Maple Bakers
4452 Calgary Trail NW Edmonton AB T6H 4A6 · Food - General
9 inspections
- Risk Management Inspection
4 infractions
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available.Ensure test strips are obtained
- 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?
- 2025-NOV-28Two dead cockroaches were observed in the prep cooler near the 3-compartment dishwashing sink. Pest control records which also mentioned poor sanitation was observed.Ensure pest control measures are taken to eliminate the presence of cockroaches in the facility.2025-05-07Two dead cockroaches were observed in the prep cooler near the 3-compartment dishwashing sink. Ensure pest control measures are taken to eliminate the presence of cockroaches in the facility.2025-04-21One dead cockroach was observed on the spray foam on the wall beneath the 3-compartment sink. Ensure pest control measures are taken to eliminate the presence of cockroaches in the facility.2025-04-163 dead cockroaches were observed near the dishwashing sink. Ensure pest control measures are taken to eliminate the presence of cockroaches in the facility.2025-03-26Several cockroaches in traps were observed inside the prep cooler near the 3-compartment dishwashing sink. Ensure pest control measures are taken to eliminate the presence of cockroaches in the facility.2025-03-20Several dead cockroaches were observed on the floor and in the glue-trap located beneath the 3-compartment dishwashing sink. Ensure pest control measures are taken to help eliminate the presence of cockroaches in the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several utensils in the clean dish storage area were observed with food debris and grime. Ensure utensils are being properly cleaned and sanitized by using the 3-compartment dishwashing procedure where dishes are scrubbed with soap and water in the first compartment, rinsed with water in the second compartment and then sanitized for a minimum of two minutes in the third compartment. Clean dishes should be free of food debris and grime.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility was observed to have accumulated dust in every corner. Ensure every cabinet, sinks, shelves, cooler grooves, floors behind the coolers are cleaned and maintained in a sanitary manner at all times.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Monitoring Inspection
6 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- The solution in the spray bottle indicated as sanitizer was soap and water. Fresh solution was prepared, tested at 100ppm of chlorine.Ensure sanitizer is prepared and tested daily.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Food in the top layer of hot holding unit were measured internally at 45C, staff indicated food had been in the unit for about an hour.Ensure the hot holding unit is measured above 60C/140F before storing food in it.
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Chlorine test strips were not available.Ensure test strips are obtained
- 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?
- 2025-NOV-28Two dead cockroaches were observed in the prep cooler near the 3-compartment dishwashing sink. Pest control records which also mentioned poor sanitation was observed.Ensure pest control measures are taken to eliminate the presence of cockroaches in the facility.2025-05-07Two dead cockroaches were observed in the prep cooler near the 3-compartment dishwashing sink. Ensure pest control measures are taken to eliminate the presence of cockroaches in the facility.2025-04-21One dead cockroach was observed on the spray foam on the wall beneath the 3-compartment sink. Ensure pest control measures are taken to eliminate the presence of cockroaches in the facility.2025-04-163 dead cockroaches were observed near the dishwashing sink. Ensure pest control measures are taken to eliminate the presence of cockroaches in the facility.2025-03-26Several cockroaches in traps were observed inside the prep cooler near the 3-compartment dishwashing sink. Ensure pest control measures are taken to eliminate the presence of cockroaches in the facility.2025-03-20Several dead cockroaches were observed on the floor and in the glue-trap located beneath the 3-compartment dishwashing sink. Ensure pest control measures are taken to help eliminate the presence of cockroaches in the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several utensils in the clean dish storage area were observed with food debris and grime. Ensure utensils are being properly cleaned and sanitized by using the 3-compartment dishwashing procedure where dishes are scrubbed with soap and water in the first compartment, rinsed with water in the second compartment and then sanitized for a minimum of two minutes in the third compartment. Clean dishes should be free of food debris and grime.
- 23. Is the facility maintained in a clean and sanitary condition?
