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Tasse Bakery

14 - 3220 5 Avenue NE Calgary AB T2A 5N1 · Food - General

Official record from Alberta →

Inspection summary

Tasse Bakery has been inspected 4 times by Alberta Health Services (Environmental Public Health) since February 6, 2024. The most recent inspection, on January 16, 2026, found no infractions.

1 of 4 inspections on record found no infractions at all. In the past 12 months there was 1 inspection with 0 infractions recorded. The higher-risk findings here relate to: Pests, Cleaning and sanitizing and Food temperature control.

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.

  • 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 2 times across 2 separate inspections, most recently on June 4, 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?

  • 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 2, 2025. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 once on February 6, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 7 times across 2 separate inspections, most recently on June 4, 2025. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(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 2 times across 2 separate inspections, most recently on June 4, 2025. 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.

4 inspections

  1. Demand Inspection

    0 infractions

  2. Demand Inspection

    5 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two opened food cans were stored in the walk-in cooler at the time of inspection.- Operator is to ensure, once canned food item is opened, food should then be transferred to a food-grade container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were observed stored on the floor in the walk-in cooler and freezer. Operator is to relocate food items.- Please ensure all food products are stored in a safe and sanitary manner at least 15 cm (6 in.) off the floor.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sink was being used to wash small dishes as utensil drying rack was observed at the hand sink.- Operator is to ensure hand sink is exclusively used 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?
      • Mice traps were observed on-site, but no pest control records were maintained at the time of inspection. The operator mentioned to have been conducting periodic pest control checks.- Please maintain pest control records on-site at all times.- Operator will be emailed AHS monthly pest control checklist.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling and air vents above the food preparation area was visibly dirty, with stains and debris buildup.- Please clean air vents and replace ceiling tiles.
  3. Monitoring Inspection

    7 infractions

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • Two opened food cans were stored in the walk-in cooler at the time of inspection.- Operator is to ensure, once canned food item is opened, food should then be transferred to a food-grade container.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Food items were observed stored on the floor in the walk-in cooler and freezer. Operator is to relocate food items.- Please ensure all food products are stored in a safe and sanitary manner at least 15 cm (6 in.) off the floor.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Operator was not able to demonstrate proper use of the 3-compartment sink for dishwashing purposes. Proper sanitizing step was not followed, as operator was using bleach sanitizer before washing and rinsing the dishes. - Operator was informed on how to properly use the 3-comp sink for sanitization. Operator was also instructed to establish one-way flow of dirty to clean utensils.- Ensure to fully submerge all dishes, utensils, and equipment in the available 100-ppm chlorine solution for atleast 2 minutes to sanitize.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. Hand soap dispenser at the back sink was not functioning properly. New hand soap bottle placed at the sink.2. No paper towel was observed at the front hand sink. Paper towel was installed at the hand sink during the inspection.- Ensure all handwashing sinks are fully stocked at all times with soap, paper towels, hot and cold running water supply.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Front hand sink was being used to wash small dishes as utensil drying rack was observed at the hand sink.- Operator is to ensure hand sink is exclusively used 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?
      • Mice traps were observed on-site, but no pest control records were maintained at the time of inspection. The operator mentioned to have been conducting periodic pest control checks.- Please maintain pest control records on-site at all times.- Operator will be emailed AHS monthly pest control checklist.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Ceiling and air vents above the food preparation area was visibly dirty, with stains and debris buildup.- Please clean air vents and replace ceiling tiles.
  4. Initial Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • The walk in cooler and the front glass cooler both did not have a thermometer inside. Please purchase additional thermometers so that temperatures can be verified.

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