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Yardie Sweet Spot and Pastry

17547 100 Avenue NW Edmonton AB T5S 2B8 · Food - General

Official record from Alberta →

Inspection summary

Yardie Sweet Spot and Pastry has been inspected 7 times by Alberta Health Services (Environmental Public Health) since January 26, 2024. The most recent inspection, on February 12, 2026, recorded 1 infraction.

None of the 7 inspections on record were free of infractions. In the past 12 months there were 2 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests 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.

  • 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 4 times across 4 separate inspections, most recently on February 12, 2024. For example: Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?

  • 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 4 times across 4 separate inspections, most recently on February 12, 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 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 January 26, 2024. For example: Are food temperatures during storage and processing being controlled to maximize food safety?

  • 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 10 times across 7 separate inspections, most recently on February 12, 2026. For example: Have plans for construction or alteration of this facility been submitted for approval?

  • 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 3 times across 2 separate inspections, most recently on February 9, 2024. For example: Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?

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

    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Outstanding The facility had made major renovation deviating from the approved floor plan submitted to this office. No prior Floor plan submitted later is incomplete. Please mark the location of the oven with the exhaust vent on the floor plan.
  2. Risk Management Inspection

    2 infractions

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Unshielded light fixtures were observed during the inspection. Install shields on light fixtures or replace with shattered-proof bulbs.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Outstanding The facility had made major renovation deviating from the approved floor plan submited to this office. No prior approval obtained for the renovation. Please submit a revised floor plan for approval.
  3. Monitoring Inspection

    1 infraction

    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Outstanding The facility had made major renovation deviating from the approved floor plan submited to this office. No prior approval obtained for the renovation. Please submit a revised floor plan for approval.
  4. Risk Management Inspection

    3 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Outstanding :Mechanical dishwasher is not in good repair. Two compartment sink is not enough to meet the facilty's operation. Please ensure the dishwasher is working and in good repair. -Dishwaher did not reach the sanitizing temperature even after 4 cycles. -The soap is foaming and overflowing all over the machine/kitchen and not appropriate for the dishwaher that is the facility. Please have appropriate dishwashing soap for the machine.
    • 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?
      • Outstanding:No pest issue observed during inspection. There is no pest control program in place for the facility. Ensure proper pest control program is in place.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Outstanding The facility had made major renovation deviating from the approved floor plan submited to this office. No prior approval obtained for the renovation. Please submit a revised floor plan for approval.
  5. Risk Management Inspection

    4 infractions

    • 01. Is the food facility in compliance with verbal and/or written approvals and/or orders issued by an Executive Officer, and is the Executive Officer able to exercise their duties without obstruction or interference?
      • The closure order notice posted was covered at one the two entrances. Please note that it is an offence to deface, destroy or remove any materials posted at this site by or on behalf of Alberta Health Services. Persons found guilty of an offence under the Public Health Act or regulations pursuant to the Act may be liable to monetary penalties and/or imprisonment. Corrected during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Outstanding :Mechanical dishwasher is not in good repair. Two compartment sink is not enough to meet the facilty's operation. Please ensure the dishwasher is working and in good repair. -Dishwaher did not reach the sanitizing temperature even after 4 cycles. -The soap is foaming and overflowing all over the machine/kitchen and not appropriate for the dishwaher that is the facility. Please have appropriate dishwashing soap for the machine.
    • 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?
      • Outstanding:No pest issue observed during inspection. There is no pest control program in place for the facility. Ensure proper pest control program is in place.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Outstanding The facility had made major renovation deviating from the approved floor plan submited to this office. No prior approval obtained for the renovation. Please submit a revised floor plan for approval.
  6. Risk Management Inspection

    4 infractions

    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Outstanding :Mechanical dishwasher is not in good repair. Two compartment sink is not enough to meet the facilty's operation. Please ensure the dishwasher is working and in good repair.
    • 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?
      • Outstanding:No pest issue observed during inspection. There is no pest control program in place for the facility. Ensure proper pest control program is in place.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No fumes / smokes observed at the time of inspection. However, observed all types of food – meat with gravy, cooked rice in pressure cooker pots, oxtail etc.. in the kitchen. Please discontinue cooking food items that could generate fumes / smoke and ensure that facility is complying with the permit conditions - “ No deep frying or extensive grease producing cooking”.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • Outstanding The facility had made major renovation deviating from the approved floor plan submited to this office. No prior approval obtained for the renovation. Please submit a revised floor plan for approval.
  7. Monitoring Inspection

    7 infractions

    • 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?
      • Food safety records are not updated. Please update.
    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Some potentially high risk food items were kept below 60C in the hot holding table at the time of inspection. the operator increased the temperature and corrected during inspection.
    • 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
      • Mechanical dishwasher is not in good repair. However, 2 compartment sink is available. Please ensure the dishwasher is working and in good repair.
    • 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?
      • No pest issue observed during inspection. There is no pest control program in place for the facility. Ensure proper pest control program is in place.
    • 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?
      • No fumes / smokes observed at the time of inspection. However, observed a deep frier and all types of food – (meat with gravy, soup, cooked rice in pots etc..) in the kitchen that could generate fumes and smoke. Please discontinue cooking food items that could generate fumes / smoke and ensure that facility is complying with the permit conditions - “ No deep frying or extensive grease producing cooking”.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • No fumes / smokes observed at the time of inspection. However, observed a deep frier and all types of food that could generate fumes / smoke in the facility. The existing ventilation is not appropriate and inadequate. Please ensure that appropriate ventilation system is in place. Please discontinue cooking food items that could generate fumes / smoke until proper ventilation system is installed and working good.
    • 26. Have plans for construction or alteration of this facility been submitted for approval?
      • The facility had made major renovation deviating from the approved floor plan submited to this office. No prior approval obtained for the renovation. Please submit a revised floor plan for approval.

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