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Malina Bakery

629 Cameron Heights Drive NW Edmonton AB T6M 0L9 · Food - General

Official record from Alberta →

Inspection summary

Malina Bakery has been inspected 3 times by Alberta Health Services (Environmental Public Health) since June 25, 2024. The most recent inspection, on December 15, 2025, found no infractions.

1 of 3 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 4 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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.

  • 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 5 times across 2 separate inspections, most recently on December 2, 2025. 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 3 times across 2 separate inspections, most recently on December 2, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on December 2, 2025. 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?

  • 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 June 25, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 December 2, 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.

3 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Kitchen sanitizer bucket measured Quats <200PPM.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Kitchen main prep table - observed a bag of frozen cooked chicken pieces being left out at room temperature to thaw a little bit as indicated by operator. Please thaw frozen perishable items in the cooler, put under running cold water and or microwave/cook from frozen.
    • 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 recent pest control records available for review. Please send last 3 reports to PHI.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Observed a broken strainer (mesh displaced off the frame) hung up in kitchen. Discarded at time of inspection.
  3. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning clothes left on kitchen counter. Cleaning clothes and sponges should be emersed in sanitizer solution when not in use. Operator placed clothes in bucket with sanitizer solution.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • - Sanitizer bottle labelled "Quatz" in kitchen measured at less than 50 ppm quaternary ammonium concentration. - Sanitizer bucket solution in kitchen measuring less than 50 ppm quaternary ammonium concentration. Sanitizer solution required to measure at a concentration of 200 ppm quaternary ammonium for adequate sanitation. Sanitizer solutions to be remade and retested by operator.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • - Flour and sugar bins at the back of kitchen open with scoops inside bins while not in use. - Tray with uncovered dough in freezer stacked on another tray and in contact with the roof of the freezer. Ensure flour and sugar bins closed with scoops stored outside of bins in a clean manner to prevent cross contamination of the bulk food supply. Do not store trays containing uncovered food directly on top of each and ensure stored foods are properly covered to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • Unlabelled bottle of solution at front service counter indicated to be either quaternary ammonium or chlorine solution as per operator. Solution measured 0 ppm chlorine and 0 ppm quaternary ammonium. Ensure to appropriately label all spray bottles appropriately to identify contents correctly. Bottle contents to be discarded in a safe manner.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs on counter and stored in box beside cooler in kitchen indicated to be stored at room temperature for baking purposes as per operator. Operator was unsure of when eggs were removed from the cooler and temperature measured 19.2C. Store eggs at a temperature 7.0 C or less. If removing eggs to store at room temperature for baking purposes, label the time eggs were removed from the cooler and the time eggs are to be discarded if not used, which is a maximum of 2 hours after removal from the cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked bacon and onion noted on counter measured at a temperature of 28.0C. Operator unsure of when food was cooked as there was a recent shift change over. Cooked high risk foods are to be cooled and stored at less than 4.0 C or kept hot at a temperature of 60.0 C or above. Education provided to operator of appropriate hot holding and cold holding procedures. Bacon and onions place in cooler by operator for cold storage.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • A slow leak was noted to connection at upper back portion of mechanical dishwasher. Schedule mechanical dishwasher maintenance for repairs to maintain in good operating condition.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine and quaternary ammonium test strips expired. Obtain new chlorine and quaternary ammonium test strips for dishwasher sanitizer and surface sanitizer testing.

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