2 - 4527 8 Avenue SE · FOREST LAWN
June 4, 2026
Not in ComplianceHands were dried on the cloth towel throughout the day. , , Use paper towels to dry hands.
1) Steamed rice cakes were left out at room temperature. , , 2) Deep-fried dumplings in the hot holding were measured 45.8 degrees C and pork pies were measured at 45.4 degrees C. , , Discarded the deep-fried dumplings and pork pie, , 3) Cake cooler behind the desk was measured at 8.5 degrees C. , , 1 to 3) Store perishable food at 4.0 degrees C or below or at 60 degrees C or higher.
1) Detergent plastic bucket was used to store baking oil., , Use a food grade bucket. , , 2) Blue Rubbermaid container was used to store sesames., , Use a food grade container for food., , 3) Bags of bake goods were stored directly on the walk-in freezer floor. , , Store food at least 6 inches off the floor.
Gaps along the back screen door. , , Fix the back screen door or keep the back door close.
Vents above the main cook line were missing covers. , , Provide covers.
1) Flour sifter was held together with green tape., , Fix or replace the flour sifter, , 2) Mixer buttons were covered with green tape., , Fix or replace the buttons. , , 3) Walk-in cooler door was covered with stains and dried dough. A wooden strip was placed on the door. Unfinished wood, it hard to keep it clean. Dried dough and stains on the wooden strip., , Clean the walk-in cooler and provide a proper strip to fix the door. , , 4) Walk-in freezer door strip was deteriorating. Ice build-up around the walk-in freezer door frame. Stains and dried dough on the walk-in freezer door. , , clean the walk-in freezer and fix the door., , 5) Sheeter belt was deteriorating. Belt was stained and dried dough build-up on the surface. , , Replace the sheeter belt., , 6) Sugar paper bags were being re-used to line the baking trays., , Use once and then discard., , 7) Red and green plastic strings were tied to the stand-up cooler handles., , Remove strings and use the handle to open the cooler.
***Repeat Violation***, , Previous Violation, , 1. Hard to reach areas and equipment (such as dough mixture) appeared dirty with food debris., - Clean the equipment, floor, walls and hard to reach areas., 2. The facility did not have cleaning schedule., - Develop a cleaning schedule. , - A blank cleaning schedule template was sent via email.
Forest Lawn Bakery is in the FOREST LAWN neighbourhood. FOREST LAWN, Calgary has 138 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 8, 2026, there are 120 (87%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (1%) Closed.
This restaurant has been inspected 3 times since September 3, 2024, with 0 in compliance, 3 not in compliance, and 0 closures on record.
Hands were dried on the cloth towel throughout the day. , , Use paper towels to dry hands.
1) Steamed rice cakes were left out at room temperature. , , 2) Deep-fried dumplings in the hot holding were measured 45.8 degrees C and pork pies were measured at 45.4 degrees C. , , Discarded the deep-fried dumplings and pork pie, , 3) Cake cooler behind the desk was measured at 8.5 degrees C. , , 1 to 3) Store perishable food at 4.0 degrees C or below or at 60 degrees C or higher.
This record comes from Alberta Health Services Environmental Public Health, which inspects food premises across Alberta. Inspectors record any violations of applicable health regulations on each visit. The result above is the most recent inspection on file.
In Compliance means no violations were outstanding at that visit. Not in Compliance means one or more violations were found that weren't corrected on site. Closed means the inspector ordered the premises to stop serving customers until the issues were corrected.
1) Detergent plastic bucket was used to store baking oil., , Use a food grade bucket. , , 2) Blue Rubbermaid container was used to store sesames., , Use a food grade container for food., , 3) Bags of bake goods were stored directly on the walk-in freezer floor. , , Store food at least 6 inches off the floor.
Gaps along the back screen door. , , Fix the back screen door or keep the back door close.
Vents above the main cook line were missing covers. , , Provide covers.
1) Flour sifter was held together with green tape., , Fix or replace the flour sifter, , 2) Mixer buttons were covered with green tape., , Fix or replace the buttons. , , 3) Walk-in cooler door was covered with stains and dried dough. A wooden strip was placed on the door. Unfinished wood, it hard to keep it clean. Dried dough and stains on the wooden strip., , Clean the walk-in cooler and provide a proper strip to fix the door. , , 4) Walk-in freezer door strip was deteriorating. Ice build-up around the walk-in freezer door frame. Stains and dried dough on the walk-in freezer door. , , clean the walk-in freezer and fix the door., , 5) Sheeter belt was deteriorating. Belt was stained and dried dough build-up on the surface. , , Replace the sheeter belt., , 6) Sugar paper bags were being re-used to line the baking trays., , Use once and then discard., , 7) Red and green plastic strings were tied to the stand-up cooler handles., , Remove strings and use the handle to open the cooler.
***Repeat Violation***, , Previous Violation, , 1. Hard to reach areas and equipment (such as dough mixture) appeared dirty with food debris., - Clean the equipment, floor, walls and hard to reach areas., 2. The facility did not have cleaning schedule., - Develop a cleaning schedule. , - A blank cleaning schedule template was sent via email.
Please keep all cleaning cloths in a sanitizer solution when not in use. Please do not store used rags on the counter.
No test strips found on site. Please obtain test strips to test chemical sanitizer concentrations.
***Repeat Violation***, , Previous Violation, , 1. Hard to reach areas and equipment (such as dough mixture) appeared dirty with food debris., - Clean the equipment, floor, walls and hard to reach areas., 2. The facility did not have cleaning schedule., - Develop a cleaning schedule. , - A blank cleaning schedule template was sent via email.
A few shelves in the food prep area were unfinished., _ Pint or seal the unfinished shelves, so that the shelves are smooth, impervious and easy to clean.
1. Hard to reach areas and equipment (such as dough mixture) appeared dirty with food debris., - Clean the equipment, floor, walls and hard to reach areas., 2. The facility did not have cleaning schedule., - Develop a cleaning schedule. , - A blank cleaning schedule template was sent via email.