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Foster's Bakery

532 Poplar Road SW Calgary AB T3C 3W1 · Food - General

Official record from Alberta →

Inspection summary

Foster's Bakery has been inspected 2 times by Alberta Health Services (Environmental Public Health) since June 6, 2025. The most recent inspection, on June 24, 2025, recorded 3 infractions.

None of the 2 inspections on record were free of infractions. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 2 times across 2 separate inspections, most recently on June 24, 2025. 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?

  • 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 once on June 6, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 3 times across 2 separate inspections, most recently on June 24, 2025. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 2 times across 2 separate inspections, most recently on June 24, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on June 6, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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.

2 inspections

  1. Risk Management Inspection

    3 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?
      • Gap along the front screen door. Fix the Gap.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Stains build-up on the prep table in the deep fryer room. 2) Black stains along the main preparation table edges. 3) Scale weights were covered with paper and tape that can't be cleaned and sanitized.1 to 3) Address these issues.New stainless-steel tables and weights were ordered.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust build-up on the pipes and behind and on top of equipment. Mochi on the ceiling above the packing table.Clean these areas.
  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Cork wooden panels were used for holding dough. Cork is absorbent and can't be washed and sanitized. Missing cork along the edges.Use food grade material for food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwashes were not sanitized after rinsing.Follow the 3-step manual dishwashing. 1) Wash with soap and warm water. 2) Rinse with warm water3) Sanitize with 100ppm chlorine by submerging the dishes completely in the sanitizer for 2 minutes and then 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?
      • Gap along the front screen door. Fix the Gap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) Deep fryer room floor was missing tiles. Fix the floor.2) Water damaged noted ceiling above the stove. Fix the ceiling.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Stains build-up on the coolers, freezer and other equipment handle areas. 2) Stains build-up on the prep table in the deep fryer room. 3) Black stains along the main preparation table edges. 4) Scale weights were covered with paper and tape that can't be cleaned and sanitized.5) Plastic bags were re-used to cover food.6) Heavy stains build-up on the 2-compartment sink wells. 1 to 6) Address these issues.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Stains build-up on the ceiling above the stove. 2) Dust build-up on the pipes and behind equipment.1 to 2) Clean these areas. 3) Personal items and tools were stored with food.Organize and provide a separate space to store personal items and tools.4) No temperature charts for coolers and freezersNo cleaning schedule was available. Check and record coolers and freezers temperatures and food surface sanitizer daily.Provide a cleaning schedule.
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