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Hunterhorn Bakery

6692 4 Street NE Calgary AB T2K 6H1 · Food - General

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The cupboard holding syrup was made of unfinished wood. **Please have the surfaces finished to ensure they are smooth, impervious to moisture and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1.The walls around the stove.3.The floors below the food equipment, counters, shelves and other hard to reach areas in the kitchen.In addition to the cleaning please have the storage room decluttered and organized to allow for proper sanitation and pest monitoring activities.
  3. 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?
      • Mouse droppings were observed beside the hot water tank, below the storage drawers holding sugar and flour and other hard-to-reach areas. The recent pest control records indicated no new pest activity as of February 1, 2026.**Please have the droppings wet cleaned using bleach and PPE**Continue to monitor for pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The cupboard holding syrup was made of unfinished wood. **Please have the surfaces finished to ensure they are smooth, impervious to moisture and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1. Door, floor and shelves of the walk-in freezer.2.The walls around the stove.3.The floors below the food equipment, counters, shelves and other hard to reach areas in the kitchen.In addition to the cleaning please have the storage room decluttered and organized to allow for proper sanitation and pest monitoring activities.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk food items in the hot holding unit measured at 54 degrees C.**Please monitor the hot holding unit to ensure it can maintain adequate temperatures of 60 degrees C or above. Adjust/repair if required.-Food items were reheated during the 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?
      • Mouse droppings were observed beside the hot water tank, below the storage drawers holding sugar and flour and other hard-to-reach areas. The recent pest control records indicated no new pest activity as of February 1, 2026.**Please have the droppings wet cleaned using bleach and PPE**Continue to monitor for pest activity.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. Several missing light covers were observed in the back kitchen area.**Please have the covers replaced.2. The back kitchen area was not properly illuminated.**Please improve/upgrade the lighting in the kitchen to allow for proper sanitation activities and to prevent the contamination of food.3. The cupboard holding syrup was made of unfinished wood. **Please have the surfaces finished to ensure they are smooth, impervious to moisture and cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The following areas/items require cleaning:1. Door, floor and shelves of the walk-in freezer.2.The walls around the stove.3.The floors below the food equipment, counters, shelves and other hard to reach areas in the kitchen.In addition to the cleaning please have the storage room decluttered and organized to allow for proper sanitation and pest monitoring activities.
  5. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1)Bleach in the sanitizer bucket at the front and in the dispenser, bottles were measured below 100ppm.-A new bleach solution was prepared by the operator which was tested to be at 100 ppm.-Ensure that the bleach sanitizer solution is always maintained at 100 ppm.2) Cleaning cloths were placed on the counters.The operator removed the cleaning cloths.-Ensure that the cleaning cloths are placed in a sanitizing bucket.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food containers being stored on the floor in the walk-in freezer and other areas of the facility.- Ensure that the food is stored at least 6 inches above the ground.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Tapioca pearls were measured at 22 degrees C and were left at that temperature for more that 2 hours. Placed in the morning around 8 am and time of inspection around 11:30 am. The tapioca pearls were discarded.-Ensure that perishable food is placed either cold at 4 degrees Cor below or hot at 60 degrees C or higher.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink at the front was blocked by the cabinet. When asked by the inspector, the operator explained that the hand sink at back was more often used by the staff.-Please ensure that the hand sink is easily accessible for hand washing and not for any other use. Please remove the cabinet for enabling proper excess for hand washing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel rolls were empty in the paper towel dispenser at the hand sink at the back.-The operator placed in new paper towel roll.-Ensure that the hand wash sink is always supplied with hot, cold potable water, soap and single use paper towels.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1)Scoop stored inside the dried butter cream container.The scoop was removed.-Ensure that the scoop is stored in such a way that the handle do not come in contact with the food.2) The lid of the sugar container was broken.-Get a new lid/ container.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Mobile shelves and shelving units for cooling bread products.**PLEASE CLEAN THE AFOREMENTIONED AREAS.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Dust buildup under the cake cooler and other display coolers.2) The food storage racks were dirty.-Please clean the above-mentioned areas and overall cleaning required in the facility.3) Temperature written records were not available.-Ensure that the written temperature records are maintained and are available in the facility.
  6. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There were cleaning cloths stored on food-contact surfaces. The inspector informed the staff/operator that cleaning cloths must be fully submerged in a sanitizer bucket solution at all times after use. The cleaning cloths were stored in a sanitizer bucket solution afterwards.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Some areas of the facility required cleaning. The inspector informed the operator that all areas of the facility must be maintained in a clean and sanitary condition. The following areas must be cleaned:- Mobile shelves and shelving units for cooling bread products.**PLEASE CLEAN THE AFOREMENTIONED AREAS.