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Guy's Cafe & Bakery

6 - 201 Grande Boulevard Cochrane AB T4C 2G4 · Food - General

Official record from Alberta →

Inspection summary

Guy's Cafe & Bakery has been inspected 6 times by Alberta Health Services (Environmental Public Health) since February 16, 2024. The most recent inspection, on May 25, 2026, recorded 2 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 3 inspections with 8 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Cleaning and sanitizing.

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 May 6, 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?

  • 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 May 25, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 May 6, 2025. 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 once on December 9, 2024. 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 10 times across 4 separate inspections, most recently on April 20, 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?

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. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Foods stored in Prep Cooler A was measured at 9 degrees Celsius. Temperature logs were reviewed during the inspection. Operator moved the foods in the cooler into the walk-in cooler with storage temperature below 4 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler A is not able to keep food storage temperature at or below 4 degrees Celsius. Repair cooler.Update (May 25, 2026): Prep cooler A is still unable to keep food storage temperature at or below 4 degrees Celsius. Invoice from a repair technician was reviewed to confirm completed works on the cooler. Repair or replace to ensure that the food storage temperature is kept below 4 degrees Celsius. Do not store any perishable foods in the cooler until repaired/replaced.
  2. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Prep cooler A was measured at 10 degrees Celsius. Staff moved all food items prepared less than 2 hours before the inspection into the walk-in cooler. Keep all potentially hazardous foods either at or below 4 degrees Celsius, or at or above 60 degrees Celsius.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Prep cooler A is not able to keep food storage temperature at or below 4 degrees Celsius. Repair cooler.
  3. Monitoring Inspection

    4 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?
      • No records of temperature monitoring observed. Monitor food storage temperature in both hot and cold-holding units at least twice daily, and monitor dishwasher sanitizer concentration. Keep records available on site.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Light cover above the sandwich grills was broken-Please replace it. *One of the light covers above the prep area was partially falling off- it was not in a safe condition. Please fix it. *Hand sink wall at the prep area was not in a good repair. Please reseal the surface. *Faucet at the prep sink was not in good repair, interior surface was exposed and damaged. Please replace the faucet. *Paint chipping on the wall below the hand sanitizer/ soap dispenser. Please repaint the surface.*Hand sink at the front serving area/by the cappuccino machine was shifting and there was gap at the corner. Please repair/reseal the surface.Update (April 20, 2026): resurface damaged areas noted above. Either replace damaged light covers, or change light tubes to ensure that they are shatterproof. Operator may replace lighting with shatterproof models, or use sleeve guards to protect light tubes. Correction date has been extended.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no hot water at the hand sink the prep area. Please make sure it is repaired, and hot and cold running water is always available at hand sinks.Update (April 20, 2026): Hand sink located in the back of the prep area requires repair to ensure constant supply of hot water. Plumber visit scheduled for later this week.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The dipper well next to the espresso machine is not operational. Utensils stored in the dipper well were kept in standing water. Staff removed the utensils for dishwashing during the inspection. Wash all utensils after use.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some of the Quat sanitizer spray bottles sanitizer concentration was lower than 200ppm. Please make sure Quat sanitizer in spray bottles concentration are min. at 200ppm, and please make sure they are tested daily if they are not refilled daily.
    • 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?
      • Pest control records were not available onsite for the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • There was no hot water at the hand sink the prep area. Please make sure it is repaired, and hot and cold running water is always available at hand sinks.* Countertop in the front area where the coffee machine was not in good repair. Please make sure repairs are completed.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Light cover above the sandwich grills was broken-Please replace it. *One of the light covers above the prep area was partially falling off- it was not in a safe condition. Please fix it. *Hand sink wall at the prep area was not in a good repair. Please reseal the surface. *Faucet at the prep sink was not in good repair, interior surface was exposed and damaged. Please replace the faucet. *Paint chipping on the wall below the hand sanitizer/ soap dispenser. Please repaint the surface.*Hand sink at the front serving area/by the cappuccino machine was shifting and there was gap at the corner. Please repair/reseal the surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Ceiling fan above the sandwich grill area-Dust build up on the fanPlease make sure required cleanings are completed.
  5. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Some of the Quat sanitizer bottles solution concentrations were 0ppm. Corrected during the inspection. New solutions were filled up during the inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bucket with Quat solutions used for cleaning cloths were not labelled. Please make sure sanitizer buckets are labelled.
    • 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?
      • Pest control records were not available onsite for the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Light cover above the sandwich grills was broken-Please replace it. *One of the light covers above the prep area was partially falling off- it was not in a safe condition. Please fix it. * 2 of mat in the prep area were not in good repair. Please replace them. *Hand sink wall at the prep area was not in a good repair. Please reseal the surface. *Faucet at the prep sink was not in good repair, interior surface was exposed and damaged. Please replace the faucet. *Paint chipping on the wall below the hand sanitizer/ soap dispenser. Please repaint the surface.*Hand sink at the front serving area/by the cappuccino machine was shifting and there was gap at the corner. Please repair/reseal the surface.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Ceiling fan above the sandwich grill area-Dust build up on the fan*Food debris built up at the pastry table shelves. *Food debris on the wall behind the toast machine.Please make sure required cleanings are completed.
  6. Monitoring Inspection

    5 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • *Hot water at both of the hand sinks was turned off due to the plumbing issue. Operator was aware and waiting the piece to be replaced. Cold water was available for handwashing.
    • 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?
      • Pest control records were not available onsite for the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • **OUTSTANDING**1. Paint on the underside of the walk-in fan unit was flaking. **Plans in place to repair or replace unit.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • *Light cover above the sandwich grills was broken-Please replace it. *One of the light covers above the prep area was partially falling off- it was not in a safe condition. Please fix it. *Some of the floor surface in the kitchen where the prep area was separating, surface was peeling. Please repair it. *Hand sink wall at the prep area was not in a good repair. Please reseal the surface. *Paint chipping on the wall below the hand sanitizer/ soap dispenser. Please repaint the surface.*Hand sink at the front serving area/by the cappuccino machine was shipping and there was gap at the corner. Please reseal the surface. *At both of the hand sink, there was an issue regarding to plumbing which was causing hot water to be run at all times even when it turned off. So, operator turned off the hot water until the piece is replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning is required for the following areas;*Ceiling fan above the sandwich grill area-Dust build up on the fan*Ceiling surface above the front prep area. Dust built up on the ceiling surface.

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