Portuguese Canadian Bakery
5304 118 Avenue NW Edmonton AB T5W 1C4 · Food - General
7 inspections
- Risk Management Inspection
2 infractions
- 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?
- 2025-06-231. Back door was closed/screen door not in use.2. Back exterior door not yet repaired.3. Front door was closed. No fly activity observed at the time of inspection._____________________2025-06-161. ~ 2 inch gap along the base of the screen door (middle back exterior door on the north wall)2. ~ 1 inch gap along the base of the exterior door (back exterior door, north wall, west end of the store, next to the staff washroom)3. A large black fly was observed in the facility. The front door was propped open.ACTION REQUIRED: Ensure all doorways are tightly sealed to prevent pest entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2025-06-27Walk-in freezer & cooler lights were equipped with protective covers.________________ 2025-06-23Air conditioning reportedly repaired. No leaking observed. All other items remain outstanding._________________________2025-06-161. The wall behind the dishwashing sinks was scuffed & dented from equipment. ACTION REQUIRED: repair or resurface the walls in the dishwashing area. 2. Water was leaking from the air conditioning venting. The staff had placed pails on the floor to catch the dripping water. The ceiling panels were in disrepair due to water damage. ACTION REQUIRED: repair the air conditioning system and affected ceiling. 3. Several panels of the suspended ceiling were acoustic tiles. ACTION REQUIRED: replace ceiling panels with smooth, washable panels.The violations cited on 2024-03-04 remained outstanding. ____________________2024-03-041. Unfinished wood shelving noted throughout the facility in the walk-in coolers & freezers. ACTION REQUIRED: refinish the shelving so it is smooth, washable, & impervious to moisture OR replace it with suitable shelving.2. Flooring in poor repair in multiple areas of the facility. ACTION REQUIRED: refinish flooring.3. Lights in the walk-in cooler and walk-in freezer were not equipped with protective covers. ACTION REQUIRED: Install protective covers on indicated lighting. 4. Public washroom door opens to barista & sandwich preparation area. ACTION REQUIRED: Install a self-closing mechanism on the door.
- 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?
- Risk Management Inspection
3 infractions
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 2025-06-231. Display deli cooler and display pastry cooler were still not maintaining satisfactory temperature. Internal temperature of ham measured at 9C. ACTION REQUIRED: discard temperature abused foods. Service the indicated coolers. Do not store foods in the cooler until they maintain temperature at or below 4C. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eph-important-temperatures-safe-food-handling.pdf2. No foods were stored in the hot holding cabinet at the time of inspection.___________________________ 2025-06-161. Display deli cooler and display pastry cooler were not maintaining satisfactory temperature (>4C). Operator reported that the coolers are monitored daily. ACTION REQUIRED: increase monitoring of the cooler temperature. If ambient temperature does not consistently decrease to 4C, service the coolers.2. The hot holding cabinet containing sausage rolls & feta/spinach rolls was set at 51C. ACTION REQUIRED: keep all hot holding at or above 60C.
- 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?
- 2025-06-231. Back door was closed/screen door not in use.2. Back exterior door not yet repaired.3. Front door was closed. No fly activity observed at the time of inspection._____________________2025-06-161. ~ 2 inch gap along the base of the screen door (middle back exterior door on the north wall)2. ~ 1 inch gap along the base of the exterior door (back exterior door, north wall, west end of the store, next to the staff washroom)3. A large black fly was observed in the facility. The front door was propped open.ACTION REQUIRED: Ensure all doorways are tightly sealed to prevent pest entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2025-06-23Air conditioning reportedly repaired. No leaking observed. All other items remain outstanding._________________________2025-06-161. The wall behind the dishwashing sinks was scuffed & dented from equipment. ACTION REQUIRED: repair or resurface the walls in the dishwashing area. 2. Water was leaking from the air conditioning venting. The staff had placed pails on the floor to catch the dripping water. The ceiling panels were in disrepair due to water damage. ACTION REQUIRED: repair the air conditioning system and affected ceiling. 3. Several panels of the suspended ceiling were acoustic tiles. ACTION REQUIRED: replace ceiling panels with smooth, washable panels.The violations cited on 2024-03-04 remained outstanding. ____________________2024-03-041. Unfinished wood shelving noted throughout the facility in the walk-in coolers & freezers. ACTION REQUIRED: refinish the shelving so it is smooth, washable, & impervious to moisture OR replace it with suitable shelving.2. Flooring in poor repair in multiple areas of the facility. ACTION REQUIRED: refinish flooring.3. Lights in the walk-in cooler and walk-in freezer were not equipped with protective covers. ACTION REQUIRED: Install protective covers on indicated lighting. 4. Public washroom door opens to barista & sandwich preparation area. ACTION REQUIRED: Install a self-closing mechanism on the door.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- Demand Inspection
7 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?
