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Silver Spoon Restaurant Sweets and Bakery

6824 178 Avenue NW Edmonton AB T5Y 0H7 · Food - General

Official record from Alberta →

Inspection summary

Silver Spoon Restaurant Sweets and Bakery has been inspected 10 times by Alberta Health Services (Environmental Public Health) since April 17, 2024. The most recent inspection, on September 8, 2026, recorded 5 infractions.

2 of 10 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 11 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Food temperature control and Protecting food from contamination.

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 4 times across 3 separate inspections, most recently on July 2, 2025. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 3 times across 3 separate inspections, most recently on January 9, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on September 8, 2026. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • 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 September 8, 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?

  • 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 8 times across 5 separate inspections, most recently on September 8, 2026. 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.

10 inspections

  1. Monitoring Inspection

    5 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • One dented can was observed in the dry storage area.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A couple of large garbage cans were stored in front of the hand sinks. It was corrected during the inspection. Please ensure hand sinks are accessible and unobstructed at all times.Hand sink beside the prep cooler had no paper towels in the dispenser at the time. It was corrected during the inspection. The cold water handle was non-operational and hot water was available. Ensure there is hot and cold water readily available 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?
      • The back door was open at the time of inspection. Operator was instructed to close door. Please install a proper screen door if wanting to keep the solid door open. There must be no gaps when screen door is used.Hired pest control company comes monthly. Records showed no activity. No mice/cockroach activity was observed during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • High touch areas such as handles of equipment/appliances had buildup of dried food and grease. Shelving racks in the walk in cooler had buildup of food, sauce or debris. Take out fork and spoons with the eating end were stored upright. Please store utensils with the handles sticking up when stored upright.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Cleaning was conducted on Mondays. However, cleaning frequency needs to be increased as equipment/appliances and walls had buildup of grease/food/debris.The flooring in hard to reach areas such as corners had buildup of food, grease/debris. Please focus on the walk in cooler floor as well.
  2. Demand Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Hand sink in the kitchen had piping bags in the basin. Please ensure the sink is always accessible and free from obstruction.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Boiled potatoes in a black plastic container were stored on the floor. Please ensure that all food is stored at least 6 inches off the floor at all times. Corrected onsite. The potatoes were removed from the floor.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Boiled potatoes and cooked pasta were measured at 21-23C. The operator indicated that they were cooling. Cool foods quickly. Please note the proper cooling procedure:Cooked potentially hazardous foods intended for refrigeration must be cooled from 60C to 20C within 2 hours, and then from 20C to 4C within 4 hours.Discard high-risk food held above 4C for more than 2 hours.Corrected on site. The operator indicated that the food had been cooked less than 2 hours ago. The food was moved to the cooler.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hand soap was available at the hand sink in the front area. Please ensure that hand sinks are stocked with soap at all times for proper hand washing. Corrected onsite. Soap was obtained.***Please do not dilute soap.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Three ceiling tiles were missing in the back kitchen area. Please install ceiling tiles.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • 1. The following equipment/utensils require attention:- Cashew paste machine in detail- Large stand mixer in detail- Piping tips2. Thin plastic piping bags were being reused. Piping tips were attached to the bags and washed in this manner. Icing build-up was noted on several bags/piping tips that were stored on the racks near the dishwashing area. Please do not reuse plastic piping bags, as they cannot be effectively cleaned and sanitized.
  4. Risk Management Inspection

    0 infractions

  5. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A bleach/chlorine sanitizer was measured at 0ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A piece of unfinished wood was observed to be supporting the handwashing sink across from the grill line. Ensure that the indicated piece of wood is refinished to be smooth, resistant to moisture and easy to clean.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris and grime was observed on the wall-mounted shelving across from the grill line. 2. A buildup of grime was observed on the exterior surfaces of food storage containers. 3. A buildup of grime was observed on cooler door handles. 4. A buildup of food debris was observed on the floor beneath the prep coolers. 1-4. Ensure that the indicated areas are cleaned.
  6. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach/chlorine sanitizer was measured at 0ppm. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Several phones were observed in the food preparation area. Ensure personal items such as phones are kept separate from the food prep area to help prevent contamination of food contact surfaces. The operator relocated the phones during the inspection.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A scoop without a handle was observed to be stored inside the sugar. Ensure scoops with handles are used to help prevent contamination of the food. The operator provided a scoop with a handle during the inspection.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Several potato puff pastries were measured at a temperature between 52.1 degrees Celsius to 54.5 degrees Celsius using a probe thermometer. Ensure all potentially hazardous food is hot held at a minimum temperature of 60 degrees Celsius. The operator informed that the pastries had been stored in the hot holding unit for more than two hours and voluntarily discarded the pastries during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Bleach/chlorine test strips were observed without a color indicator chart to help measure the concentration of bleach/chlorine sanitizer.Ensure bleach/chlorine sanitizer test strips with a color indicator chart are acquired to help maintain bleach/chlorine sanitizer at a proper concentration of 100ppm.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • A piece of unfinished wood was observed to be supporting the handwashing sink across from the grill line. Ensure that the indicated piece of wood is refinished to be smooth, resistant to moisture and easy to clean.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Several dishes were observed to be stored on the floor beneath the stainless-steel dish drying area. Ensure all dishes and utensils are stored off of the floor to help prevent contamination. The operator rewashed the indicated dishes during the inspection.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The Ninja Blender base was observed with a buildup of food debris. Ensure that the indicated equipment is cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. A buildup of food debris and grime was observed on the wall-mounted shelving across from the grill line. 2. A buildup of grime was observed on the exterior surfaces of food storage containers. 3. A buildup of grime was observed on cooler door handles. 4. A buildup of food debris was observed on the floor beneath the prep coolers. 1-4. Ensure that the indicated areas are cleaned.
  7. Risk Management Inspection

    0 infractions

  8. Monitoring Inspection

    2 infractions

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Several dishes are observed in the handwashing sink in the back food prep area. Ensure that the handwashing sink is only used for handwashing. The operator removed the dishes from the handwashing sink during the inspection.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No paper towel dispenser is available for the paper towel at the handwashing sink in the front service area. Ensure that a suitable dispenser is provided for the paper towel to help prevent contamination.
  9. Risk Management Inspection

    1 infraction

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • pH test strips were present. Operator was asked to obtain chlorine test strips to verify concentrations. The legend must state 0ppm to 200ppm at least.
  10. Initial Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Walk in cooler was at 9C. Ensure all coolers holding perishable foods are at 4C or less at all times.
    • 14. Does the facility have an adequate supply of potable hot and cold running water and is the water sampled at required intervals?
      • Hot water was unavailable at the time, only tepid water was present. Ensure the facility is equipped with hot and cold running water at all times.

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