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Master Baker

3331 118 Avenue NW Edmonton AB T5W 4X1 · Food - General

Official record from Alberta →

Inspection summary

Master Baker has been inspected 3 times by Alberta Health Services (Environmental Public Health) since October 17, 2025. The most recent inspection, on March 23, 2026, found no infractions.

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

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.

  • 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 17, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 February 10, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 2 times across 2 separate inspections, most recently on February 10, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 February 10, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cardboard boxes were observed to be in use as coasters for hot stone.Cardboard is porous and can become a breeding ground for pathogens, making it unsanitary, especially since it cannot be adequately cleaned and sanitized.Correction:-Obtain coaster for the hot stone. It should be made of durable and easily cleanable material.
    • 09. Are chemicals stored and handled in a safe manner?
      • Observed multiple clear liquids in unlabeled spray bottles and red buckets labeled 'sanitizer.'The operator indicated the clear liquid in both were water.Operator indicated the red bucket is also used for QUATS sanitizer.Correction:-Education provided on the importance of labeling to identify the contents inside spray bottles, especially when the water is used to spray on food items.-Ensure red buckets are used only for sanitizer to reduce possible mix up and contamination of food items.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Observed many areas with clutters unrelated to food handling and unorganized equipment/utensils in the back area, close to the food handling area. The facility needs deep cleaning and organization.Correction:-Clean up the clutters.-Organize and clean the back area to reduce the contamination risk of food items and employee injuries.-Maintain the area in an organized manner that enable proper cleaning of the food handling area.
  3. Initial Inspection

    3 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Cardboard boxes were observed to be in use as coasters for hot stone.Cardboard is porous and can become a breeding ground for pathogens, making it unsanitary, especially since it cannot be adequately cleaned and sanitized.Correction:-Obtain coaster for the hot stone. It should be made of durable and easily cleanable material.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooked pizza was observed to be stored at room temperature.Correction:-Pizza removed during the inspection.-Education provided on temperature control of high-risk food items.-Ensure high-risk food items are stored below 4*C or above 60*C.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 3 trays of eggs were observed at room temperature. Temperature observed to be at 22*C.Correction:-Eggs moved into fridge.-Education provided on egg safety.-Ensure bulk of eggs are in the fridge and taken out in small batches.-Ensure eggs are not left out at room temperature for more than 2 hours.

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