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Redcliff Bakery & Eatery

8 - 3 Street SE Redcliff AB T0J 2P0 · Food - General

Official record from Alberta →

Inspection summary

Redcliff Bakery & Eatery has been inspected 10 times by Alberta Health Services (Environmental Public Health) since March 8, 2024. The most recent inspection, on August 27, 2026, found no infractions.

4 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Pests and Cleaning and sanitizing.

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.

  • 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 4 times across 4 separate inspections, most recently on August 25, 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 3 times across 2 separate inspections, most recently on August 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 separate inspections, most recently on June 25, 2025. 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 4 times across 2 separate inspections, most recently on September 18, 2024. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on March 8, 2024. 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.

10 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • There is a spray bottle on the counter labelled 'quats'. Quats test strips do not work when testing the solution. No results when using sink and surface or chlorine test strips either. Staff were not able to describe what the solution is.There are sink and surface test strips available, however, the solution showed no color change when tested.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • After running the dishwasher three times, the temperature at the dish level read 65°C (max).
    • 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 screen door at the back was open. Staff sealed the screen door as instructed.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    1 infraction

    • 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 back door weatherstripping is worn. Please replace or repair. A few flies were noted. Sticky traps were found throughout kitchen and in non food areas. Facility has ordered a light trap.
  5. Monitoring 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?
      • The back door weatherstripping is worn. Please replace or repair. A few flies were noted. Sticky traps were found throughout kitchen and in non food areas. Facility has ordered a light trap.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor in the corner of the baking area under and around the commercial mixers has a build-up of grime and debris. The edges where the floor meets the walls are particularly dirty as there is pooling water that is slimy and discolored. Please ensure a deep cleaning is completed in the area to prevent splashing of contaminants into the nearby mixing bowls. As this is an ongoing issue in this area of the facility, please ensure this cleaning task is added to a regular cleaning checklist and consider completing renovations/modifications to reduce the build-up of standing water and debris in the area.
  6. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor in the corner of the baking area under and around the commercial mixers has a build-up of grime and debris. The edges where the floor meets the walls are particularly dirty as there is pooling water that is slimy and discolored. Please ensure a deep cleaning is completed in the area to prevent splashing of contaminants into the nearby mixing bowls. As this is an ongoing issue in this area of the facility, please ensure this cleaning task is added to a regular cleaning checklist and consider completing renovations/modifications to reduce the build-up of standing water and debris in the area.
  7. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scraper was stored inside the dough base in the bulk container.Please ensure utensils are not stored in food or ingredients. They should be washed, sanitized, and properly stored after use.
    • 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?
      • Numerous flies and wasps were observed in the facility. The back door was propped open without a screen door in place. Operator advised inspector that the door must remain open while the fryer is operating until repairs are made to the ventilation system. Please ensure that the pests are removed from the facility, and that a long-term solution is put in place to prevent the entry of pests.
    • 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 floor drain in front of the fryer is missing the cover.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor under and around the commercial mixers was covered in grime and dry ingredients including raisins and flour.
  8. Demand Inspection

    0 infractions

  9. Risk Management Inspection

    0 infractions

  10. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The dough hook and bowl of the large floor mixer had a build-up of old dough. The operator reported that the mixer had not been used since the morning. Please ensure that utensils and equipment that come in direct contact with food are cleaned after using.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scraper was stored inside the dough base in the bulk container. There were no staff working in the baking area during the inspection. Please ensure utensils are not stored in food or ingredients. They should be washed, sanitized, and properly stored after use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A head of lettuce was stored directly on the metal shelf in the walk-in cooler beside a bag of lettuce. The operator discarded the lettuce during the inspection. Please ensure all food is stored in appropriate containers/packaging.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Two buckets of creme filling were stored directly on the floor in the basement storage area. The operator advised the inspector that the shelf that had previously held the buckets was broken, and that they would find another place store the buckets so that they weren't sitting on the floor.
    • 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?
      • The displayed Food Handling Permit expired in August 2023. Please display the current permit.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Extra cleaning is required in the following areas:- There is a build-up of old dough on the pour shields and supports of the large floor mixers.- There is a build-up of grease and debris on the floor beside the proofer. - There is old oil and debris on the tray holding the oil container and brush on the shelves in the baking area.
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