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French 50 Bakery

10 Elma Street W Okotoks AB T1S 1J7 · Food - General

Official record from Alberta →

Inspection summary

French 50 Bakery has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 20, 2023. The most recent inspection, on January 20, 2026, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

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 once on December 4, 2024. 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 December 20, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 4, 2024. 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.

3 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The quat sanitizer measured in the sanitizer spray bottles at the handwashing sink in the main kitchen measured 400-500ppm. Manufacturer's instructions for the quat sanitizer indicated that the solution was to be mixed and used at 200ppm.- Bottles were replaced with 200ppm quat during the inspection.-
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) Bread samples were being displayed in front of customers at the front retail counter without a cover. - Staff placed a cover over the samples and placed toothpicks beside the samples during the inspection.2) Customer utensils such as spoons, forks, and knives were being stored with mouthed ends facing up at the front retail counter.- Mouthed ends should face down to mitigate cross contamination of mouthed ends with unsanitary hands. Corrected during inspection.
  3. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • One of the bulk food containers used for food storage in the bakery side have a significant crack through it, making it difficult to clean as needed. Repair or replace lid.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Containers of cheese were observed being stored at room temperature.Cheese was moved into fridge during inspection. Ensure that any foods considered to be high-risk, such as meat-containing pastries, are kept under temperature controls (60C or higher, or 4C or lower). Alternatively, provide a procedure which would allow the tracking of the time these products would spend at ambient temperature prior to disposal after 2 hours.

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