Skip to content
Loading map…

Leshinsky's Bakery and Cafe

7 - 11625 Elbow Drive SW Calgary AB T2W 1G8 · Food - General

Official record from Alberta →

Inspection summary

Leshinsky's Bakery and Cafe has been inspected 6 times by Alberta Health Services (Environmental Public Health) since November 18, 2024. The most recent inspection, on February 18, 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 5 infractions recorded. The higher-risk findings here relate to: Pests and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

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 10, 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?

  • 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 2 times on June 4, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 2 separate inspections, most recently on February 10, 2026. For example: Do food handlers ensure that food is protected from contamination (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 3 times across 3 separate inspections, most recently on February 10, 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 once on June 9, 2025. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple open flour bags and other dry goods were stored above the ground in the back area. Please use appropriate food-grade storage containers to store bulk supplies.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing sink in the main kitchen was blocked with the chair/personal belongings at the time of inspection. Correction was made onsite. Staff was instructed to remove the chair/personal belongings and ensure that handwashing sink is 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 violation"No pest control records were maintained.(Repeat violation from previous inspection)Requirement:Maintain pest control records on monthly basis.AHS pest control checklist emailed to the operator to self-manage pest control.
    • 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?
      • The back delivery door was open at the time of inspection, even though it was not in use. Staff were instructed to keep the door closed to prevent any chance of pest entry.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Overall, general cleaning and sanitation of the facility was not satisfactory. Deep cleaning is required throughout the kitchen-All the shelves-all hard to reach areas- dirt and debris on shelf located under the counter in back prep area.-wall near to the dishwashing area had dried up spill-maintain the cleaning schedule for kitchen and include all equipment, areas, surfaces-back area required organization-Organize the counter on the left of the dishwashing area. Requirement:Clean the above noted area.
  3. Risk Management 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?
      • No pest control records were maintained.(Repeat violation from previous inspection)Requirement:Maintain pest control records on monthly basis.AHS pest control checklist emailed to the operator to self-manage pest control.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Temperature of display cooler was 9 C .Requirement:Ensure that temperature of the cooler is maintained at 4C or less.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dirt and debris on shelf located under the counter in back prep area.(Repeat violation from previous inspection)Requirement:Clean the above noted area.
  4. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of display cooler was 10 C .Requirement:Ensure that temperature of the cooler is maintained at 4C or less.Move all perishable foods to another cooler .
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Internal temperature of patties stored in the warmer was 50.8CRequirement:Ensure that perishable foods under hot holding are stored at 60 C and higher.Temperature of the warmer was raised during inspection.
    • 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?
      • No pest control records were maintained.Requirement:Maintain pest control records on monthly basis.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • a) Food buildup on bulk bins lids.b) Dirt and debris on shelf located under the counter in back prep area.Requirement:Clean the above noted areas.
  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Operator has worked in the food industry for many years but does not have Alberta approved food safe certification.Ensure a person who has care and control of the facility is food safe certified.

Nearby inspected facilities

Own this business? Add a badge to your website