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Kerri's Cafe and Bakery Inc.

10508 100 Avenue Westlock AB T7P 2J9 · Food - General

Official record from Alberta →

Inspection summary

Kerri's Cafe and Bakery Inc. has been inspected 10 times by Alberta Health Services (Environmental Public Health) since May 8, 2024. The most recent inspection, on September 22, 2026, found no infractions.

6 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

The last 2 inspections in a row found no infractions. 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.

  • 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 3 times across 3 separate inspections, most recently on June 19, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 November 26, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 2 times across 2 separate inspections, most recently on June 19, 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?

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.

10 inspections

  1. Monitoring Inspection

    0 infractions

  2. Monitoring Inspection

    0 infractions

  3. Monitoring 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)?
      • The high temperature type of dishwasher in the basement kitchen was not hooked up with detergent during inspection and some baskets of utensils which were already washed in this dishwasher were left on the counter. A bottle of detergent was hooked up with the dishwasher during inspection and the final rinse temperature detected at dish level was ok. Ensure that levels of chemicals hooked up with the dishwasher be checked on a regular basis. The washed utensils without using detergent in the dishwasher must be re-washed and sanitized again.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The small cooler used to store coffee cream was maintained at 8C during inspection and the temperature did not go down during inspection. The temperature of this cooler should be lowered down. Ensure that high risk foods be kept refrigerated at 4C or below 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?
      • Walls in the basement kitchen need to be properly sealed off to prevent potential contamination of the foods and to ease the cleaning as well.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The front cake display cooler was kept at 8C when it was set at 4C. Gaps were observed around the seals of the door. When the cooler was set at 2C, the temperature did go down to 4C or 5C. Gaps should be properly sealed off and this cooler must be closely monitored. Ensure that high risk foods be kept refrigerated at 4C or below at all times.
  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No chlorine residual was obtained from the bleach solution spray bottle. Attempted to teach the on site staff how to prepare a 100ppm bleach solution but no success. The inspector re-prepared a 100ppm bleach solution on site for the facility and showed other staff that correct concentration was obtained.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The foods being stored on the top of the stainless steel cooler at the front of the main floor kitchen were kept at 10C. The bottom cooling cabinets were kept at 8C. After the doors were kept closed for 15 minutes, the temperatures remained the same. One staff was required to transfer all the high risk foods to another cooling unit which was maintained below 4C during inspection since she reported that all the foods being stored in there were not longer than 2 hours. Ensure that high risk foods be kept refrigerated at 4C or below at all times.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The two refrigerators and the dishwasher in the basement kitchen were observed dirty. Cleaning must be carried out at the above noted areas on a regular basis.

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