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Momshie Baking Supplies Ltd.

13582 Fort Road NW Edmonton AB T5A 1C5 · Food - General

Official record from Alberta →

Inspection summary

Momshie Baking Supplies Ltd. has been inspected 6 times by Alberta Health Services (Environmental Public Health) since October 25, 2023. The most recent inspection, on October 5, 2026, recorded 5 infractions.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Food temperature control.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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 4 times across 4 separate inspections, most recently on October 5, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 2 separate inspections, most recently on October 5, 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 2 times across 2 separate inspections, most recently on October 5, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 October 5, 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.

6 inspections

  1. Risk Management Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The temperature of the front display hot holding unit was approximately 45C. Requested operator increase the hot holding unit temperature and retested temperature was acceptable (>60C).
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No dial thermometers were available inside the two hot holding units to monitor the temperature of high risk food products. Please ensure dial thermometers are available for both units.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • **October 5, 2026 - Violation was still outstanding.No chlorine test strips were available onsite to measure the concentration of the sanitizer solution.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • **October 5, 2026 - The handwashing station was now equipped with soap, but still missing paper towels. Please ensure the handwashing station is fully stocked. The handwashing station was missing both soap and paper towels. Please ensure handwashing stations are fully stocked.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The area surrounding the two compartment dishwashing sink was cluttered. Please ensure area is tidy and organized to allow for proper dishwashing and cleaning.
  2. Monitoring Inspection

    3 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were missing for the upright freezer unit. Please ensure thermometers are inside all cooling units to monitor the interior temperature.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No chlorine test strips were available onsite to measure the concentration of the sanitizer solution.
    • 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 station was missing both soap and paper towels. Please ensure handwashing stations are fully stocked.
  3. Demand Inspection

    0 infractions

  4. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Aquarium test strips available. Operator instructed to purchase proper chlorine test strips.
  5. Monitoring Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Aquarium test strips available. Operator instructed to purchase proper chlorine test strips.
  6. Initial Inspection

    0 infractions

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