Skip to content
Loading map…

Manohar Vegetarian Bakery

1010 - 6004 Country Hills Boulevard NE Calgary AB T3N 1T8 · Food - General

Official record from Alberta →

Inspection summary

Manohar Vegetarian Bakery has been inspected 5 times by Alberta Health Services (Environmental Public Health) since September 5, 2024. The most recent inspection, on November 25, 2025, found no infractions.

3 of 5 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 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.

  • 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 3 times across 2 separate inspections, most recently on October 22, 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 2 times on October 22, 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 October 22, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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.

5 inspections

  1. Risk Management Inspection

    0 infractions

  2. Demand Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach-water (chlorine) sanitizer solution used to sanitize food-contact surfaces was measured at 10-ppm. The staff was instructed to create a new sanitizer solution, which was measured at 100-ppm. The inspector informed the staff that a 100-ppm chlorine sanitizer solution must be maintained at all times during the operations. Less than 100 ppm chlorine concentration means inadequate sanitization and more than 200 ppm means that chlorine residues could stay in food-contact surfaces, which contaminates food. Please ensure to test the chlorine concentration each time a solution is made, then daily, and recommended to check the solution every 2-4 hours throughout operations.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Several trays of Indian Sweets were stored at the front counter area without barriers from customers that is open to contamination. This open-food display to the public is not allowed as food must remain protected from contamination during storage/display. The trays were removed from public access during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several trays of Indian Sweets were stored in room temperature at the front counter area, with their internal temperatures measured at 22°C. The inspector informed the staff that all high-risk food items must be stored in proper temperature control: at or below 4°C, or at or above 60°C. The trays were moved to the refrigeration units.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The three (3) display coolers/refrigeration units at the front counter area were measured at 8-11°C (internal temperatures of the food stored in the coolers). The surface temperatures and the built-in thermometers also indicated the same temperature readings. High-risk food items, such as Indian desserts and food items were stored in the coolers. Please fix the display coolers to ensure that they are able to maintain a temperature of 4°C or below. Otherwise, these coolers must not be used for storing high-risk food.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Dirty reusable wiping cloths were stored on food contact surfaces.Store cleaning cloths fully submerged in a sanitizing solution when not in use. Change the solution regularly to maintain the concentration of the sanitizer.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine based sanitizing solution was measured at 0 ppm. A fresh solution measuring 100 ppm was made onsite.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Buckets of wiping cream were stored open on the floor of the walk-in cooler. Cover all foods and store at least 6'' off the floor to prevent contamination.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towel was provided as a roll on both handwashing sink. The paper towel dispenser at the back handwashing sink opposite the 3-compartment sink was missing. Replace the missing paper towel dispenser and provide paper towel in the dispenser of both sinks.
  5. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website