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Orchid Pastry

9 - 6219 Centre Street NW Calgary AB T2K 0V2 · Food - General

Official record from Alberta →

Inspection summary

Orchid Pastry has been inspected 5 times by Alberta Health Services (Environmental Public Health) since July 31, 2024. The most recent inspection, on June 5, 2026, recorded 1 infraction.

1 of 5 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Cleaning and sanitizing 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 2 times on April 15, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 once on June 5, 2026. For example: Is the facility free of a pest infestation?

  • 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 3 times across 2 separate inspections, most recently on May 14, 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?

  • 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 3 times across 2 separate inspections, most recently on April 15, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Monitoring Inspection

    1 infraction

    • 15. Is the facility free of a pest infestation?
      • Two mice were found inside the tin cat trap located near the back exit door. The body of the mice were beginning to decompose. The facility must be free from a pest infestation. Consult with the hired pest control company to address the issue and to determine points of entry.
  2. Risk Management Inspection

    0 infractions

  3. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Water draining very slowly and not draining as designed at the 3-compartment dishwashing sink.- Please service and maintain the plumbing system at all times.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer in spray bottle was too strong. - Corrected during inspection. - Please ensure chlorine sanitizers are used at 100 ppm. Mix 1/2 teaspoon of bleach per liter of water and verify the concentration using chlorine test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Open paper towel rolls were stored on a shelf in washroom. - Removed during inspection. - Please do not store paper towel rolls in the washroom as they could potentially become contaminated.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper manual dishwashing. Equipment and utensils are washed with detergent then rinsed with water. - All equipment and utensils must be washed with detergent and water at no less than 45C, then rinsed with water at no less than 45C. Finally, sanitized by full submersion in a sanitizer solution such as chlorine at 100 ppm for at least 2 minutes prior to air drying.
    • 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 self-closing mechanism at washroom door which opens to the food handling area is in disrepair. Please replace. A self-closing mechanism is required at washroom doors that open into the food handling areas.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) A minor buildup observed on the walk-in freezer floor. 2) A minor buildup of food debris observed in utensil drawer. - Please clean and maintain in a clean and sanitary manner.
  5. Monitoring Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • There was a large can of pumpkin puree that was significantly dented at the seams.Please ensure that canned food items are regularly inspected and discard any cans with dents.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front service hand sink did not have a supply of hot and cold water. Please ensure the tap is restored and there is a continuous supply of hot and cold water.

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