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Old Fashioned Bread Bakery

114 White Earth Street Smoky Lake AB T0A 3C0 · Food - General

Official record from Alberta →

Inspection summary

Old Fashioned Bread Bakery has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 15, 2023. The most recent inspection, on May 29, 2026, recorded 3 infractions.

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

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 3 times across 2 separate inspections, most recently on May 29, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 2 separate inspections, most recently on May 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 3 times across 2 separate inspections, most recently on December 16, 2025. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

  • 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 December 16, 2025. 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.

7 inspections

  1. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Multiple aluminum baking trays intended for reuse were observed with food debris buildup. All food-contact equipment must be cleaned and sanitized after each use to prevent microbial growth and cross-contamination. Ensure trays are thoroughly cleaned and sanitized after every use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bags of flour were observed not properly sealed. All food products must be stored in tightly closed containers to prevent contamination from pests and environmental debris.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops, with handles, and one which was a small plastic container used as a scoop, were observed to be stored in the flour containers. All scoops are required to be cleaned and sanitized after use and stored in way to ensure cross contamination does not occur. They were removed during inspection.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2 light covers in the back prep room were observed to be missing. All lights are required to be adequately covered to protect food from physical contamination such as glass shards. Ensure that light covers are replaced or repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A brown wood cutting board was observed sitting on a shelf with jagged wooden edges. All equipment used in food contact must be smooth, durable, and easily cleanable to prevent bacterial growth and cross-contamination. Please smooth down the edges of the cutting board before use.
  4. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was observed when operator was cleaning the butcher block. Informed by the operator that the bleach sanitizer solution was used once per week to prevent the table from degrading. All surfaces that come into contact with food are required to be cleaned and sanitized after use to prevent bacterial growth and cross-contamination. Ensure that the tables are being adequately cleaned and sanitized.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Bags of flour were observed to be stored with the bag top open. All foods are required to be stored in a way that protects from contamination and prevents pest attraction. Ensure that the flour bags are kept closed to prevent contamination.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Scoops were observed to be stored in the flour bags. All scoops are required to be cleaned and sanitized after use and stored in way that protects from cross contamination.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No sanitizer test papers were available during inspection. Sanitizer test strips are required to ensure adequate chemical concentration is used for effective sanitizing. Ensure that sanitizer test strips are available during re-inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 2 light covers in the back prep room were observed to be missing. All lights are required to be adequately covered to protect food from physical contamination such as glass shards. Ensure that light covers are replaced or repaired.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Aluminum baking trays were observed to have food debris build up. All equipment used in food contact are required to be cleaned and sanitized after use to prevent microbial growth and cross-contamination. Ensure that the aluminum baking pans are cleaned and sanitized after every use.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A brown wood cutting board was observed sitting on a shelf covered in a flour like substance. All equipment used in food contact are required to be cleaned and sanitized after use to prevent microbial growth and cross-contamination. Ensure that the cutting board is cleaned and sanitized after every use.
  5. Monitoring Inspection

    0 infractions

  6. Monitoring Inspection

    0 infractions

  7. Monitoring Inspection

    0 infractions

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