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St Lawrence Bagels

2638 Parkdale Boulevard NW Calgary AB T2N 3S6 · Food - General

Official record from Alberta →

Inspection summary

St Lawrence Bagels has been inspected 7 times by Alberta Health Services (Environmental Public Health) since November 6, 2024. The most recent inspection, on August 24, 2026, recorded 2 infractions.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 4 inspections with 7 infractions recorded. The higher-risk findings here relate to: Food temperature control, 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.

  • 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 5 times across 3 separate inspections, most recently on August 24, 2026. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 December 30, 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 November 6, 2024. 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?

  • 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 August 24, 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?

  • Equipment and utensilsLower risk

    Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.

    Recorded 3 times across 3 separate inspections, most recently on July 16, 2026. For example: Are utensils and equipment maintained in a condition and a manner that ensures the safe 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.

7 inspections

  1. Risk Management Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. The upright cooler located by the doorway leading into the kitchen was operating at an ambient temperature of 11C. Eggs stored in the cooler were measured at 11C- The crate of eggs was discarded. Repair the cooler and ensure it is capable of maintaining a temperature of 4C or lower at all times. High-risk foods must not be stored in this cooler until it has been repaired.
    • 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 washroom that opened into the refrigerated storage area did not have a self-closing device. The door was found open during the inspection. - Install a self-closing device on the washroom door.
  2. Demand Inspection

    3 infractions

    • 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 washroom that opened into the refrigerated storage area did not have a self-closing device. The door was found open during the inspection. - Install a self-closing device on the washroom door.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Equipment and utensils were dirty. Flour residue was observed caked onto pans, trays, cooler surfaces, tables, and mixing equipment. - Ensure all food-contact surfaces, equipment, and utensils are thoroughly cleaned and sanitized.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Food debris and grime were observed on the floors and walls throughout the facility. - Clean the floors and walls throughout the facility.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine sanitizer solution was measured at 800 ppm.- Staff member made a new chlorine sanitizer solution was measured at 100ppm with using a chlorine test strip. Have new sanitizer solution test and confirm with test strips.
    • 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?
      • Expired food handling permit from September 2024 was posted.- Have the current food handling permit printed and post the permit so it is visible to the general public.
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    6 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functional thermometers were present in the facility.-Ensure that thermometers are available for monitoring the food during cooking, cooling, reheating and/or display.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • In the prep cooler 2,Salmon, ham and other meats were measured at 6.0 degrees C.The meat and salmon were placed inside the working cooler.The ambient temperature of the prep cooler 2 was measured at 10 degrees C.-Please fix/repair/replace the cooler and please don't store perishable food items in the cooler.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips in the facility had expired.-Please purchase new test strips and always check for the expiry date.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • " Outstanding Violation"Hand soap at the hand washing sink not readily available. Hand soap was stored on the shelve above the dishwashing sink. - Install a shelf or wall mounted hand soap dispenser in the immediate vicinity of the handwashing sink. Ensure liquid hand soap and paper towels are available for handwashing at all times.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The ambient temperature of one of the prep coolers was at 10 degrees C while the other prep cooler was fixed.The ambient temperature of number 1 prep cooler was at 4 degrees C.-Please have prep cooler repaired/replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thorough cleaning and sanitation required of all equipment including preparation coolers and the hard-to-reach areas of the facility. - Clean and maintain in a clean and sanitary manner.
  7. Monitoring Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • The bleach solution was measured above 200 ppm as the test strip got bleached out.The bleach solution was diluted by the operator and after testing, it was measured at 100ppm.-Ensure that the bleach solution is maintained at 100ppm.
    • 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 Temperature records were being maintained in the facility.-Please ensure that the temperature records are maintained in order to maintain the safety of the food processes occurring in the facility.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Both the prep coolers in the facility were not functioning properly.-The ambient temperature of the cooler used to store eggs was ranging from 8C- 10C.-The internal temperature for the eggs were measured at 6.9 C.Most of the eggs were placed in the display coolers by the operator as the display coolers were 4C or less.-The ambient temperature of cooler used to store deli meats and cheeses was measured at 16 C.-The internal temperatures were :Ham - 13 CSalmon - 12 COven Turkey - 13 CBacon -13 CCheeses -12 CThe operator was not able to confirm when the food was placed in the coolers when asked by the inspector.** The above-mentioned foods were discarded.*** Ensure that perishable foods are stored in the coolers at 4 c or less.Ensure that the temperatures of coolers are checked and maintained every day and the coolers are repaired/ replaced.*** Please don't store any perishable food inside the cooler until it is repaired/ replaced.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • No functional thermometers were present in the facility.-Ensure that thermometers are available for monitoring the food during cooking, cooling, reheating and/or display.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The chlorine test strips in the facility had expired.-Please purchase new test strips and always check for the expiry date.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • " Outstanding Violation"Hand soap at the hand washing sink not readily available. Hand soap was stored on the shelve above the dishwashing sink. - Install a shelf or wall mounted hand soap dispenser in the immediate vicinity of the handwashing sink. Ensure liquid hand soap and paper towels are available for handwashing at all times.
    • 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?
      • " Outstanding Violation"No pest control management/monitoring program in place. - Implement an adequate pest control program or retain the services of a professional pest control company.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • The prep coolers in the facility were not functioning properly.The ambient temperature of number 1 prep cooler was at 16 C while the temperature of the number 2 cooler was at 8 C. -Please have both the coolers repaired/replaced.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Thorough cleaning and sanitation required of all equipment including preparation coolers and the hard-to-reach areas of the facility. - Clean and maintain in a clean and sanitary manner.

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