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Quality Food & Bakery

U - 2020 32 Avenue NE Calgary AB T2E 6T4 · Food - General

Official record from Alberta →

Inspection summary

Quality Food & Bakery has been inspected 5 times by Alberta Health Services (Environmental Public Health) since November 20, 2023. The most recent inspection, on October 1, 2026, recorded 7 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 7 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Chemicals and toxic substances.

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.

  • 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 October 1, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 October 1, 2026. For example: Are chemicals stored and handled in a safe manner?

  • 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 9 times across 5 separate inspections, most recently on October 1, 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 5 times across 2 separate inspections, most recently on October 1, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 once on October 1, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?

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

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. Wet cleaning cloths were stored on food preparation table in the bakery area. Operator washes and placed cloths in the sanitizer bucket during inspection.- Operator is to ensure that dirty cloths are washed and sanitized and stored in a sanitizer solution at all times.2. A sanitizer solution was not available for use in the food prep area. Operator provided 100ppm chlorine sanitizer during inspection. - As discussed, ensure that sanitizer solution is regularly tested and available for use at all times for each food handling area.
    • 09. Are chemicals stored and handled in a safe manner?
      • Operator was using lemon scented bleach to prepare the surface sanitizer solution.- Operator is to acquire unscented bleach to prepare sanitizer solutions.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand washing sink located near the cooking equipment was blocked with items kept in the sink basin and a trolley in front of the sink.- Ensure that hand washing sink is available for use all the time during operation it must not be blocked.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Paper towels were not available at the handwashing sinks in the kitchen.- Ensure hand sinks have hot and cold-water supply, and is stocked with paper towels and soap at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Walk-in freezer door gasket was broken and secured using duct tape that was easily coming off.- Repair or replace the gasket.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • *Ongoing Violation*The dishwashing and cooking area must be cleaned. Walls, ceiling, floor. Ensure that is maintained clean and sanitary.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Buildup of food debris was noted on shelves and food equipment in the bakery section. - Thoroughly clean and sanitize all areas.
  2. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dishwashing and cooking area must be cleaned. Walls, ceiling, floor. Ensure that is maintained clean and sanitary
  3. Monitoring Inspection

    3 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Provide adequate lighting for the dishwashing area
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra items and equipment not required in daily operation were stored in the facility making place clutter and difficult to clean.Requirement: Remove or store extra items and equipment in one area to make cleaning easy and effective.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The dishwashing and cooking area must be cleaned. Walls, ceiling, floor. Ensure that is maintained clean and sanitary
  4. Monitoring Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra items and equipment not required in daily operation were stored in the facility making place clutter and difficult to clean.Requirement: Remove or store extra items and equipment in one area to make cleaning easy and effective.
  5. Monitoring Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Do not store food in the freezer using shopping bags. Must use food grade material
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Do not store anything in the hand sink and do not block access
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Provide soap and towels for the hand sink
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra items and equipment not required in daily operation were stored in the facility making place clutter and difficult to clean.Requirement: Remove or store extra items and equipment in one area to make cleaning easy and effective.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Clean the walls in the main kitchen. Visible dust and grease accumulation2. Remove the dust from the ceiling vents

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