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Newroz Sweet and Bakery

124 - 3670 63 Avenue NE Calgary AB T3J 0S4 · Food - General

Official record from Alberta →

Inspection summary

Newroz Sweet and Bakery has been inspected 5 times by Alberta Health Services (Environmental Public Health) since August 8, 2025. The most recent inspection, on September 3, 2026, recorded 6 infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 6 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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 8 times across 4 separate inspections, most recently on September 3, 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 7 times across 4 separate inspections, most recently on September 3, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 8 times across 4 separate inspections, most recently on September 3, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 3 times across 3 separate inspections, most recently on October 3, 2025. For example: Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded once on September 3, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

5 inspections

  1. Demand Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Scented disinfecting wipes were used on food preparation tables. Disinfecting wipes are not an approved sanitizer.Demonstrated to the operator how to prepare a 100-ppm chlorine sanitizer.Prepare sanitizer before handling food. Do not use fibregard or scented bleach for preparing sanitizer. Use commercial or regular household bleach.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were not available.Provide chlorine test strips for monitoring sanitizer concentrations.
    • 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?
      • 1) There was a dead mouse in a snap trap by the large oven.2) Mouse droppings were observed on pallets, along the walls of the warehouse and on unpackaged drink trays that were stored on the floor. Crumbled pieces of drywall were observed in the warehouse.3) There was a gap on the bottom perimeter of the front and back exterior door.4) There was a gap on the side of the automatic rolling door.Remove damaged building materials, rodent carcasses and droppings safely and disinfect contaminated areas. Seal all possible pest entry points.Discard contaminated food service supplies and protect them from contamination during storage.5) The back door was kept open at the beginning of the inspection.The door was closed during the inspection. Keep doors closed when not in use.6) There were a few house flies in the kitchen.Remove flies.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) A commercial mixer was stored on an unfinished wooden base. This base was lined with a torn plastic sheet. Remove the wooden base or finish it so that the surface is smooth, non-absorbent to moisture and easy to clean.2) There was an unfinished wooden tool bar by the large oven. The bar was cracked and had splinters.Repair and finish the tool bar or replace it.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1) There was a piece of broken food equipment on the rack above the 3-compartment sink.2) The plastic cover on the handle of the tongs was in a state of disrepair.Properly repair or replace damaged food equipment/ utensils.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The storage room by the staff washroom was cluttered and not entirely accessible.Remove items that are no longer required to operate a food establishment. Organize this room to facilitate cleaning and pest control services.
  2. Initial Inspection

    0 infractions

  3. Demand Inspection

    6 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was not following proper 3-compartment manual dishwashing procedures. Dishes were not being sanitized after washing and rinsing.**Ensure proper manual dishwashing procedures are followed (i.e. wash, rinse and sanitize).Note: 3-compartment sink manual dishwashing procedures sent to the facility.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink did not have soap dispenser. - Install soap dispenser.
    • 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 violation still exists**Mice droppings were observed in the side room in the back storage area. **Remove all the mouse droppings and clean and disinfect the affected areas. **Contact certified pest control company to prevent any further pest activity.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility did not have a valid food handling permit. **Acquire a valid food handling permit in order in resume operations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Operator was handling/storing food under unfinished ceilings, walls and floors in the back storage area. **Ensure all the surfaces in the facility where food is handled/stored are smooth, non-absorbent and easily cleanable.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The back storage area appeared dirty and food equipment stored on the floor.- Organize and clean the back storage area.
  4. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer solution was not available for food contact surfaces.**Ensure approved sanitizer solutions is always available for use in the facility.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was not following proper 3-compartment manual dishwashing procedures. Dishes were not being sanitized after washing and rinsing.**Ensure proper manual dishwashing procedures are followed (i.e. wash, rinse and sanitize).Note: 3-compartment sink manual dishwashing procedures sent to the facility.
    • 15. Is the facility free of a pest infestation?
      • There was evidence of rodent infestation. Live rodent was observed in the main kitchen and back storage area. Rodent droppings were observed in the kitchen, storage area and side room in the back.**Remove all rodent droppings and clean and disinfect the affected areas. **Contact certified pest control company to prevent further spread of pest activity.
    • 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?
      • Mice droppings were observed in the side room in the back storage area. **Remove all the mouse droppings and clean and disinfect the affected areas. **Contact certified pest control company to prevent any further pest activity.
    • 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 overhead door was open at the time of inspection. **Ensure back door remain closed at all times to prevent potential pest entry.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility did not have a valid food handling permit. **Acquire a valid food handling permit in order in resume operations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the main kitchen were absorbent and not smooth which are not easily cleanable. **Ensure ceiling tiles are smooth, non-absorbent and easy to clean.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Operator was handling/storing food under unfinished ceilings, walls and floors in the back storage area. **Ensure all the surfaces in the facility where food is handled/stored are smooth, non-absorbent and easily cleanable.
  5. Demand Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • An approved sanitizer solution was not available for food contact surfaces.**Ensure approved sanitizer solutions is always available for use in the facility.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Staff was not following proper 3-compartment manual dishwashing procedures. Dishes were not being sanitized after washing and rinsing.**Ensure proper manual dishwashing procedures are followed (i.e. wash, rinse and sanitize).Note: 3-compartment sink manual dishwashing procedures sent to the facility.
    • 15. Is the facility free of a pest infestation?
      • There was evidence of rodent infestation. Live rodent was observed in the main kitchen and back storage area. Rodent droppings were observed in the kitchen, storage area and side room in the back.**Remove all rodent droppings and clean and disinfect the affected areas. **Contact certified pest control company to prevent further spread of pest activity.
    • 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 overhead door was open at the time of inspection. **Ensure back door remain closed at all times to prevent potential 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?
      • Mice droppings were observed in the side room in the back storage area. **Remove all the mouse droppings and clean and disinfect the affected areas. **Contact certified pest control company to prevent any further pest activity.
    • 19. Does the facility have a valid permit and does the facility operate in compliance with the conditions of that permit, or is the facility awaiting approval prior to operation?
      • The facility did not have a valid food handling permit. **Acquire a valid food handling permit in order in resume operations.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Operator was handling/storing food under unfinished ceilings, walls and floors in the back storage area. **Ensure all the surfaces in the facility where food is handled/stored are smooth, non-absorbent and easily cleanable.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling tiles in the main kitchen were absorbent and not smooth which are not easily cleanable. **Ensure ceiling tiles are smooth, non-absorbent and easy to clean.

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