Jaminah's Bakery & Retail Store
4441 50 Avenue St. Paul AB T0A 3A3 · Food - General
Inspection summary
Jaminah's Bakery & Retail Store has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 5, 2024. The most recent inspection, on October 7, 2026, recorded 4 infractions.
4 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.
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.
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 on October 7, 2026. For example:
Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
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 once on October 7, 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?
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 October 7, 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.
5 inspections
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Wet cleaning cloth was observed stored on the kitchen counter.All cleaning cloths and sponges must be maintained in an approved sanitizing solution between uses to prevent contamination.The owner was informed about it during the inspection and immediately prepared a sanitizing solution and placed the cloths in it for proper storage.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Chlorine test strips for verifying sanitizer concentration were not available on site.Suitable test strips must be available and used regularly to verify that sanitizing solutions are maintained at the required concentration to ensure effective sanitation.The owner was informed of the requirement and advised to obtain the appropriate test strips for the sanitizer in use and monitor sanitizer concentrations routinely.
- 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 on site at the time of inspection.Current pest control records must be maintained on site and readily available for review to demonstrate ongoing pest monitoring and control measures.The owner was informed of the requirement and advised to keep up-to-date pest control documentation on site and available for inspection at all times.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The kitchen exhaust ventilation system is overdue for cleaning and maintenance since January 2026.The exhaust system must be cleaned and maintained on a regular basis to ensure it operates effectively and to minimize the risk of grease accumulation and potential fire hazards.The owner was advised to arrange for cleaning and maintenance of the exhaust system and to maintain service records on site for review.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Initial Inspection
0 infractions
- Initial Inspection
0 infractions