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Shaheen Bakery

604 - 4655 54 Avenue NE Calgary AB T3J 3Z4 · Food - General

Official record from Alberta →

Inspection summary

Shaheen Bakery has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 22, 2024. The most recent inspection, on August 5, 2026, found no infractions.

1 of 5 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 5 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 May 4, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 once on May 4, 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 once on February 4, 2025. 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 July 14, 2026. 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 February 4, 2025. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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. Risk Management Inspection

    0 infractions

  2. Risk Management 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?
      • The violation still exists**The drywall in the dry food storage area has holes and is in disrepair. - The wall must be repaired and maintained so that it is smooth, impervious to moisture, and easily cleanable.
  3. Monitoring Inspection

    4 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Shell eggs were observed stored at room temperature in the dry food storage area. - The operator stated that the eggs had just been received as part of a delivery. Eggs must be stored at or below 7 °C. During the inspection, the eggs were immediately moved to the cooler.
    • 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?
      • Evidence of rodent activity (mouse droppings) was observed in the dry food storage area at the rear of the facility.- A certified pest control company must be retained to assess and treat the issue, and a copy of the pest control report must be forwarded to the PHI upon completion.
    • 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 drywall in the dry food storage area has holes and is in disrepair. - The wall must be repaired and maintained so that it is smooth, impervious to moisture, and easily cleanable.
    • 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 violation still exist**Cardboard and unfinished wood were observed being used on shelving units in the dry storage area.- Please remove cardboard and seal/paint unfinished wood surfaces. Surfaces should be smooth, non-porous, non-absorbent, and easily cleanable.
  4. Monitoring Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Spray bottle was not labeled, and sanitizer solution was not prepared at the time of inspection.- Operator labelled spray bottle and prepared chlorine (bleach) sanitizer solution. Concentration was tested at 100 ppm.- As discussed, ensure that sanitizer is prepared and tested regularly using the available test strips.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 2 full boxes of eggs observed in the back kitchen were to be stored at room temperature overnight as per the operator. Temperature measured at 8.2°C.- Operator was instructed to store eggs in cooler at or below 7°C. - Do not store eggs and other high-risk food items at room temperature.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hot-water supply to the hand sink was shut off from below the basin due to hot water tap being in disrepair.- Repair hot water tap to ensure handwashing sink is fully functional and have hot water access.
    • 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 displayed at the front of the facility was expired and not valid.- Ensure a valid food permit is displayed at the facility where it can be easily seen.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Cardboard and unfinished wood were observed being used on shelving units in the dry storage area.- Please remove cardboard and seal/paint unfinished wood surfaces. Surfaces should be smooth, non-porous, non-absorbent, and easily cleanable.
  5. 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?
      • There is unfinished plywood lining the shelves of the walk-in cooler. The plywood appears to have absorbed blood and meat residue.Please remove the plywood. Surfaces should be non-porous, non-absorbent, and easily cleanable.

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