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Sidewalk Citizen Bakery

618 Confluence Way SE Calgary AB T2G 0G1 · Food - General

Official record from Alberta →

Inspection summary

Sidewalk Citizen Bakery has been inspected 5 times by Alberta Health Services (Environmental Public Health) since March 15, 2024. The most recent inspection, on August 4, 2026, recorded 2 infractions.

3 of 5 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.

The number of infractions per inspection has stayed roughly the same over time.

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 once on January 16, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 January 16, 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 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 2 times across 2 separate inspections, most recently on August 4, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on August 4, 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?

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. Demand Inspection

    2 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A few baked goods displayed at the front counter were not covered.- Ensure all displayed food items are kept covered and protected from contamination at all times.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1. The caulking at the junction of the wall and handwashing sink appeared moldy and deteriorated.- Remove and replace the existing caulking with fresh, smooth, and easily cleanable sealant to prevent mold growth and maintain sanitary conditions.2. The light cover above the oven and dough mixing area was cracked/broken.- Replace the cracked light cover to ensure it is in good condition and adequately protects against potential contamination from broken glass.
  2. Monitoring Inspection

    0 infractions

  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Wet cleaning cloths in the main preparation area were stored on the counter and measured at 0ppm of the sink and surface sanitizer. Cleaning cloths must be placed in a bucket with the sink and surface sanitizer to prevent the growth of bacteria. The operator placed the cleaning cloths in a bucket of the sink and surface sanitizer at the time of the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were stored inside the food containers in the bakery area and the handle was submerged in the bulk supply. Scoops should be stored in a manner that prevents contamination of the food. Store scoops in a separate area or ensure the handles are upright to prevent contamination of the bulk supply. Regularly wash the scoops to remove contamination from the handle.The operator removed the scoops at the time of the inspection.2. Improper scoops (plastic containers and disposable containers with no handle) are used to scoop the dry ingredients in the upper bakery area. Scoops should have a proper handle to avoid touching the surface where food comes into contact with and to prevent contamination of the bulk supply. Obtain proper scoops with a handle. The operator removed the plastic containers and disposable container at the time of the inspection.
    • 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 back corner of the dry ingredient storage room, where there is a buildup of flour, was found to have mouse droppings and a breeding site in the tin cat mouse trap. Ensure the following to avoid future pest concerns. - Food must be stored at least 6 inches above the floor- Regularly clean hard to reach areas of any food debris (ex: flour) from the floors as this can be a source of food- Develop a cleaning schedule specific for the dry storage area by determining the frequency of cleaning- Acquire pest proof containers - Monitor for mice activity and consult pest control professionals when neededThe operator consulted with Ecolab to remove the breeding site and to determine further control measures.
  5. Monitoring Inspection

    0 infractions

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