Skip to content
Loading map…

The Tasty Bakery

B1 - 2319 Taylor Drive Red Deer AB T4R 2R1 · Food - General

Official record from Alberta →

Inspection summary

The Tasty Bakery has been inspected 9 times by Alberta Health Services (Environmental Public Health) since January 17, 2024. The most recent inspection, on March 3, 2026, found no infractions.

4 of 9 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 10 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing and Pests.

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.

  • 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 7 times across 4 separate inspections, most recently on February 24, 2026. 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 January 8, 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?

  • 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 3 separate inspections, most recently on February 24, 2026. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

  • Permits, records and postingLower risk

    Operating permits, required signage, written procedures and logs. These findings are administrative: the documentation was missing or out of date at the time of inspection.

    Recorded once on February 9, 2026. For example: Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?

  • 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 February 9, 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.

9 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • A Clean-in-Place (CIP) bucket correctly storing used cleaning cloths was measured at 0 ppm chlorine.The sanitizer was remade with the operator and measured at 200 ppm.The operator was instructed on the correct procedure to achieve an effective concentration of 100 to 200 ppm chlorine (bleach).The Clean-in-Place bucket, which was approximately half full, was determined to contain about 2 L of solution. For each litre of water or solution, 1/2 teaspoon or 3 to 4 mL of bleach is required, so for 2 L, 6 to 8 mL is required.For spray bottles containing approximately 750 mL to 1 litre, about 3 to 4 mL or 1/2 teaspoon is required.Please ensure test strips are regularly used to test and confirm sanitizer concentrations are within their effective ranges upon preparation and during use, as their use leads to (degradation and fluctuation in concentration). Operators are required to ensure they are effectively sanitizing food contact surfaces to eliminate any potential cross-contamination from equipment. ensuring bakery operations are conducted safe and responsibly.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach (chlorine) test strips were available to use. Please ensure that appropriate test strips are purchased and used to verify that sanitizer solutions are prepared and maintained at the correct concentration. Follow-up will be conducted to ensure that this has been completed.---Please ensure valid chlorine test strips are acquired and stored in areas where sanitizer solutions are required (e.g., dishwashing sinks), and are regularly used to confirm that sanitizer concentrations, including chlorine spray bottles, sanitizer sinks, and Clean-in-Place (CIP) buckets, are maintained within the effective range of 100 to 200 ppm.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The paper towel dispenser at the designated handwashing sink in the back kitchen by the mixers was empty. The operator found a roll of paper towel and loaded it into the dispenser, adequately restocking it.Please ensure that all handwashing stations are appropriately stocked with paper towels and soap at all times, and that ample supplies are readily available to ensure dispensers remain stocked. This is necessary to ensure handwashing is readily accessible, enabling effective handwashing procedures and encouraging proper hand hygiene when required.
  3. Monitoring Inspection

    7 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • No sanitizer was available at the time of inspection. Having sanitizer is critical in a food facility to reduce bacteria, viruses and fungi on surfaces, utensils and equipment. Onsite staff were instructed to purchase bleach and prepare a sanitizer solution. A 100-ppm chlorine solution was mixed with the staff during the inspection. Please ensure that an approved sanitizer is always available.
    • 06. Are appropriate food handling practices and plans in place to ensure that food is handled in a manner that makes it safe to eat?
      • A staff member was observed using their hands to scoop flour from a container. To prevent contamination, a clean, designated utensil must be used to dispense flour. Please ensure that utensils are being used.
    • 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
      • During the inspection of the walk-in freezer and cooler, multiple food products were observed without covers. Onsite staff covered them when asked. Please ensure that all food containers are covered to prevent contamination.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • No sanitizer was available for use in the dishwashing area. Sanitizing is a critical step in the three- compartment sink dishwashing process. Bleach was purchased by a staff member. Please ensure that a 100- 200 ppm bleach solution is being prepared and used for dishwashing.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • No bleach (chlorine) test strips were available to use. Please ensure that appropriate test strips are purchased and used to verify that sanitizer solutions are prepared and maintained at the correct concentration. Follow-up will be conducted to ensure that this has been completed.
    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • When asked, the operator stated employees wash their hands in the staff washroom using the bathroom sink. However, handwashing sinks must be readily accessible to employees while they are performing their duties and must be located near food preparation areas. Please ensure that all employees use only designated handwashing sinks within the facility. A handwashing sink that is separate from the bathroom is required for hand hygiene.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • A scoop was observed store inside the flour container. Due to risk of contamination, ensure that the scoop is stored outside the container. A staff member was made aware of this; follow-up will be conducted to ensure that this has been corrected.
  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • 1. *Repeat violation: Cleaning cloths were observed to be on the floor or hung up in the sink to dry.Please store cleaning cloths in a bucket of chlorine solution of 100 ppm when not in use.2. Chlorine used for sanitation is lemon scented. Scented sanitizing products may leave residual chemicals that are not food safe and are not approved for use in food facilities.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • Dust, crumbs, and sprinkles are noted to be collecting around corners and underneath shelves and tables.Slight dust buildup noted on walk-in cooler condenser fan.
  5. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Chlorine solution available for sanitizing surfaces. Used wet wiping cloths observed in the sink and counters. Please ensure that cloths are stored clean and dry, in laundry hamper when not in use or in sanitizer bucket (that is refreshed regularly) in between uses. PHI emailed wiping cloths document to operator.Please ensure equipment is regularly fully washed, rinsed and sanitized. Removable parts can be washed, rinsed, sanitized, air dried in the two or three-compartment sink. Parts that cannot be removed can be cleaned in place using the wash, rinse, sanitize, air dry method.
    • 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?
      • Door sweep of main back door (by slicers) observed torn and not in good repair. Please repair or replace door sweep.
  6. Risk Management Inspection

    0 infractions

  7. Monitoring Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • The front counter sink was missing soap and the paper towels. Please ensure soap and paper towels are available onsite.
  8. Demand Inspection

    0 infractions

  9. Initial Inspection

    0 infractions

Nearby inspected facilities

Own this business? Add a badge to your website