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Montreal Bagels

103 - 8408 Elbow Drive SW Calgary AB T2V 1K7 · Food - General

Official record from Alberta →

Inspection summary

Montreal Bagels has been inspected 7 times by Alberta Health Services (Environmental Public Health) since October 7, 2024. The most recent inspection, on August 10, 2026, found no infractions.

1 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 5 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 6 times across 5 separate inspections, most recently on July 14, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • 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 across 3 separate inspections, most recently on July 7, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 May 15, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 May 15, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on October 7, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

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. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 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?
      • Update-1. No pest control services received yet, operator said he had contacted a professional and will send the report asap. 2. Screen at the back delivery door has been repaired. Previous inspection finding:No pest control records were maintained.Requirement:Maintain pest control records on monthly basis.(repeat violation from previous inspection)
  3. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • It was noted that staff was using the concentrated chlorine sanitizer to sanitize the surfaces and dishwashing. Correction made, instructed how to prepare 100 ppm chlorine sanitizer solution. (infographic will also be sent along with the report).
    • 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?
      • Update-1. No pest control records were being maintained. The operator stated that a pest control professional is contracted to provide pest management services; however, the facility has not been receiving consistent pest control services. It was also unclear when the most recent pest control service was conducted. 2. Screen at the back delivery door was coming out at some points, there were some holes in the screen, please repair. There should be no holes, gaps in the screen or the delivery door itself that could lead to pest entry. 3. One dead mice captured on the sticky tape was observed behind the storage of flour sacs. Some mice droppings were observed on the below shelves of the back storage racks. Please call the pest control company and get the service ASAP. URGENT ACTION REQUIRED.Safely dispose of the mice and the dropping, clean and sanitize the affected areas. Call the pest control professional and get the service immediately. Previous inspection finding:No pest control records were maintained.Requirement:Maintain pest control records on monthly basis.(repeat violation from previous inspection)
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Back area was cluttered with the raw wood blocks, garbage bags, etc. -Organize the area, remove unnecessary items for effective cleaning and sanitation. Thorough cleaning is required throughout the kitchen.-Clean behind the prep coolers-behind the chest freezers-back storage area-all hard to reach areas-under dishwashing sinks- all under cabinetsCreate and implement the cleaning schedule for the kitchen. template will be provided along with the email.
  4. Demand Inspection

    1 infraction

    • 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?
      • "Not observed during inspection" No pest control records were maintained.Requirement:Maintain pest control records on monthly basis.(repeat violation from previous inspection)
  5. 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?
      • Back door was kept propped open, which could allow entry of pests/vermin.Keep back door closed all the time or put screen door.Screen door was put in place during 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?
      • No pest control records were maintained.Requirement:Maintain pest control records on monthly basis.(repeat violation from previous inspection)
  6. Monitoring Inspection

    8 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Personal food: yogurt, water bottle, food, and miscellaneous items: pen, papers were stored on the prep counter.Requirement:Do not store personal and miscellaneous items on prep counters to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Oil can was stored under dish washing sinks.Requirement:Do not store any food under sinks to prevent contamination.
    • 09. Are chemicals stored and handled in a safe manner?
      • No label was provided on sanitizer spray bottle located in prep area.Requirement:Provide label on spray bottle to identify its contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Temperature of first prep cooler was 8.6C.Requirement:Maintain temperature of this cooler at 4C or less.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) No drain plugs for the 2-compartment sink for manual dishwashing.2) Sanitizing step for manual dishwashing was done incorrectly. (Repeat violations from previous inspection)Requirement:1) Acquire drain plugs2) Please do not spray sanitizer solution on dishes/utensils/equipment, fill a sink with sanitizer solution (100ppm) and submerge for at least 2 minutes. Followed by air drying.
    • 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?
      • No pest control records were maintained.Requirement:Maintain pest control records on monthly basis.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) One chest freezer has a lid in disrepair. Inner panel is separating from the lid.2) Plastic sheet over baking rack was repaired with duct tape.(repeat violations from previous inspection)Requirement:1) Repair the chest freezer lid.2) Replace the plastic sheet and refrain from using duct tape for repairs as it is not a permanent solution and not a cleanable surface.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Lid of a bulk bin containing flour was broken and dirty.Requirement:Do not use broken utensils to handle food.Discard this damaged and dirty lid.
  7. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Smoked meat and cream cheese were on display at front cooler for sale without any labels as to its source. - All foods are to be properly labeled. Label is to include name of product, name and contact information of its source, date, and storage/ cooking information
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 1) No drain plugs for the 2-compartment sink for manual dishwashing.- Acquire drain plugs2) Sanitizing step for manual dishwashing was done incorrectly. Please do not spray sanitizer solution on dishes/utensils/equipment, fill a sink with sanitizer solution (100ppm) and submerge for at least 2 minutes.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) One chest freezer has a lid in disrepair. Inner panel is separating from the lid.- Repair the chest freezer lid.2) Plastic sheet over baking rack was repaired with duct tape.- Replace the plastic sheet and refrain from using duct tape for repairs as it is not a permanent solution and not a cleanable surface.

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