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Sweet Home Bakery

28A - 7930 Bowness Road NW Calgary AB T3B 0H3 · Food - General

7 inspections

  1. Monitoring Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operator was unable to provide chlorine test strips when requested.Please obtain chlorine test strips within their expiry date so that the sanitizer solution can be accurately tested and concentration verified.May 20, 2026Chlorine test strips cannot be located.
    • 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 small number of mice droppings can be observed under the shelves by the back door and under the dishwashing sinks. The pest control program is in place with some activities noted in the previous reports.Clean up the droppings and continue to monitor. If the situation gets worse, increase the pest control visits.
  2. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operator was unable to provide chlorine test strips when requested.Please obtain chlorine test strips within their expiry date so that the sanitizer solution can be accurately tested and concentration verified.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The caulking above and around the two-compartment sink was observed to be in disrepair with visible mold growth.Please remove the old caulk and reseal the joints and area around the sink with fresh caulking.
  3. Risk Management Inspection

    9 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Visibly soiled cloths were observed to be used on food contact surfaces around the facility, outside of sanitizer solution.Please discard the soiled cloths and replace them with new ones.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the display cooler containing cream desserts was measured at 6C on the left side and 7.6C on the right.Please adjust or repair the cooler to ensure it consistently maintains a temperature of 4C or below, and implement a temperature log to regularly monitor the cooler's temperatures. Move all pastries containing cream and meat to a display cooler with temperatures measuring at 4C and lower.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operator was unable to provide chlorine test strips when requested.Please obtain chlorine test strips within their expiry date so that the sanitizer solution can be accurately tested and concentration verified.
    • 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 ViolationPest activity was observed under the storage racks and equipment located at the back of the facility.Please ensure that the mouse droppings are carefully cleaned up, and the affected areas are thoroughly sanitized. Make sure to use appropriate personal protective equipment (PPE), such as gloves and a mask, to minimize exposure to potential contaminants. Organize the entire storage area by removing unused equipment, separating food products with personal items, and ensure items are kept off the floor by at least 6 inches for visibility, accessibility, and cleaning. Fill and repair holes throughout the facility to prevent the entry of unwanted pests. Please send the three of the most recent pest control reports to the undersigned PHI.Previous Violation (April 12, 2024)Few mouse droppings were found at the back dry storage area. Previous Inspection1) Two dead mice were observed in the mechanical trap and mouse droppings were found in the back storage area and behind the equipment. Remove dead mice and mouse droppings and sanitized the affected the areas. 2) Holes in the common hallway door.Fix the door.
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • Visibly soiled oven mitts were observed throughout the facility, posing a risk of bacterial contamination and cross-contamination.Please discard the soiled oven mitts and replace them with new ones.
    • 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 food handling permit was observed to be expired.Please print and post an updated food handling permit within its expiry date in a conspicuous place for public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The caulking above and around the two-compartment sink was observed to be in disrepair with visible mold growth.Please remove the old caulk and reseal the joints and area around the sink with fresh caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Large mixer bowls were observed to be covered in dried dough and food debris, creating a potential risk for pest infestation.Please clean and sanitize the mixer bowls after each use to eliminate any potential food sources for pests.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The following hard to reach areas were observed dirty and covered with food debris including, but not limited to:- Underneath the two-compartment sink and handwash station- Underneath work benches- Underneath all kitchen equipment- All kitchen equipment surfaces- Shelving units- Inside cupboards and on their surfaces- All rack and rolls and cartsPlease pull out all equipment and clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.
  4. Monitoring Inspection

