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JK Bakery Bakery Cafe

121 - 1000 7 Avenue Canmore AB T1W 2S9 · Food - General

Official record from Alberta →

Inspection summary

JK Bakery Bakery Cafe has been inspected 4 times by Alberta Health Services (Environmental Public Health) since September 3, 2024. The most recent inspection, on March 13, 2026, recorded 1 infraction.

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

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.

  • 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 March 10, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 March 10, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on September 3, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 September 3, 2024. 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 3 times across 3 separate inspections, most recently on March 13, 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.

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 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) Wooden shelf in the back by the ice machine is chipping, exposing raw wood. - Please repair/replace the shelf so it is smooth, non-porous, and easily cleanable.2) Some of the shelves/cupboards in the service area are chipping or damaged. - Please repair any damaged shelves/cupboards.
  2. Monitoring Inspection

    3 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • QUAT sanitizer bottle was unlabeled. Label was added during the inspection. - Please continue to ensure all chemicals used are appropriately labelled.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher chlorine concentration was 0ppm. Manual sanitizing was able to be set up in a sink basin. - Please ensure all dishes are sanitized manually by submersion in a 100ppm chlorine solution until the dishwasher can sanitize at 100 ppm chlorine.
    • 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) Wooden shelf in the back by the ice machine is chipping, exposing raw wood. - Please repair/replace the shelf so it is smooth, non-porous, and easily cleanable.2) Some of the shelves/cupboards in the service area are chipping or damaged. - Please repair any damaged shelves/cupboards.
  3. Risk Management Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Foodhandlers were not turning off the tap with paper towel after handwashing. Corrected during inspection.A foodhandler was wearing several rings and bracelets. Were removed during inspection.
  4. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer bottle was unlabeled. - Please ensure that all chemicals used are labelled.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functioning probe thermometer could be located onsite. - Please ensure that there is a working probe thermometer onsite to test internal temperatures of foods.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No thermometer with a max/min function could be located onsite to test the dishwasher. - Please ensure that there is a thermometer onsite that can be put into the dishwasher to test the water temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • There were initially some items (utensils, labels) in the hand sinks. - Items were removed, please ensure these sinks are always accessible for hand washing.
    • 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?
      • 1) Small gap in the back door weatherstripping. - Repair the gap, ensure the facility is free from pest entry. 2) No pest control records could be located onsite. - Please provide PHI with most recent pest control report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The tape on the line cooler lid is peeling and catching debris. - Remove the tape, ensure all surfaces are clean and sanitary.

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