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Kashew Bakery

2202 Centre Street N Calgary AB T2E 2T5 · Food - General

Official record from Alberta →

Inspection summary

Kashew Bakery has been inspected 4 times by Alberta Health Services (Environmental Public Health) since August 21, 2024. The most recent inspection, on October 5, 2026, recorded 1 infraction.

2 of 4 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing.

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 once on January 21, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on October 5, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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 once on January 21, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The exterior of several of the bulk containers were heavily soiled with food debris. Ensure the food containers are regularly cleaned and sanitized to remove food debris and grime.
  2. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. A quat sanitizer spray bottle on the back prep table was measured at a concentration exceeding 500 ppm). Operator indicated the solution was gotten from Lina's quat sanitizer dispenser.- Dilute/adjust the concentrated solution to the required and food safe level of 200 ppm.2. The Quat test strip onsite was expired and no replacement available at the time of inspection. - Discard the expired test strip and get unexpired replacement.Ensure unexpired test strip is available onsite to verify concentration of the sanitizing solution.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Food items such as almond flour, canola oil were observed to be placed directly on the floor in the hallway dry storage area.- Please ensure all foods/boxes of foods are stored at least 6 inches off the floor.2. Bin lids for various bulk food items in the gluten-free prep area were observed to be broken and not in good condition.- Replace broken lids and ensure they are in clean, sanitary conditions at all times.3. Scoops were noted to be stored inside different flour containers in the facility.-Ensure that the scoops are stored in such a manner that the handles do not come in contact with food.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    0 infractions

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