Skip to content
Loading map…

J's Bakery Cafe

10017 100 Avenue La Crete AB T0H 2H0 · Food - General

Official record from Alberta →

Inspection summary

J's Bakery Cafe has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on August 12, 2025, found no infractions.

2 of 6 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 3 times across 3 separate inspections, most recently on December 8, 2023. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 July 30, 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 once on November 23, 2023. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 July 30, 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?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 3 times across 2 separate inspections, most recently on November 23, 2023. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

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

    0 infractions

  2. Monitoring Inspection

    2 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?
      • No monthly pest control record sheet seen at the time of inspection.Screen leading into the kitchen is damaged.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Roof where the exhaust fan in the kitchen is needs to be cleaned.
  3. Risk Management Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Facility is waiting a new dishwasher to be installed on Dec. 9, 2023.Observed operator washing dishes by using manual two-compartment sinks method: wash/rinse at first sink (tub), sanitize at the other sink (tub). Bleach water sanitizer measured at rinse tub 100 ppm at the time of inspection (minimum: 100 ppm Chlorine sanitizer). According to Kitchen Manager, Betty Doerksen, a new High-temp mechanical dishwasher purchased, and a technician will come and install it over the weekend on December 9, 2023. Operator has purchased a Waterproof thermometer (Taylor brand) to check dishes after rinse cycle. Ensure it is at least 71 C on dishes. On dial at least 82 C (180 F) for at least 10 seconds.Submit photos once a new mechanical High-temp dish washer has been installed. Put your waterproof thermometer through a dishwashing cycle and take a photo of the maximum temperature on the thermometer once it has finished the full cycle. Submit both photos to undersigned PHI.Previous Inspection Report dated November 23, 2023: **High temperature dishwasher measured 60C after three rinse cycles. Dishwasher needs to be maintained at 71C at the rinse cycle (plate level). Dishwasher cannot be used until it reaches proper temperature. Facility must utilize two sink method for dishwashing. Discussed purchasing a waterproof thermometer to monitor dishwasher's temperature.
  5. Risk Management Inspection

    5 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed dishwashing staff change the garbage bag and then open dishwasher after cycle was completed (clean dishes) without completing handwashing. Discussed with staff that they are to be practicing good hand hygiene. Discussed with staff that hands must be washed after handling the garbage and before removing clean dishes from the dishwaser.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Raw hamburger meat was sitting out at room temperature since 8 am. Staff discarded product at time of inspection. Discussed that product may feel cold on outside, food could be warm on inside and bacterial growth present. Discussed proper methods to thaw food.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher measured 60C after three rinse cycles. Dishwasher needs to be maintained at 71C at the rinse cycle (plate level). Dishwasher cannot be used until it reaches proper temperature. Facility must utilize two sink method for dishwashing. Discussed purchasing a waterproof thermometer to monitor dishwashers' temperature.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Management has received their food safety certificate. However, additional staff members are required to obtain their food safety certificate. A list of an approved food safety courses will be provided with this inspection report.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The can opener felt greasy to touch. Please clean and sanitize more frequently.
  6. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Measuring cups and scoops were found being stored in dry storage ingredients. Raw hamburgers sitting on trays were stored on top of fry packs in the freezer. Discussed storing raw product on the bottom, in closed containers to prevent cross contamination. An opened can of corn was being stored in the cooler. Ensure all food is transferred to a food grade container once opened.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • High temperature dishwasher measured 66.5C after two rinse cycles. Discussed purchasing a waterproof thermometer to monitor dishwashers' temperature. Dishwasher needs to be maintained at 71C at the rinse cycle. Operator will manually adjust temperature. Dishwasher cannot be used until it reaches proper temperature. Facility must utilize two sink method for dishwashing.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The can opener felt greasy to touch. Please clean and sanitize more frequently.

Nearby inspected facilities

Own this business? Add a badge to your website