Garden Bakery
1731 102 Street NW Edmonton AB T6N 0B1 · Food - General
9 inspections
- Risk Management Inspection
0 infractions
- Risk Management Inspection
1 infraction
- 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?
- A hole was noted below the hand sink.A hole was observed at the bottom of the exterior door. All holes must be sealed to prevent pest entry.
- 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?
- Risk Management Inspection
1 infraction
- 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?
- December 8, 2025: All mouse droppings have been cleaned, and no new droppings were observed. The manager has booked an appointment with the pest control company and is awaiting their service. A hole was noted below the hand sink. All holes must be sealed to prevent pest entry._____________________________________________Mice droppings were observed in several areas, including but not limited to the floor in front of the walk-in cooler, underneath the dishwashing sink, ice machine, the two coolers in the back of house (BOH), and around the janitor sink. A pest control professional must be consulted to implement appropriate control, as self-monitoring is not effective.No pest control records were available for review. Pest control monitoring must be conducted, with records maintained monthly and made available for review.A hole was observed at the bottom of the exterior door. Weatherstripping is required to seal the gap and prevent pest entry.
- 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?
- Risk Management Inspection
1 infraction
- 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?
- Mice droppings were observed in several areas, including but not limited to the floor in front of the walk-in cooler, underneath the dishwashing sink, ice machine, the two coolers in the back of house (BOH), and around the janitor sink. A pest control professional must be consulted to implement appropriate control, as self-monitoring is not effective.No pest control records were available for review. Pest control monitoring must be conducted, with records maintained monthly and made available for review.A hole was observed at the bottom of the exterior door. Weatherstripping is required to seal the gap and prevent pest entry.
- 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?
- Monitoring Inspection
9 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The sanitizer solution in the front service area was measured at 0 ppm chlorine. The solution was replaced to maintain a minimum concentration of 100 ppm chlorine.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Outstanding violationSeveral bags of food were stored directly on the floor in the back storage area. All food and food items must be kept at least 15 cm (6 in.) off the floor on racks, shelves, or pallets.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- There was no hand soap at the hand sink in the food prep area. The operator refilled the liquid soap during the inspection. Hand sinks must be supplied with liquid soap and paper towels at all times.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The paper towels at the food prep area sink were not in a dispenser. Paper towels must be stored in a dispenser to prevent contamination.
- 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 in several areas, including but not limited to the floor in front of the walk-in cooler, underneath the dishwashing sink, ice machine, the two coolers in the back of house (BOH), and around the janitor sink. A pest control professional must be consulted to implement appropriate control, as self-monitoring is not effective.No pest control records were available for review. Pest control monitoring must be conducted, with records maintained monthly and made available for review.A hole was observed at the bottom of the exterior door. Weatherstripping is required to seal the gap and prevent pest entry.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A buildup of mold-like substance was observed inside the ice machine. The machine must be thoroughly cleaned and sanitized.The food rack cover had an accumulation of dirt and food splashes and requires cleaning.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Nov 14, 2025:Cardboard-covered foil trays were still observed. Cardboard cannot be effectively cleaned and sanitized and must not be reused to cover food or store cakes.Jan 21, 2025: Damaged and dirty cardboard covered foil trays still noted. Discontinue re-using these to cover foods and store the cakes on as cardboard cannot be properly washed.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning is required in the following areas, including but not limited to the floor in front of the walk-in cooler, underneath the dishwashing sink, food prep table, ice machine, the two coolers in the BOH, and around the janitor sink and hand sink in the BOH.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning lists are not available.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
3 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bulk bags of flour/sugar etc. are being stored directly on the floor.- Stoe the foods up off the floor on crates/etc. or in pest proof containers
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Jan 21, 2025: Damaged and dirty cardboard covered foil trays still noted. Discontinue re-using these to cover foods and store the cakes on as cardboard cannot be properly washed.Jan 15, 2025:1. Metal trays in the baking area are visibly dirty with food particles. Trays must be washed before placing them back into storage.2. Damaged and dirty foil covered cake trays observed. Discard these items.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning lists are not available.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
5 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Used wiping cloths left on counters and no pre-made sanitizer solutions are present in the food handling areas.- Prepare the 100 ppm chlorine solutions and store the cloths in the solution in between uses.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 1. Metal trays in the baking area are visibly dirty with food particles. Trays must be washed before placing them back into storage.2. Damaged and dirty foil covered cake trays observed. Discard these items.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2025-01-15Scoop noted with handle in contact with the flour.Spoon stored inside a bowl of icing, handle in contact with the food.2024-02-22Below item was not yet corrected.___________________2024-02-16Scoops were stored in bulk dry goods bins when not in use. ACTION REQUIRED: Store scoops outside of the bins when not in use or obtain bins with an interior scoop holder.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. Many collapsed dirty cardboard boxes are noted by the back door. Remove these from the facility.2. Walls behind food prep counters throughout the kitchen require cleaning to remove dried food splashes.3. Many shelves are cluttered. Reorganize to aid in cleaning. Remove items that are no longer being used.
