Skip to content
Loading map…

Scratch Baking

130 - 10044 108 Street NW Edmonton AB T5J 3S7 · Food - General

Official record from Alberta →

Inspection summary

Scratch Baking has been inspected 5 times by Alberta Health Services (Environmental Public Health) since January 15, 2024. The most recent inspection, on June 29, 2026, recorded 2 infractions.

None of the 5 inspections on record were free of infractions. In the past 12 months there was 1 inspection with 2 infractions recorded. The higher-risk findings here relate to: Food temperature control 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.

  • 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 2 times across 2 separate inspections, most recently on February 5, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 June 29, 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 4 times across 2 separate inspections, most recently on January 26, 2024. 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?

  • 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 once on June 29, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 September 5, 2025. 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

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Used wet cleaning cloth was not stored in a sanitizer solution. Cleaning cloth was observed on a food preparation surface. The operator removed the cleaning cloths during inspection. Ensure used wet cleaning cloths are stored in a sanitizer solution when not in use.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • An ice scoop was stored directly on a chopping board on top of the ice machine. The staff present stored the scoop inside a clean container during inspection.
  2. Monitoring Inspection

    1 infraction

    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • -One small scoop was stored in a chicken soup base. The scoop was touching the food. Ensure all utensils are stored properly to avoid contamination. Corrected onsite. The operator removed the scoops from the containers and will store them with handles facing upward moving forward. -Whisks were stored with handles facing downward. All utensils must be stored with handles up to prevent contamination. Corrected onsite. The operator repositioned the whisks with handles facing upward.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both the front display coolers were 8C. Thermometers showed >4C and operator was asked to monitor the temperatures. Should the temperature not return to 4C within 30 minutes, remove the food to another cooler at 4C or less.Other cold holding units were at 4C or lessHot holding units were >60C
  4. Risk Management Inspection

    3 infractions

    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is no barrier between the hand sink and the two compartment sink. Ensure there is a barrier between these sinks.
    • 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 faucet joints at the two compartment sink leak water in some areas when the water is turned on.Ensure plumbing is in good repair, including free of leaks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - One ceiling tiles above the two compartment sink has a hole in it.- There is a perforated/ acoustic ceiling tile above the food prep area. Acoustic tile above dishpit area is ok.Ensure ceilings areas mentioned above are smooth, easily cleanable, non absorbent and in good repair.
  5. Initial Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Front of house cooler measured approx 10C ambient. After some tray/ dividers were removed, the temperature dropped 4C.Ensure coolers are kept at 4C or less. Adding trays/ dividers may interrupt the air flow and cause temperatures to fluctuate or rise.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is no barrier between the hand sink and the two compartment sink. Ensure there is a barrier between these sinks.
    • 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 faucet joints at the two compartment sink leak water in some areas when the water is turned on.Ensure plumbing is in good repair, including free of leaks.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - One ceiling tiles above the two compartment sink has a hole in it.- There is a perforated/ acoustic ceiling tile above the food prep area. Acoustic tile above dishpit area is ok.Ensure ceilings areas mentioned above are smooth, easily cleanable, non absorbent and in good repair.

Nearby inspected facilities

Own this business? Add a badge to your website