- Food rotation concerns observed in the walk-in cooler: a pork tenderloin had a best before date (BBD) of June 13/25 & two 1L cartons of half & half cream had a BBD May 23/25. ACTION REQUIRED: go through inventory to monitor BBDs. Review first in, first out procedures with staff. Ensure food rotation is being closely monitored.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Display deli cooler and display pastry cooler were not maintaining satisfactory temperature (>4C). Operator reported that the coolers are monitored daily. ACTION REQUIRED: increase monitoring of the cooler temperature. If ambient temperature does not consistently decrease to 4C, service the coolers.2. The hot holding cabinet containing sausage rolls & feta/spinach rolls was set at 51C. ACTION REQUIRED: keep all hot holding at or above 60C.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Paper towel dispenser at the two-compartment sink was empty. CDI: restocked at the time of 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?
- 1. ~ 2 inch gap along the base of the screen door (middle back exterior door on the north wall)2. ~ 1 inch gap along the base of the exterior door (back exterior door, north wall, west end of the store, next to the staff washroom)3. A large black fly was observed in the facility. The front door was propped open.ACTION REQUIRED: Ensure all doorways are tightly sealed to prevent pest entry.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- 2025-06-161. The wall behind the dishwashing sinks was scuffed & dented from equipment. ACTION REQUIRED: repair or resurface the walls in the dishwashing area. 2. Water was leaking from the air conditioning venting. The staff had placed pails on the floor to catch the dripping water. The ceiling panels were in disrepair due to water damage. ACTION REQUIRED: repair the air conditioning system and affected ceiling. 3. Several panels of the suspended ceiling were acoustic tiles. ACTION REQUIRED: replace ceiling panels with smooth, washable panels.The violations cited on 2024-03-04 remained outstanding. ____________________2024-03-041. Unfinished wood shelving noted throughout the facility in the walk-in coolers & freezers. ACTION REQUIRED: refinish the shelving so it is smooth, washable, & impervious to moisture OR replace it with suitable shelving.2. Flooring in poor repair in multiple areas of the facility. ACTION REQUIRED: refinish flooring.3. Lights in the walk-in cooler and walk-in freezer were not equipped with protective covers. ACTION REQUIRED: Install protective covers on indicated lighting. 4. Public washroom door opens to barista & sandwich preparation area. ACTION REQUIRED: Install a self-closing mechanism on the door.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- A bowl/container was stored in the bulk icing sugar bin when not in use. ACTION REQUIRED: use scoops with handles to measure/dispense bulk goods. Store scoops in such a way that the handle is not in direct contact with the bulk supply.
- 23. Is the facility maintained in a clean and sanitary condition?
- Food debris build-up on the exterior of bulk goods bins & the handles of coolers. ACTION REQUIRED: conduct a deep clean of the indicated area.
- 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?
- Risk Management 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?
- No handwashing supplies at the bakery hand sink. CDI: instructed staff to put handwashing supplies at the sink.ACTION REQUIRED: Consider installing a dispenser at this hand sink to ensure supplies are not removed. Ensure all hand sinks are stocked with soap & paper towel.
- 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. Unfinished wood shelving noted throughout the facility in the walk-in coolers & freezers. ACTION REQUIRED: refinish the shelving so it is smooth, washable, & impervious to moisture OR replace it with suitable shelving.2. Flooring in poor repair in multiple areas of the facility. ACTION REQUIRED: refinish flooring.3. Lights in the walk-in cooler and walk-in freezer were not equipped with protective covers. ACTION REQUIRED: Install protective covers on indicated lighting. 4. Public washroom door opens to barista & sandwich preparation area. ACTION REQUIRED: Install a self-closing mechanism on the door.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Initial 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?
- 1. Unfinished wood shelving noted throughout the facility in the walk-in coolers & freezers. ACTION REQUIRED: refinish the shelving so it is smooth, washable, & impervious to moisture OR replace it with suitable shelving.2. Flooring in poor repair in multiple areas of the facility. ACTION REQUIRED: refinish flooring.3. Lights in the walk-in cooler and walk-in freezer were not equipped with protective covers. ACTION REQUIRED: Install protective covers on indicated lighting. 4. Public washroom door opens to barista & sandwich preparation area. ACTION REQUIRED: Install a self-closing mechanism on the door.
- 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
- Risk Management Inspection
6 infractions
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bags of open flour, sugar, & other dry goods were stored directly on the floor. Scoops were stored in the dry goods when not in use.ACTION REQUIRED: Store all bags of food off the floor. Highly recommended to obtain storage bins with a designated scoop holder that are on wheels for opened bulk dry good products.
