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Pie Junkie & Bakery

8 Spruce Centre SW Calgary AB T3C 3B3 · Food - General

Official record from Alberta →

Inspection summary

Pie Junkie & Bakery has been inspected 6 times by Alberta Health Services (Environmental Public Health) since September 17, 2024. The most recent inspection, on October 8, 2026, recorded 1 infraction.

None of the 6 inspections on record were free of infractions. In the past 12 months there were 4 inspections with 9 infractions recorded. The higher-risk findings here relate to: Food temperature control, Pests and Cleaning and sanitizing.

The number of infractions per inspection has stayed roughly the same over time.

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.

  • 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 October 8, 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 once on September 28, 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 once on September 17, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 separate inspections, most recently on September 28, 2026. 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 3 times across 3 separate inspections, most recently on August 13, 2026. For example: Is the facility maintained in a clean and sanitary condition?

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?
      • October 8, 2026, inspection:Mincemeat made from previous day was measured at 7.2 degrees C in the walk-in cooler. During morning temperature check, the walk-in cooler was measured at 5.0 degrees C. Previous Inspection:Walk-in cooler was measured at 7.9 degrees C. Fix the cooler and store all cold perishable foods at 4.0 degrees C or below.
  2. Monitoring Inspection

    4 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No records of jam and jellies pH readings and batch number. Check the pH and ensure it is pH is below 4.6 or below.Ensure there is a batch number for recalls.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1) Containers of creamy vegetable and meat pie fillings were left out at room temperature without an aid method to cool them down rapidly. Only one ice wand was available for 12 containers of pie filling.Rapidly cool down pie fillings with one ice wands per container.2) Walk-in cooler was measured at 7.9 degrees C. 3) Front display cooler was measured at 6.4 degrees C. 2 to 3) Fix the coolers and store all cold perishable foods at 4.0 degrees C or below.
    • 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?
      • Few mouse droppings were found by the back dry storage corner. Remove mouse droppings and increase pest control if pest activity increases.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Expose insulation in the two open holes by the walk-in cooler door area. Fix the holes.
  3. Demand Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water was turned off at the back prep area hand wash station
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris accumulation in hard-to-reach areas (behind large mixing equipment)
  4. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot water was turned off at the back prep area hand wash station
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris accumulation in hard-to-reach areas (behind large mixing equipment)
  5. Risk Management Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The manager indicated that plans are already in place to replace the chest freezer lid.Previous violation:Tapes were affixed to the chest freezer to secure the chest freezer gasket rubber.-Remove the tape and fix the chest freezer.
  6. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet/used cleaning cloths were kept on the counter. Spray quat sanitizer bottles were being used. -Cleaning cloths were being laundered.Cleaning cloths intended to be reused must be frequently cleaned and stored in a sanitizing solution at the correct concentration when not in use to prevent the growth of harmful microorganisms.
    • 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)Staff washroom door was opened directly into the kitchen. No self-closing device was installed on the door.-Install a self-closing device.2) Taps were used to cover the hole on the accessible washroom.Remove the tape.-Use surfaces that are smooth, non-absorbent to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Tapes were affixed to the chest freezer to secure the chest freezer gasket rubber.-Remove the tape and fix the chest freezer.

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