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Van Hout Bakery

4908 51 Street Athabasca AB T9S 1E6 · Food - General

Official record from Alberta →

Inspection summary

Van Hout Bakery has been inspected 16 times by Alberta Health Services (Environmental Public Health) since January 8, 2024. The most recent inspection, on January 13, 2026, found no infractions.

3 of 16 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: Food source, labelling and allergens 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 source, labelling and allergensHigher risk

    Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.

    Recorded 8 times across 8 separate inspections, most recently on November 25, 2024. For example: Is all food in this facility from an approved source and/or properly labelled?

  • 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 8, 2024. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • 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 These findings are administrative: the documentation was missing or out of date at the time of inspection.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 8 times across 8 separate inspections, most recently on January 6, 2026. For example: 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?

  • 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 6 times across 6 separate inspections, most recently on January 9, 2026. For example: Is the facility maintained in a clean and sanitary condition?

  • 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 once on January 8, 2024. For example: Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?

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.

16 inspections

  1. Risk Management Inspection

    0 infractions

  2. Risk Management Inspection

    1 infraction

    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dried food crumbs beneath food prep sinks.2. Freezer crumbs in walk-in freezer observed.3. Deep fryers observed with leftover crumbs along back area.1-3. Please ensure areas are cleaned and regularly cleaned.
  3. Monitoring Inspection

    2 infractions

    • 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?
      • Expired food handling permit.Please ensure food permit invoice is renewed and new permit is posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Dried food crumbs beneath food prep sinks.2. Freezer crumbs in walk-in freezer observed.3. Deep fryers observed with leftover crumbs along back area.1-3. Please ensure areas are cleaned and regularly cleaned.
  4. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Please ensure proper labelling on food items and including:  Name of the food item Date the food was made or prepared List of Ingredients Location and address
  5. Risk Management Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Please ensure proper labelling on food items and including:  Name of the food item Date the food was made or prepared List of Ingredients Location and address
  6. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Please ensure proper labelling on food items and including:  Name of the food item Date the food was made or prepared List of Ingredients Location and address
    • 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?
      • Food handling permit isn't posted. Ensure new food permit is present and posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Flour in light fixtures. 2. Food and grime observed in refrigeration door jams. 3. Food observed in single-use utensils. 1-3. Please ensure the following area cleaned and sanitized.
  7. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Please ensure proper labelling on food items and including:  Name of the food item Date the food was made or prepared List of Ingredients Location and address
    • 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?
      • Food handling permit isn't posted. Ensure new food permit is present and posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Flour in light fixtures. 2. Food and grime observed in refrigeration door jams. 3. Food observed in single-use utensils. 1-3. Please ensure the following area cleaned and sanitized.
  8. Demand Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Please ensure proper labelling on canned food items and including:  Name of the food Date the food was made or prepared List of Ingredients
  9. Risk Management Inspection

    1 infraction

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Please ensure proper labelling on canned food items and including:  Name of the food Date the food was made or prepared List of Ingredients
  10. Risk Management Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Please ensure proper labelling on canned food items and including:  Name of the food Date the food was made or prepared List of Ingredients
    • 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?
      • Food handling permit needs to be posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Flour observed along the back shelving area. 2. Sauce spillage noted along sauce containers in back storage area. 1-2. Please ensure areas are cleaned regularly.
  11. Monitoring Inspection

    3 infractions

    • 02. Is all food in this facility from an approved source and/or properly labelled?
      • Please ensure proper labelling on canned food items and including:  Name of the food Date the food was made or prepared List of Ingredients
    • 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?
      • Food handling permit needs to be posted.
    • 23. Is the facility maintained in a clean and sanitary condition?
      • 1. Flour observed along the back shelving area. 2. Sauce spillage noted along sauce containers in back storage area. 1-2. Please ensure areas are cleaned regularly.
  12. Demand Inspection

    0 infractions

  13. Risk Management Inspection

    0 infractions

  14. Risk Management Inspection

    1 infraction

    • 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?
      • Expired permit present. Please ensure payment is received for permit renewal.
  15. Risk Management Inspection

    1 infraction

    • 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?
      • Expired permit present. Please ensure payment is received for permit renewal.
  16. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • Bleach sanitizer measured at 0 ppm. Bleach sanitizer was prepared new and measured at 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?
      • Soap was not present at the hand wash station. Please ensure soap is present and accessible for facilitating safe hand wash.
    • 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?
      • Food handling permit is expired and past due for payment.Please ensure the food handling permit is PAID.

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