Skip to content
Loading map…

Grandma Lee's Bakery and Eating Place

5103 50 Avenue Wetaskiwin AB T9A 0S5 · Food - General

Official record from Alberta →

Inspection summary

Grandma Lee's Bakery and Eating Place has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on February 26, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 December 8, 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 2 times across 2 separate inspections, most recently on December 8, 2025. 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 2 times across 2 separate inspections, most recently on December 8, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on December 8, 2025. For example: 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?

  • 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 once on December 8, 2025. 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?

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.

6 inspections

  1. Demand Inspection

    0 infractions

  2. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning cloths were found placed directly on the countertop.Ensure all cleaning cloths are stored in a sanitizing solution when not in use to prevent contamination of food contact surfaces.Corrected during inspection
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Habco fridge required a thermometer. Corrected during inspection.
    • 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?
      • Operator self-monitors. Up-to-date pest control records were not available on site; The most recent record was from September 2025. An AHS pest control checklist has been provided to the operator via email.Please ensure this checklist is completed monthly and kept on site for review.
    • 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?
      • A valid permit was not displayed at this facility. When asked, owner confirmed that she has renewed the permit and recently received mail, currently has it in her house.Owner stated they will remind the owner to bring a copy of the permit and display it onsite.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Different cardboards are positioned on the shelves, collecting food debris on them.Eliminate all the cardboard from the food prep zone, shelving, and storage space.Make sure that all surfaces are kept and made from materials that are smooth, easy to clean, and non-porous
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Metal shavings were observed at the tip of can opener, which could potentially physically contaminate food during subsequent usage.Can opener be cleaned and sanitized after use.Corrected during inspection.
  3. 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?
      • It was noted that the weather stripping on the back door was damaged.The weather stripping needs to be changed to avoid pest invasions.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Five various cleaning cloths were left on the counter. Please make sure that wet wiping cloths are kept in a sanitizing solution of appropriate strength when not in use. Rectified during inspection by soaking in a pre-prepared 100 ppm bleach and water mixture.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the front section, it was noted that the pie, milk, and jello (a total of 4 items) were primarily placed on ice, with an internal temperature recorded at 9 degrees Celsius.PHI instructed operator to properly immerse the container in ice to ensure the temperature remains at or below 4 degrees Celsius. As the buffet lunch period was approaching its end, the operator moved all the documented items to the walk-in cooler and ensured that it would be implemented starting from the buffet tomorrow.
    • 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?
      • It was noted that the weather stripping on the back door was damaged.The weather stripping needs to be changed to avoid pest invasions.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website