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Stone Mill Bakery

204042 Highway 873 County of Newell AB · Food - General

Official record from Alberta →

Inspection summary

Stone Mill Bakery has been inspected 4 times by Alberta Health Services (Environmental Public Health) since June 21, 2024. The most recent inspection, on April 23, 2026, recorded 4 infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 4 infractions recorded. The higher-risk findings here relate to: Pests, Food temperature control and Food source, labelling and allergens.

Recent inspections have recorded more infractions than earlier ones, so it is worth reading the latest reports closely.

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.

  • 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 3 times across 3 separate inspections, most recently on April 23, 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 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 2 times across 2 separate inspections, most recently on May 21, 2025. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • Food source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded once on May 21, 2025. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 3 times across 2 separate inspections, most recently on April 23, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

  • 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 once on April 23, 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.

4 inspections

  1. Monitoring Inspection

    4 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • A can of olives and two cans of pineapple were left open in the can. Canned food, once opened, must be transferred to a food-grade container to prevent leaching metals from the can. Food was transferred to a food-grade container.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Staff bathroom contained a cloth towel. Cloth towels become a reservoir for bacteria and are not to be used for drying or wiping hands. Cloth towel was replaced with paper towel.
    • 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 mouse droppings noted along the back of the east wall. Reportedly the owner had caught one mouse earlier. All food equipment was pulled out, and the area was cleaned and sanitized with bleach.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A small hand mixer and a utensil on the shelf containing food debris buildup were removed to be cleaned and sanitized.
  2. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • A low risk food item that was prepared at a location that does not have a food handling permit was displayed for sale at the bakery.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheese bread was displayed at room temperature.
    • 15. Is the facility free of a pest infestation?
      • An ant was detected crawling in the display case.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    4 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Pizza was held at room temperature.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • A thermometer was not in the stand-up refrigerator
    • 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 monthly proactive Pest Control Inspection form is not completed.No pest control issues were noted at the time of inspection.
    • 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?
      • The current Food Handling Permit is not displayed.
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