- 23. Is the facility maintained in a clean and sanitary condition?
- Written cleaning lists are not available.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 infractions
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- 2024-02-22Below item was not yet corrected.___________________2024-02-16Scoops were stored in bulk dry goods bins when not in use. ACTION REQUIRED: Store scoops outside of the bins when not in use or obtain bins with an interior scoop holder.
- 23. Is the facility maintained in a clean and sanitary condition?
- 2024-02-22Management has started to conduct deep clean & re-organization. Please continue with efforts._________________2024-02-16Facility had an abundance of equipment/supplies and poor flow. ACTION REQUIRED: remove any equipment that is not needed. Simplify menu to reduce equipment required. Note: written cleaning schedule was not observed.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
5 infractions
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
- Facility has started selling BBQ pork buns & wiener buns. Management stated that the facility is using time as a public health control but they are not following the requirements of the program: facility did not have a time label or method for monitoring time held at room temperature, there was no documentation, and there was no sign to inform the customer that the product was intended for immediate consumption. Upon file review, it was determined that the facility has not formally applied for time as a public health control for this location. ACTION REQUIRED: discontinue using time as a public health control until a new application is received & requirements are reviewed. RESOURCES: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-time-as-a-public-health-control-application.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-time-public-health-control-info-bulletin.pdf
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1) The walk-in cooler was maintaining temperature at 11C (internal temperature of a bun measured with a probe thermometer). CDI: discarded high-risk foods (sticky rice & dumplings). Several cakes & bowls of icing were stored in the walk-in cooler. Facility management noted that the cakes were prepared using a buttercream icing. Discussed that no high-risk foods should be stored in this cooler until repaired. ACTION REQUIRED: repair the walk-in cooler. Ensure it is maintaining temperature at or below 4C. Consider keeping temperature logs for coolers & hot holding equipment.2) Tapioca pearls were being held at room temperature (~22C). Staff were not monitoring the time the pearls were held at room temperature. ACTION REQUIRED: after cooking, you may cool the pearls at room temperature for a maximum of 2 hours - this must be monitored with a digital timer or time stamp. After 2 hours, move the pearls to the cooler. Alternatively, the facility may apply for time as a public health control OR hold the pearls at or above 60C. 3) The hot holding cabinet was at 55C. A note was posted on the cabinet stating the temperature must be set to 130-132F (54-55C). ACTION REQUIRED: all high-risk foods must be hot held at a temperature at or above 60C. 4) The probe thermometer was not functional (out of batteries). ACTION REQUIRED: replace probe thermometer batteries or purchase a new one.
- 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 not posted on public display.ACTION REQUIRED: post food handling permit on public display.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Scoops were stored in bulk dry goods bins when not in use. ACTION REQUIRED: Store scoops outside of the bins when not in use or obtain bins with an interior scoop holder.
- 23. Is the facility maintained in a clean and sanitary condition?
- Facility had an abundance of equipment/supplies and poor flow. ACTION REQUIRED: remove any equipment that is not needed. Simplify menu to reduce equipment required. Note: written cleaning schedule was not observed.
- 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?