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Glamorgan Bakery

19 - 3919 Richmond Road SW Calgary AB T3E 4P2 · Food - General

Official record from Alberta →

Inspection summary

Glamorgan Bakery has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 13, 2024. The most recent inspection, on July 9, 2026, recorded 3 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 7 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 3 times across 3 separate inspections, most recently on July 9, 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?

  • 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 across 2 separate inspections, most recently on June 10, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on April 9, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 9 times across 4 separate inspections, most recently on July 9, 2026. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary 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 2 times on February 13, 2024. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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. 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?
      • **July 09, 2026 - Progress has been made to reduce the infestation. Pest control reports indicate that mice are not being routinely caught, and dropping have been cleaned up in the identified area.**Mouse droppings were found underneath the shelving in a back dry storage area. While no mice were observed, upon reviewing the last few months' worth of pest control reports, it appears that mice are being consistently caught indicating that an infestation has established itself.REQUIREMENT: Work with a licensed pest control operator to take any and all necessary actions to eliminate the infestation. Ensure that any dead mice, nesting material, and droppings are soaked with a disinfectant or household bleach solution (1.5 cups of bleach per gallon of water or 1 part bleach to 10 parts water) before wiping/cleaning. Determine pest hiding or entry points inside the establishment and seal them appropriately. Remove all food debris on the ground routinely and thoroughly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor surface in back area is worn and damaged.Floor worn and damaged beside handsink in one area.Baseboard missing in some areas.Floors must be smooth, easy to clean and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Small amounts foods and food debris have been found on the ground in areas throughout the facility, especially in the hard-to-reach areas.REQUIREMENT: Go through the facility and begin systematically cleaning any hard-to-reach areas of food debris. Ensure this is done both routinely and thoroughly to prevent pests from eating them.
  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer solutions were not being maintained at 100 ppm. This concern was corrected during the inspection. Staff members were educated on how to mix a solution of 100 ppm bleach water.
    • 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 found underneath the shelving in a back dry storage area. While no mice were observed, upon reviewing the last few months' worth of pest control reports, it appears that mice are being consistently caught indicating that an infestation has established itself.REQUIREMENT: Work with a licensed pest control operator to take any and all necessary actions to eliminate the infestation. Ensure that any dead mice, nesting material, and droppings are soaked with a disinfectant or household bleach solution (1.5 cups of bleach per gallon of water or 1 part bleach to 10 parts water) before wiping/cleaning. Determine pest hiding or entry points inside the establishment and seal them appropriately. Remove all food debris on the ground routinely and thoroughly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor surface in back area is worn and damaged.Floor worn and damaged beside handsink in one area.Baseboard missing in some areas.Floors must be smooth, easy to clean and in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Small amounts foods and food debris have been found on the ground in areas throughout the facility, especially in the hard-to-reach areas.REQUIREMENT: Go through the facility and begin systematically cleaning any hard-to-reach areas of food debris. Ensure this is done both routinely and thoroughly to prevent pests from eating them.
  3. Monitoring Inspection

    4 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle in back area was not labelled.Ensure spray bottles are labelled to indicate their contents.
    • 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 present at the bottom of the back receiving door.Fix or replace weather stripping to ensure no gap is present and no outside light can be seen through at the bottom.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Paint chipping off shelves in various areas throughout facility.Edges of some lower shelves are unfinishedShelves must be smooth, non-absorbent to moisture and easily cleanable.Refinish shelves (paint) and or replace with suitable materials and repair shelf edges.Edges of shelves must also be smooth and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor surface in back area is worn and damaged.Floor worn and damaged beside handsink in one area.Baseboard missing in some areas.Floors must be smooth, easy to clean and in good repair.
  4. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Sanitizer bucket was measured at 500 ppm.2. Sanitizer spray bottle was measured at 1000 ppm.3. Wet cleaning cloths were stored on the counter.Fresh sanitizer bucket and spray bottle were prepared at 100 ppm and cleaning cloths were kept in the sanitizer bucket.
    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Staff did not remove their gloves and wash their hands after removing dirt from the footwear before commencing work.Staff was notified to perform handwashing and educated on the importance of handwashing.Staff promptly washed their hands and changed their gloves.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Water bottles were stored on the food preparation counter.2. Winter jacket and opened leftover pop were kept on the back counter at the bakery section.Ensure materials not associated with food are stored in a separate location.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bucket was not labelled to identify its content.Sanitizer bucket was promptly labelled.Ensure chemical containers are labelled to identify their contents.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:There was a hole at the front retail area ceiling air vent.Close the hole to prevent the entry of pest.Previous violation:There was a hole in the ceiling above the cake decorating area.**Fix the ceiling.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:Wood/paint chipping off from the shelves at the back storage rooms.Resurface or paint the shelves.Surfaces must be smooth, non-absorbent to moisture and easily cleanable.Previous violation:Chippings and cracks on the wood surfaces noted on the wooden shelving that is used throughout the food prep area exposing raw wood.**Please repaint/refinish wood to ensure shelves are smooth and cleanable.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Recurring violations:1) There was accumulation of flour on the knives held on the knife holder beside the dough flattener machine.2) Grease build-up was noted on the walk-in cooler and freezer door handles at the back kitchen.Previous violations:1) The cover for the holes noted in the walk-in cooler ceiling and paint was coming apart. **Please repair2) Front cake display cooler shelves were repaired with clear tape.**Please remove tape and repair shelf3) There was build-up of dough debris on the floor of the walk-in cooler.**Please clean 4) There was build-up of debris under the shelves in the walk-in freezer.**Please clean 5) Grease build-up was noted on the handles and doors of some coolers and freezer in the food prep area.**Please clean6) A can opener was stored directly on the floor under the food prep countertop.**Please wash and sanitize the food equipment and store food equipment in a clean and sanitary manner.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Scoops handles were in direct contact with the bulk food.Ensure the handles of the scoops are stored upright and the handles are not in direct contact with the bulk food. Ensure the scoops are washed at the end of the day. 2. There was flour build up on the knives held on the knife holder.Relocate the knife holder.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Walk-in cooler door handle was accumulated with food debris.2. Kitchen floors were accumulated with food debris.Ensure the indicated areas are clean, sanitized and maintained in a sanitary condition at all time.

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