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Moon Bakery

10 - 1324 10 Avenue SW Calgary AB T3C 0J2 · Food - General

Official record from Alberta →

Inspection summary

Moon Bakery has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 17, 2024. The most recent inspection, on February 12, 2026, recorded 3 infractions.

None of the 6 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Pests.

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 5 times across 3 separate inspections, most recently on February 12, 2026. 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 5 times across 4 separate inspections, most recently on February 12, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 times on March 20, 2025. 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?

  • 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 2 times across 2 separate inspections, most recently on February 12, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 5 times across 3 separate inspections, most recently on April 15, 2025. 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. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) 0PPM sanitizer was measured in both spray bottles in the back preparation area. Ensure that an approved sanitizing solution is prepared and ready to use whenever food handling is occuring (i.e. 100PPM bleach solution).2)No approved sanitizer solution was available, as only fibregard bleach was available onsite. The owner was instructed to purchase an approved sanitizing solution. Inspector confirmed that within 1 hour they had purchased an approved sanitizer solution. Corrected during inspection.
    • 09. Are chemicals stored and handled in a safe manner?
      • Sanitizer spray bottles were unlabeled. One contained a pink liquid that tested 0PPM for sanitizer. Ensure that all containers of chemicals are clearly labeled to identify contents.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Feb 12, 20261) 1.5 boxes of eggs were stored at room temperature in the storage room (16C to 18C internal temperature). Discarded.2. Red bean donuts (38C internal temperature) and potato croquette (38C internal temperature) were stored a front display case. Perishable items must be stored at 4C or less or at/above 60C. Items were discarded.Perishable food was observed being stored at room temperature. As discussed, perishable food must be stored either hot (60 degrees Celsius or higher) or cold (4 degrees Celsius or lower).
  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable food was observed being stored at room temperature. As discussed, perishable food must be stored either hot (60 degrees Celsius or higher) or cold (4 degrees Celsius or lower).
  3. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable food was observed being stored at room temperature. As discussed, perishable food must be stored either hot (60 degrees Celsius or higher) or cold (4 degrees Celsius or lower).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A carpet floor mat in front of some coolers on the west side of the facility was bonded to the floor. The mat was soiled, and the floor beneath the mat was soiled.Remove the floor mat. Clean the floor under the mat.
  4. Risk Management Inspection

    2 infractions

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in the facility had grease accumulation. In some areas, the accumulation was heavy.Clean floors in the facility. Ensure hard to reach areas are cleaned as well (underneath and behind equipment, tables, etc).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A carpet floor mat in front of some coolers on the west side of the facility was bonded to the floor. The mat was soiled, and the floor beneath the mat was soiled.Remove the floor mat. Clean the floor under the mat.
  5. Monitoring Inspection

    13 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Bleach water prepared for sanitizing food contact surfaces had a concentration of greater than 1000 ppm.Bleach water for sanitizing food contact surfaces should be maintained between 100-200 ppm (1/2 a teaspoon to 1 teaspoon of bleach per litre of water). Use test strips to verify.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Eggs were being stored at room temperature in the dry storage room.Only take out as many eggs as needed to bring up to temperature for a recipe. The remainder must be stored in the refrigerator.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Perishable baked goods were being stored at room temperature. This included but was not limited to baked goods filled with red bean paste, custard, cream cheese and/or meat.Perishable food must either be stored cold (4 degrees Celsius or lower) or hot (60 degrees Celsius or higher).
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff stated that dishes were being washed by:- Washing with soap and water- Rinsing with fresh water- Air dryingSteps in proper manual dishwashing are:- Scrape remaining food from dishes- Wash with soap and water- Rinse with fresh water- Sanitize. If using chlorine based (bleach) sanitizer available at the time of inspection. Fully submerge dishes in a 100 ppm solution (1/2 teaspoon bleach per litre of water) for 2 minutes.- Air dry
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • There were no drain plugs available for the two compartment dishwashing sink.Drain plugs are required for proper manual dishwashing. Obtain two well-fitting drain plugs for the two compartment dishwashing sinks.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using the Ecolab sink and surface sanitizer as a food grade surface sanitizer but had chlorine test strips on-site. Please either obtain the sink and surface sanitizer test strips or switch to a 100ppm chlorine (bleach) 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 hand wash sink was draining slowly.Have the hand wash sink repaired to improve draining.
    • 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?
      • Pest control records were not available for review.Pest monitoring must take place at least once a month. Records must be kept and made available upon request for review.
    • 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?
      • The back door to the facility was propped open. No screen was in place.Either keep the door closed, or fit the door with a screen to help prevent pest entry.
    • 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 insect monitoring is taking place in the facility.Monthly pest monitoring for at least rodents and insects must take place.
    • 20. Do food handlers at the facility have adequate food safety training?
      • All staff have completed the food safety basics course but no one has taken an approved food safety course. Please have someone who is in care and control of the facility take and completed an approved food safety course. Please provide the undersigned PHI with a copy of the certificate once obtained.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A carpet floor mat in front of some coolers on the west side of the facility was bonded to the floor. The mat was soiled, and the floor beneath the mat was soiled.Remove the floor mat. Clean the floor under the mat.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Floors in the facility had grease accumulation. In some areas, the accumulation was heavy.Clean floors in the facility. Ensure hard to reach areas are cleaned as well (underneath and behind equipment, tables, etc).
  6. Initial Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The facility is using the Ecolab sink and surface sanitizer as a food grade surface sanitizer but had chlorine test strips on-site. Please either obtain the sink and surface sanitizer test strips or switch to a 100ppm chlorine (bleach) sanitizer solution.
    • 20. Do food handlers at the facility have adequate food safety training?
      • All staff have completed the food safety basics course but no one has taken an approved food safety course. Please have someone who is in care and control of the facility take and completed an approved food safety course. Please provide the undersigned PHI with a copy of the certificate once obtained.

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