10 - 1324 10 Avenue SW · BELTLINE
February 12, 2026
Not in Compliance1) 0PPM sanitizer was measured in both spray bottles in the back preparation area. Ensure that an approved sanitizing solution is prepared and ready to use whenever food handling is occuring (i.e. 100PPM bleach solution)., , 2)No approved sanitizer solution was available, as only fibregard bleach was available onsite. The owner was instructed to purchase an approved sanitizing solution. Inspector confirmed that within 1 hour they had purchased an approved sanitizer solution. Corrected during inspection.
Sanitizer spray bottles were unlabeled. One contained a pink liquid that tested 0PPM for sanitizer. Ensure that all containers of chemicals are clearly labeled to identify contents.
Feb 12, 2026, 1) 1.5 boxes of eggs were stored at room temperature in the storage room (16C to 18C internal temperature). Discarded., , 2. Red bean donuts (38C internal temperature) and potato croquette (38C internal temperature) were stored a front display case. Perishable items must be stored at 4C or less or at/above 60C. Items were discarded., , Perishable food was observed being stored at room temperature. As discussed, perishable food must be stored either hot (60 degrees Celsius or higher) or cold (4 degrees Celsius or lower).
Moon Bakery is in the BELTLINE neighbourhood. BELTLINE, Calgary has 778 restaurants tracked on Pass or Fail, inspected by Alberta Health Services Environmental Public Health. As of June 7, 2026, there are 555 (71%) In Compliance on their most recent inspection, with none Not in Compliance and 1 (0%) Closed.
This restaurant has been inspected 6 times since September 17, 2024, with 0 in compliance, 6 not in compliance, and 0 closures on record.
1) 0PPM sanitizer was measured in both spray bottles in the back preparation area. Ensure that an approved sanitizing solution is prepared and ready to use whenever food handling is occuring (i.e. 100PPM bleach solution)., , 2)No approved sanitizer solution was available, as only fibregard bleach was available onsite. The owner was instructed to purchase an approved sanitizing solution. Inspector confirmed that within 1 hour they had purchased an approved sanitizer solution. Corrected during inspection.
Sanitizer spray bottles were unlabeled. One contained a pink liquid that tested 0PPM for sanitizer. Ensure that all containers of chemicals are clearly labeled to identify contents.
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.
Feb 12, 2026, 1) 1.5 boxes of eggs were stored at room temperature in the storage room (16C to 18C internal temperature). Discarded., , 2. Red bean donuts (38C internal temperature) and potato croquette (38C internal temperature) were stored a front display case. Perishable items must be stored at 4C or less or at/above 60C. Items were discarded., , Perishable food was observed being stored at room temperature. As discussed, perishable food must be stored either hot (60 degrees Celsius or higher) or cold (4 degrees Celsius or lower).
Perishable food was observed being stored at room temperature. As discussed, perishable food must be stored either hot (60 degrees Celsius or higher) or cold (4 degrees Celsius or lower).
Perishable food was observed being stored at room temperature. As discussed, perishable food must be stored either hot (60 degrees Celsius or higher) or cold (4 degrees Celsius or lower).
A carpet floor mat in front of some coolers on the west side of the facility was bonded to the floor. The mat was soiled, and the floor beneath the mat was soiled., , Remove the floor mat. Clean the floor under the mat.
Floors in the facility had grease accumulation. In some areas, the accumulation was heavy., , Clean floors in the facility. Ensure hard to reach areas are cleaned as well (underneath and behind equipment, tables, etc).
A carpet floor mat in front of some coolers on the west side of the facility was bonded to the floor. The mat was soiled, and the floor beneath the mat was soiled., , Remove the floor mat. Clean the floor under the mat.
Bleach water prepared for sanitizing food contact surfaces had a concentration of greater than 1000 ppm., , Bleach water for sanitizing food contact surfaces should be maintained between 100-200 ppm (1/2 a teaspoon to 1 teaspoon of bleach per litre of water). Use test strips to verify.
Eggs were being stored at room temperature in the dry storage room., , Only take out as many eggs as needed to bring up to temperature for a recipe. The remainder must be stored in the refrigerator.
Perishable baked goods were being stored at room temperature. This included but was not limited to baked goods filled with red bean paste, custard, cream cheese and/or meat., , Perishable food must either be stored cold (4 degrees Celsius or lower) or hot (60 degrees Celsius or higher).
Staff stated that dishes were being washed by:, - Washing with soap and water, - Rinsing with fresh water, - Air drying, , Steps in proper manual dishwashing are:, - Scrape remaining food from dishes, - Wash with soap and water, - Rinse with fresh water, - Sanitize. If using chlorine based (bleach) sanitizer available at the time of inspection. Fully submerge dishes in a 100 ppm solution (1/2 teaspoon bleach per litre of water) for 2 minutes., - Air dry
There were no drain plugs available for the two compartment dishwashing sink., , Drain plugs are required for proper manual dishwashing. Obtain two well-fitting drain plugs for the two compartment dishwashing sinks.
The hand wash sink was draining slowly., , Have the hand wash sink repaired to improve draining.
The facility is using the Ecolab sink and surface sanitizer as a food grade surface sanitizer but had chlorine test strips on-site. , , Please either obtain the sink and surface sanitizer test strips or switch to a 100ppm chlorine (bleach) sanitizer solution.
Pest control records were not available for review., , Pest monitoring must take place at least once a month. Records must be kept and made available upon request for review.
The back door to the facility was propped open. No screen was in place., , Either keep the door closed, or fit the door with a screen to help prevent pest entry.
No insect monitoring is taking place in the facility., , Monthly pest monitoring for at least rodents and insects must take place.
All staff have completed the food safety basics course but no one has taken an approved food safety course. , , Please have someone who is in care and control of the facility take and completed an approved food safety course. , , Please provide the undersigned PHI with a copy of the certificate once obtained.
A carpet floor mat in front of some coolers on the west side of the facility was bonded to the floor. The mat was soiled, and the floor beneath the mat was soiled., , Remove the floor mat. Clean the floor under the mat.
Floors in the facility had grease accumulation. In some areas, the accumulation was heavy., , Clean floors in the facility. Ensure hard to reach areas are cleaned as well (underneath and behind equipment, tables, etc).
The facility is using the Ecolab sink and surface sanitizer as a food grade surface sanitizer but had chlorine test strips on-site. , , Please either obtain the sink and surface sanitizer test strips or switch to a 100ppm chlorine (bleach) sanitizer solution.
All staff have completed the food safety basics course but no one has taken an approved food safety course. , , Please have someone who is in care and control of the facility take and completed an approved food safety course. , , Please provide the undersigned PHI with a copy of the certificate once obtained.