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La Bosco Bakery & Cafe

10413 79 Avenue NW Edmonton AB T6E 1R7 · Food - General

Official record from Alberta →

Inspection summary

La Bosco Bakery & Cafe has been inspected 6 times by Alberta Health Services (Environmental Public Health) since March 21, 2024. The most recent inspection, on February 3, 2026, found no infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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 7 times across 2 separate inspections, most recently on March 17, 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 5 times across 3 separate inspections, most recently on January 28, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-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 March 26, 2024. 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 once on March 21, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on March 21, 2024. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

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

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility uses chlorine (bleach), QUATS, and hydrogen peroxide as the sanitizer. All of these are acceptable sanitizers.However, appropriate test strips were not available, and staff were not able to find them.Correction:-Education provided on different sanitizers being used in the facility: chlorine (bleach), QUATS (Ecolab), and hydrogen peroxide (Ecolab).-Demonstrated use of chlorine and QUATS test strips.-Ensure that chlorine, QUATS, and hydrogen peroxide test strips are available.
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple wet/used cleaning cloths observed on food contact surfaces when not in immediate use. Used cleaning cloths must be stored in an approved sanitizer solution bucket, or must be used once and removed for laundering.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Gravy and potatoes were cooling with the lids on. Ensure cooked foods that are cooling at room temperature are cooled with the lids off (to speed up cooling) and are put into the cooler within 2h of cooking.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Potentially hazardous foods (pizza croissant and ham & cheese croissant) were stored at room temperature in the front display case without any time control.The following options/requirements were discussed with the owner:1. Hold at room temperature for 2 hours, then discard. A record of the time logs must be kept for viewing, and items must be labelled with their appropriate discarding times.2. Keep in the cooler at 4C or less.3. Facility can apply for Time as a Public Health Control (TPHC), and submit product to be lab tested and approved by EPH to be held at 4 hours before being discarded.4. Prove shelf stability (pH and/or water activity) of all potentially hazardous foods via a third-party accredited laboratory.
  4. Risk Management Inspection

    0 infractions

  5. 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?
      • Sink next to dishwasher is leaking and needs repair.
  6. Monitoring Inspection

    11 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw meat stored above cooked foods/produce in two different coolers. Corrected onsite. Always store raw meat below ready to eat foods and produce.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Multiple cases of eggs were out at room temperature (20-24C). Eggs were moved into coolers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2 prep coolers in the kitchen are missing thermometers.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked bacon and potatoes were out on shelving racks at 17C. Ensure foods are cooled quickly and moved into the cooler once they reach 20-25C. All trays were moved into the cooler during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pizza's and cheese croissants were stored on display at room temperature. The food measured at around 28C as it was mostly cooled down to room temperature. High risk products containing dairy products require refrigeration. These were all moved into the display cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Chopped vegetables and spring mix were stored in inserts on top of ice packs, which only keeps the bottom of the food cold. The above foods measured anywhere from 13-17C. Discussed making ice baths with loose ice instead. The ice in the ice bath should be level with the amount of food in the inserts to ensure all sides of the inserts are kept below 4C.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Dishwasher measured 0 ppm chlorine at final rinse.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and QUAT test strips required.Chlorine test strips for dishwasher (100 ppm required) and QUAT test strips for surface sanitizer (200 ppm required).
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Dishwasher isn't being tested daily with test strips to ensure it is working properly to sanitize dishes.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • Food permit posted is expired.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Sink next to dishwasher appears to be leaking onto the grease trap. The leak has led to a layer of gunk on the grease trap. Repair the leak and clean the grease trap exterior.

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