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Panaderia sa 99

9919 51 Avenue NW Edmonton AB T6E 0A8 · Food - General

Official record from Alberta →

Inspection summary

Panaderia sa 99 has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 7, 2024. The most recent inspection, on September 15, 2026, recorded 1 infraction.

2 of 6 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 7 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 6 times across 3 separate inspections, most recently on September 2, 2026. 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 5 times across 4 separate inspections, most recently on September 15, 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 across 3 separate inspections, most recently on September 2, 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?

  • 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 September 2, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 September 2, 2026. 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.

6 inspections

  1. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several packages of Pork Asado Buns containing pork meat filling and Cheese Pandesal, Ube, Spanish, Pande Mongo buns containing cream cheese filling were observed to be sitting on the counter at room temperature. Product discarded at the time of the visit. Ensure all potentially hazardous products such as those containing dairy and meat are stored in the cooler at 4 degrees Celsius.
  2. Monitoring Inspection

    6 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food and food items/equipment were stored on the floor. Ensure all food and food equipment are stored off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several packages of Pork Asado Buns containing pork meat filling and Cheese Pandesal, Ube, Spanish, Pande Monggo buns containing cream cheese filling were observed to be sitting on the counter at room temperature. Ensure all potentially hazardous products such as those containing dairy and meat are stored in the cooler at 4 degrees Celsius.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper 3 compartment sink method for dishwashing is in place.Ensure the following procedures are followed:1st sink: wash items with detergent and warm water2nd sink: rinse items off with warm water3rd sink: using a drain plug, fill the sink with warm water and some bleach (1 tbsp of bleach per gallon of water, measures at 100 ppm chlorine with test strips). Fully immerse items for at least 2 minutes and then remove to air dry. Items should be air drying on shelving racks and not in the sinks. **No plugs noted for the 2 of the 3 compartment sinks.
    • 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 not available. Last report noted to be completed in August 2025.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Blue bins noted to be used for food storage in disrepair. Ensure all equipment is in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Additional cleaning noted to be needed. Areas discussed onsite. Staff food/snack noted to be uncovered and stored in different areas used for food preparation for customers.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    8 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Several cleaning cloths were observed to be stored on the counter when not in use. Ensure all cleaning cloths are stored in a sanitizer solution such as 100ppm bleach/chlorine, or discarded after use. The operator placed the indicated cloths in the sanitizer bucket during inspection.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No readily available sanitizer was observed. Ensure a sanitizer such as a 100ppm bleach/chlorine solution is available at all times to sanitize food-contact surfaces. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several packages of Pork Asado Buns containing pork meat filling and Cheese Pandesal buns containing cream cheese filling were observed to be sitting on the counter at room temperature. The operator informed that the buns had been on the counter for approximately 6 hours. Ensure all potentially hazardous products such as those containing dairy and meat are stored in the cooler at 4 degrees Celsius. The operator discarded the indicated buns during the inspection.
    • 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?
      • Several flies were observed in the back food prep area. Ensure pest control measures are taken to help eliminate the presence of pests in the facility.
    • 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. The lower shelving unit in the walk-in cooler was observed with a buildup of rust. 2. The wall surface behind the garbage can near the dishwashing area was observed to be rough with paint chipping. 1-2. Ensure that the indicated surfaces are repaired to be smooth 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?
      • The lower shelving unit beside the deep fryer was observed with a cardboard lining. Ensure the indicated cardboard is removed to render the surface smooth and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A buildup of what appeared to be mold was observed on the prep cooler door gasket. Ensure food equipment is maintained in a clean and sanitary condition. The operator cleaned and sanitized the indicated area during the inspection.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • A buildup of food debris was observed on the floor beside the hot water tank. Ensure that the indicated area is cleaned and sanitized.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Ensure that used cleaning rags are stored inside sanitizer buckets when not in immediate use.2. Cleaning rags are not being discarded or laundered at a commercial facility end of the days. Please ensure cleaning rags are laundered or that you are using disposable cleaning cloths.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A sanitizer solution was not prepared during the inspection. Ensure a sanitizer solution is prepared at all times of hours of operation. A sanitizer bucket was made during the inspection by mixing 1/2 tsp of bleach per liter of water (100ppm chlorine with test strips).
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Raw pork (thawing) was stored above mango coco jelly in the walk-in cooler. Ensure raw meat is stored on bottom shelves. Corrected during inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Some food and food items/equipment were stored on the floor. Ensure all food and food equipment are stored off the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • High risk buns and ensaymada's were stored at room temperature. Ensure all high risk food items that have fillings or toppings made with meat, dairy, cheese are stored under refrigeration including the cheese ensaymada and the pork asado bun. These items were moved into a cooler.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cooler in the bubble tea area does not have a thermometer inside. Ensure all coolers are equipped with thermometers.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Improper 3 compartment sink method for dishwashing is in place.Ensure the following procedures are followed:1st sink: wash items with detergent and warm water2nd sink: rinse items off with warm water3rd sink: using a drain plug, fill the sink with warm water and some bleach (1 tbsp of bleach per gallon of water, measures at 100 ppm chlorine with test strips). Fully immerse items for at least 2 minutes, and then remove to air dry. Items should be air drying on shelving racks and not in the sinks.
    • 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 AHS Pest Control checklist is not being maintained. Ensure this checklist is filled out monthly for the self-monitoring of pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The blue food storage bins and lids require cleaning.

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