- 09. Are chemicals stored and handled in a safe manner?
- Chemical spray bottles were not labelled to indicate contents. ACTION REQUIRED: Label all chemical spray bottles.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Walk-in cooler temperature was 10C. Staff were not able to locate thermometer for monitoring temperature at the time of inspection. 2. Sliding door cooler (in back kitchen toward the walk-in cooler) was ~8C. CDI: Instructed staff to discard all high-risk foods in the coolers. ACTION REQUIRED: Repair the indicated coolers. Ensure all coolers are equipped with functional thermometers. Create temperature logs for all coolers. 3. Portuguese egg tarts are held at room temperature all day with no means of temperature control. ACTION REQUIRED: keep tarts at or above 60C or at or below 4C. Alternatively, the facility can apply for time as a public health control to hold products for 4 hours at room temperature. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-time-public-health-control-info-bulletin.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-time-as-a-public-health-control-application.pdf
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff unable to locate chlorine test strips at the time of inspection.ACTION REQUIRED: locate or obtain chlorine test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Staff washroom was not equipped with hot water (slow dribble), soap, or paper towel.One of the public washrooms was out of paper towel. The staff hand sink was not equipped with paper towel.ACTION REQUIRED: ensure all hand wash sinks are equipped with soap, hot/cold running water, & paper towel.
- 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. Unfinished wood shelving noted throughout the facility in the walk-in coolers & freezers. ACTION REQUIRED: refinish the shelving so it is smooth, washable, & impervious to moisture OR replace it with suitable shelving.2. Flooring in poor repair in multiple areas of the facility. ACTION REQUIRED: refinish flooring.3. Lights in the walk-in cooler and walk-in freezer were not equipped with protective covers. ACTION REQUIRED: Install protective covers on indicated lighting. 4. Public washroom door opens to barista & sandwich preparation area. ACTION REQUIRED: Install a self-closing mechanism on the door.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Demand Inspection
8 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Facility was using a sanitizer that did not have a DIN number and did not list an active ingredient/ingredient list. CDI: Instructed staff to discontinue using this product. An alternative sanitizer (bleach) was available onsite.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Bags of open flour, sugar, & other dry goods were stored directly on the floor. Scoops were stored in the dry goods when not in use.ACTION REQUIRED: Store all bags of food off the floor. Highly recommended to obtain storage bins with a designated scoop holder that are on wheels for opened bulk dry good products.
- 09. Are chemicals stored and handled in a safe manner?
- Chemical spray bottles were not labelled to indicate contents. ACTION REQUIRED: Label all chemical spray bottles.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- 1. Walk-in cooler temperature was 10C. Staff were not able to locate thermometer for monitoring temperature at the time of inspection. 2. Sliding door cooler (in back kitchen toward the walk-in cooler) was ~8C. CDI: Instructed staff to discard all high-risk foods in the coolers. ACTION REQUIRED: Repair the indicated coolers. Ensure all coolers are equipped with functional thermometers. Create temperature logs for all coolers. 3. Portuguese egg tarts are held at room temperature all day with no means of temperature control. ACTION REQUIRED: keep tarts at or above 60C or at or below 4C. Alternatively, the facility can apply for time as a public health control to hold products for 4 hours at room temperature. RESOURCE: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-time-public-health-control-info-bulletin.pdfhttps://www.albertahealthservices.ca/assets/wf/eph/wf-eh-time-as-a-public-health-control-application.pdf
- 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
- Staff unable to locate chlorine test strips at the time of inspection.ACTION REQUIRED: locate or obtain chlorine test strips.
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Staff washroom was not equipped with hot water (slow dribble), soap, or paper towel.One of the public washrooms was out of paper towel. The staff hand sink was not equipped with paper towel.ACTION REQUIRED: ensure all hand wash sinks are equipped with soap, hot/cold running water, & paper towel.
- 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?
- Change of ownership occurred without applying for a food handling permit. ACTION REQUIRED: apply for a food handling permit under new ownership.RESOURCE: https://www.albertahealthservices.ca/frm-03298.pdf
- 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. Unfinished wood shelving noted throughout the facility in the walk-in coolers & freezers. ACTION REQUIRED: refinish the shelving so it is smooth, washable, & impervious to moisture OR replace it with suitable shelving.2. Flooring in poor repair in multiple areas of the facility. ACTION REQUIRED: refinish flooring.3. Lights in the walk-in cooler and walk-in freezer were not equipped with protective covers. ACTION REQUIRED: Install protective covers on indicated lighting. 4. Public washroom door opens to barista & sandwich preparation area. ACTION REQUIRED: Install a self-closing mechanism on the door.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?