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Lakeview Bakery

202 - 6449 Crowchild Trail SW Calgary AB T3E 5R7 · Food - General

Official record from Alberta →

Inspection summary

Lakeview Bakery has been inspected 4 times by Alberta Health Services (Environmental Public Health) since April 18, 2024. The most recent inspection, on April 15, 2026, recorded 6 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 2 times across 2 separate inspections, most recently on May 21, 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?

  • 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 April 15, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on April 18, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 12 times across 4 separate inspections, most recently on April 15, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 11 times across 4 separate inspections, most recently on April 15, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bleach sanitizer bottle was tested and determined to have an undetectable concentration of sanitizer. Staff indicated that the solutions are prepared on a weekly basis.A new solution of 100 ppm bleach was made and tested using the facilities available test strips.REQUIREMENT: Maintain bleach sanitizer at 100 ppm. Use the testing strips to confirm the concentration of the solution and replace the solution more frequently.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **April 15, 2026** - Issue remains ongoing.Several bags of bulk ingredients were left open. REQUIREMENT: Ensure all foods are properly covered with pest proof containers
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **April 15, 2026** - Issue remains ongoing.Mildew growth on the side and gasket of the proofer.REQUIREMENT: Clean and sanitize the area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • **April 15, 2026** - All Issue remains ongoing.1) Bulk food bin covers were dirty.2) The food racks had debris build-up.3) Build up under cooler door handlesREQUIREMENT: Clean and sanitize the bulk food bins.Pressure-wash and clean the food racks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The walk-in cooler had mould growing on the ceiling.REQUIREMENT: Thoroughly clean the walk-in cooler and ensure it's cleaned both routinely and thoroughly.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • **April 15, 2026** - Issue remains ongoing.Cleaning required under shelving units and countersREQUIREMENT: Clean and sanitize the area.
  2. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several bags of bulk ingredients were left open. Ensure all foods are properly covered with pest proof containers
    • 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) The concrete floor of proofer was unfinished. Finish the floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Mildew growth on the side and gasket of the proofer
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) Bulk food bin covers were dirty.2) The food racks had debris build-up.3) Build up under cooler door handlesClean and sanitize the bulk food bins.Pressure-wash and clean the food racks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Cleaning required under shelving units and counters2) Dust accumulation on ceiling tiles above prep stations
  3. Demand Inspection

    8 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?
      • There was a gap along the bottom perimeter of the back exterior door located by the women's staff washroom.Seal the gap to prevent the entry of pest.
    • 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) The concrete floor of proofer was unfinished. Finish the floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Recurring violation:4) Paint was peeling from the walls of the walk-in cooler.Repair walls to a smooth and washable finish.Previous violations:1) Ceiling tiles were missing in the production area near the men's staff washroom and above the drain board of the dishwashing sink.Install ceiling tiles that are smooth and washable.2) Ceiling tiles in the women's staff washroom were water damaged. Remove the source of moisture and replace the water damaged ceiling tiles.3) The caulking behind the dishwashing sink was moudly and in a state of disrepair.Replace caulking.4) Paint was peeling from the walls of the walk-in cooler.Repair walls to a smooth and washable finish.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The handwashing sink beside the 3-compartment was draining slowly.Repair the plumbing system.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Oven mitts were unclean.Clean or replace oven mitts.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the cutting board at the food prep area.Resurface or replace the cutting board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Bulk food bins covers were dirty.2. The food racks had debris build-up.Clean and sanitize the bulk food bins.Pressure-wash and clean the food racks.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Recurring violation:4) Oven mitts were dirty.Clean the oven mitts.Previous violations:1) Food debris had built-up in corners behind the bulk bins.Clean the floor including the hard-to-reach areas.2) The handwashing sink beside the 3-compartment sink was dirty.Clean and sanitize the handwashing sink.Replace the handwashing sink caulking.3) The fan adjacent the office had dust and grime build-up.Clean the fan.4) Oven mitts were dirty.Clean the oven mitts.
  4. Monitoring Inspection

    12 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Strawberry and fondant containers were stored on the floor at the food prep area.All food and food items must be maintained at a minimum of 15 cm (6 in.) off the floor on racks, shelves or pallets.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Garbage bag was used to cover the flour mixer.Use food-grade bag.
    • 09. Are chemicals stored and handled in a safe manner?
      • A spray bottle was not labelled to identify it content.The spray bottle was adequately labelled to identify its content.
    • 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?
      • There was a gap along the bottom perimeter of the back exterior door located by the women's staff washroom.Seal the gap to prevent the entry of pest.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The handwashing sink beside the 3-compartment was draining slowly.Repair the plumbing system.
    • 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) The concrete floor of proofer was unfinished. Finish the floor so that it is smooth, non-absorbent to moisture and easy to clean.
    • 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) Ceiling tiles were missing in the production area near the men's staff washroom and above the drain board of the dishwashing sink.Install ceiling tiles that are smooth and washable.2) Ceiling tiles in the women's staff washroom were water damaged. Remove the source of moisture and replace the water damaged ceiling tiles.3) The caulking behind the dishwashing sink was moudly and in a state of disrepair.Replace caulking.4) Paint was peeling from the walls of the walk-in cooler.Repair walls to a smooth and washable finish.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Deep grooves were noted on the cutting board at the food prep area.Resurface or replace the cutting board.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Bulk food bins covers were dirty.2. The food racks had debris build-up.Clean and sanitize the bulk food bins.Pressure-wash and clean the food racks.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Clean piping bags and knives were stored on the backsplash behind the spray arm.Air dry food equipment and utensils in a clean and sanitary manner away from the splash zone.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Oven mitts were unclean.Clean or replace oven mitts.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Food debris had built-up in corners behind the bulk bins.Clean the floor including the hard-to-reach areas.2) The handwashing sink beside the 3-compartment sink was dirty.Clean and sanitize the handwashing sink.Replace the handwashing sink caulking.3) The fan adjacent the office had dust and grime build-up.Clean the fan.4) Oven mitts were dirty.Clean the oven mitts.

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