532 Poplar Road SW
Not in Compliance
3 violations were found at the most recent inspection.
Source: Alberta Health Services Environmental Public Health
June 24, 2025
Gap along the front screen door. , , Fix the Gap.
1) Stains build-up on the prep table in the deep fryer room. , , 2) Black stains along the main preparation table edges. , , 3) Scale weights were covered with paper and tape that can't be cleaned and sanitized., , , 1 to 3) Address these issues., New stainless-steel tables and weights were ordered.
Dust build-up on the pipes and behind and on top of equipment. Mochi on the ceiling above the packing table., , Clean these areas.
Foster's Bakery is in the SPRUCE CLIFF neighbourhood. SPRUCE CLIFF, Calgary has 22 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 17, 2026, there are 15 (68%) In Compliance on their most recent inspection, with none Not in Compliance or Closed.
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.
Bow Cliff Centre for 50+ and Calgary Lawn Bowling Club.
SPRUCE CLIFF
This restaurant has been inspected 5 times since September 8, 2023, with 1 in compliance, 4 not in compliance, and 0 closures on record.
3 violations
Gap along the front screen door. , , Fix the Gap.
1) Stains build-up on the prep table in the deep fryer room. , , 2) Black stains along the main preparation table edges. , , 3) Scale weights were covered with paper and tape that can't be cleaned and sanitized., , , 1 to 3) Address these issues., New stainless-steel tables and weights were ordered.
Dust build-up on the pipes and behind and on top of equipment. Mochi on the ceiling above the packing table., , Clean these areas.
6 violations
Dishwashes were not sanitized after rinsing., , Follow the 3-step manual dishwashing. , 1) Wash with soap and warm water. , 2) Rinse with warm water, 3) Sanitize with 100ppm chlorine by submerging the dishes completely in the sanitizer for 2 minutes and then air dry.
Cork wooden panels were used for holding dough. Cork is absorbent and can't be washed and sanitized. Missing cork along the edges., , Use food grade material for food.
Gap along the front screen door. , , Fix the Gap.
No violations
1 violation
There was no valid Food Safety Training Certificate provided during the inspection. The operator mentioned that their certificates were expired. The inspector informed the operator that at least one person, preferably at the supervisory level, must have a certification from one of the recognized and approved Food Safety courses in Alberta by the Minister of Health to meet Section 31 of the Food Regulation. A list of recognized Food Safety Courses in Alberta will be provided with this report. Once a course is scheduled, please send the date(s) to the undersigned. Once a certificate is received, please send a copy of the certificate to the undersigned. , **SEND A COPY OF A VALID FOOD SAFETY TRAINING CERTIFICATE., **OUTSTANDING (2023-09-23). A certificate of Food Safety Basics Training was provided; the inspector informed the operator that a full Food Safety Training Course must be completed.
3 violations
The operator was not able to demonstrate proper use of the two-compartment sink for dishwashing purposes. Specifically, the proper sanitizing step was not followed, as required. The inspector walked through with the operator on how to properly use the sink for sanitization. A copy of the two-compartment sink poster/instruction will be provided with this report. As indicated, please ensure to fully submerge all dishes, utensils, and equipment in a 100-ppm chlorine concentration by following this ratio: ½ teaspoon of bleach per liter of water. Use test strips to confirm the chlorine concentration. The operator demonstrated adequate understanding of the proper dishwashing method afterwards. Please ensure to follow the instruction/poster, as discussed during the inspection.
The soap in the handwashing station was not in a proper dispenser. The inspector informed the staff/operator to ensure that the handwashing station is fully equipped/supplied with soap and paper towel in proper dispensers at all times during operations. Please obtain a soap dispenser.
1) Deep fryer room floor was missing tiles. , , Fix the floor., , 2) Water damaged noted ceiling above the stove. , , Fix the ceiling.
1) Stains build-up on the coolers, freezer and other equipment handle areas. , , 2) Stains build-up on the prep table in the deep fryer room. , , 3) Black stains along the main preparation table edges. , , 4) Scale weights were covered with paper and tape that can't be cleaned and sanitized., , 5) Plastic bags were re-used to cover food., , 6) Heavy stains build-up on the 2-compartment sink wells. , , 1 to 6) Address these issues.
1) Stains build-up on the ceiling above the stove. , , 2) Dust build-up on the pipes and behind equipment., , 1 to 2) Clean these areas. , , 3) Personal items and tools were stored with food., , Organize and provide a separate space to store personal items and tools., , 4) No temperature charts for coolers and freezers, No cleaning schedule was available. , , Check and record coolers and freezers temperatures and food surface sanitizer daily., Provide a cleaning schedule.
There was no valid Food Safety Training Certificate provided during the inspection. The operator mentioned that their certificates were expired. The inspector informed the operator that at least one person, preferably at the supervisory level, must have a certification from one of the recognized and approved Food Safety courses in Alberta by the Minister of Health to meet Section 31 of the Food Regulation. A list of recognized Food Safety Courses in Alberta will be provided with this report. Once a course is scheduled, please send the date(s) to the undersigned. Once a certificate is received, please send a copy of the certificate to the undersigned. , **SEND A COPY OF A VALID FOOD SAFETY TRAINING CERTIFICATE.