler sliding door is in disrepair and should be replaced.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Ventilation canopy and stove top require cleaning due to a build-up of grease or debris.2. Remove all unfinished wood from the facility (or paint/seal the wood).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Written cleaning schedule is required that outlines daily, weekly, monthly cleaning being conducted in the facility.

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