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Mari Bakeshop

207 - 225 6 Avenue SW Calgary AB T2P 1N2 · Food - General

Official record from Alberta →

Inspection summary

Mari Bakeshop has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 27, 2025. The most recent inspection, on August 26, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

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 on August 6, 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 once on June 24, 2026. 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 once on May 27, 2025. 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 once on May 27, 2025. For example: Have plans for construction or alteration of this facility been submitted for approval?

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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable savory baked items were observed being stored at room temperature. Items observed: honey butter goat cheese buns, sausage danish, ham and cheese pan Suisse.As discussed, these items must be stored either cold (4 degrees Celsius or less), hot (60 degrees Celsius or greater), or if adequate written procedures, tracking, and record keeping are in place, items may be stored at room temperature for a maximum of 2 hours.
  3. Risk Management Inspection

    0 infractions

  4. Demand Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Cleaning/wiping cloths were observed to be sitting directly on food contact surfaces when not in use. Please ensure that all cleaning/wiping cloths are always stored in an approved sanitizer solution (100ppm chlorine or 200ppm quats) when not actively being used to reduce the risk of pathogen growth.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Two bottles labelled as a surface sanitizer solution (quats based) were available but were empty. The facility gets their sanitizer bottles filled at their Bridgeland location and did not have any back-up concentrate on-site. Facility does have plants to install a dispenser at this location. Until the dispenser can be installed, please have concentrate available on-site so a solution can be manually mixed by staff. 2) When staff were asked if they had any more sanitizer as the two bottles were empty, staff stated they were using a Greenworks disinfectant.This is not a food safe product and is not approved for use on food contact surfaces. Discontinue the use of the Greenworks products and ensure an approved food safe sanitizer is always available when food handling is occurring.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Quat test strips were not available on-site.Please obtain quat-based test strips to be able to test and verify the concentration of the quat surface sanitizers.
  5. Initial Inspection

    0 infractions

  6. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • The pasty display sneeze guard does not provide adequate protection from customer contamination. The sneeze guard measures 54 inches from the floor and no horizontal guard was present.All food used or to be used in a commercial food establishment must be protected from contamination. With reference to the NSF sneeze guard standards the sneeze guard must extend at least 6 feet high. Alternatively, if the sneeze guard is below 6 feet the missing height must extend horizontally (ex. a 5-foot-tall sneeze guard needs a 1-foot horizontal cover). Alternative options such as individually wrapping each food item or using covered cake stands/ display cases could be utilized.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Plans were not submitted to AHS-EPH prior to construction.Any new build or major renovation must submit plans to AHS-EPH prior to construction for review and approval. The plan approval process allows AHS-EPH to ensure the facility is being built to the required standards and allows for a faster on-site approval in the future.

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