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Saint Germain Bakery

149 - 6455 McLeod Trail SW Calgary AB T2H 0K8 · Food - General

Official record from Alberta →

Inspection summary

Saint Germain Bakery has been inspected 2 times by Alberta Health Services (Environmental Public Health) since October 5, 2026. The most recent inspection, on October 15, 2026, recorded 1 infraction.

1 of 2 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 1 infraction recorded. The higher-risk findings here relate to: Food temperature control.

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 once on October 15, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

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.

2 inspections

  1. Demand Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Weiner buns, pork buns, tuna buns and chicken buns stored in display case in customer area measured 30 degrees Celsius.2. Curry beef turnovers, chicken pies, chicken turnovers, and pork buns stored in display case in servery area ranged in temperature from 41 to 47 degrees Celsius.All of these savory items must be stored at safe temperatures. Heated perishable food must be stored at 60 degrees Celsius or greater. Changes are needed to the current set-up to achieve this.
  2. Initial Inspection

    0 infractions

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