Mundare Bakery and Lori's Eats & Treats
5231 50 Street Mundare AB T0B 3H0 · Food - General
Inspection summary
Mundare Bakery and Lori's Eats & Treats has been inspected 8 times by Alberta Health Services (Environmental Public Health) since February 8, 2024. The most recent inspection, on September 24, 2026, recorded 2 infractions.
2 of 8 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 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 November 26, 2025. For example:
Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on September 24, 2026. For example:
Are food temperatures during storage and processing being controlled to maximize food safety?
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 2 times across 2 separate inspections, most recently on September 24, 2026. For example:
Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
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.
8 inspections
- Risk Management Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The back stainless steel fridge was at 12C. No high risk perishables were stored in cooler at the time of inspection.Until the cooler can be maintained at or below 4C higher risk perishables cannot be stored within.Sept 24, 2026. Cooler still not be used to store high risk perishables. Operator is looking for new cooler.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The lighting in the processing area is insufficient to help maintain sanitation pest control monitoring.By September 3, 2026 ensure lighting level are adequate.September 24, 2026 operator said lighting will be fixed within 3 weeks.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Monitoring Inspection
2 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- The back stainless steel fridge was at 12C. No high risk perishables were stored in cooler at the time of inspection.Until the cooler can be maintained at or below 4C higher risk perishables cannot be stored within.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- The lighting in the processing area is insufficient to help maintain sanitation pest control monitoring.By September 3, 2026 ensure lighting level are adequate.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- June 11, 2025 update: operator will contact within 2 weeks with a decision to either service the diswasher or have a condition place on the permit that will state: single service utensils only for the customers.May 15, 2025 update: Dishwasher was ran and had between 250 to 500ppm. This is too high and should be at 100ppm.Dishwasher was ran twice and I tested multiple test strips and found 0 ppm chlorine on every test. The operator was able to find chlorine on one attempt.The operator has made adjustments where chlorine is coming earlier into the cycle (during the wash) and for longer period of time. Likely most but not all of the chlorine is being washed away prior to the end stage.By Mar 28, 2025 operator will ensure the diswasher has 100ppm of chlorine at the end stage.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- June 11, 2025 update: operator will contact within 2 weeks with a decision to either service the diswasher or have a condition place on the permit that will state: single service utensils only for the customers.May 15, 2025 update: Dishwasher was ran and had between 250 to 500ppm. This is too high and should be at 100ppm.Dishwasher was ran twice and I tested multiple test strips and found 0 ppm chlorine on every test. The operator was able to find chlorine on one attempt.The operator has made adjustments where chlorine is coming earlier into the cycle (during the wash) and for longer period of time. Likely most but not all of the chlorine is being washed away prior to the end stage.By Mar 28, 2025 operator will ensure the diswasher has 100ppm of chlorine at the end stage.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Risk Management Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- May 15, 2025 update: Dishwasher was ran and had between 250 to 500ppm. This is too high and should be at 100ppm.Dishwasher was ran twice and I tested multiple test strips and found 0 ppm chlorine on every test. The operator was able to find chlorine on one attempt.The operator has made adjustments where chlorine is coming earlier into the cycle (during the wash) and for longer period of time. Likely most but not all of the chlorine is being washed away prior to the end stage.By Mar 28, 2025 operator will ensure the diswasher has 100ppm of chlorine at the end stage.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
1 infraction
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Dishwasher was ran twice and I tested multiple test strips and found 0 ppm chlorine on every test. The operator was able to find chlorine on one attempt.The operator has made adjustments where chlorine is coming earlier into the cycle (during the wash) and for longer period of time. Likely most but not all of the chlorine is being washed away prior to the end stage.By Mar 28, 2025 operator will ensure the diswasher has 100ppm of chlorine at the end stage.
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
0 infractions