- The facility was observed to have accumulated dust in every corner. Ensure every cabinet, sinks, shelves, cooler grooves, floors behind the coolers are cleaned and maintained in a sanitary manner at all times.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
2 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?
- 2025-05-07Two dead cockroaches were observed in the prep cooler near the 3-compartment dishwashing sink. Ensure pest control measures are taken to eliminate the presence of cockroaches in the facility.2025-04-21One dead cockroach was observed on the spray foam on the wall beneath the 3-compartment sink. Ensure pest control measures are taken to eliminate the presence of cockroaches in the facility.2025-04-163 dead cockroaches were observed near the dishwashing sink. Ensure pest control measures are taken to eliminate the presence of cockroaches in the facility.2025-03-26Several cockroaches in traps were observed inside the prep cooler near the 3-compartment dishwashing sink. Ensure pest control measures are taken to eliminate the presence of cockroaches in the facility.2025-03-20Several dead cockroaches were observed on the floor and in the glue-trap located beneath the 3-compartment dishwashing sink. Ensure pest control measures are taken to help eliminate the presence of cockroaches in the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Several utensils in the clean dish storage area were observed with food debris and grime. Ensure utensils are being properly cleaned and sanitized by using the 3-compartment dishwashing procedure where dishes are scrubbed with soap and water in the first compartment, rinsed with water in the second compartment and then sanitized for a minimum of two minutes in the third compartment. Clean dishes should be free of food debris and grime.
- 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?
- Risk Management Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A large piece of packaged beef was observed to be thawing in a large pot on the floor. Approved thawing methods: (1) In a cooler at 4 degrees Celsius or less (2) Under cold running water with food fully submerged (3) Microwave and then cooked immediately afterwards (4) Cooked from frozen. The operator relocated the meat into the 3-compartment sink with running water during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink near the large mixer was observed with a hot water tap in disrepair. Ensure that the indicated hot water faucet is repaired.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink nearest the ventilation canopy was observed with a broken faucet handle. Ensure that the indicated faucet handle is repaired.
- 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?
- 2025-04-21One dead cockroach was observed on the spray foam on the wall beneath the 3-compartment sink. Ensure pest control measures are taken to eliminate the presence of cockroaches in the facility.2025-04-163 dead cockroaches were observed near the dishwashing sink. Ensure pest control measures are taken to eliminate the presence of cockroaches in the facility.2025-03-26Several cockroaches in traps were observed inside the prep cooler near the 3-compartment dishwashing sink. Ensure pest control measures are taken to eliminate the presence of cockroaches in the facility.2025-03-20Several dead cockroaches were observed on the floor and in the glue-trap located beneath the 3-compartment dishwashing sink. Ensure pest control measures are taken to help eliminate the presence of cockroaches in the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- In the front upright hot-holding unit, vegetable puffs such as plantain and potato were measured between 45 degrees Celsius and 53 degrees Celsius with a probe thermometer. The operator indicated that the food had been there for one hour. Ensure the front hot-holding unit is capable of maintain food at a minimum temperature of 60 degrees Celsius.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
2 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?
- 2025-04-163 dead cockroaches were observed near the dishwashing sink. Ensure pest control measures are taken to eliminate the presence of cockroaches in the facility.2025-03-26Several cockroaches in traps were observed inside the prep cooler near the 3-compartment dishwashing sink. Ensure pest control measures are taken to eliminate the presence of cockroaches in the facility.2025-03-20Several dead cockroaches were observed on the floor and in the glue-trap located beneath the 3-compartment dishwashing sink. Ensure pest control measures are taken to help eliminate the presence of cockroaches in the facility.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- In the front upright hot-holding unit, vegetable puffs such as plantain and potato were measured between 45 degrees Celsius and 53 degrees Celsius with a probe thermometer. The operator indicated that the food had been there for one hour. Ensure the front hot-holding unit is capable of maintain food at a minimum temperature of 60 degrees Celsius.
- 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?
