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Sidewalk Citizen Bakery

340 13 Avenue SW Calgary AB T2R 0W9 · Food - General

Official record from Alberta →

Inspection summary

Sidewalk Citizen Bakery has been inspected 5 times by Alberta Health Services (Environmental Public Health) since February 14, 2024. The most recent inspection, on November 24, 2025, found no infractions.

2 of 5 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Food temperature control.

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 4 times across 3 separate inspections, most recently on November 12, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(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 4 times across 3 separate inspections, most recently on November 12, 2025. 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 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 November 12, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded once on February 14, 2024. For example: Are chemicals stored and handled in a safe manner?

  • 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 3 separate inspections, most recently on November 12, 2025. For example: Is the facility maintained in a clean and sanitary condition?

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. Monitoring Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The west side cooler on the upstairs cookline had an ambient air temperature of 8 degrees Celsius. Internal food temperatures for perishable food measured between 9 to 10 degrees Celsius.Have this cooler repaired/serviced or adjusted. Do not use this cooler for perishable food storage until it can maintain food temperatures at 4 degrees Celsius or lower at all times.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • The residual concentration of chlorine at the dish level during the sanitize cycle for the kitchen dishwasher measured approximately 10 ppm. Have the dishwasher serviced/repaired or adjusted. Residual concentration of chlorine at the dish level must measure at least 50 ppm (water temperature measured greater than 38 degrees Celsius).
    • 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?
      • Mouse droppings were observed in the cupboard under the bar/cookline hand wash sink. Chewed material was present in this area as well.Safely clean up mouse droppings and chewed material. Monitor for further activity. Ensure that adequate pest control is taking place.
    • 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 front facility door does not close properly.Fix the door so that it closes properly in order to help prevent pest entry.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • One of the glass panels of a upright glass cooler in the basement kitchen was broken. It has been repaired with cardboard.Replace the door or properly replace the broken glass panel on the door.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • The floor underneath equipment in the upstairs bar/cookline had grease, soil and/or food debris accumulation.Clean the floor under equipment in the bar and cookline. Ensure these areas are cleaned on a regular basis.
  3. Demand Inspection

    0 infractions

  4. Risk Management Inspection

    4 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were unavailable. Purchase iodine test strips. Ensure that test strips are available for every type of sanitizer used onsite.
    • 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?
      • A few small drain flies noted in the upstairs and downstairs kitchens. Consult pest control company for advice and control.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Plumbing below the sink (beside ice well) was leaking. Repair the leak. Ensure that all plumbing is maintained in good repair.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is needed on the floors under equipment in the upstairs kitchen.
  5. Monitoring Inspection

    6 infractions

    • 09. Are chemicals stored and handled in a safe manner?
      • Spray bottle of sanitizing solution in the upstairs kitchen was unlabeled. Ensure that all containers of chemicals are clearly labeled to identify contents.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • 0PPM iodine was measured in the glasswasher. The bottle of iodine connected to the glasswasher was empty. Repair the glasswasher. Ensure that 12.5-25PPM iodine is detectable in the glasswasher during operation. Use the main dishwasher to wash glassware until the machine is fixed.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Iodine test strips were unavailable. Purchase iodine test strips. Ensure that test strips are available for every type of sanitizer used onsite.
    • 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?
      • A few small drain flies noted in the upstairs and downstairs kitchens. Consult pest control company for advice and control.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Ice scoop was stored with handle in the bulk ice (upstairs kitchen). Ensure that the scoops is stored in such away to protect the ice from contamination (i.e. store in a clean container; store with handle up).
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Deep cleaning is needed on the floors under equipment in the upstairs kitchen.
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