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The Bakery

1920 10 Avenue Spruce View AB T0M 1V0 · Food - General

Official record from Alberta →

Inspection summary

The Bakery has been inspected 7 times by Alberta Health Services (Environmental Public Health) since April 3, 2024. The most recent inspection, on August 26, 2026, recorded 1 infraction.

2 of 7 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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 3 times across 2 separate inspections, most recently on August 20, 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 29, 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?

  • 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 6 times across 5 separate inspections, most recently on August 26, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?

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. Monitoring Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. A scoop was left in the bulk food container. Do not leave bulk food scoops in the bulk food. Bulk food bin scoops should be stored in a sanitary manner.
  2. Monitoring Inspection

    1 infraction

    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • 1. Raw shell eggs were stored above ready to eat foods in the cooler. Make sure to always store raw eggs below ready to eat foods.
  3. Risk Management Inspection

    1 infraction

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were left in the bulk food containers. Do not store scoops inside bulk food containers. Scoops should be stored in a container that can be cleaned and sanitized regularly.Corrected2. The ice scoop was stored loose on top of the ice machine. The top of the ice machine is not a sanitary food contact surface. The ice scoop should be stored in a container that can be cleaned and sanitized regularly.
  4. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The bleach sanitizer bottle was too strong. Bleach sanitizer should be mixed to 100ppm to be considered food safe. Use the test strips to produce the correct concentration for the sanitizer.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were left in the bulk food containers. Do not store scoops inside bulk food containers. Scoops should be stored in a container that can be cleaned and sanitized regularly.2. The ice scoop was stored loose on top of the ice machine. The top of the ice machine is not a sanitary food contact surface. The ice scoop should be stored in a container that can be cleaned and sanitized regularly.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • 1. There was no paper towel in the dispenser at the hand sink next to the sandwich station. Ensure that hand sinks are always properly supplied with soap and paper towel.
  5. Risk Management Inspection

    0 infractions

  6. Monitoring Inspection

    4 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. The bleach surface sanitizer was way too strong. Surface sanitizer should be 100ppm.2. There were no sanitizer test strips. Purchase and make available sanitizer test strips.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • 1. Scoops were being stored inside bulk food bins. Scoops should not be stored inside bulk food bins. Scoops should be stored in a container than can be easily cleaned / sanitized.2. The ice scoop was stored inside the ice machine. The scoop should be stored in a container than can be easily cleaned / sanitized.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • 1. No test strips for the dishwash sanitizer were available. Purchase and make available test strips for the dishwashing sanitizer.
    • 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. The facility did not have an ongoing pest control program in place.2. There were no pest control records.Institute some kind of pest control / monitoring system and document that system and checks.
  7. Initial Inspection

    0 infractions

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