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No probe thermometer was observed for monitoring hot-holding, or cooking temperatures. Please acquire a probe thermometer to help monitor temperatures in the two-upright hot-holding units.
- 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?
- 2025-03-26Several cockroaches in traps were observed inside the prep cooler near the 3-compartment dishwashing sink. Ensure pest control measures are taken to eliminate the presence of cockroaches in the facility.2025-03-20Several dead cockroaches were observed on the floor and in the glue-trap located beneath the 3-compartment dishwashing sink. Ensure pest control measures are taken to help eliminate the presence of cockroaches in the facility.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
8 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The chicken cutlets, fried plantains, onion donuts, chicken puffs, egg puffs, and vegetable puffs in the two upright hot-holding units at the front were measured at temperatures ranging from 41.7 degrees Celsius to 50.2 degrees Celsius with a probe thermometer. Ensure products are hot-held at a minimum temperature of 60 degrees Celsius. The operator discarded the indicated food products during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- The handwashing sink beside the "Bee Cool" freezer was observed to be blocked by a large mixer. Ensure all handwashing sinks are easily accessible at all times. The operator removed the large mixer and provided access to the indicated handwashing sink during the inspection.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- No paper towel was observed in the dispenser at the handwashing sink near the receiving door. Ensure paper towels in a dispenser are readily available at each handwashing sink. The operator provided paper towels at the indicated handwashing sink during the 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?
- Several dead cockroaches were observed on the floor and in the glue-trap located beneath the 3-compartment dishwashing sink. Ensure pest control measures are taken to help eliminate the presence of cockroaches in the facility.
- 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 wooden storage shelf located beneath the handwashing sink near the receiving door was observed to be in disrepair and is no longer smooth and easy to clean. Ensure that the indicated shelf is removed and/or refinished to be smooth and easy to clean and/or replaced.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A buildup of food debris and grime was observed on the clean dishes stored on the shelving unit beside the 3-compartment dishwashing sink. Ensure dishes are being washed properly by following proper 3-compartment dishwashing procedure where dishes are washed in the first compartment, rinsed in the second compartment and then sanitized for a minimum of two minutes in the third compartment. The operator placed the unclean dishes in the dishwashing sink during the inspection.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- The two upright hot-holding units at the front service area were observed to be incapable of holding foods at a minimum temperature of 60 degrees Celsius during the inspection. The thermometer inside the unit nearest to the cash register was observed to be at 52 degrees Celsius. Ensure that the indicated hot-holding unit is serviced to maintain a minimum temperature of 60 degrees Celsius and/or is removed from the facility and/or is replaced.
- 23. Is the facility maintained in a clean and sanitary condition?
- 1. A buildup of food debris and grime was observed on the floor beneath the 3-compartment dishwashing sink. 2. A buildup of grime was observed on the exterior side of the cooler doors throughout the facility. 3. A buildup of grime was observed on both sides of the staff washroom door. 4. A buildup of grime was observed on the floor in front of the display coolers in the front service area. 5. A buildup of food debris and/or grime was observed on the metal storage rack located beside the center prep table in the main kitchen area. 1-5. Ensure the indicated areas are cleaned and sanitized.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
5 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Hot holding units in the front tested 40C at the beginning of the inspection. The units did not have the curtain closed. Operator is to ensure curtains are closed after use and monitor temperatures using temperature logs. If the hot holding units cannot maintain 60C and above, repair. Obtain thermometers for the hot holding units.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hot water tap located in the back by the 3-compartment sink is not functional. Repair.
- 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?
- Written pest records are not being maintained by the facility.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Folding chairs in the kitchen have their washable covers torn off, exposing foam. Repair or replace with a material that is smooth, impervious to moisture, and easy to clean.
- 23. Is the facility maintained in a clean and sanitary condition?
- Cleaning and organizing needed in the back kitchen.Including but not limited to:-spice rack-inside coolers-cooler/freezer doors-shelves storing ingredients-food containers-employee washroom
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?