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Sherwood Park Bakery

969 Ordze Road Sherwood Park AB T8A 4L7 · Food - General

Official record from Alberta →

Inspection summary

Sherwood Park Bakery has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 28, 2023. The most recent inspection, on July 13, 2026, found no infractions.

3 of 7 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 2 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 6 times across 4 separate inspections, most recently on June 30, 2026. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?

  • 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 November 28, 2023. 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?

  • 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 3 separate inspections, most recently on September 6, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • 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 3 times across 2 separate inspections, most recently on April 23, 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?

  • 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 June 30, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

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.

7 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    2 infractions

    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • No recent food safety records were available for review. An AHS template for food safety checklist was provided to operator via email.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Chlorine test strips were found to be expired (Expiration date: May 2026). Operator was advised to obtain new one.
  3. Monitoring Inspection

    0 infractions

  4. Risk Management Inspection

    0 infractions

  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No prepared sanitizer solution was observed at the time of inspection.2. Used wet cleaning cloths were not being stored in a sanitizer solution. A cleaning cloth was observed on the kitchen counter.The operator prepared a 100ppm chlorine sanitizer solution during inspection and stored the cloth. Please ensure an approved sanitizer solution is prepared daily for use.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A three-compartment sink was present in the kitchen. This was the only sink in the kitchen. One was located in the bathroom and one in the front serving area. The three-compartment sink should have soap and paper towel in dispensers or an addition of a handwashing station in another location. A handwashing station is required in the kitchen. Staff reported they use the bathroom hand sink for handwashing.April 23, 2024: Paper towel and soap dispensers were still not observed at one compartment of the 3-compartment sink in the kitchen. No additional handwashing sink was installed in the kitchen area as an alternative.Sept 06, 2024: Paper towel and soap dispensers were still not observed at one compartment of the 3-compartment sink in the kitchen. No additional handwashing sink was installed in the kitchen area as an alternative.** Please note that this is an on-going violation and must be corrected immediately.
  6. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. No prepared sanitizer solution was observed at the time of inspection.2. Used wet cleaning cloths were observed on the kitchen counter at the time of inspection.The PHI assisted the operator in preparing a 100ppm chlorine sanitizer solution during inspection. Please ensure used cleaning cloths are always stored in a sanitizer solution when not in use. Obtain the required chlorine test strips to measure the sanitizer concentration. 100ppm chlorine solution must be maintained at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips are not available. Obtain chlorine sanitizer test strips. April 23, 2024: The required test strips were still not observed at the time of inspection. Note that this is an ongoing violation and must be corrected immediately.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A three-compartment sink was present in the kitchen. This was the only sink in the kitchen. One was located in the bathroom and one in the front serving area. The three-compartment sink should have soap and paper towel in dispensers or an addition of a handwashing station in another location. A handwashing station is required in the kitchen. Staff reported they use the bathroom hand sink for handwashing.April 23, 2024: Paper towel and soap dispensers were still not observed at one compartment of the 3-compartment sink in the kitchen. No additional handwashing sink was installed in the kitchen area as an alternative.
    • 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 flooring tiles at a corner and in front of the oven was in disrepair. The tiles were either missing or damaged. Repair or replace the floor tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Some equipment in the kitchen area requires deep cleaning. Old dirt and debris were observed on the bread roller, scale and dividing cutter. Please clean and sanitize these equipment's and ensure all equipment at the facility are maintained in a sanitary condition.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the ceiling and ceiling fan vent. - Clean areas noted. April 23, 2024: Dust and debris accumulation were still observed on the ceiling tiles, light covers and vents in the kitchen area. Please clean the ceiling tiles, light covers and all vents in the kitchen area. Ensure these areas are included on your cleaning schedule.
  7. Monitoring Inspection

    6 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Upon arrival a sanitizer solution was not available.A 100 ppm solution of chlorine sanitizer was prepared.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Multiple bags of flour were stored on the floor. Ensure all food items are stored off the ground at all times.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Sanitizer test strips are not available. Obtain chlorine sanitizer test strips.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A three-compartment sink was present in the kitchen. This was the only sink in the kitchen. One was located in the bathroom and one in the front serving area. The three-compartment sink should have soap and paper towel in dispensers or an addition of a handwashing station in another location. A handwashing station is required in the kitchen. Staff reported they use the bathroom hand sink for handwashing.
    • 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?
      • Pest control records were not available upon request.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • There was an accumulation of dust on the ceiling and ceiling fan vent. - Clean areas noted.

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