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Fluffy Bakery

101 - 10504 99 Avenue NW Edmonton AB T5K 1B2 · Food - General

Official record from Alberta →

Inspection summary

Fluffy Bakery has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 2, 2025. The most recent inspection, on September 14, 2026, found no infractions.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 2 times on April 23, 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 April 23, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 April 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 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 June 26, 2026. 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 once on April 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.

4 inspections

  1. Demand Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An exposed fly strip was observed stored above food in the kitchen. Operator removed the fly strip when prompted. Ensure all fly strips are stored in areas where they do not make contact with food to prevent contamination.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine based sanitizer in the spray bottle was measured at 50ppm. Ensure sanitizer is prepared and tested daily at 100ppm. Keep records of daily testing on site.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The opened food bags were not securely stored. Ensure opened food bags are secured with a clip or stored in a food grade bucket with a secure lid.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The prep cooler opposite the oven was measured between 7-9C, temperature records were last updated in January. Temperature dial and internal thermometer were at 7C -8C. Opened milk and yoghurt in the cooler were measured at 7C internally, confirmed to be in the cooler since the previous day, operator was told to discard milk and yoghurt. Ensure high risk food is not stored in the cooler until it can maintain temperatures below 4C/40F
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Available chlorine test strips were expired. Ensure new test strip that can detect chlorine at 100ppm is obtained.
    • 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?
      • Pest control records are not being maintained. A copy of the AHS pest control checklist will be provided. Ensure records are completed at least once a month.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • - The Refill cooler in front, and the prep cooler in the back were measured at 7C-9C, dial was 7C. Temperatures were about 5C after about 30minutes. Operator was informed to move high risk food to another satisfactory cooler if temperature cannot be maintained less than 4C within the next 1 hour.Maintain coolers below 4C/40F, keep temperature records, and do not store high risk food in the cooler unless it is less than 4C/40F.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was no cleaning schedule. Ensure a cleaning schedule is developed and maintained.
  4. Initial Inspection

    0 infractions

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