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Lakeview Bakery On 90th

131 - 2515 90 Avenue SW Calgary AB T2V 0L8 · Food - General

Official record from Alberta →

Inspection summary

Lakeview Bakery On 90th has been inspected 4 times by Alberta Health Services (Environmental Public Health) since May 27, 2024. The most recent inspection, on September 2, 2026, recorded 4 infractions.

None of the 4 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing 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.

  • 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 September 2, 2026. 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 May 27, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 27, 2024. 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 9 times across 4 separate inspections, most recently on September 2, 2026. 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 3 separate inspections, most recently on September 2, 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. Demand Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A fly strip was observed hanging near the back door and above food products. The operator promptly removed the fly strip. It was explained to the operator that fly strips should not be installed above food or food contact surfaces.
    • 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?
      • At the time of the inspection, the back door was open. It was explained to the operator that the back door could serve as a potential entry point for pests if left open. The operator promptly closed the door. The operator further indicated that a screen door had been obtained and placed near the back entrance, and that it would be installed shortly.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Outstanding"a) Surface of plywood pallet kept under bread slicer was damaged making surface rough trapping dirt.b) Baseboard located under dish washing sinks has come off the wall.Requirement: a) All surfaces must be smooth, washable and non-absorbent.Repair or replace this pallet to have smooth surface, washable and non-absorbent surfaceb) Repair/replace baseboard.September 2, 2026a) The bread slicer is now placed on top of a metal cart.b) The baseboard remains outstanding. The operator plans to address the issue by replacing the damaged drywall behind the three-compartment sink and installing new drywall and baseboard. The operator expects this work to be completed by the end of the year.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required throughout the kitchen:Clean behind the storage areasBelow the dishwashing sinks areaThe stainless-steel rack near to the dishwashing areaAll the corners and hard to reach areas.September 2, 2026The stainless steel rack by the dishwashing area was cleaned. Cleaning of the remaining areas was discussed with the operator. Long-term solutions, including cleaning these areas routinely and adding them to the cleaning schedule, were also discussed.
  2. Monitoring Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • "Outstanding"a) Surface of plywood pallet kept under bread slicer was damaged making surface rough trapping dirt.b) Baseboard located under dish washing sinks has come off the wall.Requirement: a) All surfaces must be smooth, washable and non-absorbent.Repair or replace this pallet to have smooth surface, washable and non-absorbent surfaceb) Repair/replace baseboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is required throughout the kitchen:Clean behind the storage areasBelow the dishwashing sinks areaThe stainless-steel rack near to the dishwashing areaAll the corners and hard to reach areas.
  3. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Leftover food prepared and handled by the sick staff (pie dough, cookies dough, pies, sugar cookies, sauce) was still stored in the freezer.Requirement:Ensure that food must not be handled by sick staff to prevent contamination.Leftover food prepared and handled by the sick staff (pie dough, cookies dough, pies, sugar cookies, sauce) were discarded.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • a) Surface of plywood pallet kept under bread slicer was damaged making surface rough trapping dirt.b) Baseboard located under dish washing sinks has come off the wall.Requirement: a) All surfaces must be smooth, washable and non-absorbent.Repair or replace this pallet to have smooth surface, washable and non-absorbent surfaceb) Repair/replace baseboard.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Heavy dirt buildup on plywood pallet located under the bread slicer in production area.(Repeat violation from previous inspection)Requirement:Keep the pallet clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Dirt buildup on floor under dishwashing sinks.b) Dirt buildup on floor under upright freezer in back areac) Accumulation of dirt and food on racks being used for food storage in production area.Requirement: Clean the above noted areas and equipment
  4. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No ready to use sanitizer solution was provided for the surfaces.Requirement:Provide ready to use sanitizer solution was for surfaces.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • a) Sugar bag, oil can and pails were stored directly on floor in production area.b) Chips bags were stored directly on floor in front area.Requirement: Stroe food at least 15 cm off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No thermometer was provided in glass door cooler located in back of production area.Requirement: Provide thermometer in the cooler.
    • 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?
      • Gap at the bottom of exterior double door, which could allow entry of pests/vermin.Requirement:Seal the gap at the bottom of this door.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One ceiling panel was missing in the production area.Requirement: Provide ceiling panel in place.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Heavy dirt buildup on wooden pallet located under the bread slicer located in production area.b) Food spills and debris on bulk binsRequirement:Clean the above noted areas and equipment

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