    12 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Concentration of chlorine sanitizer was too potent, testing > 200 ppm. Correct concentration of chlorine sanitizer should be measured at 100 ppm. Excessively high concentrations of chlorine sanitizer can be harmful when ingested and irritate the skin.The operator was instructed on the proper method for mixing a chlorine sanitizer solution and testing it to ensure the concentration measures 100 ppm.
    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1) Visibly soiled cloths were observed to be used on food contact surfaces around the facility, outside of sanitizer solution.Please discard the soiled cloths and replace them with new ones.2) Visibly soiled oven mitts were observed throughout the facility, posing a risk of bacterial contamination and cross-contamination.Please discard the soiled oven mitts and replace them with new ones.3) Large mixer bowls were observed to be covered in dried dough and food debris, creating a potential risk for pest infestation.Please clean and sanitize the mixer bowls after each use to eliminate any potential food sources for pests.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Whole eggs and egg whites stored in the stand-up cooler were observed to be stored above containers with ready to eat ingredients. Eggs must be stored below and away from ready to eat food products to prevent cross-contamination if the eggs were to crack and leak.Please create a designated area for the eggs in the stand-up cooler and store them below and away from other food products.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The ambient temperature of the display cooler containing cream desserts was measured at 7.6C.Please adjust or repair the cooler to ensure it consistently maintains a temperature of 4C or below, and implement a temperature log to regularly monitor the cooler's temperatures.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • The operator was unable to provide chlorine test strips when requested.Please obtain chlorine test strips within their expiry date so that the sanitizer solution can be accurately tested and concentration verified.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Outstanding ViolationThe hot-water handle was still observed to be in disrepair during the March 5, 2025 inspection.Please repair the handle to ensure that the handwash sink provides running hot and cold water at all times for proper hand hygiene practices. Previous Violation (April 12, 2024)No hot water at the handwash sink tap. Fix the tap and ensure both hot and cold running water is available for handwashing.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The handwash sink located at the back of the facility beside the two-compartment sink was observed to be obstructed by muffin trays. Handwash stations must be accessible by all employees at all times to ensure proper hand hygiene practices.Please remove all items obstructing the handwash sink to ensure it remains accessible to staff.
    • 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 ViolationPest activity was observed under the storage racks and equipment located at the back of the facility.Please ensure that the mouse droppings are carefully cleaned up, and the affected areas are thoroughly sanitized. Make sure to use appropriate personal protective equipment (PPE), such as gloves and a mask, to minimize exposure to potential contaminants. Organize the entire storage area by removing unused equipment, separating food products with personal items, and ensure items are kept off the floor by at least 6 inches for visibility, accessibility, and cleaning. Fill and repair holes throughout the facility to prevent the entry of unwanted pests. Please send the three of the most recent pest control reports to the undersigned PHI.Previous Violation (April 12, 2024)Few mouse droppings were found at the back dry storage area. Previous Inspection1) Two dead mice were observed in the mechanical trap and mouse droppings were found in the back storage area and behind the equipment. Remove dead mice and mouse droppings and sanitized the affected the areas. 2) Holes in the common hallway door.Fix the door.
    • 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 food handling permit was observed to be expired.Please print and post an updated food handling permit within its expiry date in a conspicuous place for public view.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • The caulking above and around the two-compartment sink was observed to be in disrepair with visible mold growth.Please remove the old caulk and reseal the joints and area around the sink with fresh caulking.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Handles from scoops and strainers in bulk containers were found to be buried in the dry ingredients, resulting in cross-contamination of the food product.The operator promptly removed the scoops and strainers from the bulk ingredient containers. Please designate a separate area for the scoops outside of the dry ingredients or ensure that the scoops are washed and sanitized after each use.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) The following hard to reach areas were observed dirty and covered with food debris including, but not limited to:- Underneath the two-compartment sink and handwash station- Underneath work benches- Underneath all kitchen equipment- All kitchen equipment surfaces- Shelving units- Inside cupboards and on their surfaces- All rack and rolls and cartsPlease pull out all equipment and clean and sanitize the indicated areas to eliminate potential food sources for pests. Additionally, implement a routine cleaning schedule to ensure the facility is regularly maintained.2) The inside of the standing cooler was observed to be moldy.Please clean and sanitize the indicated area.
  5. Demand 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?
      • No hot water at the handwash sink tap. Fix the tap and ensure both hot and cold running water is 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?
      • Few mouse droppings were found at the back dry storage area. Previous Inspection1) Two dead mice were observed in the mechanical trap and mouse droppings were found in the back storage area and behind the equipment. Remove dead mice and mouse droppings and sanitized the affected the areas. 2) Holes in the common hallway door.Fix the door.
  6. Risk Management 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?
      • No hot water at the handwash sink tap. Fix the tap and ensure both hot and cold running water is 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?
      • Few mouse droppings were found at the back dry storage area. Previous Inspection1) Two dead mice were observed in the mechanical trap and mouse droppings were found in the back storage area and behind the equipment. Remove dead mice and mouse droppings and sanitized the affected the areas. 2) Holes in the common hallway door.Fix the door.
  7. Monitoring Inspection

    5 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Cheesecake and trifle cup display cooler was measured at 7.4 degrees C. Fix the cooler and store cold perishable food at 4 degrees C or below.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • No hot water at the handwash sink tap. Fix the tap and ensure both hot and cold running water is 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?
      • 1) Two dead mice were observed in the mechanical trap and mouse droppings were found in the back storage area and behind the equipment. Remove dead mice and mouse droppings and sanitized the affected the areas. 2) Holes in the common hallway door and their back exit door. Fix both doors.3) Food debris build-up along the floor's hard to reach areas and waste pipe is leaking. Clean the facility and fix the leak to remove food and water for the rodents.
    • 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) Two-compartment sink waste pipe was leaking, bucket under the waste pipe was full of water. Fix the leak. 2) Water stains were observed on the wall above the prep table. Not sure if this was caused by a leaky roof. Fix the leak and clean the wall.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1) Flour dust was found on bakery shelves and brown food stains on white shelves. 2) Slight food debris build-up on the floor underneath equipment. 1 to 2) Clean these areas. 3) Personal items such as a car tire and other things were stored in the back area. Clean remove items and organize the back area for easy cleaning and monitoring of pest.