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Prairie Cottage Bake Shop

206 2 Avenue W Brooks AB T1R 1B4 · Food - General

Official record from Alberta →

Inspection summary

Prairie Cottage Bake Shop has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 21, 2024. The most recent inspection, on November 18, 2025, recorded 1 infraction.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 1 infraction recorded. The higher-risk findings here relate to: Chemicals and toxic substances and Food temperature control.

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.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on November 18, 2025. For example: Are chemicals stored and handled in a safe manner?

  • 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 once on April 30, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 3 separate inspections, most recently on May 8, 2025. For example: Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?

  • 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 May 8, 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?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded 2 times across 2 separate inspections, most recently on May 8, 2025. For example: 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?

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

    • 09. Are chemicals stored and handled in a safe manner?
      • Food was stored on the bottom shelf of the chemical storage area. The operator immediately removed the food from that shelf and placed it in the designated food storage area.* Please ensure that food is always stored separately from chemicals.
  2. Risk Management Inspection

    3 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Lysol disinfectant wipes are supplied at the till to wipe hands with prior to dispensing donuts in the donut box. Sanitizer wipes are designed for sanitizing pre-cleaned environmental surfaces. Implement hand hygiene practice using hand sanitizer liquid containing 70% isorpropyl alcohol or washing hands at the sink.
    • 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?
      • Food handling permit is not posted in public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Counter next to the large compartment sink is water damaged and porous on the edge abutting the sink. The counter on the other side of the sink is swelling between the counter seams. *Counters and work surfaces must be maintained smooth and easy to clean. Replace countertops.
  3. Monitoring Inspection

    4 infractions

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • Observed no hand hygiene practices being performed between the use of the till and opening boxes for packaging donuts. Hands make contact with the inside of the box when unfolding and making the box.*Implement a policy where staff are performing hand hygiene (washing hands or using hand sanitizer) after touching the till to handling food.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometers were missing in the small cooler top and bottom section. There were extra thermometers in another cooler that were moved and placed in the coolers without.
    • 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?
      • Food handling permit is not posted in public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Counter next to the large compartment sink is water damaged and porous on the edge abutting the sink. The counter on the other side of the sink is swelling between the counter seams. *Counters and work surfaces must be maintained smooth and easy to clean. Replace countertops.
  4. Monitoring 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?
      • Counter next to the large compartment sink is water damaged and porous on the edge abutting the sink. A wet towel is placed between the space of the large sink and two compartment sink where water drips when transferring dishes. Discussed designing a drip tray over this space to direct water into the sink to prevent water damage to this counter. *Counters and work surfaces must be maintained smooth and easy to clean. Replace countertop.
  5. Monitoring Inspection

    1 infraction

    • 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
      • A reusable towel is being used to dry hands. Towels become wet and hold bacteria. Use paper towel to dry hands.

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