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Manohar Vegetarian Bakery

84 - 55 Castleridge Boulevard NE Calgary AB T3J 3J8 · Food - General

Official record from Alberta →

Inspection summary

Manohar Vegetarian Bakery has been inspected 7 times by Alberta Health Services (Environmental Public Health) since February 27, 2024. The most recent inspection, on June 22, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: 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.

  • 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 October 7, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 4 separate inspections, most recently on June 22, 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 2 separate inspections, most recently on October 15, 2025. 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 February 11, 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.

7 inspections

  1. Demand Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • **the violation still exisPails of whipping cream (icing for cakes) were overflowing and left uncovered in the cooler.- Ensure that all food is properly covered while in storage.
  2. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Pails of whipping cream (icing for cakes) were overflowing and left uncovered in the cooler.- Ensure that all food is properly covered while in storage.2. A few buns (approximately 7-8 buns) were covered with garbage bag in walk in freezer.- The buns were discarded, always store food products in food grade bags/containers
  3. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning schedule was not available.- Prepare and implement cleaning schedule. A blank template was sent via email.
  4. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A wet cleaning cloth was observed on the table.- Keep the wet cleaning cloth in sanitizing solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink was blocked during inspection.- Ensure not store anything in front of hand washing sink to keep it available for hand washing.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Floor was in disrepair and base board was peeling off in walkin cooler.Ensure to repair the above mentioned areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Food debris was observed on hard to reach surfaces (behind and under prep tables).Thoroughly clean the facility. A deep cleaning is required. 2. Cleaning schedule was not available.- Prepare and implement cleaning schedule. A blank template was sent via email.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Tape was used to wrap the bucket used for storing kitchen utensils under the prep table located at the back of the kitchen. Remove the tape from the bucket. Utensils must be stored in a clean condition to prevent cross contamination.2. Leftover of SunSup pasta sauce was stored in the opened tin in the walk-in coolerTransfer any leftover opened canned foods into a food-grade container for proper storage.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tape was used to hold the sliding door of the front cake display refrigerator. Remove the tape and repair the door of the refrigerator.
  7. Monitoring Inspection

    0 infractions

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