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Lazy Loaf & Kettle

100 - 8 Parkdale Crescent NW Calgary AB T2N 3T8 · Food - General

Official record from Alberta →

Inspection summary

Lazy Loaf & Kettle has been inspected 3 times by Alberta Health Services (Environmental Public Health) since December 31, 2024. The most recent inspection, on February 3, 2026, recorded 3 infractions.

None of the 3 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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 4 times across 3 separate inspections, most recently on February 3, 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 2 times on September 25, 2025. 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 September 25, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 December 31, 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 2 times across 2 separate inspections, most recently on February 3, 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?

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.

3 inspections

  1. Monitoring Inspection

    3 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?
      • *** Ongoing ViolationGap observed in the corner of the backdoor in the bakery department. Please seal/close the gap to prevent entry of pests into the facility.Feb 03, 2026Two insect zappers were placed in the bakery kitchen and in the dry storage areas.Use only passive insect control such as glue trap with UV light in any areas that have open foods.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Many areas of the bakery kitchen floor had sealed layer worn with exposed concrete.Seal the open concrete areas in the food preparation area.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The business end of the large can opener was soiled.Clean and sanitize after use.
  2. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Quats solution was measured at 0 ppm.- During inspection, a staff member made a new sanitizer solution and measured to 200 ppm. Ensure that the quats solution is at 200 ppm.
    • 09. Are chemicals stored and handled in a safe manner?
      • A bottle of quats sanitizer solution was not properly labeled.- During inspection a staff member labelled the bottle with sanitizer on it.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The sanitizer premix on the wall of the back prep area was not functional. 0ppm quat solution was dispensed. - Repair the sanitizer premix station so it is dispensing 200ppm quat sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • During inspection, it was observed that insert was in the hand washing station.- During inspection a staff member, the insert was removed for the basin for the handwashing station. Have the hand washing station accessible at all times.
    • 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?
      • *** Ongoing ViolationGap observed in the corner of the backdoor in the bakery department. Please seal/close the gap to prevent entry of pests into the facility.
    • 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 light cover was missing in the dry storage near the prep table. - During the inspection, Staff member changed the light bulb to a non-shatter light bulb. Install a new light cover or replace the light bulb with a non-shatter light bulb.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. Prep station cover seal in the catering area was in disrepair. 2. The stand-up refrigerator was leaking. Corrective action1. Have the seal replace or repaired.2. Have the refrigerator repaired or replace.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High-risk foods stored at the top of the salad and sandwich cooler were measured at between 7-9C.All high-risk foods under refrigeration must be stored at a temperature of 4C or less at all times.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel was not supplied in the dispenser in the men's washroom.Ensure that the paper towel in stored in the dispenser to prevent contamination of the bulk supply.
    • 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 were mice droppings observed on the floor at the exit door of the bakery department.Remove the mice droppings. Clean and sanitize all areas contaminated by mice droppings.
    • 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 observed in the corner of the backdoor in the bakery department. Please seal/close the gap to prevent entry of pests into the facility.

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