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Logos Bakery & Cake House

168 - 1623 Centre Street NW Calgary AB T2E 8S7 · Food - General

Official record from Alberta →

Inspection summary

Logos Bakery & Cake House has been inspected 4 times by Alberta Health Services (Environmental Public Health) since March 25, 2024. The most recent inspection, on February 28, 2025, recorded 1 infraction.

1 of 4 inspections on record found no infractions at all. No inspections are on record from the past 12 months. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 across 2 separate inspections, most recently on February 25, 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 once on March 25, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 28, 2025. 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 February 25, 2025. 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. 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?
      • The caulking around the handwash sink on the service line was found to be cracked and peeling, which increases the risk of potential leaks, damaging the wood countertop.Please remove the old caulk and reseal the joints and area around the sink with fresh caulking.
  2. Monitoring Inspection

    3 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1) The plastic knife rack mounted on the wall located in the kitchen was observed to be sticky and covered in flour and food debris.Please remove and clean and sanitize the plastic knife rack2) Knives and utensils stored in the knife rack were observed to be unclean and covered in food debris.Please clean the sanitize all knives and utensils stored in the knife rack.3) Condensed milk and evaporated milk were stored in their original tin cans after opening. The surfaces of the cans are not a smooth and cleanable surface and are prone to rusting.Please store food products in a food grade container after opening4) Dry spices and seasonings were stored in tin cansTin cans are not smooth or easily cleanable surfaces, as the adhesives and paper labels can trap harmful contaminants.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The operator informed the inspector that the standing cooler had broken down in the morning. The ambient temperature of the cooler was tested using an infrared thermometer and measured 22C. The temperature of eggs stored in the standing cooler was tested with a probe thermometer and measured at 21C. Food must be kept out of the danger zone (4C - 60C) where harmful bacteria can double every 20 minutes and produce harmful toxins in this environment. Food cannot stay in the danger zone for longer than 2 hours.The operator promptly discarded three trays of eggs and temporarily moved all other perishable items into an operating cooler maintaining temperatures of 4C or lower.
    • 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 caulking around the handwash sink on the service line was found to be cracked and peeling, which increases the risk of potential leaks, damaging the wood countertop.Please remove the old caulk and reseal the joints and area around the sink with fresh caulking.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer was over 200ppm. Ensure the chlorine sanitizer is mixed to be 100ppm.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk foods were stored in hot holding units around 45C. High risk foods were stored on the baked tray around 22C. Foods were discarded on site.Ensure foods are stored either above 60C or below 4C.
    • 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 light by the back exit in the kitchen was missing a light cover.Install a light cover, shatter guards, or use shatter proof bulbs.

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