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The Bread Haus

12617 140 Avenue NW Edmonton AB T6V 1A8 · Food - General

Official record from Alberta →

Inspection summary

The Bread Haus has been inspected 6 times by Alberta Health Services (Environmental Public Health) since May 7, 2024. The most recent inspection, on August 27, 2026, found no infractions.

3 of 6 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 6 infractions recorded. The higher-risk findings here relate to: Food temperature control and Cleaning and sanitizing.

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.

  • 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 4 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 once on May 7, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 4 times across 2 separate inspections, most recently on August 14, 2026. For example: Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-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 on May 7, 2024. 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.

6 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pork buns, cheese pretzels with peperoni and pigs in a blanket were found to be stored at room temperature and were discarded.Items had been previously discussed as high risk with operator.Water activity testing was requested for products if operator wishes to keep them at room temperature.
  3. Monitoring Inspection

    5 infractions

    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Clean utensils were being stored in a container with food residual on the bottom.Ensure that containers are cleaned and sanitized when the utensils are.
    • 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
      • Bowls and cups were being used as scoops in bulk food items such as flour and sugar. Use a scoop with a handle and store in a way that protects bulk foods from contamination.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • 1. Peperoni and Cheese pretzels were being stored at room temperature. The internal temperatures were 20 degrees and items were put out more than 4 hours prior to inspection. - Items were removed from sale and staff were told to discard and do not sell to public. 2. Fried cheese and ham sandwiches were stored at room temperature. The internal temperatures were 20 degrees and items were put out more than 4 hours prior to inspection.- Items were removed from sale and staff were told to discard and do not sell to public.If items are to be stored at room temperature, they must be tested for water activity and pH and only those with a water activity less than 0.85 or a pH of less than 4.6 can be stored at room temperature.Otherwise, items are to be refrigerated or hot held.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Pork buns, were being stored on the shelves in plastic packaging in bundles of 3. The internal temperature of pork buns were 20 degrees Celsius. 12 packages of pork buns were discarded. Items with meat cheese or dairy are to be stored at in refrigeration, or hot held. All pork buns were discarded.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The hand sink nearest to the dishwashing sink was fully blocked by mixers and garbage cans. Hand sinks are to be unobstructed at all times.
  4. Monitoring Inspection

    0 infractions

  5. Risk Management Inspection

    0 infractions

  6. Initial Inspection

    5 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Facility was equipped with quats sanitizer. However, sanitizing cloths or paper towel were not observed. ** Provide sanitizing cloths to facilitate the cleaning and sanitizing of equipment
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some coolers were not equipped with thermometers for monitoring. ** Provide thermometers to monitor the coolers.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • Handwashing stations were not equipped with paper towel. ** Provide paper towel at each handwashing station.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Portions of the kitchen were missing ceiling tiles. Instalment has been scheduled. ** Repair the area listed above.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Facility was not organized to facilitate routine cleaning and prevent food contamination. Dust and debris were observed throughout the kitchen areas. Operator noted that deep cleaning has been scheduled. ** Organize the kitchen in a manner that prevents food contamination and facilitate routine cleaning and sanitation. ** Conduct deep cleaning and sanitation throughout the kitchen.

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