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Empress Bakery

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

5 inspections

  1. 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.
  2. 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.
  3. 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.
  4. Risk Management Inspection

    0 infractions

  5. 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.